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Ingredients:
- Chickpeas, Roasted (see separate recipe)
- Carrot Ginger Dressing (see separate recipe)
- Curly Kale, destemmed, chopped (1 bunch)
- Carrot, grated (1)
- Beet, grated (1)
- Watermelon Radish, thinly sliced (1)
- Avocado, cubed (1)
- Cranberries, dried (2 tbsp)
- Pepitas, toasted (.25 cups)
- Sesame Seeds (1 tsp)
Directions:
- Massage Kale with Lemon Juice, Olive Oil, and Salt.
- Toss with Chickpeas, Dressing, and other ingredients.
Ingredients:
- Quinoa, uncooked (1 cup)
- Broccoli, Frozen (2-3 lbs)
- Scallions, sliced
- Peanuts (8 tbsp.)
- Salt (1 tsp.)
- Soy Sauce (4 tbsp.)
- Sweet Chili Sauce (2 tbsp)
- Cider Vinegar (2 tbsp.)
- Corn Starch (1 tsp.)
Directions:
- Cook Quinoa.
- Steam Broccoli until crisp and tender
- Saute Onion in Olive Oil.
- Mix Soy Sauce, Sweet Chili Sauce, Cider Vinegar, Cornstarch, and .67 cups water.
- Add steamed Broccoli, Peanuts and Sauce to the sauteed Onions.
- Add Salt.
- Mix with Quinoa.
Ingredients:
- Gold Potatoes, scrubbed and cut into 2 in. cubes (2 lb.)
- Green Beans, 2 in. pieces (1 lb)
- Ripe Avocado
- Cannellini Beans, rinsed (1 can)
- Dill, Chopped (.5 cups)
- Jalepeno Pepper, remove ends and chop (1-2)
- Mayonnaise (.5 cups)
- Lime Juice (2-3 tbsp.)
- Olive Oil (2 tbsp. + 3 tbsp.)
- Garlic Powder (1 tsp.)
- Salt (.5 tsp. + .5 tsp.)
- Black Pepper
- Garlic Clove (1) or minced (2 tsp.)
Directions:
- Mix Potatoes, 2 tbsp. Olive Oil, Garlic Powder, Black Pepper, and .5 tsp. Salt.
- Roast on a baking sheet at 425 degrees for 25 minutes
- Combine Avocado, Mayonnaise, Dill, 3 tbsp. Olive Oil, Lime Juice, Garlic, Jalepeno, and Salt in blender and blend until smooth.
- Mix Green Beans with a little bit of Olive Oil, Salt, and Black Pepper.
- Remove potatoes from oven and push them to one side of the pan and add Green Beans.
- Bake for 10-15 more minutes to the desired tenderness. (remove beans if necessary to avoid overcooking.
- Wait to cool and mix Potatoes, Green Beans, Cannelli Beans and half of Dressing. Serve with the remaining dressing.