Kale Salad

Ingredients:

• 1 bunch kale leaves
• 1 medium avocado
• Juice of 1 medium lemon (about 2 cup)
• Dash of cayenne pepper
• 2 tsp. sea salt

Preparation:

Deleaf a bunch of kale leaves into a large bowl and rip all the leaves into small, bite size pieces.  Scoop out avocado half onto kale leaves and add the lemon juice, cayenne, and salt to taste.  Mash the mix around until the kale is coated in a creamy sauce and serve.

Fresh Pesto with Basil and Arugula

Ingredients:

• 4-6 cups of basil and arugula leaves (equal portions)
• 2 cups pasta
• Juice of 1 lemon
• 2 Tbsp. pine nuts
• 2 Tbsp. garlic
• 1 cup of olive oil
• 1 cup of parmesan cheese

Preparation:

Blanche the basil and arugula in a sieve over boiling water for 10 to 15 seconds and add lemon.  Plunge the leaves into ice water and toast the pine nuts over medium high heat for 1 to 2 minutes.  Dry the leaves and chop them.  Add leaves, 1/2 cup parmesan cheese, pine nuts, garlic, 3/4 cup of olive oil, 1 tablespoon of lemon juice to food processor, and blend.  Add remaining olive oil to warm pan, then cooked pasta to pan for 1 minute. Toss pasta in the pan with pesto, add parmesan cheese.

Winter Roasted Veggies

Ingredients:

• 2 garnet yams, peeled and sliced into 1/2 inch cubes
• 1 head of cauliflower, any color, cut into 1/2″ chunks
• 1 pound of Brussels sprouts trimmed and cut in half
• 6 garlic cloves, smashed and chopped fine
• 2 Tbsp. of your favorite fresh herbs like rosemary, marjoram
• 1/2 cup olive oil
• 1/2 cup of maple syrup

Preparation:

Preheat oven to 450° and heat olive oil, garlic and fresh herbs over low heat for 30 minutes. Line a baking sheet with tin foil and put in the oven to heat. Toss veggies in a large bowl, with garlic herb olive oil, and maple syrup.  Remove heated baking sheet from oven with hot pads. Place veggies on baking sheet in a single layer and place baking sheet in the oven for 30-40 minutes. Check veggies 1/2 way through and see if they are browning and need to be turned.  Check again in another 10 minutes and cook until fork tender and golden brown. Remove from the oven and serve immediately.

Spinach Salad

Ingredients:

• 8 large eggs
• 6 cups baby spinach
• 4 Tbsp. Creamy Blue Cheese Dressing
• 2 beets, rinsed and sliced
• 1 cup carrots, shredded
• 2 Tbsp. chopped pecans, toasted

Preparation:

Place eggs in a single layer in a saucepan and cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover, and cook at the lowest simmer for 10 minutes. Run cold water over the eggs until they are completely cooled. Peel the eggs, discard 6 of the yolks, and chop the remaining yolks and whites.  Toss spinach and 2 tablespoons dressing in a large bowl. Divide between 2 plates. Top with chopped eggs, beets, carrots, and pecans. Drizzle with the remaining 2 tablespoons dressing.

Avocado Soup

Ingredients:

• 3 Limes
• 3 c water with ice
• 3 avocados, halved and pitted
• 1 glove garlic, minced
• 1 tsp. coarse salt
• 2½ Tbsp. olive oil
• 1 large corn tortilla, cut into strips (optional)
• plain Greek yogurt (optional)
• fresh cilantro or parsley, chopped (garnish)

Preparation:
Cut half of one lime into wedges and set aside. Squeeze the other 2½ limes into blender and add ice water, avocado, garlic, and salt. Blend until smooth and place in refrigerator while you prepare tortilla.  Bake tortilla strips in the oven for about ten minutes or until crunchy. Ladle soup into bowls, place a dollop of Greek yogurt in the center of each, followed by tortilla strips and cilantro. Serve immediately, with lime wedges on the side.