pieces1 avocado, diced
1 small cucumber, diced
1 small red bell pepper, diced
¼ cup diced red onion
2 tbsp feta cheese, crumbled (or more to taste)
For the dressing:
¼ cup olive oil (use extra virgin olive oil)
Juice of 1- 2 lemons (about 2 tbsp)
2 tbsp Dijon mustard
1 tsp salt
black pepper, to taste
Preparation:
Add the quinoa and water to a saucepan and bring to a boil and then reduce to a simmer and cook, covered, for about 15 minutes or until the water has been absorbed and the quinoa is tender. Remove from heat, uncover and allow the quinoa to cool.
Steam the kale in a steamer basket over a little (about 1”) of boiling water in a large saucepan, covered. Steam for about 2 minutes, just until wilted and remove from heat. Transfer the kale to a large bowl and allow it to cool to room temperature before topping with the quinoa, avocado slices, diced red bell pepper, onion, cucumber and crumbled feta cheese.
In a small bowl, whisk together the mustard, olive oil, lemon juice, salt and black pepper until thoroughly combined. Pour the dressing over the salad and serve.
Pumpkin and Flax Seed Dip
Number of servings: varies
Ingredients:
1 cup pumpkin seeds, roasted and lightly salted
1/3 cup flax seeds
1 small jalapeno or Serrano pepper
1 small shallot
2 cloves of garlic
2 tbsp chopped cilantro
1 tsp cumin
½ tsp ground coriander
juice and zest of 1 orange
juice and zest of 2 lemons
2 tbsp mayonnaise
black pepper, to taste
olive oil and paprika, for garnish
Preparation:
Add the garlic, shallot and jalapeno or Serrano pepper to a food processor and mince. Add the pumpkin and flax seeds and process again, before adding the chopped cilantro, mayonnaise, citrus juice and zest and spices and blending until the mixture becomes a smooth puree; add a little olive oil if needed. Transfer the dip to a bowl, drizzle with olive oil and sprinkle with paprika before serving.
Spinach Salad with Fruit and Almonds
Number of servings: 4 – 6
Ingredients:
1 (6 ounce) bag of baby spinach
1 cup strawberries, trimmed and sliced into quarters
1 cup fresh raspberries or blueberries
1 cup fresh pineapple chunks
½ cup sliced almonds
½ cup dressing, your choice (a lemon vinaigrette is a good choice)
Preparation:
Combine all ingredients in a large bowl and serve.
Roasted Brussels Sprouts
Number of servings: 4
Ingredients:
1 lb Brussels sprouts, washed, trimmed and cut in half
1 tbsp olive oil
2 tsp honey
1 tsp salt
black pepper, to taste
crushed red pepper, to taste (optional)
Preparation:
Preheat your oven to 450 F. Lightly oil a large baking pan or sheet. In a large bowl, toss the Brussels sprouts with honey, olive oil, salt, black pepper and red pepper. Transfer to the baking pan or sheet, forming a single layer. Bake for about 25 minutes, or until browned and serve hot.
Roasted Garlic Soup
Number of servings: 4 - 6
Ingredients:
2 large heads of garlic, unpeeled
4 cloves of garlic, crushed
1 large potato, cubed
2 medium yellow onions, minced
2 medium sized carrots, minced
4 cups chicken or vegetable stock
½ cup dry white wine (preferably Chardonnay or Chenin Blanc)
¼ cup heavy cream
3 tbsp olive oil
1 tbsp butter
2 bay leaves
1 tsp white pepper (optional)
salt and black pepper, to taste
Preparation:
The first step is to roast the garlic. Preheat your oven to 350 F. Use a bread knife or other serrated knife to slice off the top of the garlic heads and expose the tip of each clove. Place the garlic on a piece of aluminum foil and drizzle with 2 tbsp olive oil. Add the bay leaves to the foil and fold it up, sealing the edges to form a packet. Bake the foil-wrapped garlic for 45 minutes. Remove the roasted garlic from the oven and allow it to cool until it’s safe to handle. Squeeze the garlic heads into a small bowl and discard the bay leaves and garlic husks.
Now you’re ready to start making your broth. Heat the butter and the rest of the olive oil in a large, heavy saucepan or stock pot over medium heat. Add the onions and cook until they turn translucent, stirring occasionally. Add the carrots and cook for another 5 minutes. Add the crushed garlic and cook until it becomes fragrant, about another 2 minutes.
Add the diced potato, stock, wine, roasted garlic and salt and pepper to taste. Bring the soup to a boil and then reduce the heat to medium-low and simmer, covered, for another 40 minutes.
Once the soup is cooked, puree it in batches using a blender or food processor until smooth. Return the pureed soup to the
