Serves 4 1 large egg 1 garlic cloves, minced 2 tbsp. grated white onion 1 teaspoon ground cumin ½ teaspoon ground allspice ½ teaspoon cinnamon 3 tbsp. finely chopped fresh cilantro 3 tbsp. finely chopped mint 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 pound organic ground lamb Combine all meatball ingredients in a bowl and mix thoroughly with your hands. Take 3 tablespoons of the meat mixture and roll into balls and place on baking sheet (makes 12 meatballs). Bake at 400 degrees for 15 minutes or until no longer pink in the center. Serve with hummus and tabbouleh salad.

1 can organic BPA free chickpeas, drained ¼ cup red onion, small diced 1 small English cucumber, small diced ¼ cup red pepper, small diced ¼ cup yellow bell pepper, small diced ¼ cup fresh parsley, chopped 2 tbsp. crumbled feta cheese Dressing ¼ cupextra virgin olive oil 3 tablespoons red wine vinegar 1teaspoon dried oregano Salt and pepper to taste Add all ingredients for the chickpea salad to a medium sized mixing bowl. Add dressing ingredients to the chickpea salad and mix well. Refrigerate for 1 hour. Serve.

Serves 4 as appetizer, or 2 as entree´ 1 dozen sea scallops (side muscle removed) Kosher salt 1- 16oz. bag of frozen peas, thawed 1.5 tsp fresh lemon juice 2 tablespoon olive oil, divided ¼ tsp black pepper ¼ tsp kosher salt 3 tbsp. mint leaves Bring four cups of water to a boil in medium saucepan and cook peas until peas are bright green about 3-4 minutes. Drain. Set aside ½ cup peas for garnish. Add remaining peas, mint, salt, pepper, lemon juice, and olive oil to blender and puree until smooth and creamy. If mixture is too thick, add a tablespoon of water to help thin out mixture. Rinse scallops under cold water to remove any grit. Dry completely with a paper towel. Season with kosher salt. Set aside. In cast iron skillet add 1 tbsp. of olive oil, and heat on medium high. Add scallops to pan and sear on each side for 3 minutes. Divide puree between 4 plates, and top with scallops. Garnish with remaining ½ cup peas and mint.

½ cup thawed frozen peas 1 ear of corn, or ½ cup of thawed frozen corn 1 large carrot, sliced in ribbons 1 large zucchini, sliced in ribbons 1 yellow squash, sliced in ribbons ½ small red onion, thinly sliced ½ cup grape tomatoes, halved 1 red pepper, julienned 2 bags of mixed organic greens Goat cheese Olive oil Salad dressing of your choice Thaw peas, and set aside. If using fresh corn, bring a pot of water to a boil and add the fresh corn to the water and cook for 3 minutes. Drain water, and let corn cool. Once corn has cooled, take a knife and remove the kernels from the corn. If using frozen corn, add 1 tbsp. of olive oil and sauté over medium heat until corn is heated through. Set aside. Take a vegetable peeler and start at the top of the zucchini and lightly press the peeler into the flesh of the zucchini until you reach the base of the zucchini. You should have thin strips of zucchini. Rotate the zucchini to ensure even strips. Repeat the same process with the carrot, and yellow squash. Thinly slice the red onion. Cut the grape tomatoes in half. Cut the red pepper into thin strips. Add mixed greens to a platter of your choice and then add, the yellow squash, zucchini, carrots, red onion, corn, and peas. Garnish with crumbled goat cheese, and serve with dressing of your choice.

INGREDIENTS 3 tablespoons creamy peanut butter 3 tablespoons unseasoned rice vinegar 1 tablespoon fresh lime juice, from one lime 3 tablespoons light olive oil 1 tablespoon soy sauce (use gluten-free if needed) 2 tablespoons honey 1 large clove garlic, roughly chopped 1-inch square piece fresh ginger, peeled and roughly chopped 3/4 teaspoon salt 1/2 teaspoon sriracha 1/2 teaspoon sesame oil INSTRUCTIONS 1. Combine all of the ingredients for the salad in a large mixing bowl. 2. Combine all of the ingredients for the dressing in a food processor or blender; process until smooth and creamy.

INGREDIENTS 1 cup all purpose flour 1 tsp. garlic powder 1 tsp. salt 1 tsp. paprika 1 tsp. onion powder ¾ cup water 1 cup milk 1 head cauliflower, cut into florets Franks Red Hot Buffalo Wing Sauce INSTRUCTIONS 1. Preheat 450 degrees. Whisk flour, garlic powder, salt, paprika, onion powder, water, and milk. Dip cauliflower pieces in the batter and let excess drip off. Place on parchment-lined baking sheet. Bake on an upper rack for 15-20 minutes until lightly crisped and browned. 2. Gently toss the baked cauliflower in a bowl with the hot sauce. Return to pan. Bake for another 5-10 minutes. 3. Serve with celery, carrots, and blue cheese or ranch dressing.

INGREDIENTS 1 (15-ounce) can chickpeas, drained ¼ cup fresh lemon juice (1 large lemon) ¼ cup tahini 1 small garlic clove, minced 2 tablespoons extra-virgin olive oil ½ teaspoon ground cumin Salt to taste 2 to 3 tablespoons water Dash ground paprika, for garnish INSTRUCTIONS: 1. Add chickpeas to food processor and puree until it forms a smooth paste. 2. Add lemon juice, tahini, garlic clove, olive oil, cumin, and water and puree until creamy. 3. Add salt to taste and puree one final time. 4. Put hummus in serving bowl and garnish with a drizzle of olive oil and a dash of paprika. 5. Serve with assorted vegetables and pita chips.

Thai Sauce 1-1/2 tablespoons soy sauce 1.5 tablespoons fish sauce 2 tablespoons light brown sugar 2 teaspoons lime zest, from 2 limes 3 tablespoons freshly squeezed lime juice, from 1-1/2 limes 1/2 teaspoon sriracha   Ground Protein 2 tablespoons olive oil ½ cup large red onion, chopped 2 tablespoons finely chopped fresh ginger 2 cloves garlic, minced 1 pound ground protein (grass-fed beef or organic chicken/turkey) ¼ cup chopped fresh cilantro ¼ cup scallions 3 tbsp. chopped fresh mint 3 tbsp. chopped peanuts ½ cup shredded carrots   Lettuce & Toppings 1 large head iceberg lettuce Lime wedges   Cut off the stem of lettuce, and remove outer pieces of lettuce and throw away. Pull apart leaves and rinse with cold water. Set aside. Add all of the ingredients for the Thai sauce in small bowl. Set aside. Heat the oil in large sauté pan over medium heat. Add the onion and ginger and cook, stirring frequently, until soft, 4-5 minutes. Add the ground beef and turn the heat up to high. Cook, breaking up the meat with a wooden spoon, until partially cooked through, about 5 minutes. Add the garlic and cook 1 minute more. Add the Thai sauce to the meat mixture and cook for a few more minutes. Take off heat. Stir in the scallions, cilantro, mint and peanuts, shredded carrots. Taste and adjust seasoning if necessary. Spoon into lettuce cups and serve with a lime wedge.