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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Cauliflower Tabbouleh

Serves 4 Ingredients: 2 lb. head of cauliflower, cut into small florets 1 cup chopped seedless cucumber (or Kirby) 6-8 cherry tomatoes, quartered 1 bunch flat leaf parsley, chopped ¼ cup freshly chopped cilantro 1 Tbsp. Freshly chopped basil 1-2 garlic cloves, ( to...

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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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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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Rye, Kale, Mushroom and Pumpkin Seed Stuffing

Serves 8 Ingredients: 4 Tbsp plus 3/4 cup good quality olive oil, divided 10 cups coarsely torn seeded rye, dried out overnight ¼ cup raw pumpkin seeds 1 lb mixed mushrooms (such as oyster, shitake, crimini, baby bellas), cut into large pieces Sea salt, freshly ground...

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