Farmers Market Quinoa Salad
Farmers Market Quinoa Salad 1 cup quinoa, rinsed 2 cups water 3 tbsp extra virgin olive oil 1/2 tsp Spike seasoning or sea salt and pepper to taste 1-2 Heirloom tomatoes, diced 1 peeled cucumber, seeded and diced 3 scallions, chopped 1 cup fresh arugula, rough chopped 1/2 cup
Curried Chicken with Diced Apple
Curried Chicken Salad with Diced Apples ½ cup plain whole milk Greek yogurt 2 tablespoons avocado mayonnaise 2 teaspoons curry powder 1 teaspoon agave nectar (optional) 2 broiled or grilled chicken breasts, diced 2 stalks celery, diced 1 apple, diced ¼ teaspoon sea salt to taste Freshly cracked black
Garden Ratatouille
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1/2-inch dice 1 sweet onion, thinly sliced half moon 2 snall zucchini, diced 1 red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4-5 cloves garlic, chopped 1-14.5 ounce can
Lamb Meatballs with Cucumber Yogurt Sauce
Lamb Meatballs with Cucumber Yogurt Sauce 1 pound ground lamb 1 teaspoon ground cumin 1 teaspoon red pepper chile flakes ½ teaspoon sea salt Freshly ground black pepper 1 cup finely chopped fresh baby spinach 2 tablespoons chopped parsley Preheat oven to 375◦. In medium bowl, combine ground
Chicken Chili with Cannellini Beans
Chicken Chili with Cannellini Beans 2 tablespoons extra virgin olive oil 1 large onion, diced 4 garlic cloves, crushed 2 pounds ground chicken 1 teaspoon sea salt 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1 teaspoon crushed red pepper flakes 1 teaspoon smoked paprika 1 teaspoon