Creamy Pesto Dressing with Spinach

Spinach Carrots English cucumber Quorn Chicken Heirloom cherry tomatoes White wine pickled shallots Peas Dressing: Pesto: Basil, garlic, salt & pepper, olive oil, lemon juice, white wine vinegar, red chile flake Greek yogurt White wine vinegar Honey Lemon olive oil Salt & pepper

Broccoli & Tofu with Tahini Dressing

Kale Steamed broccoli Marinated, baked tofu Jicama Chives Roasted, salted peanuts Dried sweet potato slices Dressing: Tahini Rice wine vinegar Lime juice Water Sriracha Agave syrup Salt & pepper Toasted sesame oil

Summer Vegetable Medley with Tangy Tomato Dill Dressing

Kale Carrots Zucchini Yellow squash Corn Heirloom tomatoes Butter Beans Crunchy peas Gluten rolls Dressing: Tomato paste Red wine vinegar Pomegranate Molasses Water Olive Oil Shallot Fresh dill Grainy Dijon mustard Oregano Thyme Salt & pepper

Warm Veggies with Caper & Parsley Pesto

Kale Steam: Green beans Carrots Zucchini Yellow Squash Hard boiled eggs Pesto: Capers Parsley Shallot Walnuts Garlic Lemon juice White wine vinegar Salt & Pepper Dill Honey

Celery & Cabbage Slaw with Creamy Dill Dressing

Cabbage Celery Edamame Red onion Parsley Mock grilled chicken strips (Beyond Meat brand) Crunchy dried peas Dressing: Yogurt Dill Shallot Labne White wine vinegar Honey Garlic clove Salt & pepper

Caper & Parsley Pesto on Zoodles

Thin zoodles Gluten rolls Heirloom cherry tomatoes Pan fry gluten rolls. Take pan off heat, add zoodles and use residual heat to slightly cook.  Stir in pesto and serve topped with sliced, seeded cherry tomatoes. Pesto: Capers Parsley Shallot Walnuts Garlic Lemon juice White wine vinegar Salt & Pepper Dill Honey  

Eggplant Noodles

Eggplant Gluten rolls Peanuts Cilantro Salt & pepper Sauce: Balsamic vinegar Soy Sauce Vegetable broth Red wine vinegar Molasses Red chile flake Ginger & garlic Raisins Saute eggplant noodles over med-high in  little olive oil for 3-5 mins. set on papertowel to wick off any wetness. Pan fry gluten rolls, add sauce on heat to…

Arugula with Beets, Figs, and Tempeh

Arugula Steamed golden beet noodles Figs Marinated, pan fried tempeh Pistachios Goat cheese Dressing: White miso Ginger Dijon mustard Grainy mustard Honey Red wine vinegar Balsamic vinegar Cayenne Salt & pepper Water