1 tbsp organic olive oil
2 packages organic zucchini noodles (zoodles), from produce department
1/2 cup organic canned garbanzo beans, drained and rinsed
3 tbsp organic pesto, from the deli
Sea salt, to taste
Freshly ground organic black pepper, to taste
2 tbsp organic shredded parmesan cheese
Heat the olive oil in a skillet over medium heat, cook and stir zucchini until tender and liquid has evaporated, 5-10 minutes.
Stir in the garbanzo beans and pesto into the zucchini; lower the heat to medium low. Cook and stir until garbanzo beans are warm and zucchini is evenly coated, about 5 minutes, season with salt and pepper.
Transfer zucchini mixture to serving bowl and top with parmesan cheese.
1/2 cup organic quinoa, uncooked
1 cup water
2 organic chicken breasts, chopped small
1 tbsp organic olive oil
Sea salt, to taste
Organic freshly ground black pepper, to taste
1/2 tsp organic ground garlic
4-5 cups organic kale, chopped very small
1/4 cup organic sunflower seeds
1/4 cup organic golden raisins
1/4 cup organic freshly grated parmesan cheese Lemon Vinaigrette
1/4 cup organic olive oil
1/4 cup organic fresh lemon juice
2 organic garlic cloves, minced
1/2 tsp sea salt
1/2 tsp organic freshly ground black pepper
1 tsp organic dried oregano
1 tsp organic honey
Combine 1 cup of water with the dry quinoa in a saucepan and bring to a boil over medium high heat. Cover the saucepan and reduce the heat to low, let it simmer for about 15 minutes until the quinoa is tender. If there is any water left, make sure you drain the quinoa first.
While the quinoa is cooking, you can prepare the chicken. Add the olive oil to a large skillet and heat over medium high heat. Add the chicken pieces, season with salt, pepper and garlic powder. Cook for about 8 minutes, until chicken is no longer pink, but it’s just starting to brown a bit. Remove chicken from skillet and let cool.
In a large bowl, toss together the kale, cooked chicken, quinoa, sunflower seeds and raisins.
For the dressing, whisk together all the ingredients for the lemon vinaigrette in a small bowl. Adjust salt and pepper as needed. Pour the vinaigrette over the kale salad and toss well. Sprinkle the parmesan cheese before serving.
1 cup organic yellow cornmeal
1 cup organic all-purpose flour
1/4 cup organic sugar
1 1/2 tsp organic baking powder
1 1/2 tsp organic sea salt
1 cup organic low-fat buttermilk
1/4 cup organic unsalted butter
2 organic eggs
Preheat over to 400°. Butter a 9-inch square baking plan. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. In a medium bowl, whisk together buttermilk, butter, and eggs. Add to flour mixture and stir just until combined. Transfer to baking pan and smooth top.
Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving
Heat oil in a large saucepan over medium heat. Add garlic and onion; cook, stirring occasionally, until tender, 2 to 4 minutes. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
Carefully transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with chopped cucumber.
1 pound organic lean ground beef
1 large organic red bell pepper, chopped
1 large organic onion, chopped
6 cloves organic garlic, chopped
1 tbsp organic chili powder
2 tsp organic ground cumin
1/4 tsp organic cayenne pepper
2 8 oz. packages Frontera green chili enchilada sauce
1/4 cup water
1 15 oz. can organic pinto or kidney beans, rinsed
Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8-10 minutes. Add the garlic, chili powder, cumin, and cayenne; cook until fragrant, about 15 seconds. Stir in the sauce and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally until the vegetables are tender, 10-15 minutes. Stir in beans and cook until heated through, about 1 minute.
1/2 cup organic buckwheat flour
1/2 cup organic unbleached all-purpose flour
1/2 tsp organic Kosher salt
1 cup organic milk
3/4 cup organic buttermilk
2 tbsp butter, melted, plus more for greasing the pan
2 large organic eggs
1 tbsp organic coconut oil
1/2 tsp pure organic vanilla extract
1 tbsp organic honey
1 pound organic plums, each sliced into 6 wedges
Honey, for serving
15 oz. organic part skim ricotta cheese
2 tbsp organic honey
1/4 tsp organic pure vanilla extract
1/4 tsp organic grated lemon zest
To make the crepes: Whisk the flours, salt, milk, buttermilk, butter, and eggs together in a large bowl until very smooth. Let the batter sit for at least 1 hour at room temperature and up to 1 day in the refrigerator.
Rub 1/2 tbsp butter onto the bottom of a 9- or 10-inch nonstick crepe pan or sauce pan over medium heat, and wait until it melts completely. Pour 1/4 cup of the batter into the hot pan and tilt it in a circular motion to ensure the batter spreads out into an even layer. Cook over low heat until the edges start to pull away from the pan, about 2 minutes. Using a nonstick spatula, carefully flip and cook the other side until golden brown, about 1 minute. Lay the crepe on a large plate and repeat until you’ve gone through all of the batter. If the crepe pan starts to get too dry, add another little dab of butter. Keep the finished, unfilled crepes warm in a 200°F oven until ready to assemble.
To sauce the plums: In a medium saucepan over medium heat, melt the coconut oil. Add the vanilla and honey, swirl the pan so they combine with the coconut oil, and then add the plums. Sauté until juicy and warm, 2 to 3 minutes.
Honeyed Ricotta: In a small bowl, use a whisk to whip all the ingredients together until light and creamy, 1 to 2 minutes.
To assemble: For each crepe, gently fold crepe in fourths (fold in half, then in half again) and dollop 1 to 2 tbsp of the honeyed ricotta and a few sautéed plums on top. Finish with a generous drizzle of honey.
1 cup organic long grain brown rice
3/4 tsp organic sea salt, divided
1 tbsp organic extra virgin olive oil
4 organic scallions, white and green parts separated and sliced
1 small organic jalapeño, chopped
1 tbsp organic ginger, chopped
1 tbsp organic curry powder
1/4 tsp freshly ground organic black pepper
1/2 cup water
4 cups organic green beans, halved and trimmed
3 organic plums, pitted and cut into small wedges
1/2 organic red bell pepper, sliced
1/2 cup organic reduced fat coconut milk
1/2 cup organic unsalted roasted cashews Directions
In a small saucepan, bring rice, 1/4 tsp salt and 1 1/4 cups water to a boil. Reduce heat to low; cover, simmer until rice absorbs the water, 30 to 35 minutes. Turn off heat; leave covered. In a large skillet, heat oil over medium-high heat. Cook scallion whites, jalapeño, ginger, curry, black pepper and remaining 1/2 tsp salt, stirring, 2 minutes.
In a large saucepan at medium heat, add water and green beans, stirring until beans turn bright green, about 2 minutes. Add plums, bell pepper and coconut milk; cook and stir until colors are bright and sauce is thick, 3-5 minutes. Stir in cashews. Divide plum-green bean mixture among 4 plates. Serve with rice, sprinkle with scallions greens before serving.
4 tbsp organic extra virgin oil oil, divided
3 tbsp organic balsamic vinegar
2 tsp fresh organic thyme, chopped
1 tsp organic honey
1/4 tsp organic Kosher salt
1/4 tsp freshly ground organic pepper
4 medium organic plums, halved, pitted, thinly sliced
12 large curly organic kale leaves
3/4 cup organic fresh ricotta cheese Directions
Whisk 3 tbsp oil, vinegar, thyme, and honey in a medium bowl. Season to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate.
Brush kale leaves with remaining 1 tbsp oil; season with salt. Grill kale, turing once, until crispy and charred at edges, about 2 minutes. Transfer to a work surface; let stand until cool enough to handle. Remove large center stems with a knife and discard.
Divide ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear large kale leaves into pieces. Place leaves in a large bowl and toss with some of the vinaigrette. Divide leaves among plates. Top with plums and drizzle some vinaigrette over.