recipes

• To make the dressing, combine all of the dressing ingredients in a blender and blend until combined and creamy.
• Combine all of the salad ingredients in a large salad bowl and toss to combine.
• Pour the dressing over the salad just before serving.

• Peel apart garlic cloves but leave the skin on.
• Preheat oven to 375 degrees F (190 C).
• Add drained chickpeas to a mixing bowl and toss with oil and seasonings.
• Add garlic cloves and seasoned chickpeas to a baking sheet.
• Drizzle garlic with a bit of olive or grape seed oil.
• Bake for 20-23 or until the chickpeas are slightly crispy and golden brown and the garlic is fragrant and slightly browned.
• Remove from oven and set aside.
• Squeeze garlic out of skins / peel away skins and add to a mixing bowl.
• Add all remaining dressing ingredients and whisk vigorously to combine, smashing the garlic with the whisk.
• Taste and adjust seasonings as desired, adding more lemon for brightness and maple syrup for sweetness.
• Set aside.
• Add kale to a large mixing bowl.
• Before adding dressing, add 1 Tbsp each lemon juice and olive oil (amount as original recipe is written // alter is adjusting batch size) to the kale and massage with hands to soften the texture and lessen bitterness.
• Then add as much dressing as desired (some may be leftover) and mix with a spoon.
• Top with chickpeas and serve.
• Best when fresh, though leftovers keep in the fridge for up to a few days.

• Heat the oil in a pan over medium heat, add the garlic and sauté until fragrant.
• Add the peanut butter, hoisin sauce, water, fish sauce, lime juice, and chili and simmer until it thickens a bit, about 5 minutes.

• Heat the oil in a pan over medium-high heat, add the shallot and cook until lightly golden brown, about 3-5 minutes, and set aside.
• Add the shrimp and cook until pink, about 1-2 minutes per side, and set aside.
• Assemble the salad, toss in dressing and enjoy.

TO MAKE THE SALAD:

• Toss all salad ingredients together until combined.
• Drizzle with dressing or toss to combine, then serve immediately.

TO MAKE THE DRESSING:

• Whisk all ingredients together until combined.
• If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.

• Prepare quinoa according to directions, which will most likely call for 1 cup of liquid.
• While the quinoa is cooking preheat the grill to the highest setting.
• Remove the husk from each ear of corn.
• Brush the corn with olive oil and season with salt and pepper.
• Wrap the corn in one layer of aluminum foil.
• Grill for about 5 each “side” – rotating corn 4-5 times during grilling.
• At the same time, also place the red peppers and jalapeño peppers on the grill.
• Lightly charr the peppers on all sides.
• Remove from the grill and allow to cool.
• Meanwhile combine 2 tablespoons cilantro, smoked paprika, chile powder, salt and pepper.
• In another bowl add the 3 tablespoons butter and half the seasoning mixture.
• Once the corn is finished brush with just enough of the butter to coat all around the it.
• Allow the corn to cool and then, slice off the cob using a sharp knife.
• Slice the peppers as well and add everything to a big bowl.
• To the bowl add the warm quinoa, remaining seasonings, 1/4 cup fresh cilantro, basil, green onions, tomatoes and 2 tablespoons olive oil.
• Toss well.
• Add the bacon if using and then the cotija cheese, toss again and serve warm or at room temperature.

• In a large bowl, toss cucumbers and strawberries together.
• Divide among four plates, sprinkle with feta and pour 2 tablespoons dressing over each salad and serve immediately!

• In a large pot, bring water to a boil.
• Boil the corn for 3, then remove and allow to cool slightly so that they can be handled.
• Cut kernels off the cob into a large bowl.
• Set aside.
• In a small bowl, whisk together butter, lime juice, chili powder, and chopped cilantro.
• Pour the chili lime mixture over the corn and mix to coat.
• Add the crumbled queso fresco and stir.
• Season with salt to taste.
• Serve at room temperature.
• Refrigerate leftovers.

TO MAKE THE SALAD:

• Heat oven to 425°F.
• Spread the crumbled ramen noodles and sliced almonds out on a baking sheet, and stir a bit to combine.
• Bake for about 5, or until the almonds and noodles are slightly toasted and golden.
• Remove baking sheet, and give the mixture a good stir to toss.
• Then return it to the oven and toast for an additional 3.
• Keep a very close eye on the mixture so that it does not burn.
• Remove and set aside.
• Add ingredients (including the vinaigrette) together in a large bowl, and toss until combined.
• Serve immediately, or cover and refrigerate for up to 3 days.
• (This salad is much better eaten the first day, as the noodles lose their “crunch” the longer it sits, and the avocado may brown a bit. Still, it’s perfectly edible and enjoyable even after a few days!)

TO MAKE THE VINAIGRETTE:

• Whisk all ingredients together until combined.

FOR THE PESTO:

• In a food processor, pulse basil, garlic, Parmesan cheese, salt, and pepper until smooth.
• Slowly add the olive oil while pulsing.
• Set aside.

FOR THE ZOODLES:

• Spiralize the zucchini, cut it into smaller strands if they are too long, and place them in a work bowl.
• Toss with the pesto and tomatoes and season with salt and pepper as needed.