Recent Recipes

1 lb lasagna noodles 2 lb sweet potatoes, peeled and cubed 2 Tbsp plus 1/2 tsp sea salt, divided 2 garlic cloves, minced 1/4 tsp black pepper 1 cup vegetable broth 2 cups shredded mozzarella, divided 1 cup cauliflower rice 32 oz tomato sauce 6 oz fresh spinach 1 Tbsp chopped parsley Soak noodles in hot water for 30 minutes. Preheat oven to 425F. Put sweet potatoes in a large sauce pot and cover with 1 inch of water. Add 2 Tbsp salt and bring to a boil. Cook until fork tender, about 15 minutes; drain. Mash cooked sweet potatoes with 1/2 tsp sea salt, garlic, pepper and broth. Fold in 1 cup of mozzarella and the cauliflower rice. Pour 1/2 cup of tomato sauce into a 9 x 9 baking pan at least 3’ deep. Spoon the mashed sweet potatoes into a piping bag (you can use a zip lock bag) and cut the tip. Put down an even layer of noodles. Pipe a layer of potatoes over them. Pipe a layer of potatoes over them. Top with spinach and then more sauce. Repeat with 2 more layers, until pan is full. Finish the top layer with any remaining sauce and 1 cup mozzarella. Top with parsley. Bake for 25 minutes, until lasagna is bubbling at the edges and cheese has browned. Makes 4-6 servings. Pri  nt or download this recipe Recipe courtesy of Jerry James Stone

Potato Topping : 5 lb gold potatoes, peeled and cubed 2 Tbsp salt plus 1 tsp sea salt divided ¼ c butter, softened 1 ½ c milk ¼ tsp black pepper 2 Tbsp chopped parsley 1 egg, beaten Filling : 2 lb large, whole mushrooms, trimmed ½ cup chopped onion 1 ½ cups frozen mixed vegetables 1 Tbsp olive oil ½ tsp sea salt 2 cups vegetable broth 2 Tbsp flour ¼ tsp Worcestershire sauce Prepare the potato topping : Place potatoes in a large sauce pot and cover with 1 inch of water. Add 2 Tbsp salt and bring to boil. Cook until fork tender, about 20 minutes. Mash potatoes with sea salt, butter, milk, pepper, parsley and egg. Prepare the filling : Place mushrooms onion and mixed vegetables in a 4 quart Dutch oven or 9/13 inch spray coated ceramic baking dish. Add olive oil and sea salt and mix until thoroughly coated. Bake at 425 F for 15 minutes or until mushroom reduce in size by about a half. Whisk together broth, flour and Worcestershire sauce. Pour sauce over vegetables and bak in center of oven for about 3 minutes, until sauce has thickened. Remove baking dish from oven. Spoon potato mixture over all and gently spread potatoes, then broil 1 – 2 minutes to brown the topping. Makes 6-8 servings Print or download this recipe Recipe courtesy of Costco connection

INGREDIENTS 1 pound skirt steak (Arrachera steak) 2 Sunkist® Navel oranges, juiced 3 cloves of garlic, finely chopped 3 tablespoons of vegetable oil 4 corn tortillas Salt and pepper to taste DIRECTIONS Slice the skirt steak into 2-inch strips. Add the sliced steak to a bowl and squeeze the juice of two Sunkist® Navel oranges onto the steak. Add the garlic and oil. Season with salt and pepper to taste. Mix together. Heat pan or grill and cook the steak to desired temperature. Heat corn tortillas on a flat pan. Layer the cooked steak on the warmed corn tortillas, top each taco with Sunkist® Navel orange salsa (recipe below). NAVEL ORANGE SALSA INGREDIENTS 1 Sunkist® Navel orange, peeled and diced 1 red onion, thinly sliced 1/2 bunch of cilantro, chopped 1 jalapeño, chopped DIRECTIONS Peel and dice Navel oranges. Thinly slice red onion and chop cilantro and jalapeño. Mix all ingredients together to create the salsa. Print or download this recipe

Sweet apples, crunchy toasted walnuts and broccoli slaw make up this simple salad. A honey lemon vinaigrette is the perfect finish. (Make it a main dish salad by adding your choice of lean protein INGREDIENTS Dressing 3 tablespoons extra virgin olive oil 3 tablespoons lemon juice 1 1/2 tablespoons honey 1/2 teaspoon kosher or sea salt 1/2 teaspoon ground ginger (optional) Freshly ground pepper to taste Salad 3/4 cup coarsely chopped California walnuts, toasted 1/2 cup dried cranberries 1/4 cup minced red onion 1 (12-oz.) bag broccoli slaw (4 cups) 1 large apple, cored and cut into small bite-size pieces (preferably honey crisp or Fuji) Whisk together all dressing ingredients in a large bowl. Add walnuts, cranberries, onion, broccoli slaw and apple. Toss well to coat with dressing. Print or download this recipe Recipe Courtesy of California Walnuts

SALAD: 5 cups broccoli florets, cut into 1/2-inch pieces 1/2 cup chopped red onion 1 cup shredded sharp Cheddar cheese 1 cup cooked and crumbled bacon pieces 1 cup sunflower kernels 3/4 cup Ocean Spray® Craisins® Original Dried Cranberries DRESSING: 1 cup salad dressing or mayonnaise 1/4 cup sugar 2 tablespoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon pepper Combine all salad ingredients in a large mixing bowl; mix well. Combine dressing ingredients in a small mixing bowl. Mix until thoroughly combined using a fork or wire whisk. Add dressing to salad and mix well. Refrigerate 1 hour. Makes 8 to 10 servings. Per Serving: Calories 451, Fat Cal. 306, Protein 13grams, Carb. 27grams, Fat 34grams, Chol. 35mg, Sodium 611mg, Vit. A (12%DV), Vitamin C (15%DV), Vit. E (33%DV), Calcium (15%DV) Print or download this recipe Recipe Courtesy of Ocean Spray

INGREDIENTS kosher salt 1 pound box linguine pasta 1 pound baby spinach 1 small or medium zucchini, cut into long, fine julienne strips 2 whole lemons, preferably organic, washed and dried 1 cup heavy cream salt freshly ground pepper freshly grated Parmigiano Reggiano cheese, to taste Bring a large pot of water to a boil. Add salt and the linguine and cook, stirring, until the linguine is almost al dente, about 10 minutes. Stir in the spinach and the zucchini, if using. Cook, stirring frequently, until the linguine is al dente and the spinach is tender, about 3 minutes. Meanwhile, using a microplane grater, zest the lemons (removing only the fragrant deep yellow skin and avoiding the bitter pith). Halve the lemons and squeeze the juice into a small bowl. Remove 1/2 cup of the pasta water from the pot and drain the linguine. Pour the lemon juice over the pasta. Add the pasta water, cream and lemon zest to the large pot and cook, stirring, until the cream thickens slightly, about 1 minute. Add the linguine and toss well until thoroughly coated. Season with salt and pepper, transfer to a bowl and serve with grated Parmigiano Reggiano. Print or download this recipe Recipe courtesy of Tina Ujlaki

½ lb bacon or country ham, diced 2 Tbsp unsalted butter 1 cup Vidalia onions, diced ½ cup celery ½ cup carrots, diced 1 tsp fresh English peas, or green peas 4 cups vegetable broth ½ cup heavy cream Sea slat and freshly ground pepper to taste Herbs Croutons 2 Tbsp chives, minced Crème Fraiche (optional) Cook bacon or ham in a large stockpot until brown and crispy. Remove and set aside. Add butter, onion, celery, carrots, and garlic to stockpot. Mix together and sweat on medium-low heat until soft, about 2 -3 minutes. Add peas and vegetable broth and bring to a simmer. Cook soup gently about 5 minutes until peas are done. Remove soup from heat and pour into a blender; puree on highest setting until smooth. Strain soup back into pot through a fine strainer. Return to heat and adjust seasoning with sea salt and freshly ground pepper, then add cream. Serve immediately in warm bowls. Garnish with herbed croutons, reserves bacon or ham and minced chives. A dollop of Crème Fraiche can be added on top (optional) Print or download this recipe Recipe courtesy of Chef Mark DeMarco Executive Chef at the Biltmore

INGREDIENTS 1 cup unsweetened coconut milk 1 cup coconut water 1 cup chopped fresh DOLE® Tropical Gold® Pineapple 1 medium ripe DOLE® Banana 2 tablespoons maple syrup 8 fresh mint leaves DIRECTIONS COMBINE all ingredients in blender. Cover, blend until smooth. GARNISH smoothie glasses with additional fresh mint, if desired, serve. Print or download this recipe Recipe courtesy of dole.com

1 lb flank steak, thinly sliced ½ cup soy sauce 2 Tbsp chile garlic sauce 1 Tbsp sesame oil 2 Tbsp vegetable oil 8 Celery Sticks, sliced 1 Tbsp minced fresh ginger 3 garlic cloves, minced Cooked rice or noodles, for serving 1 red chile pepper, sliced Toss together beef, soy sauce, chile garlic sauce and sesame oil; let stand for 15 minutes. Drain beef, reserving marinade. Heat vegetable oil in a wok (or large pan) set over high heat; cook beef 2 to 3 minutes until browned. Transfer to a plate. Add celery, ginger and garlic to wok; stir and cook 2 to 3 minutes until tender-crisp. Stir in reserved marinade; cook until boiling and slightly thickened. Return beef to wok; warm through. Spoon beef mixture over rice or noodles. Garnish with chile pepper. Makes 4 servings. Print or download this recipe Recipe courtesy of Duda Farm Fresh Foods, Inc

1 lb lasagna noodles 2 lb sweet potatoes, peeled and cubed 2 Tbsp plus 1/2 tsp sea salt, divided 2 garlic cloves, minced 1/4 tsp black pepper 1 cup vegetable broth 2 cups shredded mozzarella, divided 1 cup cauliflower rice 32 oz tomato sauce 6 oz fresh spinach 1 Tbsp chopped parsley Soak noodles in hot water for 30 minutes. Preheat oven to 425F. Put sweet potatoes in a large sauce pot and cover with 1 inch of water. Add 2 Tbsp salt and bring to a boil. Cook until fork tender, about 15 minutes; drain. Mash cooked sweet potatoes with 1/2 tsp sea salt, garlic, pepper and broth. Fold in 1 cup of mozzarella and the cauliflower rice. Pour 1/2 cup of tomato sauce into a 9 x 9 baking pan at least 3’ deep. Spoon the mashed sweet potatoes into a piping bag (you can use a zip lock bag) and cut the tip. Put down an even layer of noodles. Pipe a layer of potatoes over them. Pipe a layer of potatoes over them. Top with spinach and then more sauce. Repeat with 2 more layers, until pan is full. Finish the top layer with any remaining sauce and 1 cup mozzarella. Top with parsley. Bake for 25 minutes, until lasagna is bubbling at the edges and cheese has browned. Makes 4-6 servings. Pri  nt or download this recipe Recipe courtesy of Jerry James Stone

Potato Topping : 5 lb gold potatoes, peeled and cubed 2 Tbsp salt plus 1 tsp sea salt divided ¼ c butter, softened 1 ½ c milk ¼ tsp black pepper 2 Tbsp chopped parsley 1 egg, beaten Filling : 2 lb large, whole mushrooms, trimmed ½ cup chopped onion 1 ½ cups frozen mixed vegetables 1 Tbsp olive oil ½ tsp sea salt 2 cups vegetable broth 2 Tbsp flour ¼ tsp Worcestershire sauce Prepare the potato topping : Place potatoes in a large sauce pot and cover with 1 inch of water. Add 2 Tbsp salt and bring to boil. Cook until fork tender, about 20 minutes. Mash potatoes with sea salt, butter, milk, pepper, parsley and egg. Prepare the filling : Place mushrooms onion and mixed vegetables in a 4 quart Dutch oven or 9/13 inch spray coated ceramic baking dish. Add olive oil and sea salt and mix until thoroughly coated. Bake at 425 F for 15 minutes or until mushroom reduce in size by about a half. Whisk together broth, flour and Worcestershire sauce. Pour sauce over vegetables and bak in center of oven for about 3 minutes, until sauce has thickened. Remove baking dish from oven. Spoon potato mixture over all and gently spread potatoes, then broil 1 – 2 minutes to brown the topping. Makes 6-8 servings Print or download this recipe Recipe courtesy of Costco connection

INGREDIENTS 1 pound skirt steak (Arrachera steak) 2 Sunkist® Navel oranges, juiced 3 cloves of garlic, finely chopped 3 tablespoons of vegetable oil 4 corn tortillas Salt and pepper to taste DIRECTIONS Slice the skirt steak into 2-inch strips. Add the sliced steak to a bowl and squeeze the juice of two Sunkist® Navel oranges onto the steak. Add the garlic and oil. Season with salt and pepper to taste. Mix together. Heat pan or grill and cook the steak to desired temperature. Heat corn tortillas on a flat pan. Layer the cooked steak on the warmed corn tortillas, top each taco with Sunkist® Navel orange salsa (recipe below). NAVEL ORANGE SALSA INGREDIENTS 1 Sunkist® Navel orange, peeled and diced 1 red onion, thinly sliced 1/2 bunch of cilantro, chopped 1 jalapeño, chopped DIRECTIONS Peel and dice Navel oranges. Thinly slice red onion and chop cilantro and jalapeño. Mix all ingredients together to create the salsa. Print or download this recipe

Sweet apples, crunchy toasted walnuts and broccoli slaw make up this simple salad. A honey lemon vinaigrette is the perfect finish. (Make it a main dish salad by adding your choice of lean protein INGREDIENTS Dressing 3 tablespoons extra virgin olive oil 3 tablespoons lemon juice 1 1/2 tablespoons honey 1/2 teaspoon kosher or sea salt 1/2 teaspoon ground ginger (optional) Freshly ground pepper to taste Salad 3/4 cup coarsely chopped California walnuts, toasted 1/2 cup dried cranberries 1/4 cup minced red onion 1 (12-oz.) bag broccoli slaw (4 cups) 1 large apple, cored and cut into small bite-size pieces (preferably honey crisp or Fuji) Whisk together all dressing ingredients in a large bowl. Add walnuts, cranberries, onion, broccoli slaw and apple. Toss well to coat with dressing. Print or download this recipe Recipe Courtesy of California Walnuts

SALAD: 5 cups broccoli florets, cut into 1/2-inch pieces 1/2 cup chopped red onion 1 cup shredded sharp Cheddar cheese 1 cup cooked and crumbled bacon pieces 1 cup sunflower kernels 3/4 cup Ocean Spray® Craisins® Original Dried Cranberries DRESSING: 1 cup salad dressing or mayonnaise 1/4 cup sugar 2 tablespoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon pepper Combine all salad ingredients in a large mixing bowl; mix well. Combine dressing ingredients in a small mixing bowl. Mix until thoroughly combined using a fork or wire whisk. Add dressing to salad and mix well. Refrigerate 1 hour. Makes 8 to 10 servings. Per Serving: Calories 451, Fat Cal. 306, Protein 13grams, Carb. 27grams, Fat 34grams, Chol. 35mg, Sodium 611mg, Vit. A (12%DV), Vitamin C (15%DV), Vit. E (33%DV), Calcium (15%DV) Print or download this recipe Recipe Courtesy of Ocean Spray

INGREDIENTS kosher salt 1 pound box linguine pasta 1 pound baby spinach 1 small or medium zucchini, cut into long, fine julienne strips 2 whole lemons, preferably organic, washed and dried 1 cup heavy cream salt freshly ground pepper freshly grated Parmigiano Reggiano cheese, to taste Bring a large pot of water to a boil. Add salt and the linguine and cook, stirring, until the linguine is almost al dente, about 10 minutes. Stir in the spinach and the zucchini, if using. Cook, stirring frequently, until the linguine is al dente and the spinach is tender, about 3 minutes. Meanwhile, using a microplane grater, zest the lemons (removing only the fragrant deep yellow skin and avoiding the bitter pith). Halve the lemons and squeeze the juice into a small bowl. Remove 1/2 cup of the pasta water from the pot and drain the linguine. Pour the lemon juice over the pasta. Add the pasta water, cream and lemon zest to the large pot and cook, stirring, until the cream thickens slightly, about 1 minute. Add the linguine and toss well until thoroughly coated. Season with salt and pepper, transfer to a bowl and serve with grated Parmigiano Reggiano. Print or download this recipe Recipe courtesy of Tina Ujlaki

½ lb bacon or country ham, diced 2 Tbsp unsalted butter 1 cup Vidalia onions, diced ½ cup celery ½ cup carrots, diced 1 tsp fresh English peas, or green peas 4 cups vegetable broth ½ cup heavy cream Sea slat and freshly ground pepper to taste Herbs Croutons 2 Tbsp chives, minced Crème Fraiche (optional) Cook bacon or ham in a large stockpot until brown and crispy. Remove and set aside. Add butter, onion, celery, carrots, and garlic to stockpot. Mix together and sweat on medium-low heat until soft, about 2 -3 minutes. Add peas and vegetable broth and bring to a simmer. Cook soup gently about 5 minutes until peas are done. Remove soup from heat and pour into a blender; puree on highest setting until smooth. Strain soup back into pot through a fine strainer. Return to heat and adjust seasoning with sea salt and freshly ground pepper, then add cream. Serve immediately in warm bowls. Garnish with herbed croutons, reserves bacon or ham and minced chives. A dollop of Crème Fraiche can be added on top (optional) Print or download this recipe Recipe courtesy of Chef Mark DeMarco Executive Chef at the Biltmore

INGREDIENTS 1 cup unsweetened coconut milk 1 cup coconut water 1 cup chopped fresh DOLE® Tropical Gold® Pineapple 1 medium ripe DOLE® Banana 2 tablespoons maple syrup 8 fresh mint leaves DIRECTIONS COMBINE all ingredients in blender. Cover, blend until smooth. GARNISH smoothie glasses with additional fresh mint, if desired, serve. Print or download this recipe Recipe courtesy of dole.com

1 lb flank steak, thinly sliced ½ cup soy sauce 2 Tbsp chile garlic sauce 1 Tbsp sesame oil 2 Tbsp vegetable oil 8 Celery Sticks, sliced 1 Tbsp minced fresh ginger 3 garlic cloves, minced Cooked rice or noodles, for serving 1 red chile pepper, sliced Toss together beef, soy sauce, chile garlic sauce and sesame oil; let stand for 15 minutes. Drain beef, reserving marinade. Heat vegetable oil in a wok (or large pan) set over high heat; cook beef 2 to 3 minutes until browned. Transfer to a plate. Add celery, ginger and garlic to wok; stir and cook 2 to 3 minutes until tender-crisp. Stir in reserved marinade; cook until boiling and slightly thickened. Return beef to wok; warm through. Spoon beef mixture over rice or noodles. Garnish with chile pepper. Makes 4 servings. Print or download this recipe Recipe courtesy of Duda Farm Fresh Foods, Inc

Strawberry Mango Salsa 1 large, ripe mango, peeled, pitted and finely diced 1 cup strawberries, chopped ½ cup red bell pepper minced 2 green onions, sliced 1 small jalapeno pepper, stemmed, seeded and finely chopped 1 Tbsp fresh cilantro chopped 1 Tbsp fresh lime juice Tangy Lemon Dressing 1/3 cup water 1/3 cup sugar 1/3 cup lemon juice 2 Tbsp vegetable oil 1 tsp celery seed 1 tsp dry mustard ½ tsp salt Salad Base 8 cups spring mix salad greens 8 oz turkey breast diced ½ cup Parmesan cheese, shredded Prepare the Mango salsa: in medium bowl, gently toss mango, strawberries, bell pepper, green onions, jalapeno, cilantro and lime juice. Prepare the dressing: Mix all dressing ingredients in a blender until well blended. Prepare the salad: For each serving, place 2 cups salad greens in a plate. Top with 2 oz of turkey, ¾ cup mango salsa and 2Tbsp dressing. Makes 4 servings. Print or download this recipe Recipe courtesy of Costco.

1 ½ lb trimmed asparagus Salt, to taste 4 Tbsp extra virgin olive oil, divided 4 oz Halloumi cheese, sliced into ½ inch thick squares 3 cups grape tomatoes, halved 15 basil leaves, torn VINAIGRETTE ¼ cup white wine vinegar ¼ cup extra virgin olive oil 1 garlic clove minced Salt and pepper to taste Preheat oven to 400 F. Place asparagus spears on a spray coated baking sheet. Sprinkle with salt. Drizzle 2 Tbsp olive oil, toss to coat. Roast 15 -20 minutes, until tender. Remove from oven, cool slightly. In a large nonstick skillet, heat 2 Tbsp olive oil over medium heat, just until shimmering. Pat cheese squares dry. Fry in batches for 1 – 2 minutes, until golden brown , turning once. Drain on paper towels, Whisk together vinaigrette ingredients. In a mixing bowl, toss tomatoes, fried halloumi and the vinaigrette together. Assemble asparagus on a serving plate and top with the tomato and halloumi mixture. Top with basil leaves. Makes 6 servings. Print or download this recipe Recipe courtesy of Mucci Farms

½ Cup pure maple syrup ¼ Cup grainy mustard ½ Cup sunflower oil 1 tsp vanilla 2 tsp garlic, minced 1 tbsp fresh rosemary, minced 1 tsp fresh thyme, minced 2 tsp salt 1 tsp smoked paprika ½ Tsp white pepper 4 to 6 (6 oz each) salmon portions Combine all ingredients except salmon. Place salmon in a large zip-close Bag or sealable container. Pour in marinade; coat salmon on all sides. Seal and refrigerate at least 4 hours. Remove salmon from marinade. Place in a pan and bake at 425° for 6 to 8 minutes, or to desired doneness. Salmon can also be grilled on cedar planks on the barbecue. Print or download this recipe Recipe courtesy of chef Quentin Globus

Fresh mango perfectly balances out the heavy barbecue meatballs for a refreshing, yet filling appetizer. Serve these as an easy appetizer at your next party. Ingredients For the Chipotle Mango Meatballs 1 bag prepared beef meatballs or prepare your own 2 cups classic barbecue sauce 2 large mangos, peeled, pitted, cubed 1 teaspoon chipotle seasoning, dried Directions For the Chipotle Mango Meatballs Bake meatballs according to package directions. In a medium saucepan, combine barbecue sauce, mango cubes, and chipotle seasoning; stir to blend. Simmer over low heat for 15 to 20 minutes, stirring occasionally. Add cooked meatballs to sauce and simmer for 5 to 7 minutes. Print or download this recipe Recipe courtesy of the National Mango Board

2 Tbsp oil, divided 1 lb boneless, skinless chicken breast halves, cut into cubes ¾ cup chopped yellow onion 1 Tbsp grated fresh ginger 1 garlic clove, minced 2 Tbsp yellow curry powder ½ tsp ground cinnamon 1 tsp ground coriander ¼ tsp sea salt 1 cup canned pure pumpkin ½ cup coconut milk Heat 1 Tbsp oil in a medium nonstick sauté pan over medium heat. Add chicken; brown the meat on all sides. Remove the chicken to a plate; set aside. Heat remaining oil in the pan over medium heat. Sauté onion, ginger and garlic until the onion is translucent, approximately 2 to 3 minutes. Stir in curry powder, spices and salt. Cook mixture 1 minute. Stir in pumpkin and coconut milk, then add the browned chicken. Bring sauce to a simmer. Reduce heat to low; cook an additional 8-10 minutes until the chicken is cooked through and sauce is fragrant and homogeneous. Serve with rice or another grain. Makes 6 servings. Print or download this recipe Recipe courtesy of Costco magazine.

· 1 tablespoon olive oil · 5 green onions (white and light green parts), thinly sliced (slice dark parts and set aside for later) · 1 red bell pepper, chopped · 3 cloves garlic, chopped · 1 1/2 teaspoons ground cumin · 1/2 teaspoon dried thyme · 2 cans (15 oz. each) black beans, rinsed and drained · 1 can (15 oz.) pure pumpkin · 1 can (14.5 oz.) no-salt added diced tomatoes, undrained · 1 can (14 fl. oz.) vegetable broth · 1/2 cup water · 1/2 teaspoon salt or more to taste · 1/8 teaspoon cayenne pepper or more to taste HEAT oil in large saucepan over medium heat. Add white and light green parts of green onions, bell pepper and garlic; cook, stirring occasionally, for 4 to 5 minutes or until soft. Stir in cumin and thyme; cook, stirring occasionally, for 1 minute. Add beans, pumpkin, tomatoes and juice, broth and water; bring to a boil. Reduce heat to low; cook for 10 minutes. Stir in salt and cayenne pepper. Top each serving with dark green onion tops. Makes 8 (1cup) servings. Print or download this recipe Recipe courtesy of Nestle (verybestbaking.com)

3 or 4 tomatoes on the vine ¼ large white onion ¼ cup chopped fresh cilantro leaves (and some tender stems) ½ jalapeno, seeds removed, finely chopped (optional) ¼ tsp fine sea salt Juice of 1 lime ( about 2 Tbsp) Coarsely chop tomatoes and onion. Place both in a medium bowl. Add cilantro, jalapeno, salt and lime juice; toss to combine, Serve with tortilla chips or as a topping for tacos, or other salsa-worthy dishes. Makes 4 appetizer servings ( or toppings for tacos, burritos, etc.) Print or download this recipe Recipe courtesy of Houweling’s Group

3 cups baby carrots, washed 1 tsp fresh ginger, finely grated ¼ cup sesame oil 2 Tbsp pure maple syrup 2 Tbsp apple cider vinegar Pinch of salt 2 sprigs of thyme for garnish (optional) Preheat oven to 400 F. Place carrots in an oven-safe baking dish; set aside. Put grated ginger, oil, maple syrup, vinegar and salt in a small bowl; whisk together. Pour mixture over carrots to evenly coat. Cover carrots and bake for 45 minutes. Carrots are ready when they pierce easily with a fork or small knife, and glaze turns golden brown. Remove from oven, garnish with thyme and serve immediately. Makes 4 servings. Print or download this recipe Recipe courtesy of Vicki Shanta Retelny.

Ingredients 1 pizza dough, homemade or store bought 1 Tbsp olive oil 1 clove garlic, finely minced 4 oz prosciutto 1 cup ricotta cheese 5 oz fresh mozzarella, diced into small cubes 1/2 asiago cheese, shredded 2 nectarines, sliced Freshly ground black pepper fresh basil leaves, chopped 1/3 cup balsamic vinegar 1/4 cup honey Directions Preheat oven to 500 degrees, with your pan or stone inside to heat. Meanwhile, microwave in 30 second increments balsamic vinegar and honey, stirring mixture in between, to thicken (or you can thicken in a small saucepan over the stove). Stretch and roll out your dough on a piece of parchment paper. Drizzle olive oil and garlic evenly over top of crust, then layer prosciutto over crust. Dollop the ricotta over pizza, and sprinkle with mozzarella cubes and asiago cheese. Layer your nectarines evenly over pizza. Season with pepper. Transfer pizza on parchment to preheated pan or stone in oven. Bake 12-15 minutes until edges are golden. Remove from oven, sprinkle with fresh basil, and drizzle with honey balsamic reduction (store left over reduction in fridge). Cut into slices and serve warm. Print or download this recipe Recipe courtesy of obsessivecooking.com

Baked in the oven or thrown on the grill, Nectarine and Prosciutto Flatbread is a perfect appetizer for summer. 1/3 cup dark balsamic vinegar 1 (8.5 to 8.8 oz) package of flatbread (2 in package) 2 Tbsp olive oil (if baking the flatbread) 4 Tbsp spreadable goat cheese 2 heaping handfuls of fresh basil, torn 3 oz ( 8-10 slices) thinly sliced prosciutto cut into strips 2 nectarines, skinned, pitted and thinly sliced Sea salt or kosher salt to taste In a small saucepan, cook balsamic vinegar over low heat for 20 25 minutes, until reduced to 2 tablespoons, stirring occasionally. Be careful not to let the balsamic vinegar over-reduce or burn. To bake the flatbread, preheat oven to 450 F. Heat olive oil in a skillet over medium to medium high heat, then lightly brown both sides of the flatbread. Spread goat cheese on one side of each flatbread. Divide and layer basil, prosciutto and nectarine slices on each flatbread, adding salt to taste. Bake for 10 minutes or until flatbread edges are brown and crispy. To grill the flatbread, heat grill to medium high heat. Lightly brown both sides of the flatbread before adding the toppings. After toppings are added, grill the flatbread covered for 10-12 minutes or until edges are crisp. Drizzle baked or grilled flatbread with reduced balsamic vinegar. Makes 2 servings. Print or download this recipe Recipe courtesy of Alexandra Thurlow

2 heads cauliflower, riced (about 6 cups) 1/2 cup grated Parmesan cheese 1/4 cup unsalted butter, divided 3 garlic cloves, minced Salt and pepper to taste 3 tablespoons chopped chives Place the riced cauliflower in a stockpot with enough water to cover by 1 inch. Bring to a boil. Cook until tender, about 10 minutes. Strain the cauliflower. Reserve ¼ cup of the liquid. Return the cauliflower to the stockpot along with the reserved liquid. Mash or puree with an immersion blender to desired consistency. Mix in half of the butter, plus Parmesan and garlic. Salt and pepper to taste. Transfer to a serving bowl. Top with remaining butter and chopped chives. Makes 6- 8 servings. NOTE: For a vegan version, use an extra ¼ cup of the cooking liquid in place of butter. Substitute ¼ cup nutritional yeast, or to taste for the Parmesan cheese. Print or download this recipe Recipe courtesy of Jerry James Stone.

Need a new topping for your oatmeal, waffles, pancakes, or yogurt? Try wojapi , a Native American berry dish that is eaten as a sauce or a dip with meats, sweets or salads. 1 cup water 1 pinch of mineral (or table) salt 1 cup blackberries 1 cup blueberries 1 cup raspberries 1 cup strawberries, tops removed 2 Tbsp pure maple syrup Bring the water to a simmer in a medium saucepan; add the salt and the berries. Simmer for 20 to 30 minutes, continuing to stir as the berries break down. Cook to desired consistency. Remove from heat and stir in the maple syrup. Serve hot or cold as a sauce or dip with meats, sweets or salads. Makes 6 to 8 servings. Print or download this recipe Recipe courtesy of The Sioux Chef.

1 pound fresh green beans ends trimmed 1 red D’Anjou pear, thinly sliced ¼ cup olive oil 1 ½ to 2 tbsp red wine vinegar 2 tbsp brown sugar 1/3 cups sugar roaster pecans  In a medium saucepan, blanch the green beans in boiling water for three minutes. Transfer the beans to a bowl of ice water until cooled, then drain and place in a medium sized bowl. Add the pear slices, and lightly toss. In a small bowl, prepare salad dressing: Whisk together the oil and vinegar, then add the brown sugar. Pour the dressing over the beans and pears. Garnish with pecans. Makes six to eight servings. Recipe from Easy Garden recipes.

Ingredients This festive healthy dip is a great addition to any holiday party! And it taste so good you will make it all year around. 3-4 Ripe Kiwi fruit, peeled, carefully chopped ¼ c pomegranate seeds ( I use a whole pomegranate) 1/2 c avocado peeled and chopped 1 Tbsp heaping thinly sliced green onion 1Tbsp chopped jalapeno pepper (no seeds) adjust to taste 1 Tbsp chopped fresh cilantro 1 tsp olive oil Salt and Pepper to taste Instructions Place kiwi fruit, pomegranate seeds, avocado, green onion and olive oil in a medium bowl. Start with a teaspoon of chopped jalapeno, gently fold in and add more to desired level of heat. Add cilantro, salt and pepper to taste. Serve with tortilla chips. Print or download this recipe Recipe courtesy of Tamara Klingsheim

Ingredients 1 small butternut squash, peeled, seeded and cubed or cut into half moons 1 Tbsp. extra virgin olive oil kosher salt Freshly ground balck pepper 1 shallot, minced ¼ c red wine vinegar 1 Tbsp. brown sugar 5 oz. baby spinach (about 6 cups) ½ c pecans, toasted and chopped Instructions Preheat oven to 425° and line a baking sheet with aluminum foil. Arrange butternut squash on the baking sheet, drizzle with olive oil and season with salt and pepper. Roast until golden brown and crisp, 20 -25 minutes. Meanwhile, in a large skillet, fry bacon over medium heat until crisp, turning occasionally, about 6 minutes total. Transfer to a paper towel lined plate and transfer bacon grease to a small bowel. In same skillet, cook shallot over medium-high heat until tender, 4 minutes. Stir in red wine vinegar and brown sugar and mix well. Whisk in 2 Tbsp. bacon grease and season with salt and pepper. Place spinach in a large bowel. Add pecans and roasted butternut squash and pour over warm vinaigrette, tossing gently to combine. Serve immediately. Print or download this recipe Recipe courtesy of Delish

Ingredients These yummy rolls make a healthy lunch or as a appetizer. The fusion of flavor makes for a party in the mouth! 1 whole wheat tortilla 1 Tbsp. peanut butter ( or any nut butter… my favorite is Cashew butter) 1 Tbsp cream cheese ( I like the whipped cream cheese) ½ kiwi, peeled and thinly sliced Instructions Cut rounded edges from tortilla to form a square. Spread nut butter on one half of the tortilla; spread cream cheese on the remaining half. Please kiwi in a single layer over cream cheese. Starting with the cream cheese end, gently roll up the tortilla to form a log shape. Serve as a wrap or sliced in thick rounds. Print or download this recipe Recipe courtesy of Allrecipes.com

Ingredients In a hurry… this quick delicious quesadilla is great for a healthy snack or meal. ½ Tbsp. extra virgin olive oil 1 tsp. minced garlic 8 ounces cremini mushrooms, rinsed, stems removed and sliced ¼ tsp. chili powder or to taste 4 cups loosely packed baby spinach 1 cup canned black beans, rinsed and drained 2 Tbsp. Minced fresh or jarred jalapeno chiles, optional Salt and freshly ground peppers, to taste 4 whole wheat tortillas ( approximately 9=10’ in diameter) 1 cup shredded Monterey Jack cheese Fresh cilantro leaves for garnish Instructions In a large nonstick skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 20 seconds, then add the mushrooms and chili powder and sauté, stirring occasionally, fro 5 minutes, or until mushrooms are light gold and most of the juices have evaporated. Add spinach and stir until wilted, then add the black beans and jalapenos ( if desired) and stir well until combined. Season with salt and pepper, transfer to bowl, and set aside. Wipe skillet with paper towel and set aside Lay the tortillas on a flat surface. Sprinkle one half of each round with an equal amount of cheese then divide the mushroom filling equally over the cheese. Fold each tortilla in half. Reheat the skillet over medium heat. Place one of the quesadillas in the skillet ( add a second one if it fits) and cook for about 3 minutes on each side. Serve promptly. Print or download this recipe Recipe courtesy of Calories In Calories Out Cookbook.

Ingredients For a twist on tradition, we transformed pumpkin from the usual pie into an enchanting side dish recipe. ¼ cup packed brown sugar 1 teaspoon ground cinnamon ½ teaspoon salt 3 pounds baking pumpkin or winter squash (butternut or acorn), peeled, seeded, 2 tablespoons roasted peanut oil, peanut oil, cooking oil, or butter, melted Instructions Preheat oven to 325°F. Line a 3-quart rectangular baking dish with foil. In a small bowl, stir together brown sugar, cinnamon, and salt; set aside. In prepared 3-quart rectangular baking dish toss pumpkin with oil. Sprinkle brown sugar mixture evenly over pumpkin. Bake, covered with foil, for 40 minutes. Uncover and stir pumpkin. Bake, uncovered, about 15 minutes more or until pumpkin is tender. Makes 10 ( ¾-cup) servings. Tip: The sugar pumpkin can be replaced with butternut or acorn squash. Print or download this recipe Recipe courtesy of Diabetic Living Magazine

Ingredients Just a few simple ingredients combine to make a flavorful (and creamy, thanks to the coconut milk) soup that’s sure to please your taste buds. Fresh onion, carrot, ginger, and garlic are all full of antioxidants, vitamins, and minerals to help strengthen your immunity during the cold winter months. 1 tablespoon coconut oil 1 yellow onion, chopped 2 to 3 carrots, chopped 1 teaspoon fresh ginger, minced 1 teaspoon fresh garlic, minced 1 1/2 teaspoons curry powder 1 3/4 cups vegetable broth 1 (14-ounce) can full fat coconut milk Sea salt and pepper, to taste Instructions In a large pot, sauté onion in oil over medium heat for five minutes. Add carrots, ginger, garlic, and curry powder and toss vegetables until coated in spice. Cook an additional five minutes.Add broth and bring to a boil. Lower heat and simmer 20 to 25 minutes until carrots are soft. Remove from heat and allow to cool until just warm. Puree mixture in blender until smooth. Return mixture to low-medium heat and stir in coconut milk. Add salt and pepper to taste. Print or download this recipe Recipe courtesy of The Chopra Center

Ingredients 1 c. pitted dates 2 c. raw, organic almond butter 1 c. maca root powder (any type) ½ teaspoon vanilla bean powder 1 teaspoon cinnamon 2 tablespoons raw virgin coconut oil ¼ teaspoon Himalayan sea salt Instructions Combine all ingredients in a food processor until well combined. Place wax paper into a small bar or bread pan, and press mixture into bottom of pan. Cover with another layer of wax paper, and place in freezer for 15-20 minutes to set. Remove from freezer and cut into squares. Enjoy! Print or download this recipe Recipe courtesy of Lynne H.

Ingredients 1 c. pitted dates 2 c. raw, organic almond butter 1 c. maca root powder (any type) ½ teaspoon vanilla bean powder 1 teaspoon cinnamon 2 tablespoons raw virgin coconut oil ¼ teaspoon Himalayan sea salt Instructions Combine all ingredients in a food processor until well combined. Place wax paper into a small bar or bread pan, and press mixture into bottom of pan. Cover with another layer of wax paper, and place in freezer for 15-20 minutes to set. Remove from freezer and cut into squares. Enjoy! Print or download this recipe Recipe courtesy of Lynne H.

Ingredients There’s nothing quite as satisfying as a bowl of warm chili and side of homemade corn bread. This soup is filled with healthy veggies and legumes, all packed with fiber to help you feel full longer. It’s also got just enough spice to add a mouth-watering kick of heat. 2 tablespoons olive oil 1 1/2 cups yellow onion, chopped 1 cup red bell pepper, chopped 2 tablespoons garlic, minced 2 serrano peppers, seeded and minced 1 zucchini, diced 2 cups corn kernels 5 Portobello mushrooms, cubed 4 tomatoes, chopped 2 tablespoons chili powder 1 tablespoon cumin 1 1/4 teaspoons sea salt 1/4 teaspoon cayenne 3 cups cooked black beans or canned beans 1 (15-ounce) can tomato sauce 1 cup vegetable broth Optional: sliced avocado, chopped green onions, fresh cilantro Instructions In a large pot, sauté onion in oil over medium heat for five minutes. Add bell peppers, garlic, and Serrano peppers, and cook until soft, about three minutes. Add zucchini, corn, and mushrooms, and cook until vegetables start to brown, about six minutes. Add chili powder, cumin, salt, and cayenne, and cook until fragrant, about 30 seconds. Add beans, tomato sauce, chopped tomatoes, and broth. Stir well and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, for about 20 minutes. Remove from heat and adjust seasoning, to taste. Add avocado, green onions, and cilantro to serve, if desired. Print or download this recipe Recipe courtesy of The Chopra Center

Ingredients ¾ lb Brussel sprouts, trimmed and halved 2 large carrots, peeled and sliced into 1/2” pieces extra virgin olive oil 1 Tbsp. balsamic vinegar 1 tsp. chopped rosemary leaves 1 tsp. chopped thyme leaves ½ c toasted pecans ½ c dried cranberries Instructions Preheat oven to 400 degrees F. Scatter vegetables on a large sheet pan. Toss with enough olive oil to coat each piece, then toss with balsamic vinegar. Season with salt and pepper. Scatter herbs around the pan. Bake for 20-25 minutes, until the vegetable are tender, shaking the pan halfway through. Before serving, toss roasted vegetables with pecan and cranberries. Print or download this recipe. Recipe courtesy of Delish.

Serves 4-6 3 TBSP olive oil 1 large onion, chopped 3 shallots, chopped 1 garlic clove, chopped 1 quart organic chicken broth 6 cups broccoli florets, chopped Salt and pepper to taste 4 tsp fresh thyme leaves 1 cup coconut milk Handful of pumpkin seeds for garnish For the cashew cream: ¾ cup raw cashews, unsalted ¾ cup water Salt to taste In large soup pot over medium-high heat, heat olive oil. Add the onions, shallots, ad garlic and cook until translucent, about 4 minutes. Add the broth, broccoli, and salt and pepper. Bring to boil, then lower the heat and simmer fro approximately 10 minutes, until the broccoli is soft. Remove from heat and pour soup into a blender with the thyme. Process until smooth. Return to soup pot and stir in the coconut milk. Warm gently over medium heat. Puree the cashew cream ingredients in the blender. Serve the soup with a drizzle of cashew cream n top and, if desired, a sprinkle of pumpkin seeds. Print or download this recipe Recipe courtesy of Grain Brain by David Perlmutter, MD

Ingredients 3 medium tomatoes, peeled, seeded, and chopped (about 3 cups) 1 large cucumber, peeled, seeded, and chopped (about 2 cups) 1 red bell pepper, chopped (about 1 cup) 1 medium onion, chopped (about 11/4 cups) 3 cups canned tomato juice 2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped 1/4 cup red wine vinegar 2 cloves garlic, peeled and finely chopped 2 tablespoons tomato paste Juice of 1/2 a lemon Kosher salt Cayenne pepper 1 cup croutons, to garnish Instructions 1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish. 2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper. 3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons. Print or download this recipe Recipe courtesy of epicurious

Ingredients 4 cups baby Arugula 1/3 cup raw, unsalted sunflower seeds 8 – 10 shavings of Parmigiano- Reggiano cheese Juice from 1 lemon 6 TBSP olive oil Salt and pepper to taste Instructions Combine arugula, sunflower seeds, cheese and lemon juice is a salad bowl. Drizzle with olive oil, toss, salt and pepper and serve Serves 2 Print or download this recipe Recipe courtesy of Grain Brain by David Perlmutter, MD

Ingredients 3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat 4 teaspoons lemon zest (about zest from 2 lemons) 1/3 cup lemon juice 2 cloves garlic, crushed 2 Tbsp fresh chopped thyme (or 2 teaspoons dried) 2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried) 1 teaspoon Kosher salt 1 teaspoon black pepper 2 Tbsp melted butter Lemon slices for garnish Instructions Prep time: 10 minutes Cook time: 45 minutes Marinating time: 1 hour Yield: Serves 4-6 Print or download this recipe Recipe courtesy of Simply Recipes

Ingredients • 1 tbsp extra virgin olive oil • 2 small onions, diced • 2 stalks celery, diced • 2 medium carrots, diced • 2 cloves garlic, minced • 1 tsp salt, plus more to taste • 1½ tsp italian seasoning • 2 bay leaves • 1 cup trimmed and chopped green beans (I used frozen) • 4 cups vegetable broth + 1 cup water • 2 tbsp tomato paste • 1-15oz caned diced tomatoes (not drained) • 1 medium potato, cubed • 1 cup lentils • 2 cups spinach • 1 tbsp balsamic vinegar Instructions 1 Heat oil over medium heat in a large pot or dutch oven. 2 Once oil is hot, add onions, celery, carrots, and a dash of salt. Sautee for about 7 minutes. 3 Add garlic and sautee for another 2 minutes. Stir in the salt, italian seasoning, and bay leaves. Sautee for another minute. Add green beans, vegetable broth, water, tomato paste, diced tomatoes, potato, and lentils. Give it a stir, bring to a boil, then simmer (covered) on low for 35-45 minutes, or until lentils are tender. Stir in spinach and balsamic vinegar. Season with salt and pepper to taste. Print or download this recipe

Ingredients Apple puree is a great way to sweeten lots of recipes without adding refined sugar. Simply peel and core red apples and chop them into bite-size pieces. Place in a large saucepan with 3/4 inches of water. Simmer for 40 minutes, or until very soft, then blend until smooth. Store in the fridge for up to 5 days, or freeze in portions. • 2 Tbsp. coconut oil, plus more for the pan • 2 Tbsp. chia seeds • 12 medjool dates, pitted • 2 1/2 cups rolled oats • 5 Tbsp. apple puree • 2 tsp. ground cinnamon • 4 Tbsp. hulled hemp seeds • 3 Tbsp. roasted almond butter • 1/2 cup unsweetened coconut chips • 1/2 cup raisins • Pinch of salt Instructions Preheat the oven to 400°. Use some coconut oil to oil an 11- x 7-inch baking pan. Put the chia seeds in a glass with 1/2 cup of water. Let this sit for 20 minutes until the seeds expand and form a gel. Put the dates and the 2 Tbsp. coconut oil into a food processor and whiz. Mix all the other ingredients, including the chia gel, in a bowl, then stir in the dates until everything is evenly blended. Press into the prepared pan and bake for about 20 minutes, or until golden brown. Excerpted from Natural Feasts by Ella Mills. Print or download this recipe Recipe created by Ella Mills

Ingredients ½ pounds sweet potatoes, peeled and cut into ¼-inch slices (about 8 cups) 3 tablespoons extra-virgin olive oil, divided 1 small onion, finely chopped (about 1 cup) 3 tablespoons all-purpose flour ½ teaspoon salt ¼ teaspoon white or black pepper 2½ cups low-fat milk 1 cup shredded Gruyère cheese, divided 2 teaspoons chopped fresh rosemary Instructions 1. Position racks in upper and lower third of oven; preheat to 425°F. 2. Toss sweet potatoes with 1 tablespoon oil in a large bowl until well coated. Divide between 2 large baking sheets and spread in an even layer. Roast, rotating the pans from top to bottom about halfway through, until tender and beginning to brown, 20 to 25 minutes. 3. Meanwhile, heat the remaining 2 tablespoons oil in a large saucepan over medium heat. Add onion; cook, stirring frequently, until very soft and golden brown, 5 to 8 minutes. Add flour, salt and pepper; cook, stirring, for 1 minute more. Add milk; cook, stirring and scraping up any brown bits at the bottom of the pan. increase heat to medium high; cook, stirring, until the sauce thickens and bubbles, 3 to 5 minutes. Remove from heat. 4. When the sweet potatoes are done, remove them from the oven. Preheat the broiler. Transfer half the sweet potatoes to a 2-quart broiler-safe baking dish. Spread half the sauce over the sweet potatoes and top with ½ cup cheese. Add the remaining sweet potatoes and top with the remaining sauce and cheese. Broil, watching carefully, until the sauce is bubbling and the cheese is beginning to brown, 1 to 5 minutes, depending on your broiler. Let stand 10 minutes. Serve topped with rosemary. To make ahead: Roast potatoes (Step 2) up to 30 minutes ahead. Prepare sauce(Step 3), cover and refrigerate for up to 1 day; gently reheat until steaming before combining with the potatoes and cheese. Print or download this recipe Recipe courtesy of Eating Well

Makes 18 balls Ingredients · 1 cup raw cashews · 1 cup pitted dates · 1/2 cup dried cranberries · 1/2 cup vanilla vegan protein powder · 1/2 cup unsweetened, shredded coconut, plus 2 Tbsp. · 2 Tbsp. unsweetened almond milk Directions In a food processor, combine the cashews, dates, cranberries, vanilla protein powder and 1/2 cup shredded coconut and process for 3 minutes, until you have a crumbly, well incorporated consistency. Add 1 tablespoon of the almond milk and process for another 1 to 2 minutes, until the mixture is sticky enough to roll into balls. If the mixture is still too crumbly, add the remaining 1 tablespoon of almond milk and process for another 1 to 2 minutes. Spread the remaining 2 tablespoons of shredded coconut on a large plate. Using a tablespoon, scoop the mixture and, with clean wet hands, roll into a ball between your palms. Roll the ball in the coconut to lightly coat and set on a separate plate. Repeat with the remaining mixture until you have 18 balls. Place the balls in the freezer to set for 1 to 2 hours. Store in the refrigerator until required. Serving size: 1 ball Calories 102 kcal Protein 4g Fat 5g Carbohydrate 12g Sugar 8g Dietary fiber 1g Print or download this recipe Recipe created by Christal Sczebel From Energy Balls by Christal Sczebel (Chronicle Books, 2017).

Ingredients • 2 tablespoons olive oil • 4 garlic cloves, peeled and smashed • 3 to 4 bunches (2 1/2 pounds total) flat-leaf spinach, trimmed and cleaned, with some water still clinging • 1 to 2 tablespoons fresh lemon juice • Coarse salt and ground pepper Instructions 1. In a large skillet, heat oil over medium. Add garlic; cook, stirring, until fragrant and beginning to brown, about 1 minute. Using a slotted spoon, remove garlic and discard. 2. Raise heat to high. Add spinach to skillet gradually, waiting for one batch to wilt before adding the next. Cook, tossing, until tender, 3 to 4 minutes. 3. Drain liquid from skillet; add lemon juice, salt, and pepper to taste. Print or download this recipe Recipe courtesy of Martha Stewart

Ingredients • 3 ripe peaches, halved and pitted • 2 Tbsp. butter • 7 ounces Greek yogurt • 1/2 tsp. vanilla • 1 tsp. honey, plus extra for drizzling • Chopped pistachios for topping Instructions Heat a griddle pan on medium heat and add butter. Add the peaches face-down and leave to cook for 10 to 15 minutes until nicely browned. If you don't have a griddle pan, you can top each peach with a little butter and broil. Whip the yogurt with vanilla and 1 teaspoon of honey, and then add a large spoonful onto each peach. Top with chopped pistachios and serve warm. Print or download this recipe Recipe created by Valentina Rice

Ingredients Ingredients • 1 cup pitted dates • 1 cup dried pears • 1/2 cup raw cashews • 1/2 cup whole, raw pistachios, plus 1/2 cup coarsely chopped • 1/2 cup gluten-free quick oats • 1 Tbsp. cashew butter • 2 tsp. ground ginger Instructions In a food processor, combine the dates, pears, cashews, whole pistachios, oats, cashew butter, ginger and 3 tablespoons of water and process on high speed for 2 to 3 minutes, until a thick, sticky mass forms. You may need to add another 2 to 3 tablespoons of water. Spread the chopped pistachios on a large plate. Using a tablespoon, scoop the mixture and, with clean wet hands, roll into a ball between your palms. Roll the ball in the chopped pistachios to lightly coat and then set on a separate plate. Repeat with the remaining mixture until you have 18 balls. Place the balls in the freezer to set for 30 minutes. Store in the refrigerator, or at room temperature, until required. Serving size: 1 ball Calories 120 kcal Protein 3g Fat 5g Carbohydrate 17g Sugar 8g Dietary fiber 3g Print or download this recipe From Energy Balls by Christal Sczebel (Chronicle Books, 2017) Recipe created by Christal Sczebel

Ingredients • 1 1/4 pounds Brussels sprouts, trimmed and halved • 2 tablespoons canola oil • Kosher salt and freshly ground pepper • 3 tablespoons pomegranate molasses • Seeds from 1 pomegranate • 1/2 cup coarsely chopped toasted hazelnuts • Finely grated zest of 1 lime • 1 tablespoon finely grated orange zest Instructions Preheat the oven to 375 degrees F. Put the Brussels sprouts in a medium roasting pan; toss with the canola oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes. Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed. Print or download this recipe. Photograph by Kana Okada Recipe courtesy Bobby Flay for Food Network Magazine

Ingredients Light olive-oil spray 6 eggs Sea salt flakes Freshly ground black pepper Flavor combinations: Crumbled feta, olives and finely chopped fresh chili or chili flakes Grated Parmesan, finely chopped scallions and diced tomatoes Smoked fish (trout, mackerel or salmon), chopped into small pieces, chopped dill and plain yogurt For serving: 1 large ripe avocado 1 scallion, finely chopped A handful of flat-leaf parsley, chopped 2 tsp. lemon juice 1/2 tsp. runny honey Instructions Preheat the oven to 375°. Spray 10 to 12 sections of a muffin pan with olive oil, brushing each hole to coat really well, then place in the oven. Whisk the eggs in a pitcher with a splash of water and salt and pepper. Take the hot pan out of the oven and pour in the egg mixture to fill halfway up each section, then top each one with your chosen ingredients. Bake for 20 minutes, or until cooked through and golden. Meanwhile, peel, pit and dice the avocado, then combine in a bowl with the scallion and parsley, adding the lemon juice and a little honey to balance the acidity. Season to taste. Remove the muffins from the oven and leave to cool for a minute or 2. Remove from the pan—they may stick a bit, so use a palette knife to release the sides. Serve with the avocado salsa. Print or download this recipe. From The Midlife Kitchen (Mitchell Beazley) by Mimi Spencer and Sam Rice.

Ingredients Serves: 4 – 6: • 2 cups cucumber, spiralized or julienned • 2 cups chopped tomatoes • 2 large avocados, diced • 1 red onion, sliced • 2 cups cooked quinoa • 1 handful chopped parsley (or cilantro) For the dressing: • 1 ripe avocado • 1/4 cup white wine vinegar • Juice of one lime • Salt and fresh cracked pepper, to taste • 3/4 cup olive oil Instructions The salad: In a large bowl combine cucumber, tomato, avocado, onion, quinoa and parsley. The dressing: In a blender or food processor, combine avocado, vinegar, lemon juice, salt and pepper. Pulse until smooth and creamy. Add in olive oil progressively until just combined. Transfer to a jar and drizzle over the salad before serving. Print or download this recipe. Recipe courtesy of eatwell 101

Ingredients 4 Ripe Bartlett pears ½ cup almond butter 2 bananas sliced 1-2 TBSP honey 1/3 cup hummus 2 cocktail cucumbers thinly sliced 1/3 cup Feta cheese, crumbled 2 TBSP Kalamata olives, sliced 1/3 cup organic Greek Yogurt 2 TBSP dried apricots, chopped 1/3 cup Cambozola, gorgonzola or blue cheese 1 ½ oz Italina dry salami, sliced 2 TBSP sliced almonds Instructions Slice pears lengthwise, cutting on either side of the core to create ¼ inch planks Toast 1: Spread slices of pear with almond butter. Top with banaba slices and drizzle with honey Toast2: Spread pear slices with hummus. Add cucumber slices, top with Feta cheese and Kalamata olives. Toast 3: Spread ear slices Greek yogurt. Add banana slices and top with dried apricots Toast 4: Spread pear slices with Cambozola chees. Add Italian salami and top with sliced almonds. Print or download this recipe. Recipe courtesy of Costco

Ingredients 2 tablespoons lemon juice 2 tablespoons tahini 3 cloves garlic 3/4 teaspoon salt 2 (15 ounce) cans garbanzo beans, drained 2 teaspoons extra-virgin olive oil 1 (15 ounce) can pumpkin puree 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/4 cup toasted pumpkin seed kernels, or more to taste 1 pinch paprika Add all ingredients to list Instructions Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours. Fold pumpkin seeds into hummus; garnish with paprika. Print or download this recipe. Recipe courtesy of Allrecipes

Ingredients 2 cups dry elbow macaroni, cooked, rinsed, and drained 1/3 cup diced celery 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained 1 tablespoon minced flat-leaf parsley 1/2 cup diced vine-ripened tomato (optional) 1/2 cup prepared mayonnaise 3/4 teaspoon dry mustard 1 1/2 teaspoons sugar 1 1/2 tablespoons cider vinegar 3 tablespoons sour cream 1/2 teaspoon kosher salt, plus more to taste Freshly ground black pepper Instructions In a large bowl combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days. Copyright 2001 Television Food Network, G.P. All rights reserved.

Ingredients 1 pound chicken breast (about 2 breasts), cubed 3 scallions, whites only, thinly sliced on an angle 2 cloves garlic, minced 1-inch piece peeled fresh ginger, minced 1 tablespoon soy sauce 2 tablespoons sugar 1 tablespoon, plus 1 teaspoon cornstarch 1 1/4 teaspoons salt 1 tablespoon dry sherry 1 tablespoon dark sesame oil About 1/3 cup water 3 tablespoons vegetable oil 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate) 3/4 to 1 teaspoon red chili flakes, optional 1 tablespoon hoisin sauce Garnish: toasted sesame seeds, optional Serving suggestion: Jasmine rice Instructions In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate. Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice. Print or download this recipe. Recipe courtesy of Food Network

Ingredients 1 frozen banana, peeled and sliced 2 cups frozen strawberries, raspberries, or cherries 1 cup milk 1/2 cup plain or vanilla yogurt 1/2 cup freshly squeezed orange juice 2 to 3 tablespoons honey or to taste Instructions Put all the ingredients in a blender and process until smooth. Pour into glasses and serve. Cooks note: For non-dairy smoothies, substitute 1 cup rice milk for the milk and yogurt. Or, use soy yogurt or milk instead of dairy. Print or download this recipe. Copyright 2003 Television Food Network, G.P. All rights reserved

Ingredients 3 Haas avocados, halved, seeded and peeled 1 lime, juiced 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 medium onion, diced 1/2 jalapeno pepper, seeded and minced 2 Roma tomatoes, seeded and diced 1 tablespoon chopped cilantro 1 clove garlic, minced Instructions In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve. Print or download this recipe. Recipe Courtesy of Food Network

Ingredients Nonstick cooking spray, for coating baking dish 12 ounces 2-percent Greek yogurt 1 cup lowfat (1-percent) milk 1/2 cup reduced-fat sour cream 3 tablespoons unbleached all-purpose flour 2 pounds frozen shredded hash browns, thawed 1 cup shredded extra-sharp Cheddar (4 ounces) Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 2 large yellow onions, chopped 1 pound sliced cremini (baby bella) mushrooms 3 large cloves garlic, minced 2 tablespoons panko breadcrumbs 1/4 teaspoon ground nutmeg, optional 1 to 2 tablespoons chopped fresh parsley or chives, for garnish Instructions Preheat the oven to 375 degrees F. Coat a 9- by 13-inch baking dish with cooking spray. Whisk together the yogurt, milk, sour cream and flour in a large bowl. Stir in the hash browns, 1/2 cup of the Cheddar, 2 teaspoons salt and 1/2 teaspoon pepper. Set aside. Melt the butter in a large skillet over medium-high heat. Add the onions and cook, stirring often, until soft and lightly browned, about 10 minutes. Add the mushrooms and cook, stirring often, until the mushrooms are wilted and the onions begin to brown, about 10 minutes more. If the pan gets too hot, add a splash or two of water as needed. Stir in the garlic and cook for 1 minute. Stir the vegetables into the hash brown mixture to combine. Spread the mixture evenly in the prepared dish. Sprinkle with the remaining 1/2 cup cheese, the breadcrumbs and nutmeg if using. Bake until a deep golden brown, about 45 minutes. Sprinkle with parsley and serve. Print or download this recipe. From Food Network Kitchens

Ingredients 2 3/4 cups low-sodium chicken stock 1/4 cup fresh lemon juice 1 1/2 cups quinoa Dressing 1/4 cup extra-virgin olive oil 1/4 cup fresh lemon juice 3/4 cup chopped fresh basil leaves 1/4 cup chopped fresh parsley leaves 1 tablespoon chopped fresh thyme leaves 2 teaspoons lemon zest Kosher salt and freshly ground black pepper Instructions For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes. For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste. Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve. Print or download this recipe. Recipe courtesy Giada De Laurentiis

Ingredients 1 1/2 pounds Brussels sprouts 3 tablespoons good olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately. Print or download this recipe. 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Ingredients 12 carrots 3 tablespoons good olive oil 1 1/4 teaspoons kosher salt 1/2 teaspoons freshly ground black pepper 2 tablespoons minced fresh dill or parsley Instructions Preheat the oven to 400 degrees F. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender. Toss the carrots with minced dill or parsley, season to taste, and serve. Print or download this recipe. Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved

Ingredients 1 pound trimmed green beans 1 pint cherry tomatoes Extra-virgin olive oil, for drizzling Salt and freshly ground black pepper Instructions Heat the oven to 450 degrees F with an empty baking sheet on an upper rack. Coat beans and tomatoes with olive oil and season them with salt and pepper. Pour the beans and tomatoes on the hot baking sheet and roast 22 to 25 minutes until caramelized. Serve as a side. Print or download this recipe. Recipe Courtesy of Rachel Ray

Ingredients Cooking spray 2 medium zucchini (about 1 pound total) 1 tablespoon olive oil 1/4 cup freshly grated Parmesan (3/4-ounce) 1/4 cup plain dry bread crumbs 1/8 teaspoon salt Freshly ground black pepper Instructions Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray. Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet. Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately. Print or download this recipe. Recipe courtesy of Ellie Krieger

Ingredients 1/3 cup plain yogurt 1/3 cup mayonnaise 2 tablespoons fresh lime juice 1 teaspoon grated lime zest 2 teaspoons curry powder ½ teaspoon sugar ½ cup thinly sliced celery ½ cup raisins ¾ cup halved seedless grapes 1 apple cored and diced ½ cup walnuts toasted 5 ounces baby spinach Instructions Place yogurt, mayonnaise, lime juice and zest, curt powder and sugar in a small bowl and whisk to combine. Place celery, raisins, grapes, apple and nuts in a large bowl. Add half of the dressing and stir to combine. Add the spinach and toss with the remaining dressing. Print or download this recipe. Recipe Courtesy Myra Goodman, Food to Live By: The Earthbound Organic Cookbook

Ingredients 8 ounces whole-wheat egg noodles 1 14-ounce can chicken broth 1 pound boneless, skinless chicken breasts, trimmed, cut into ¾-inch pieces
 1 14- to 16-ounce package frozen broccoli florets, thawed and chopped if desired 1½ cups milk ½ cup mayonnaise 3 tablespoons all-purpose flour 1 ½ teaspoons dry mustard ½ teaspoon garlic powder ¼ teaspoon salt ¼ teaspoon freshly ground pepper 1 ½ cups shredded Colby-Jacl cheese or Cheddar Cheese Instructions Place noodles in a large skillet. Pour broth over the noodles. Layer chicken, then broccoli over the noodles. Whisk milk, mayonnaise, flour, dry mustard, garlic powder, salt and pepper in a medium bowl. Pour over the broccoli. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the noodles and chicken are cooked through, 15 to 18 minutes. Meanwhile, position rack in upper third of oven; preheat broiler. When the casserole is done, sprinkle cheese on top and broil until lightly browned, about 3 minutes. Print or download this recipe. Recipe Courtesy of EatingWell Test Kitchen

Ingredients 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided 1 16-ounce package shelf-stable gnocchi, 1 medium yellow onion, thinly sliced 4 cloves garlic, minced ½ cup water 6 cups chopped chard leaves, (about 1 small bunch) or spinach 1 15-ounce can diced tomatoes with Italian seasonings 
 1 15-ounce can white beans, rinsed ¼ teaspoon freshly ground pepper ½ cup shredded part-skim mozzarella cheese 
 Instructions Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes. Print or download this recipe. Recipe Courtesy of Eating Well Magazine January/February 2009

Ingredients 1 prebaked 9 inch pie crust 1 cup grapes, cut in half Powdered sugar (optional) Pastry Cream 4 cups whole milk 1 vanilla bean 2 ½ ounce corn starch 1 cup sugar ½ teaspoon salt 3 large eggs Instructions Prepare the pastry cream: Heat the milk in a large sauce pan over medium heat. Split the vanilla bean lengthwise, scraping out the seeds. Add the bean and seeds to the milk. Bring to a simmer. In a separate bowl, whisk together the cornstarch, sugar, salt and eggs until conbimed. Gradually add the hot milk to the egg mixture, whisking to combine. Pour back into saucepan and slowly bring to a boil. Cook for 1 -2 minutes, stirring constantly. Strain and chill until ready to use. Assemble Tart: Pour the pastry cream into the prebakes shell. Cover with grapes and dust with powdered sugar. Makes 6-8 servings. Print or download this recipe. Recipe courtesy of Delano Farms Company

Ingredients 1 Honeycrisp Apple 1 Bartlett Pear 4 – 10 inch flour tortilla 1 cup shredded cheese, divided 4 slices (1 oz each) smoked ham, diced Instructions Core and thinly slice the apple and ear. Place 1 tortilla in a large 12 in skillet or on a griddle. Sprinkle ¼ cup cheese across tortilla. Place half of the apple and pear slices over the cheese in a circular fashion, alternating them to cover the tortilla evenly. Sprinkle half of the diced ham then add another ¼ cup of cheese. Top with a second tortilla. Cook over medium low heat for 2 – 3 minutes per side or until cheese is thoroughly melted. Repeat for second quesadilla. Slice quesadillas and enjoy. Makes 2 quesadillas. Print or download this recipe Recipe courtesy of Costco magazine

Ingredients 4 large beets (2 1/2 pounds) 5 thyme sprigs 1/2 cup extra-virgin olive oil, plus more for drizzling Salt and freshly ground pepper 1/4 cup apple-cider vinegar 1 teaspoon Dijon mustard 3 tablespoons prepared horseradish 1/3 cup salted pistachios, chopped 1 green apple, thinly sliced Instructions Preheat the oven to 375°. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into 3/4-inch dice. In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve. Print or download this recipe. Recipe Courtesy of George Mendes Food and Wine Magazine January 2011

Ingredients 2 cups diced cooked chicken ½ cup chopped cashews ½ cup chopped red apple ½ cup chopped peeled cucumber ½ cup mayonnaise ½ teaspoon sugar ½ teaspoon salt Dash of pepper 6 leaves of lettuce 6 Kaiser rolls or croissants, split Instructions In a large bowl, combine chicken cashews, apple and cucumber. In a small bowl, combine mayonnaise, sugar, salt and pepper. Add to the chicken mixture and toss to coat. Place lettuce leaf and ½ cup chicken on each roll or croissant. Makes 6 servings. Print or download this recipe. Recipe from Costco magazine.

Ingredients 1½ pounds cauliflower 1 egg ½ cup grated Zamorano cheese 1 tablespoon arrowroot starch 1 teaspoon garlic powder pinch of salt Instructions 1. Heat the oven to 400 Fahrenheit. Line a baking sheet with parchment paper. 2. Chop the cauliflower into medium pieces and place on the baking sheet. Bake the cauliflower for 25–30 minutes, until it’s golden brown. 3. Remove the cauliflower to a cooling rack and place in the refrigerator to cool completely. 4. Once the cauliflower has cooled, process it into rice-sized pieces in a food processor or high-powered blender. 5. In a medium mixing bowl, whisk the egg well. Add the riced cauliflower, cheese, starch, garlic powder and salt and mix well. 6. Line the baking sheet with a new piece of parchment paper. Pour the mixture onto the baking sheet and spread it into an oval or rectangle shape so that the crust is about 1/2–3/4 of an inch thick. 7. Bake at 400 for 35–40 minutes, until golden brown. Add your favorite toppings and return to the oven for 5–10 minutes. 8. Allow the pizza to cool before serving. Recipe courtesy of Dr Axe

Ingredients 1 Cup grapes, cut in half 4 cups broccoli florets 1/3 cup thinly sliced red onions ½ cup golden raisins ½ cup nuts (your choice) ½ lb bacon, cooked and crumbled (optional) Dressing ½ cup mayonnaise ¼ to 1/3 cup sugar 3 tablespoons red wine vinegar Instructions Mix grapes, broccoli, onion, raisins, nits and bacon together in a large bowl. Mix dressing ingredients and toss with salad. Maker 4-6 servings Print or download this recipe. Recipe courtesy of Linda Carey, culinary specialist

Ingredients 2 ripe avocados Juice of 1 lime 1/2 tsp. kosher salt 1/2 c. cherry tomatoes, quartered 1/2 small red onion, minced 1/2 jalapeño, minced 1 clove garlic, minced 4 slices sourdough bread, toasted 1 tbsp. fresh cilantro, chopped Instructions In a bowl, mash together avocado with lime juice and kosher salt. Stir in tomatoes, onion, jalapeno, and garlic until combined. Spread on slices of bread, then sprinkle with cilantro. Print or download this recipe. Recipe courtesy of delish

Ingredients 2 tablespoons whole-grain or Dijon mustard 2 tablespoons chopped fresh thyme or 2 teaspoons dried 2 tablespoons extra-virgin olive oil, divided ½ teaspoon salt, divided ½ teaspoon freshly ground pepper, divided 1½-2 pounds bone-in chicken thighs, skin removed 2 medium sweet potatoes, peeled and cut into 1-inch pieces 1 large red onion, cut into 1-inch wedges Instructions Position rack in lower third of oven; preheat to 450°F. Place a large rimmed baking sheet in the oven to preheat. Combine mustard, thyme, 1 tablespoon oil and ¼ teaspoon each salt and pepper in a small bowl; spread the mixture evenly on chicken. Toss sweet potatoes and onion in a bowl with the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper. Carefully remove the baking sheet from the oven and spread the vegetables on it. Place the chicken on top of the vegetables. Return the pan to the oven and roast, stirring the vegetables once halfway through, until the vegetables are tender and beginning to brown and an instant-read thermometer inserted into a chicken thigh registers 165°F, 30 to 35 minutes. Print or download this recipe. Recipe Courtesy of EatingWell Test Kitchen

Ingredients 1 1/2 pounds golden beets with tops 1 1/2 pounds red beets with tops 3 tablespoons extra-virgin olive oil 3 large garlic cloves, halved Salt and freshly ground pepper 8 ounces fresh baby carrots 1 tablespoon sherry vinegar 1 large shallot, minced 1 ounce soft goat cheese, crumbles Instructions Preheat the oven to 425°. Peel the beets and cut them into 1-inch wedges. Discard the tough stems from the beet tops and coarsely chop the leaves. In a bowl, toss the golden beets with 1 teaspoon of the olive oil and 2 garlic clove halves and season with salt and pepper. Arrange in one-third of a large ovenproof skillet. Repeat with the red beets and then the carrots, using 1 teaspoon of olive oil and 2 garlic halves for each vegetable. Set the skillet over high heat and cook without stirring until sizzling. Cover the skillet and roast in the oven for about 35 minutes, until tender. Transfer the vegetables to a platter. In a small bowl, whisk the vinegar with 1 tablespoon of the olive oil and half of the shallot. Season with salt and pepper and whisk in the goat cheese. In the skillet, heat the remaining 1 tablespoon of oil. Add the remaining shallot and cook over moderately high heat until softened, about 1 minute. Add the chopped beet greens and cook until just wilted, about 5 minutes. Season with salt and pepper Add half of the goat cheese dressing to the beet greens and toss. Add the roasted vegetables and toss once or twice. Transfer the salad to a platter and drizzle with the remaining dressing. Serve right away. The roasted vegetables can be refrigerated for up to 3 days. Rewarm before assembling the salad. Print or download this recipe. Recipe Courtesy of Food and Wine Magazine November 2012

Ingredients Glaze: 6 Oz honey 2 -3 Tbsp canned chipotle chiles in sauce, minced 2 Tbsp orange juice Southwestern Salsa: 2 red bell peppers 1 jalapeno pepper 3 ears of corn, peeled 1 sweet onion, in small dice 2 (15 oz) cans black beans, drained and rinsed Juice of 2 Limes 2 Tbsp olive oil 1 bunch cilantro, washed and chopped 2 tsp cumin 2 tsp chili powder Salt and freshly ground pepper, to taste 4 6oz salmon filets Instructions Prepare the glaze. Combine all the ingredients and set aside. Prepare the salsa: Roast the bell and jalapeno peppers as 425F until the skin darkens and breaks away from the flesh. Cool; trim off ends and remove seeds. Dice the bell peppers; mince the jalapeno. Poach the corn in salted boiling water for 9 minutes. Cool; cut off and reserve the kernels. Sauté the onion until transparent. Combine all of the salsa ingredients and set aside. Prepare the salmon: Grill or pan roast the salmon at 425F for about 10-12 minutes, until cooked throughout and at 145F internal temperature, Divide the salsa among the 4 plates, or spread into a large platter. Top with salmon, then pour the glaze over the salmon. Makes 4 servings. Print or download this recipe. Recipe courtesy of Lusamerica, SlaMar, Vikenco

Ingredients 1 carton organic vegetable broth 1 can organic black beans 1 can organic garbanzo beans 1 can organic kidney beans 2 cans organic tomato sauce 1 head of cabbage (chopped) 8 medium carrots (chopped) 2 tsp. organic Adobo seasoning 1/2 tsp. organic garlic powder 1/2 tsp. organic kelp granules (sea salt can be substituted) Instructions Add broth, black beans, garbanzo beans, kidney beans and tomato sauce to slow cooker. Next, add Adobo seasoning, garlic powder and kelp granules. Finally, add vegetables. Stir mixture to combine. Cook on high for 4-5 hours Print or download this recipe. Recipe courtesy of The Bombshell Mommy

Ingredients 8 easy peel 13/15 shrimp 1 large naval orange 1 large lemon 5 fresh sage leaves Black pepper, to taste 1 Tbsp extra virgin olive oil Salt, to taste Instructions Heat oven to 375F. Thaw the shrimp under cold running water and remove the shells leaving the tail on. Slice the orange and lemon into ¼ inch thick slices. Arrange the citrus in an ovenproof stainless or non-reactive pan. Arrange the shrimp over the citrus. Arrange the sage leaves over the shrimp. Season with fresh black pepper. Roast for 12-13 minutes, until the shrimp is just done. Remove from the oven, drizzle with extra virgin olive oil and salt to taste. Serve hot. Makes 2-4 servings. Print or download this recipe. Recipe courtesy of Chicken of the Sea Frozen Foods

Ingredients 2 Tbsp. extra virgin olive oil 4 tilapia fillets, (6 oz. each) 1 Tbsp. Dijon mustard 2 Tbsp. fresh lemon juice 2 Tbsp. finely chopped fresh sage 1 Tbsp. fresh lemon zest 1/4 tsp. sea salt 1/4 tsp. freshly ground pepper Nonstick cooking spray Instructions Prepare a baking dish with nonstick cooking spray. Lay fish onto the baking dish; spread Dijon on top of each fillet, then drizzle fish with lemon juice and sprinkle with sage, lemon zest, sea salt and pepper. Bake for 15 minutes or until fish is completely cooked. Remove from oven; serve warm. Print or download this recipe. Recipe courtesy of Clean Eating with Amie Valpone

Ingredients 4 bell peppers (assorted colors), tops and seeds removed 1 c. shredded Cheddar 4 slices bacon, cooked and chopped kosher salt Freshly ground black pepper 4 large eggs Freshly chopped parsley, for garnish Instructions Preheat oven to 400º. In each bell pepper half, add cheddar and cooked bacon. Crack an egg on top and season with salt and pepper. Bake until whites are cooked and yolks slightly runny, 20 to 25 minutes. Garnish with parsley. Print or download this recipe. Recipe courtesy of delish

Ingredients 1½ lb fresh Salmon filet 4 scallions, chopped 2 garlic cloves, minced 1 jalapeno pepper, seeds and ribs removed, dices 1 Tbsp brown sugar 1 tsp thyme 1 Tbsp ground ginger 1 Tbsp allspice 2 tsp cinnamon 2 tsp smoked paprika ½ tsp cayenne pepper, or to taste 2 tsp sea salt ¼ c soy sauce 6 Tbsp olive oil, divided Juice of 2 limes ( about ¼ cup) Instructions Rinse salmon, pat dry. Cut into 4 (6 oz) portions. Place in a large zip-close bag. Mix scallions, garlic, jalapeno, sugar, thyme, spices, salt, soy sauce, 4 Tbsp olive oil and lime juice. Pour over salmon and seal bag; turn bag over to evenly coat salmon. Marinate 2 to 4 hours. Preheat oven to 400F. Heat remaining oil over high heat in an ovenproof skillet. Sear salmon on one side about 1 minute. Flip and cook until pale pink, about 1 more minute. Transfer skillet to oven, bake 6-8 minutes, until salmon flakes easily ( 145 F internal temperature). Allow salmon to rest 3-5 minutes. Makes 4 servings. Print or download this recipe. Recipe courtesy of Multiexport Foods

Ingredients 8 large eggs 1/3 c. heavy cream 3/4 c. shredded mozzarella Kosher salt Freshly ground black pepper Pinch red pepper flakes 2 tbsp. extra-virgin olive oil 1 shallot, minced 3 cloves garlic, minced 8 oz. baby bella mushrooms, sliced 1/2 c. ricotta 3 c. baby spinach Instructions Preheat oven to 375°. In a medium bowl whisk together eggs, heavy cream, and mozzarella. Season with salt, pepper, and a pinch red pepper flakes. In a large skillet over medium heat, heat oil. Add shallot and garlic and cook until soft, 5 minutes then add mushrooms and cook until soft, another 5 minutes more. Add spinach and cook until wilted, 2 minutes. Season with salt and pepper. Pour egg mixture into skillet then dollop with ricotta and transfer skillet to oven. Bake until eggs are just set, 12 minutes. Print or download this recipe. Recipe courtesy of Makinze Gore

Ingredients 1 large head cauliflower 8 large eggs, divided 1 c. shredded white Cheddar 2 cloves garlic, minced 1 tsp. paprika kosher salt Freshly ground black pepper 1 tbsp. extra-virgin olive oil 1 large onion 2 red bell peppers, chopped 1 c. ham 1 1/2 c. Shredded Monterey Jack Freshly chopped chives, for garnish Instructions Preheat oven to 425º and line a baking sheet with parchment. Grate cauliflower on small side of box grater to form fine crumbs. Transfer to a large bowl. To bowl add 2 eggs, white cheddar, garlic, and paprika and season with salt and pepper. Stir until combined. Transfer dough to prepared baking sheet and pat into a crust. Bake until golden and dried out, 25 minutes. Meanwhile, in a large skillet over medium heat, heat oil. Add onion and peppers and cook until soft, 8 minutes. Stir in ham. In a small bowl, whisk together remaining 6 eggs and season with salt and pepper. Pour eggs into skillet and scramble, 3 minutes. Remove cauliflower crust from oven and heat broiler. Spread a thin layer of salsa on top. Top with scrambled eggs and Monterey jack. Broil until cheese is golden, 2 minutes. Garnish with chives and serve. Print or download this recipe. Recipe courtesy of delish

Ingredients ½ cup olive oil, divided ½ a sweet potato, diced 1 carrot, diced 1 zucchini, diced 2 tsp chili powder 2 tsp cumin Salt and Pepper to taste ¼ cup tahini 2 large avocados, sliced in half and pits removed Lemon juice ½ cup cooked quinoa Instructions Preheat oven to 350F. In a bowl, toss ¼ cup olive oil, sweet potato, carrot, zucchini, chili powder, cumin, salt and pepper. Roast vegetables in a baking tray until tender and golden brown, about 40 minutes. In a small food processor, combine remaining olive oil, tahini, flesh of 1 avocado and lemon juice; blend. If needed add small amounts of water to thin dressing. Heat grill to medium-high. Brush flesh of remaining avocado with oil, place cut side down onto grill to char, remove. Cool; remove skin and slice. Divide quinoa, vegetables and avocado into 2 bowls. Drizzle with avocado tahini. Makes 2 servings. Print or download this recipe. Recipe courtesy of Del Rey Avocado, RV Aquacates, West park Avocado, Mission Produce

Ingredients 1 banana, split lengthwise 1 c. vanilla yogurt 1/4 blueberries 1/4 chopped strawberries 4 tbsp. granola Honey, for drizzling Instructions Place banana slices in a long narrow serving dish. Scoop yogurt on top. Drizzle with honey and top with blueberries, strawberries and granola. Serve immediately. Print or download this recipe. Recipe courtesy of Delish

Ingredients 2 apples, sliced 1/4 c. peanut butter, microwaved for 20 seconds 1/4 c. crushed graham crackers 1/4 c. chopped strawberries 1/4 c. blueberries Raisins, for topping Honey, for garnish Instructions On a large plate, arrange apple slices on top of one another. Drizzle peanut butter over apples and top with desired toppings. Finish with a drizzle of honey. Serve. Print or download this recipe. Recipe courtesy of Delish

Ingredients 8 kiwis, ripe but firm 1 jalapeño pepper, minced 1/4 cup(s) cilantro, chopped 1/8 cup(s) Sweet Onion, finely chopped Pinch of sea salt Instructions 1. Peel the 8 kiwis and trim the ends. 2. Finely dice the kiwi. Now, this is why you want the fruit to be firm but ripe. Firm kiwi will dice like a cucumber. But dicing overly ripe kiwis is like trying to dice pudding–not fun! 3. Add the kiwi, 1 jalapeño, 1/4 cup of cilantro, 1/8 cup of sweet onion and pinch of seas salt to a small mixing bowl and gently stir together. 4. This salsa is best enjoyed the same day. Makes 6 servings. Print or download this recipe. Recipe courtesy of Jerry James Stone

Ingredients 20 ounces sea scallops salt and pepper 2 teaspoons butter 1 teaspoon olive oil 2 garlic cloves minced 6 ounces baby spinach washed and dried Juice from fresh lemon Instructions 1. Pat sea scallops dry with a paper towel. 2. Lightly sprinkle scallops with salt and pepper on the top and bottom. 3. Heat 1 teaspoon of butter in a large pan over medium heat. 4. Carefully place half the scallops in the pan and allow them to cook, untouched, for about 2-3 minutes on each side or until the side touching the pan is lightly browned and has a light brown crust. The sides will be opaque when done. 5. Remove scallops to a plate and keep warm. 6. Add 1 teaspoon of butter to the pan and repeat process with remaining scallops. 7. Add olive oil to pan and swirl to coat. 8. Add garlic and spinach to the pan and turn in pan for 1-2 minutes until wilted. 9. Serve scallops over spinach. Squeeze fresh lemon over the top. Serves 4 Print or download this recipe. Recipe courtesy of Margory Pilley

Ingredients Makes approximately 16 • 4 Tbsp. garlic ghee • 2 tomatoes • Approx. 2 cups (16 oz.) small white beans (cannellini), soaked and cooked until tender • ⅛ cup olive oil • 2 Tbsp. balsamic vinegar • 3 Tbsp. ginger preserve • 1 tsp. dried dill weed • 1 tsp. coarse salt • ½ tsp. fresh ground pepper • 1 very fresh baguette, cut lengthwise and in 3-inch slices Instructions 1. Quarter tomatoes and slice into ¼-inch pieces and place in medium bowl. 2. Add the white beans, olive oil, vinegar, dill, ginger preserve, salt, and pepper and stir to combine. Set aside. 3. Heat oven to 350° F. Melt some garlic ghee and brush on baguette slices. 4. Place on baking sheet and bake until golden brown, about 10 to 15 minutes. 5. Just before serving, divide bean mixture liberally among toasted bread slices. Enjoy! Print or download this recipe. Recipe courtesy of Edible Ayurveda

Ingredients 8 ounces bacon Salt 5 cups small broccoli florets 1 cup mayonnaise 1 tablespoon cider vinegar 1/3 cup chopped onion 1/4 cup sugar 3/4 cup raisins 1/2 cup sunflower kernels Instructions 1. Cut the bacon into small pieces and cook over medium heat just until crisp; drain on paper towels. 2. Bring a large saucepan of salted water to a boil. Add the broccoli and blanch until bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again. 3. In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins. Add the broccoli and toss the coat with the dressing. Refrigerate for 1 hour. 4. Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately. Print or download this recipe. Recipe courtesy of Trisha Yearwood

Ingredients • 2 ripe avocados • 1/4 cup Greek yogurt • 2 Tbsp grated Parmesan cheese • 1 Tbsp lemon juice • 1 Tbsp soy sauce, reduced sodium • 1 tsp garlic powder • 1 ten-oz package frozen chopped spinach, thawed • Salt and pepper, to taste • 2 scallions, chopped Instructions 1. Place avocados, yogurt, Parmesan cheese, lemon juice, soy sauce, garlic powder, salt and pepper in a blender or food processor until smooth. 2. Add spinach and pulse just until incorporated. 3. Fold in scallions, or add on top before serving. 4. Enjoy! Chef Notes: This is great with pita wedges, cucumber slices, or any veggie for that matter. Print or download this recipe. Recipe courtesy of BioTrust Naturally Honest

Ingredients • ¼ ripe avocado • 1 Tbsp minced ginger • ½ cup frozen mango cubes • 1/3 cup Greek yogurt • 1 Tbsp lemon juice • 1 cup water • 1 cup ice cubes • Cayenne pepper, to taste Instructions 1. Toss all ingredients into your blender. Blend until smooth. 2. Enjoy! Print or download this recipe Recipe courtesy of BioTrust Naturally Honest

Ingredients • 1 cucumber, diced • 4 roma tomatoes, diced • ½ red onion, diced • 3 ripe avocados, diced • ¼ cup fresh cilantro, chopped • 1 lemon, juiced • 2 Tbsp extra virgin olive oil • Salt and pepper, to taste Instructions 1. Place diced cucumber, tomatoes, onion, and avocado to a bowl. 2. Add cilantro, olive oil, lemon juice, and salt and pepper. 3. Gently toss until everything is incorporated. 4. Enjoy! Recipe courtesy of BioTrust Naturally Honest

Ingredients 2 Peaches, sliced 2 nectarines, sliced 2 plums, sliced 2 cups strawberries, hulled and sliced 2 cups grapes 1 ½ cup blueberries 3 Tbsp. Fresh lemon juice (about 1 lemon) 3 Tbsp. balsamic vinegar 2 Tbsp. maple syrup Handful of candies pecans Instructions In a large serving bowl, combine peaches, nectarines, plums, strawberries, grapes and blueberries. In a small bowl, combine lemon juice, balsamic vinegar and maple syrup. Drizzle dressing onto the fruit and gently toss to combine. Adjust dressing to taste if needed. Serve immediately or refrigerate until later. Add pecans just before serving. Makes 6 8 servings. Print or download this recipe. Recipe courtesy of Mountain View Fruit Sales

Ingredients makes 20 crostini • 1 lb fresh cherries, pitted and roughly chopped • one French baguette, cut into 1/2 inch diagonal slices • 1 tbs honey • 1/2 tsp balsamic vinegar • 4 tbs fresh basil, cut into thin ribbons, divided • 8 oz plain, creamy goat cheese • kosher salt and freshly ground black pepper • extra virgin olive oil Instructions Preheat the oven to 350 degrees In a medium saucepan, combine the cherries, honey, vinegar, 2 tbs basil and a pinch of salt. Cook over medium low heat for 5 minutes, stirring occasionally, until the cherries are just starting to release their juice. Remove from the heat and let cool slightly. Meanwhile, arrange bread slices on a sheet pan. Brush lightly with olive oil, sprinkle with salt and pepper, and bake for 10 minutes, or until lightly toasted. To assemble the crostini, spread a layer of goat cheese onto each slice, then top with a spoonful of cherries. Sprinkle the remaining 2 tbs of basil over the crostini and serve immediately. Note: While you can make the cherry mixture in advance, the longer it sits, the more the cherries lose their bright red color. I would recommend making them right before serving. Print or download this recipe. This recipe courtesy of the Barefoot Contessa

2 pounds seasonal vegetables ( e.g. asparagus, Brussel Sprouts, peppers, zucchini, eggplant, onions) 1/3 cup olive oil Salt and Pepper to taste 1/3 cup fresh herbs (e.g., rosemary, oregano, parsley, thyme, Optional) Aged Balsamic vinegar (optional) Preheat oven to 425 degrees. Cup up large vegetables into pieces. Spread vegetables in a roasting pan with tinfoil bottom. Drizzle with olive oil liberally over the vegetables, then use clean hands to mix them so the are well coated with oil. Sprinkle with salt, pepper and herbs if desired. Stirring every 10 minutes, roast vegetables for 35-40 minutes, or until the y are cooked through and browned. Just prior to serving drizzle lightly with aged balsamic vinegar, if desired. Print or download this recipe. Recipe courtesy of Brain Brain by David Perlmutter, MD

Ingredients • 2 cups, peeled and shredded Cal-Organic Bunch Carrots • 2 cups, peeled and shredded Cal-Organic Red Beets • 2 apples, peeled and shredded • 1 lemon, juiced • 2 tbsp. avocado oil • 1/2 cup roasted sunflower seeds • Pinch of sea salt Instructions 1. Combine all ingredients in a bowl and toss together. 2. Serve by itself or on top of greens. 3. Store leftovers in the refrigerator for 3-5 days. Print or download this recipe. Recipe created by Flora & Vino.