Sides

Roasted Root Vegetables With Pumpkin Seeds

Serves 4 Chop 2 lbs of root vegetables (turnips, carrots, beets, radishes, sweet potato) into bite-sized pieces. Toss with 2 Tbsps. Extra virgin olive oil and roast at 425 degrees until tender and browned in spots, 30-40 minutes. Sprinkle with ¼ cup roasted and salted...

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Roasted Asparagus With Balsamic Orange Drizzle

Serves 4 In a small saucepan over medium heat, combine 2/3 cup fresh orange juice, 1 tsp. orange zest, 4 tbsp. good quality balsamic vinegar and 1 tbsp honey; boil until syrupy. Heat oven to 425 degrees. On a baking sheet, toast 2 tbsp. chopped walnuts for 3 minutes....

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Southwestern Vegetable Bowl

Serves 4 Ingredients: 2 tablespoons olive oil, divided 14 ounce package firm, water packed tofu (organic, non-GMO), rinsed and cubed 1 ½ teaspoons chili powder 1 teaspoon ground cumin ¼ teaspoon turmeric ½ tsp. ground sea salt, divided 1 small zucchini, diced 1 red...

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Sunny-side Up Egg with Avocado and Sprouts

Serves 2 Ingredients: 1 cup alfalfa sprouts 1 tsp. fresh lime juice Sea salt, freshly ground pepper 1 Tbsp. olive oil 2 large eggs Crushed red pepper flakes 2 sprouted grain, brown rice or corn tortillas 2 Tbsp. crumbled feta cheese ½ ripe avocado, pitted and cut into...

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Chickpeas and Radicchio with Tahini Dressing

Serves 4 Ingredients: 1 (15-ounce) can chickpeas, rinsed and drained 4 scallions, thinly sliced 3 Tbsp. chopped parsley 1 large clove garlic, chopped Finely grated zest of 1 lemon 1 ½ Tbsp. lemon juice ½ tsp. ground cumin ½ tsp. sea salt ¼ tsp. crushed red pepper...

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Farro with Feta, Walnuts and Parsley Sauce

4 servings Ingredients: 1 cup pearled faro 3 cups organic vegetable broth ½ tsp. sea salt 1 cup fresh flat leaf parsley leaves 1 heaping Tbsp. fresh tarragon leaves 1 clove garlic 3 Tbsp. extra virgin olive oil 1 Tbsp. walnut oil ½ cup diced celery Freshly ground...

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