Lemon honey mustard dressing 3 tablespoons olive oil 2 tablespoons lemon juice (about 1 small lemon) 1 tablespoon smooth Dijon mustard 1½ teaspoons honey Sea salt and freshly ground pepper, to taste Nutty granola "croutons" 1 cup old-fashioned oats ½ cup raw shelled pistachios (or walnuts or pecans) ½ cup whole almonds ½ cup raw sunflower seeds ¼ cup raw sesame seeds 1 tablespoon fennel seeds ¼ teaspoon cayenne pepper
1 cup 1/2-inch cubes peeled butternut squash 1 cup 1/2-inch cubes peeled sweet potato 1 tablespoon onion granules 1/4 teaspoon fine sea salt 1/4 teaspoon ground black pepper 3/4 cup quinoa, rinsed and drained 1 1/2 cup low-sodium vegetable broth 1/2 cup slivered almonds, toasted 1/4 cup chopped fresh parsley Juice of 1 lemon (about 2 tablespoons)
4 cups packed finely chopped raw kale 1 large red apple,Fuji or Honeycrisp, chopped, divided 1 cup thinly sliced celery 1/2 cup walnuts, toasted and chopped, divided 1/4 cup plus 2 tablespoons craisins, divided 2 tablespoons Dijon mustard 2 tablespoons water, more if needed 1 tablespoon red wine vinegar 1/8 teaspoon sea salt
1 ripe avocado, mashed 1/4 cup chopped fresh cilantro 2 tablespoons lime juice 2 (15-ounce) cans no-salt-added black beans, rinsed and drained 4 cups shredded romaine lettuce 1 cup grape tomatoes, halved 1 small red bell pepper, chopped 1/2 cup toasted pumpkin seeds Method: In a large bowl, whisk together avocado, cilantro and lime juice until blended. Add beans, lettuce, tomatoes, corn, pepper, pumpkin seeds and toss until evenly coated.
2 cups shredded green cabbage 2 cups shredded red cabbage 1 tablespoon apple cider vinegar 1/8 teaspoon fine sea salt 1/8 teaspoon ground black pepper 2 Gala apples, cored and very thinly sliced 1/2 cup walnuts, toasted and chopped In a large bowl, toss together green and red cabbage, vinegar, salt and pepper. Just before serving, add apples and walnuts and toss again.
2 lbs. brussels sprouts 2 Comice Pears 1/2 cup hazelnuts 1/2 cup cooked bacon 1 cup De Puy Lentils 1/2 cup olive oil 2 heaping tbsp dijon mustard 1 tbsp honey 2 tbsp of red wine vinegar salt/pepper to taste
2 cups water 1 1/3 cup quinoa Salt and pepper, to taste 2 tablespoons white wine vinegar 2 tablespoons olive oil 2 cups shredded cooked chicken 1 1/2 cup green or red grapes, quartered 1/2 cup sliced almonds, toasted cook quinoa and let it simmer until tender and most of the liquid is absorbed,15 to 20 minutes. Uncover and set aside to let cool. In a large bowl, whisk together vinegar, salt and pepper. Slowly add the oil, whisking well. Add quinoa and toss to combine. Add chicken,etc.