Wild Rice Salad

Serves 4 INGREDIENTS 2 cups broccoli florets, blanched 3 cups wild rice, cooked 1 cup carrots, sliced and blanched 1 cup zucchini, diced ⅓ cup red onion, diced ¼ cup safflower oil 2 tablespoons fresh dill, chopped ¼ cup plus 1 tablespoon fresh lemon juice 1 teaspoon freshly ground black pepper 1 t

Veggie Pesto

Makes 1 cup INGREDIENTS ¼ pound shelled walnuts 1½ cups fresh parsley 5 garlic cloves, peeled 1 cup extra virgin olive oil ¾ teaspoon salt ¼ teaspoon fresh ground black pepper 1½ teaspoons oregano 1½ teaspoons rosemary 1½ teaspoons thyme 3 teaspoons basil ¼ cup freshly grated nondairy Romano chees

Vegetable Minestrone with Quinoa

VEGETABLE MINESTRONE with QUINOA SERVES 4 TO 6, VEG, V*, GF ¼ cup extra-virgin olive oil 12 garlic cloves, pressed and allowed to sit for 10 minutes 1 leek, trimmed, thinly sliced 2 carrots, peeled and roughly chopped 2 celery stalks, roughly chopped” Sea salt and freshly ground black pepper, to ta

Spicy Tomato Broccoli Rabe

Serves 4 4 garlic cloves, pressed and allowed to sit for 10 minutes ¼ cup crushed tomatoes ½ cup roasted red peppers (homemade or jarred) ¼ cup finely grated Parmesan cheese, plus more for serving (optional) ⅛ teaspoon crushed red pepper flakes ¼ teaspoon dried oregano ¼ teaspoon grade B maple syru

Pear Beet Salad

Serves 2 INGREDIENTS 1 cup pears, sliced 1½ cups leeks, sliced and steamed 10 minutes 2 tablespoons fresh arugula, chopped 2 tablespoons fresh fennel, chopped ¼ cup olive oil 2 tablespoons prepared mustard 1 tablespoon fresh lemon juice ½ teaspoon cayenne pepper ½ cup beets, sliced and steamed for

Peanut Thai Rice Saute

Peanut Thai Rice Saute SERVES: 2 INGREDIENTS: 2 tablespoons peanut oil 1 cup zucchini, diced 1 cup chopped green onions 4 teaspoons chopped shallots ½ cup chopped unsalted roasted peanuts 3 cups cooked long grain brown rice 1 tablespoon chopped garlic 1 teaspoon sea salt 1 teaspoon freshly ground