Frisée lettuce, chopped fine
Olive oil
Apple cider vinegar
Dijon mustard
Maple syrup
Gorgonzola cheese, crumbled
Toasted walnuts
Pear or Asian pear, chopped
Eggs
 
For the vinaigrette: in a bowl place the olive oil, apple cider vinegar, a little Dijon mustard, and the little maple syrup; whisk well. Heat up a sauté pen pan with some olive oil. Crack a few eggs in and cook to desired from this firmness. In individual serving bowls, and the lettuce, pears, cheese, and walnuts. Place an egg on top and drizzle with the vinaigrette.

Spinach puree:
A bag or box of spinach
Cilantro, chopped
A few pickled jalapenos
Fresh ginger, grated
One large tomato chopped or grated
Turmeric powder
Crushed coriander seed
Garam masala powder
Black pepper
Milk (I use hemp milk)
Lime juice
Feta cheese, crumbled (I prefer feta to paneer)
Cooked rice of choice
 
Place three or four cups of water into a microwave safe bowl and microwave for 3 or 4 minutes. Place spinach into bowl and submerge into the hot water. Let it sit for about two minutes. Drain the water and add cold water for about a minute. Drain out the water. Place the spinach into a food processor, add the cilantro, spices, tomato, lime and jalapeno. Heat the puree in a sauté pan. Add the milk and stir. Add the feta and mix well. Serve over rice.

Olive oil
Balsamic vinegar
Fig preserves
Lemon juice
Basil
Thyme
Ciabatta bread or French bread
Olives of choice
Brie cheese, sliced
Arugula
 
To make the vinaigrette, combine the first 6 ingredients in the list and whisk until smooth. Prepare the bread, drizzle the cut side with vinaigrette. Next layer the olives and brie, sprinkle arugula over the Brie and drizzle with the vinaigrette. Add the top half of the bread and gently push down. Wrap the sandwich tightly and place in the fridge until ready to eat. Cut sandwich in half and serve.

 1 block firm tofu drained and crumbled
Olive oil
BBQ sauce of your choice
Apple cider vinegar
Mayo/vegan mayo
1 bunch cilantro (reserve a little to put on top of tostadas)
Pickled jalapeno, chopped
1 small avocado, peeled and pit removed
Black pepper
1-2 limes, juiced
Shredded cabbage/carrot mix
Tortillas (corn)
 
Heat the oil in a skillet over medium heat. Add the tofu; cook, undisturbed, for 5 minutes. Flip and cook for 3-5 more minutes. Pour in the BBQ sauce. Toss to coat, lower heat and cook until heated through. Meanwhile, add all of the slaw sauce ingredients (from apple cider vinegar to lime juice) to a food processor. Blend until smooth. Place the shredded cabbage and 1/2 of the sauce in a bowl and toss to combine. Add more sauce if needed and reserve the rest of the sauce for serving. Preheat oven to 350 degrees. Place the tortillas on a baking sheet and bake until crisp. To assemble, layer each tostada with BBQ tofu, slaw, additional sauce and cilantro. Serve with lime wedges.

Mayo or vegan mayo (about ¼ cup)
Non-fat Greek yogurt (about ¼ cup)
Apple cider vinegar (about 2 teaspoons or to taste)
Whole grain mustard (about 1 teaspoon)
Garlic powder
1 package gnocchi
2-3 stalks celery, diced
1-2 dill pickle diced (I used spicy dill pickle)
Dill, chopped
Smoked paprika
 
Combine all of the dressing ingredients in a bowl and stir to combine. Cook gnocchi according to directions. Drain. Let cool. Combine the gnocchi, celery, dill weed, dill pickle and dressing in a bowl. Gently toss until combined. Sprinkle some smoked paprika on top.

Zest of one lemon
½ cup roasted almonds (no salt), coarsely chopped
3 tablespoons finely chopped fresh dill
Olive oil
A pinch of salt
Black pepper
About 1.25 to 1.5 pounds cod (fresh)
2 teaspoons (or more to taste) Dijon mustard
1 bag baby spinach (or one bunch of chard)

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Combine lemon zest, almonds, dill, about 1 tablespoon oil, salt and pepper in a small bowl.

Rinse fish and pat dry with a paper towel. Lightly coat fish with olive oil. Place fish on the prepared baking sheet and spread mustard on each portion. Divide the almond mixture among the portions, pressing it onto the mustard.

Bake the fish until opaque in the center, about 7 to 9 minutes, depending on thickness. In the meantime, heat the remaining olive oil in a sautee pan. Stir in spinach (in batches) and add a little salt and pepper. Cook until the spinach is just wilted. Cover to keep warm. Serve the fish on top of the spinach.

Bag of shredded carrots
Lemon juice
Cumin
Paprika
Cinnamon
Chili flakes
Olive oil
Capers, rinsed
Parsley, chopped
Bread of choice (sourdough is good), sliced
Goat cheese, small roll of plain and small roll of herbed
Tomato, sliced

Leave goat cheese out for 30 minutes or so to soften. Place carrots in a bowl, add lemon and spices to taste (I ordered then ingredient list from most to least amounts). Add some olive oil and stir. It's good to let it sit out for at least 30 minutes.

Place the goat cheese rolls in a bowl and smash them together with a fork. You can add some Greek yogurt if it's a bit too stiff to spread.

Assemble sandwich: Spread goat cheese on one side of bread. Sprinkle some capers and parsley on. Add a good amount of the spiced carrots. Add a slice or two of tomato. Top with other side of bread and you are ready to go!

1-2 tablespoons oil of your choice (I often use grapeseed oil for this dish)
Bell peppers, sliced on the bias (I usually use 2; red, orange or yellow)
Celery, cut on the bias. I really like celery so use one celery heart, sometimes more.
2 carrots, cut on the bias
Low sodium chicken broth, about 3/4 cup
Black pepper
2 tablespoons low sodium soy sauce or tamari
1 tablespoon Sherry
1-2 teaspoons rice wine vinegar
2 teaspoons corn starch (more if you use more broth or add water)
Rice, cooked
Chow main noodles (the crunchy kind)

In a bowl add soy sauce, rice wine vinegar, sherry, black pepper, chicken broth and mix. I sometimes add some water to cut the salt from the soy sauce down more. Add the corn starch and stir.

Heat wok or large pot. Add oil. Add vegetables and cook until slightly soft. Stir the bowl of liquids and corn starch once more and add to pot. Stir until sauce thicken. Take off heat.

Serve on rice with some chow mein noodles.

Pretty easy!

Baby spinach (I used a box of Olivia's)
Tortillas (used 24)
Ricotta cheese, part skim
Shredded parmesan
Lemon zest from one lemon
Lemon juice
Hot pepper flakes
Black pepper

Quick steam the spinach in the microwave. Add spinach to a bowl, sprinkle on a little bit of water and cover bowl with cling wrap. It only takes 30 seconds or so. Let cool. To the bowl with the spinach add ricotta, about 2 cups worth. Add about a 1/4 cup shredded parmesan. Add the lemon zest, juice, hot pepper flakes and pepper. Mix together and taste. I ended up adding some more lemon juice.

Lay out 12 tortillas. Spread the mixture on the tortillas. Top with the other 12 tortillas. Bake (350 degrees) or grill. Be sure to turn them over a few times as they cook. When done, take them out of the oven (or off the grill), cool for a bit and then cut each into 4 triangles. I made enough there were leftovers for lunch.

Tortillas
Salmon (works with frozen or fresh; we use frozen most often, preportioned. Fresh will take less time to cook.)
Shredded cabbage and carrot mix (I like TJs)
Lime
Pepper
A pinch of salt
A little olive oil
Cilantro, chopped (may need two bunches)
Pickled jalapeno
Cotija or feta cheese
Green salsa (salsa verde)

Cook tortillas on grill, you will need to flip them several times. Take off grill and set aside. Meantime, make slaw. Put cabbage/carrot mix in a bowl. Squeeze 1-2 limes into the bowl. Add chopped cilantro, freshly ground pepper and the small amount of salt. Drizzle on a small amount of olive oil. Mix together and let sit.

Spread some olive oil on to fish. Cook salmon in a metal grill pan. Put flesh side down first to sear that side (about 7 min. if using frozen). Then flip to skin side down. Cover the grill pan with foil. Cook about 7 minutes more. When cool, flake the fish.

To serve: Take a tortilla, add some slaw. Put some salmon on next. Sprinkle on some crumbled cheese and chopped cilantro. Add some green salsa and pickled jalapenos. 

This dish rocks.