Ingredients

• 1 1/2 pounds organic new potatoes
• 4 slices free-range, grass-fed bacon (or 1 can cannellini beans, drained and rinsed)
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 1 cup fresh flat-leaf parsley, roughly chopped
• 1 3/4 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Place the potatoes in a pot and cover with water.
2. Add 1 tsp salt and simmer until tender, approximately 15 mins.
3. Drain and run under cold water to cool. Cut into quarters.
4. Meanwhile, in a skillet over med-high heat, cook until crisp, 6 to 8 minutes. Drain on paper towels and crumble when cool.
5. In a large bowl, whisk the oil, vinegar, mustard, 3/4 tsp salt, and pepper. Toss with the potatoes, bacon (or beans), and parsley.

Ingredients

• 1 bunch organic kale, washed and dried (via salad spinner or patting with a towel) with larger, tougher stems removed
• 1/4 cup pine nuts, toasted
• 1 Tbs whole grain mustard
• 1/4 cup regular or vegan mayonnaise
• 1/2 tsp sea salt
• freshly ground black pepper
• 1 Tbs fresh lemon juice
• 1 Tbs orange juice

Instructions

1. Cut kale into 1 inch thin strips and place into large bowl.
2. To prepare the dressing, mix together mustard, mayonnaise, salt, pepper, lemon and orange juice in a regular bowl.
3. Pour onto kale and mix until evenly coated. Let sit 15 minutes to allow kale to soften in the dressing.
4. Just before serving, toast the pine nuts and sprinkle over salad.

Ingredients

• 1 cup whole grain cornmeal
• 3 cups water
• ¼ cup chopped fresh basil leaves
• 4 garlic cloves, minced
• 1 cup nutritional yeast flakes
• ½ cup organic raw almonds, blanched and patted dry
• ½ tsp sea salt

Instructions

1. To blanch almonds, place them in a small saucepan and just cover with water. Bring to a boil and simmer for 1 to 2 minutes. Drain and cool by running almonds under cold water. Skins can then be easily removed by pinching with fingers.
2. Place nutritional yeast flakes, blanched almonds and salt into a blender and blend until finely ground. Set aside.
3. Mix together cornmeal, basil, garlic and 1 cup of water in a medium saucepan. While gradually stirring in the remaining water, bring to a boil. Stir constantly.
4. Once boiling, lower heat and simmer for 30 to 45 minutes, stirring often. A good way to know polenta is done is when the mixture begins to pull away from the sides of the pan.
5. Quickly stir in the almond mixture and serve while hot.

Notes

Ingredients

• 2 pounds medium organic zucchini (about 6), halved lengthwise
• 1 tsp plus 1 Tbs olive oil
• 1/2 cup diced red onions
• 2 Tbs fresh lemon juice
• 1/4 tsp crushed red pepper
• 3/4 tsp sea salt

Instructions

1. Brush the zucchini with 1 teaspoon of the oil and grill on medium-high until tender, 5 to 7 minutes per side.
2. Cut the zucchini into 1-inch pieces and toss in a large bowl with the red onion, lemon juice, red pepper, remaining Tbs of oil, and salt.
3. Serve at room temperature and enjoy!

Ingredients

• 1 1/2 pounds green beans, trimmed
• 1 Tbs honey mustard
• 2 Tbs white wine vinegar
• 3 Tbs extra-virgin olive oil
• 1/2 cup sliced almonds, toasted
• 1 Tbs + 1/4 tsp sea salt
• 1/4 tsp pepper

Instructions

1. In a large pot of boiling water, add 1 Tbs salt and green beans and cook 6 to 8 minutes or until very tender. Drain and cool under running cold water.
2. Between your hands, rub the beans vigorously until they break in half lengthwise. Place in bowl.
3. In a separate bowl, whisk together mustard, vinegar, oil, 1/4 tsp salt and pepper. Drizzle evenly over the green beans and sprinkle with almonds.

Ingredients

• 2 cups water
• 1 cup quinoa
• Salt to taste
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 cup lemon juice (or more to taste)
• 3 tomatoes, diced (or diced cherry tomatoes)
• 1 cucumber, peeled and diced
• 2 bunches green onions, diced
• 1 cup fresh parsley, chopped

Instructions

1. In a saucepan bring water to a boil.
2. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
3. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, and parsley.
4. Stir in cooled quinoa and enjoy!

Ingredients

• 6-8 cups chopped organic fresh kale, tough stems removed
• 2 Tbsp. olive oil
• 1 tsp. balsamic vinegar
• 1/2 tsp sea salt

Instructions

1. Place a rack on the lowest shelf of your oven and preheat to 350.
2. Wash kale and dry (either by salad spinner or by patting with a towel). Place kale in big bowl, drizzle with olive oil and vinegar and toss to coat completely.
3. Spread kale out on a parchment lined baking sheet, place on the lowest rack of the oven and bake for 10 minutes.
4. Remove from oven and stir and/or flip so that kale can get crispy all over. Enjoy!
5. Bake another 8 to 12 minutes or until kale is crispy to the touch and lightly browned. Kale needs to be crackly, not bendy to the touch. If it still bends, place back in the oven. If the kale is getting too brown turn down the heat.
6. Remove from oven, and sprinkle with sea salt. Serve immediately.

Ingredients

• 2 Tbs olive oil
• 1 large onion, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 cups quick-cooking barley
• 1 28-oz can diced tomatoes, drained
• 1 cup dry white wine
• 8 cups torn organic mustard green leaves
• 1 bunch fresh basil leaves, leaves coarsely chopped

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the onion, salt and pepper. Cook, stirring occasionally, until onion is tender, 6 to 8 minutes.
2. Add the barley, tomatoes, wine, and 2 1/2 cups water and bring to boil. Reduce heat and simmer, stirring occasionally, until barley is tender, 12 to 15 minutes.
3. Add the greens, basil and cook, stirring occasionally, until the greens are tender, 3 to 4 minutes. Enjoy!

Ingredients

• 1 cup pecans
• 4 cups fresh corn kernels (approximately 4 ears), raw or cooked
• 2 jalapenos, seeded and thinly sliced
• 2 Tbs fresh lime juice
• 2 Tbs extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 cup crumbled organic Goat Feta (2 ounces)

Instructions

1. Heat oven to 400° F.
2. Spread the pecans on a baking sheet and toast until fragrant, 6 to 8 minutes. Coarsely chop once cooled.
3. Meanwhile, in a large bowl, combine the corn, jalapeños, lime juice, oil, pecans, salt, and pepper.
4. Sprinkle with the Goat Feta just before serving.

Ingredients

• 1 cup organic buckwheat groats, roasted (kasha)
• 1 3/4 cups organic vegetable stock
• 3 Tbs toasted sesame oil
• 1 Tbs garlic, minced
• 1 cup chopped red pepper
• 3 Tbs green onions, diced
• 2 Tbs wheat free tamari
• 1 teaspoon lime zest (or to taste)
• 2 Tbs cilantro, minced
• 1/4 teaspoon cayenne pepper (or to taste)

Instructions

1. To cook buckwheat, bring vegetable stock to boil in medium pot. Add buckwheat, cover, reduce heat to simmer and cook until kasha is tender and liquid is absorbed, about 15 minutes. Gently fluff with a fork and place in a large mixing bowl.
2. Meanwhile, place 1 tablespoon of sesame oil in a medium size pan on medium high heat. Add garlic, lime zest and red bell pepper, cook for 8 minutes, stirring frequently, adding small amounts of water as necessary to prevent sticking.
3. Add to buckwheat with remaining ingredients and mix well.