Recipe Book

Ingredients:
 ¼ cup extra-virgin olive oil

 3 tablespoons red wine vinegar
 1 garlic clove, minced
 ½ teaspoon dried oregano, more for sprinkling
 ¼ teaspoon Dijon mustard
 1 English cucumber, cut lengthwise, seeded, and
sliced ¼-inch thick
 1 green bell pepper, chopped into 1-inch pieces
 2 cups halved cherry tomatoes
 5 ounces feta cheese, cut into ½ inch cubes
 ⅓ cup thinly sliced red onion
 ⅓ cup pitted Kalamata olives
 ⅓ cup fresh mint leaves
 ¼ teaspoon sea salt
 Freshly ground black pepper
Procedures:
In a small bowl, whisk together the olive oil, vinegar,

garlic, oregano, mustard, salt, and several grinds of
pepper.
On a large platter, arrange the cucumber, green
pepper, cherry tomatoes, feta cheese, red onions, and
olives. Drizzle with the dressing and very gently toss.
Sprinkle with a few generous pinches of oregano and
top with the mint leaves. Season to taste and serve.
Ingredients:
 1 green bell pepper, chopped into 1-inch pieces
 2 cups halved cherry tomatoes
 5 ounces feta cheese, cut into ½ inch cubes
 ⅓ cup thinly sliced red onion
 ⅓ cup pitted Kalamata olives
 ⅓ cup fresh mint leaves
 ¼ teaspoon sea salt
 Freshly ground black
 Lemon Tahini dressing: (can be made ahead)
 3 tablespoons extra-virgin olive oil
 3 tablespoons tahini
 3 tablespoons fresh lemon juice, more for
squeezing at the end
 2 tablespoon white wine vinegar
 1 garlic clove, minced
 ½ teaspoon Dijon mustard
 ½ teaspoon maple syrup
 ½ teaspoon sea salt
 3 tablespoons water
Procedures:
1. In a small bowl, whisk together the olive oil,
tahini, lemon juice, vinegar, garlic, mustard, maple
syrup, salt and water. Set aside.
2. Prepare a large pot of salted boiling water and a

large bowl of ice water. Drop the broccoli and green
beans into the boiling water and blanch for 1-2
minutes, until tender but still bright green. Remove
and immediately immerse in the ice water to stop the
cooking processing. Keep in the ice water long enough
to cool completely, about 15 seconds. Then, drain and
and place on a kitchen towel to dry.
3. In a large pot of salted boiling water, prepare the

pasta according to the instructions on the package,
cooking until al dente. Drain and rinse with cold water.
4. In a large bowl, combine the broccoli, green beans,

zucchini, tomatoes, basil and the pasta. Drizzle with
the dressing and toss. Season to taste with salt,
pepper, and squeezes of lemon, if desired. Sprinkle
with the pine nuts and chill for 15 minutes. Can be
stored in the refrigerator for up to 2 days.
Ingredients:
 1 small head romaine lettuce, chopped
 ½ cup halved cherry tomatoes
 1 small cucumber, thinly sliced
 1 medium zucchini, spiralized or peeled into
ribbons
 1 ear of corn, grilled, kernels sliced off cobb
 1 avocado, pitted and diced
 12 to 14 ounces extra-firm tofu, patted dry and
cubed
 ½ cup coconut “bacon” (recipe below)
 Coconut “bacon”
 1½ cups unsweetened coconut flakes
 1½ tablespoons tamari
 Scant 1 tablespoon maple syrup
 ½ teaspoon smoked paprika
 Cashew “buttermilk” dressing: (this makes extra)
 1 cup raw cashews, soaked in water 3 to 4 hours,
preferably overnight, drained and rinsed
 ½ to ¾ cups fresh water
 2 tablespoons fresh lemon juice
 ¼ teaspoon onion powder
 ¼ teaspoon garlic powder
 ¼ to ½ teaspoon sea salt
Procedures:
1. In a blender, combine the cashews, ½ cup water,
lemon juice, onion powder, garlic powder and ¼
teaspoon of sea salt. Blend until creamy, adding
more water if necessary. Taste and season with
additional salt as needed. Chill until ready to use.
2. Preheat the oven to 350°F and line a baking sheet

with parchment paper. Place the coconut flakes
along with the tamari, maple syrup and smoked
paprika on the pan and toss gently to coat. Spread
in a thin layer on the pan and bake until dark
golden brown and slightly crispy, about 10
minutes.
3. Increase the oven temperature to 400°F and line a

baking sheet with parchment paper. Place the tofu
cubes on the pan and toss with a drizzle of olive
oil and generous pinches of salt. Bake for 15 to 17
minutes or until golden brown around the edges.
4. In a serving bowl, assemble the salad with the

romaine, cherry tomatoes, cucumber, zucchini,
corn, avocado and tofu. Top with the coconut
“bacon” and serve with the dressing on the side.
Store any extra dressing in a sealed container in
the fridge.
Ingredients:
 2 pounds tiny potatoes or fingerling potatoes
 Extra-virgin olive oil, for drizzling
 ½ pint fresh blueberries
 ¼ cup fresh mint leaves
 ⅓ cup pickled onions, optional
 2 scallions, finely chopped
 Sea salt
 Dressing:
 1 bunch scallions (minus the 2 scallions chopped
above)
 2½ tablespoons extra-virgin olive oil, divided
 1 tablespoon champagne (or white wine) vinegar
 1 tablespoon white miso
 ½ tablespoon Dijon mustard
 1 teaspoon sriracha or hot sauce of your choice
 Small handful (about ¼ cup) cilantro
 Sea salt
Procedures:
1. Boil the potatoes: Fill a medium pot with room

temperature water. Add a handful of salt to the
water and then the potatoes. Bring the water to a
rolling boil and then reduce the heat so that the
water simmers. Cook until the potatoes are just
fork-tender, about 15 minutes (they’ll finish
cooking on the grill). Drain the potatoes, and when
cool enough to handle, cut in half lengthwise.
2. Preheat a grill or grill pan to medium heat.
3. Make the dressing: Toss the scallions with ½

tablespoon of the oil and season with a pinch of
salt. Grill until just charred, turning once, about 2
minutes. Chop and transfer to a food processor
and add the vinegar, miso, mustard, sriracha, and
3 tablespoons water. Pulse until combined. Add
the cilantro and the remaining 2 tablespoons oil
and pulse again.
4. Toss the potatoes generously with olive oil, salt

and pepper. Grill cut side down for 5 to 6 minutes
or until char marks form. Flip, and cook 5 minutes
more, until the potatoes are tender and well
charred. The time will depend on the size of your
potatoes.
5. Place the blueberries in a piece of foil that’s large
enough to contain them on the grill. Toss with a
drizzle of olive oil and grill for 2 minutes or until
they turn a darker blue color.
6. Assemble the salad with the potatoes, generous

dollops of the dressing, blueberries, mint, the
chopped scallions, and more dollops of dressing.
Top with pickled onions, if using. Serve warm or at
room temperature.
Ingredients:
 2-3 sweet peppers (red and/or yellow)
 Olive oil
 Sherry vinegar (or balsamic or white wine
vinegar)
 Pinch of sweet or smoked paprika
 Toasted stale bread, rubbed w/ olive oil & garlic
 1 cup cherry tomatoes
 1-2 leaves of kale, torn
 ½ cup little mozzarella balls
 ¼ cup chunky pickled onions (see below)
 Handful of torn basil
 Salt & pepper
 Pickled onions:
 1 small red onion, sliced into thick strips
 White wine vinegar (enough to fill the jar of
onions)
 A few pinches of cane sugar and salt
Procedures:
1. For the pickled onions: (make in advance) pickle
your onions by shaking all ingredients together in
a jar. Chill until for at least an hour, or up to days
(or weeks, really) in advance.
2. Slice cherry tomatoes and toss them with a splash

of olive oil, a splash of sherry vinegar, salt, pepper.
3. Drizzle olive oil on your stale bread and toast (or

grill) it until golden. While it’s still warm, rub it
with a sliced clove of garlic, then slice it into bite
sized pieces.
4. De-seed and slice your peppers into thick strips.

Sautée them in a pan with olive oil until soft and
lightly blistered. (you could also do this on a grill).
Remove from heat, drizzle with a little sherry
vinegar and a pinch of paprika.
5. Toss all salad ingredients together so that the

juices from the tomatoes and the peppers create a
light dressing. Drizzle with a little more olive oil.
Taste, and add more salt and pepper to your
liking. Let it sit for at least 10 minutes or so for the
bread to soak up the juices. Serve at room temp.

Recipe Book

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Ingredients:

 ¼ cup extra-virgin olive oil

In a small bowl, whisk together the olive oil, vinegar,

2. Prepare a large pot of salted boiling water and a

3. In a large pot of salted boiling water, prepare the

4. In a large bowl, combine the broccoli, green beans,

2. Preheat the oven to 350°F and line a baking sheet

3. Increase the oven temperature to 400°F and line a

4. In a serving bowl, assemble the salad with the

1. Boil the potatoes: Fill a medium pot with room

2. Preheat a grill or grill pan to medium heat.

3. Make the dressing: Toss the scallions with ½

4. Toss the potatoes generously with olive oil, salt

6. Assemble the salad with the potatoes, generous

2. Slice cherry tomatoes and toss them with a splash

3. Drizzle olive oil on your stale bread and toast (or

4. De-seed and slice your peppers into thick strips.

5. Toss all salad ingredients together so that the

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