Spinach Dumplings filled with Orange Cauliflower, Black Lentils & Quinoa finished with Shaved Toasted Garlic and a Spicy Mango Dipping Sauce

Ingredients for Dumpling Wrappers 1 cup chopped baby spinach 1 1/2 cup water 2 cups A/P flour 1 tsp kosher salt 1/2 cup vey hot water..not boiling 1/4 cup plus about 3 tbsp spinach purée Directions..In a large bowl combine chopped spinach and water and purée with an emulsion blender until completely dissolved..in a separate … More Spinach Dumplings filled with Orange Cauliflower, Black Lentils & Quinoa finished with Shaved Toasted Garlic and a Spicy Mango Dipping Sauce

Ying-Yang Hoisin Glazed Tofu Salad with Microgreens, Blackberries, Beets & Honeycrisp Apples with Bright Orange Vinaigrette

Ingredients for salad 6 -1 1/2 inch rounds of baked tofu 1 large handful of microgreens (for two) 8 Blackberries halved 8 snap peas halved ends trimmed 1/4 honeycrisp apple matchstick pieces 1/4 red beet peeled and sliced into matchstick pieces 2 tbsp sliced Scallion white and green mari ade for Tofu…see below Ingredients for … More Ying-Yang Hoisin Glazed Tofu Salad with Microgreens, Blackberries, Beets & Honeycrisp Apples with Bright Orange Vinaigrette

Quinoa, Porcini & Asian Eggplant “Meatball” Sandwich

Ingredients for “Meatballs” 3 cloves chopped garlic 1 cup cooked Quinoa 1/4 cup cooked and chopped Porcini Mushroom 1/3 cup cooked and diced Asian Eggplant 1/8 cup wilted chopped Baby Spinach 1/4 cup cooked diced yellow pepper 1/4 cup cooked chopped carmelized Red onion 1 tsp chopped fresh rosemary 1/2 cup Breadcrumbs 1 tbsp pure … More Quinoa, Porcini & Asian Eggplant “Meatball” Sandwich

Rustic Fall Personal Pizza with Roasted Butternut Squash, Greek Olives, Medjool Dates topped with Rosemary, Hazelnuts and Pecans

Ingredients for Dough 3/4 cup warm water 1 packet (1/4 ounce)..active dry yeast 1/8 cup extra virgin olive oil.. 1/2 tsp kosher salt 1 cup all purpose flour 1 cup Bread Flour Directions.Brush a large glass bowl with olive oil…In a glass measuring cup combine yeast and warm water..mix well and allow to sit 5 … More Rustic Fall Personal Pizza with Roasted Butternut Squash, Greek Olives, Medjool Dates topped with Rosemary, Hazelnuts and Pecans

Mixed Chard Soup with Roasted Tomato, Black Barley, Japanese Yam & Baby Lima Beans

Ingredients 10 Roma tomato halved 5 cloves minced garlic  1/2 large Vidalia Onion 32 ounces Vegetable Stock 1 head organic Green Chard chopped 1 head organic red chard chopped 3 cups cold water 1 Japanese yam peeled and diced 1/2 cup black barley 2 cups baby Lima beans soaked overnight Directions..Preheat oven to 425 degrees..In … More Mixed Chard Soup with Roasted Tomato, Black Barley, Japanese Yam & Baby Lima Beans

Glass Noodle Bowl with Black Quinoa, Yellow Pepper and Wilted Bok Choy with Chinese Eggplant & Crushed Cashews

Ingredients..Serves 2 4 ounces Chinese Glass Noodles 4-6 slices thick Chinese Eggplant  1/2 yellow pepper thin sliced 2 scallions thin sliced white and green 4 heads of baby book choy rough chop 1/2 cup cooked black Quinoa 6 cloves minced garlic separated 2 tsp minced ginger 1/4 cup high quality Soy sauce 1 tsp toasted … More Glass Noodle Bowl with Black Quinoa, Yellow Pepper and Wilted Bok Choy with Chinese Eggplant & Crushed Cashews

Tropical Lacinato Kale Salad with Sweet Kiwi, Macadamia Nuts & Mango with Bright Tangerine Vinaigrette

TROPICAL LACINATO KALE SALAD w/ SWEET KIWI, CRUNCHY MACADAMIA NUTS , ROSEMARY CROUTONS and JUICY MANGO is FINISHED w/ a BRIGHT TANGERINE VINAIGRETTE Ingredients for Salad Serves 2 2 Large handfuls Lacinato Kale chopped 1 small handfulorganic pea shoots chopped 1/4 red onion thin sliced 1/2 cup macadamia nuts 1 Kiwi sliced 1/2 mango thin … More Tropical Lacinato Kale Salad with Sweet Kiwi, Macadamia Nuts & Mango with Bright Tangerine Vinaigrette