Cucumber Tea Sandwiches with Herb Goat Cheese
Herbed Goat Cheese Spread 2 garlic cloves cheese 4 ounces creamy goat cheese 2 tablespoons plain, whole milk Greek yogurt 10-15 fresh basil leaves 2 teaspoons fresh thyme, chopped 2 teaspoons fresh rosemary, chopped 1 teaspoon fresh parsley, chopped Pinch of sea salt and fresh cracked black pepper
Easy Plant-Based Burger
Easy Plant-Based Burger 1 cup millet, rinsed 2 cups sweet potato, peeled and diced 2 cups water 15 ounces low sodium cooked white northern beans, drained ½ cup raw pumpkin seeds (or sunflower) ½ cup shredded carrots 1 tablespoon extra virgin olive oil 1/2 teaspoon Spike seasoning or
Grilled Peach and Burrata Brushcetta
Grilled Peach and Burrata Bruschetta 4 fresh peaches, halved and pit removed 1 tablespoon avocado oil 1 tablespoon aged balsamic vinegar Pinch of sea salt 1 fresh baguette, sliced thin 1 tablespoon extra virgin olive oil 1 ball of burrata cheese, torn or sliced 1 cup fresh arugula ¼
Garden Millet Veggie Burger
Garden Millet Veggie Burger 1 cup millet, rinsed 2 cups sweet potato, peeled and diced 2 cups water 15 ounces low sodium cooked white northern beans, drained ½ cup raw pumpkin seeds (or sunflower) ½ cup shredded carrots 1 tablespoon extra virgin olive oil 1/2 teaspoon Spike seasoning
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