2 cups cup cooked quinoa
1 orange bell pepper, chopped
A couple of tomatoes, chopped
2/3 cup baby white corn
The juice of 1 lime
Black pepper
Cumin
Chili flakes
1 can of black beans, drained
Shredded cheese mix
 
Heat oven to 350 degrees. Mix all ingredients together and place in a casserole dish. Bake until it is heated through, and the cheese is melted.

Baby zucchini, put on wooden skewers if really small
Tomatoes, on the smaller side
Red bell peppers
Radicchio (small size) or baby gem lettuce
Carrots, cut tops off
Olive oil
Sherry vinegar
Green olives
Thyme, copped fine
Oregano, chopped fine
Manchego cheese, shredded
Sourdough bread, sliced
 
Wash all veggies. Halve the bell peppers. Leave the rest whole. Put veggies in a bowl or casserole dish. Pour some olive oil and sherry vinegar over them. Sprinkle the herbs on and stir. Put olives on wooden skewers. Heat up grill. Put veggies plus olives on grill and cook; keep them somewhat firm but get some char on them. Put slices of bread on grill and toast them. When cooled, cut them up into cubes. Take off veggies when done and chop them up; place back in bowl or casserole dish. Add the cubed bread. Then the shredded Manchego cheese. Mix together. Ready to serve!

8 ounces of pasta
8 ounces jalapenos finally diced and seeded. You can blanch the jalapenos to remove some heat.
1 cup corn (can be frozen)
8 ounces cream cheese
1 cup milk
Garlic powder
Smoked paprika
7 ounces mozzarella (shredded)
Cilantro (optional, to serve with)
Maybe try some panko for crunch
 
Turn the oven to 425 degrees. Cook the pasta according to directions. Drain but do not rinse. Make a cheese sauce with the milk cream cheese and mozzarella.

In a 9 by 12 casserole dish add the pasta, jalapenos and corn. Add extra mozzarella on top. Cover casserole dish with aluminum foil. Bake in the oven for about 30 minutes. If desired broil the casserole for another 3 to 5 minutes until the top is brown.

Olive oil
Garlic powder
Chili powder
Black peppers
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
3 cups Vegetable broth (may need more if it gets too thick)
2 large tomatoes, diced
2-3 cups macaroni noodles
1 cup sharp cheddar, shredded
Pickled jalapeno
 
Heat olive oil in a large pot. Add garlic, black pepper and chili powder. Cook for about a minute and add the beans, chopped tomatoes and vegetable broth. Stir to combine. Add the macaroni noodles and stir. Turn up the heat to high and let the pot come to a boil; stir occasionally. Once it comes to a boil turn it down to a simmer. Cook for about 12 minutes or until macaroni is tender (stir often). Add the shredded cheese, stir until it is melted. It's ready to serve up! Add some hot sauce if you want.

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.