Ingredients:

• 1 1/2 tbsp olive oil
• 2 cups of Brussels sprouts trimmed and halved
• 1 cup seedless red grapes
• 8 figs halved
• Leaves from 6 sprigs of thyme
• Salt and pepper
• 1 tbsp aged balsamic vinegar
• 1/4 cup candied pecans chopped

Instructions:

1. Preheat oven to 400 F.
2. Toss the Brussels sprouts, grapes and figs with the olive oil and lay on a baking sheet lined with parchment paper. Sprinkle with thyme leaves, salt and pepper.
3. Roast for about 30-35 minutes, turning the Brussels sprouts at least once to evenly roast.
4. Once the Brussels sprouts are caramelized, and the grapes and figs are slightly shriveled, remove from the oven, and coat with the aged balsamic vinegar.
5. Top with the candied pecans and serve warm.

Ingredients:

• 1 large sweet potato, peel and diced
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon kosher salt

• 3/4 cup red quinoa
• 1 3/4 cups water
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• Juice of half a lime
• 2 tablespoon cilantro, chopped

• 1/4 cup coconut milk
• 1/4 cup cilantro, chopped
• 1/4 teaspoon agave nectar or honey
• Juice of half a lime
• Pinch of salt, garlic powder, and chili powder

Other Ingredients:

• 1 cup black beans, rinsed and drained
• Cilantro for garnishing

Instructions:

1. Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.
2. Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet.
3. Roast the sweet potato for 12-15 minutes or until it is fork tender.

1. Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt.
2. Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low.
3. Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
4. Remove from the heat and season the quinoa with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.

1. In a blender add all of the ingredients and blend until smooth.

1. In 2 or 3 serving bowls divide the quinoa mixture.
2. Top the quinoa with the black beans and roasted sweet potato.
3. Drizzle the cilantro cream on top with a spoon.
4. Top with more cilantro if desired.

Ingredients:

Dressing:

Instructions:

Ingredients:

Asparagus Crunch Salad with Apple Cider Vinegar Dressing 

1 bunch asparagus (about 1 pound)
3 cups carrots
1 cup red pepper
1 cup red onion

Instructions:

1) Cut asparagus into 2 inch pieces, peeled and cut carrots into rectangles or matchsticks.

2) Finley chop the pepper and onion. 

3) Place all salad ingredients in a bowl. Combine dressing ingredients and blend them well. Pour dressing over salad and transfer to a serving bowl. 

Ingredients:

Instructions:

1) Peel and dice beets and add to a roasting pan.

2) Drizzle with oil and sprinkle garlic and rosemary all over.

3) Season with Herbamare and pepper.

4) Pour balsamic vinegar over everything and bake uncoveredfor 25-30 minutes at 375˚F. Remove and serve warm.

Ingredients:

• 1lb baby potatoes, cooked
•  2 cups green beans, cooked
•  1/3 cup green onion, finely chopped
•  1/2 cup Italian parsley, finely chopped
•  1 cup celery, finely chopped
•  1 cup cherry tomatoes, cut in half (or quarters)
•  1 cup artichoke hearts, cut in quarters

• 1/4 cup red wine vinegar
•  1/2 tsp Herbamare
•  1 tsp garlic, finely chopped
•  1 Tbsp Dijon mustard
•  3/4 cup extra virgin olive oil

Instructions:

1) Chop the potatoes in half, and the green beans into thirds.

2) Place all salad ingredients in a large bowl andtoss slightly.

3) Combine dressing ingredients in a
 blender, blend, and toss the salad with the dressing.

 4) Season with freshly ground black pepper to taste.