Ingredients

• 1 tablespoon butter
• 8 ounces sugar snap peas,  strings removed
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder

Instructions

• Heat the butter in a large 12-inch skillet over medium-high heat until it starts to foam.
• Add the snap peas and stir-fry for 1 minute.
• Add the salt, pepper, garlic powder, and onion powder.
• Keep cooking, stirring constantly, until the pods are tender-crisp, about 2 more minutes.
• Remove from the heat immediately and serve.  Do not leave in the pan since they will continue to cook. 

Ingredients

• 1 English cucumber
• 2½ pounds ripe tomatoes, chopped 
• 2 fresno chiles, or ½ red bell pepper, stemmed and seeded
• ¼ small red onion, rinsed
• 2 garlic cloves 
• ¼ cup chopped fresh cilantro, plus more for garnish
• 3 tablespoons sherry vinegar or red wine vinegar
• ½ cup extra virgin olive oil, plus more for drizzling
• 1¼ teaspoons salt
• ¼ teaspoon freshly ground black pepper 
• Cherry tomatoes, red or yellow, for garnish
• Fresh herbs, for garnish

Instructions

1. Finely chop ¼ of the cucumber and reserve for garnish.
2. Peel the remaining cucumber, cut into chunks, and transfer to a food processor.  Add the tomatoes, peppers, onion, garlic, cilantro, vinegar, olive oil, salt, and pepper. Blend in spurts so some chunks of cucumber and tomato remain or blend completely if you want a smooth soup.  Season to taste and chill for at least 2 hours.
3. Serve the soup garnished with the reserved diced cucumber, cherry tomatoes, fresh herbs, drizzles of olive oil, and freshly ground black pepper.

Ingredients
2 shallots ( or 1/2 a red onion)
2 x 12 inch stalks rhubarb
2 tablespoons olive oil
2 salmon filets ( 4-6 ounces each) skinless, thicker cuts are best here
2 tablespoons maple syrup
2 tablespoons sherry cooking wine ( or sub 1 tablespoon balsamic vinegar)
salt and pepper to taste
8 sprigs thyme

Wilted Chard

• 1 bunch chard- leaves chopped, stems chopped thinly and separated
• 1 tablespoon olive oil
• 4 fat garlic cloves- rough chopped
• salt and pepper to taste
• 1 teaspoon lemon zest
• squeeze lemon

Preparation

1. Preheat oven to 325F
2. Slice shallots into thin wedges, long ways.
3. Cut rhubarb in half lengthwise and cut into 4 inch pieces.
4. In a large ovenproof skillet, heat oil over medium heat. Saute shallot for 3-4 minutes, until just tender and fragrant. Add rhubarb, sauteing for one minute.
5. Push shallots and rhubarb to the outer edges of the pan and place salmon in the center.
6. Season salmon and rhubarb with a little salt and pepper. Drizzle maple syrup just over rhubarb.
7. Drizzle sherry wine ( or balsamic) over the rhubarb. Sprinkle with ½ of the thyme leaves. 
8. Place in the oven and roast for 15 minutes. Check salmon after 10 mins and pull if necessary (thinner cuts will cook more quickly).  Continue cooking rhubarb for full 15 mins or until it is fork tender.
9. For wilted chard, in another skillet, heat oil over medium heat. Add garlic and sauté until golden about 2 minutes.
10. Add chard stems, sauté for 1-2 two minutes then add remaining chard and season with salt, pepper, lemon zest and a little squeeze of lemon. Set aside.
11. Plate the salmon and divide rhubarb shallot mixture among the two plates. Add the wilted chard.
12. Spoon the flavorful liquid from the salmon pan over the salmon itself. Garnish with remaining sprigs of thyme.

​Ingredients

• 2 medium sized zucchinis
• 2  Tbls. olive oil
• 2  Tbls. butter
• 2  cloves garlic
• 1  Tbls. crushed red peppers
• ¼  cup shredded Parmesan
• Salt

Preparation         
1.  Cut up the zucchini into slices but not all the way through. Place two chopsticks along the long side of the 
     zucchini to prevent you from cutting all the way through
2.  Chop the garlic. Place the garlic, salt, and crushed peppers in a mortar and pestle.
3.  Crush the garlic and blend them all into a thick paste.
4.  Mix with creamy, softened butter & olive oil mixture. Add fresh/dried thyme. Mix well.         
5.  Brush the seasoned butter all over the zucchini. Try to dab some gently in between the slices as well. Use
      half & save the reserves.
6  Bake the hasselback zucchinis in a preheated oven at 425°F for 45 to 60 minutes or until the                           outside is nice and crispy and the inside is tender.
7.  Halfway through the 60 min, brush with the remaining seasoned butter and continue baking
8.  When the baking process is almost complete, sprinkle the zucchinis liberally with Parmesan shreds
      and finish baking

​Pesto Ingredients

• 2 cups of microgreens (such as basil, arugula, broccoli or kale)
• 2 cloves of garlic
• 1/2 cup of nuts (such as pine nuts, almonds, or walnuts)
• 1/2 cup of grated Parmesan cheese (optional)
• 1/2 cup of olive oil
• Salt and pepper to taste

Preparation
1.  In a food processor, blend the microgreens, garlic and nuts until smooth.
2. Add Parmesan cheese to microgreens and blend until smooth
3. While processor is blending, slowly add the olive oil.  Blend until smooth.
4. Add salt and pepper to taste.
 
Yogurt Pesto Dip Ingredients

• 1 cup plain Greek yogurt
  
• ⅓ cup pesto 
• 1 tablespoon fresh lemon juice
• 1 small clove garlic, finely grated or minced
  
• Salt and freshly ground black pepper, to tas

 Preparation

1.  Grate or mince the garlic finely.
2. Squeeze the juice of the fresh lemon into a small bowl.  Strain to remove the seeds.
3. Stir the Greek yogurt thoroughly so there is no liquid separation in the container.
4. In a medium mixing bowl  add the Greek yogurt and pesto (1:1 ratio).  Stir them with a spatula until well combined and the mixture is uniform in color,.
5. Add the fresh lemon juice and minced garlic to the yogurt-pesto mixture. Stir well to incorporate all the flavors evenly throughout the dip.
6. Season with salt and pepper to taste.
7. If the dip seems too thick, you can thin it slightly by stirring in 1-2 teaspoons of water, milk, or olive oil until you reach your desired consistency. If it’s too thin, add a bit more pesto or a tablespoon more Greek yogurt.
8. For best flavor, cover the bowl with plastic wrap and refrigerate for at least 15-30 minutes before serving. This resting time allows the flavors to meld beautifully. The dip tastes significantly better after chilling. 

Ingredients

• 2 tablespoons olive oil
• 1 pound ground meat
• ​1 onion - medium, chopped; 6 ounces
• 1 teaspoon salt
• ​¼ teaspoon black pepper
• 1 tablespoon fresh garlic - minced
• ​​1 teaspoon paprika
• ½ teaspoon dried thyme
• ⅛ teaspoon cayenne pepper
• 28 ounces diced tomatoes - well drained
• 1 medium cabbage, chopped in 1 inch pieces

Preparation

1. Preheat the oven to 400°F. Grease a 2-quart (7 X 11-inch) baking dish.
2. In a large, deep skillet, heat the olive oil over medium-high heat. Add the ground meat, onion, salt, and pepper. Cook until the meat is browned, about 5 minutes, stirring and breaking up the meat with a wooden spoon.
3. Add the garlic, paprika, thyme, and cayenne and cook for 30 seconds, stirring.
4. Add the drained tomatoes and chopped cabbage. Continue to cook, stirring often, until the cabbage is tender, about 5 minutes.
5. Turn the heat off and stir in one cup of the shredded cheese.
6. Using a slotted spoon, transfer the mixture to the prepared baking dish. Sprinkle it with the remaining cheese.
7. Bake, uncovered, until the casserole is bubbly and the cheese is browned, 20-30 minutes.
8. Let the casserole rest for 10 minutes before serving.

Ingredients

• 4 tablespoons olive oil, divided
• 1 medium onion, minced
• 1 clove garlic, minced
• 6 medium potatoes, peeled and thinly sliced
• 2 quarts cold water
• 6 ounces spicy sausage, thinly sliced
• 2 ½ teaspoons kosher salt
• ground black pepper to taste
• 1 pound kale, rinsed and julienned

​
Preparation

1. Heat 3 tablespoons oil in a large saucepan over medium heat. Add onion and garlic and cook for 3 minutes.
   
2. Add potatoes and cook, stirring constantly, for 3 minutes.
   
3. Pour in water and bring to a boil; boil gently until potatoes are very tender, about 20 minutes.
   
4. Meanwhile, cook sausage in a large skillet over medium-low heat until it has released most of its fat, about 10 minutes. Drain.
   
5. Use an immersion blender to purée potato mixture.
   
6. Stir in sausage and season with salt and pepper. Increase the heat to medium, cover, and simmer for 5 minutes.
   
7. Stir in the kale and simmer until tender and bright green, about 5 minutes.
   
8. Stir in remaining 1 tablespoon olive oil and serve immediately.

Ingredients

• 2 tablespoons canola oil
• 1 pound lean ground meat
• 1 large yellow onion, chopped
• 3 large garlic cloves, minced
• 1  small head green cabbage (about 1 1/4 pounds), chopped (8 cups)
• 1 (15-ounce) can tomato sauce
• 1 (14.5-ounce) can diced tomatoes
• 1 1/4 cups water
• 3 tablespoons red wine vinegar
• 2 tablespoons packed light brown sugar
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups cooked white rice  OR  1 (8.5 ounce) package microwavable white rice
  
• 2 tablespoons chopped fresh dill and/or parsley, plus more for garnish

Preparation

1. Heat the oil in a large, deep-sided skillet or Dutch oven over medium-high heat. Add the meat, onion, and garlic. Cook, stirring occasionally and breaking up the meat, until browned and crumbly, about 5 minutes.
2. Add the cabbage and cook, stirring occasionally, until wilted, about 5 minutes.
   
3. Stir in the tomato sauce, diced tomatoes, water, vinegar, sugar, salt, and pepper until combined. Bring to a boil over medium-high heat.  Reduce the heat to medium and simmer, covered, stirring occasionally, until the cabbage is tender, about 15 minutes.
4. IF USING MICROWAVABLE RICE, stir the uncooked rice into the mixture in the skillet until well combined. Cook, uncovered and stirring occasionally, until the rice is tender, about 2 minutes. 
   
5. IF USING PRE_COOKED RICE, stir the rice into the mixture in the skillet until well combined.  Cook, uncovered, until the rice is warm.
   
6. Stir in the herbs until combined. Garnish with additional herbs and serve. 
   

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze for up to 3 months.