1. Mediterranean Beet Salad:
- 2 pounds red beets, washed
- 2 garlic cloves, chopped
- 2 tbsp olive oil
- a pinch of sea salt
- a handful of chopped coriander
-feta cheese
-garlic powder
Beets should be peeled and cut into medium-sized cubes. Blanch the beet cubes in boiling water. They should be cooked but still have a slice. In a skillet, gently toast the walnuts.
Toasting them makes them crunchier and more delicious. Using a knife, cut the feta cheese block into tiny cubes. If you prefer, crumbled feta can be used instead. In a mixing bowl, combine all of the dressing ingredients. In a big mixing bowl, combine all of the ingredients. Pour the dressing into the bowl.
2.Chicken Quinoa Burrito Bowl:
For chicken burrito and quinoa bowl:
-Frozen corn
-Black beans
-Shredded cheese
-Greek yogurt or sour cream
-Quinoa
-Chicken broth
-Spices (chili powder, cumin, garlic powder)
-Salt and pepper
-Chicken breasts
-Olive oil
For the salsa paste:
-Red onion
-Jalapeno
-Garlic
-Lime juice
-Olive oil
-Coriander
-Tomato
Quinoa should be cooked. Preheat the grill to high. Season the chicken and barbecue it. Allow 5 minutes for resting before cutting. While the chicken is resting, make the avocado salsa. Quinoa should be divided among 5 serving bowls. Chicken, corn, black beans, cheese, avocado salsa, and Greek yogurt are served on top.
3.Raspberry Smoothie Bowl:
-1 c. frozen raspberries
-1/2 peeled, cooked beet
-6 tbsp. unsweetened almond milk
-Assorted berries, chopped roasted almonds, granola, for serving
Blend raspberries, beets, and almond milk until smooth in a blender. If needed, transfer to a bowl and top with berries, almonds, and granola.
4.Crushed Lentil Soup:
-1 tablespoon olive oil
-1 onion chopped
-1 ½ cups dry red lentils
-½ cup short grain white rice
-1 large carrot roughly chopped
-1 ½ teaspoon ground cumin
-Salt and pepper to taste
-Juice of one lemon
-Chopped green onions for garnish
-Chopped parsley for garnish
Heat the olive oil in a large pot and cook the onions until they soften, about 5 minutes. Cook, stirring frequently, until the lentils, rice, carrots, cumin, salt, and pepper are well combined and the spices are fragrant, around 2-3 minutes. Bring the mixture to a boil with 8 cups of water. Reduce the heat to low and cook, covered, for 20-30 minutes, or until the rice and lentils are fluffy and completely cooked. To keep the lentils from sticking to the bottom of the pot, stir them a couple of times while they're cooking. Pulse a few times with an immersion blender to achieve the perfect consistency. Add the lemon juice and mix well. Serve wet, garnished with green onions and parsley if desired.
5.Pea Risotto:
-4 oz. Parmesan cheese, with rind
-2 c. pea pods (peas removed) or 1 cup frozen peas
-1 lb. peas, thawed if frozen
-4 tbsp. unsalted butter, divided
-1 medium shallot, sliced
-Salt and pepper
-1 c. Risotto rice
-1 lemon
-1 c. pea shoots
-1 tbsp. olive oil
Put aside the grated Parmesan in a small cup, and the rind in a small jar. Bring 5 cups water to a boil, then simmer for 10 minutes with pea pods (or 1 cup frozen peas). Return the pea stock to the pot, straining out the solids and keeping it warm on low. Puree 1 cup peas and pea stock in a blender until smooth. In a wide saucepan over medium heat, melt 2 tablespoons butter. Cook for 2 minutes, or until shallot and 1/4 teaspoon salt are tender. Cook for 5 minutes, stirring to coat and toast the rice. Simmer for 2 to 3 minutes, or until the wine has nearly evaporated. Pour in 3/4 cup of stock at a time, stirring constantly until nearly all of it has been consumed before adding more. Stir in the pea puree and cook, stirring occasionally, until the rice is nearly tender, around 5 minutes. Add the remaining peas and mix well. Remove the risotto from the heat source. Grate the zest of 1 lemon half and squeeze the juice into the risotto, then whisk in the grated Parmesan and the remaining 2 tablespoons butter. Toss remaining lemon half with pea shoots, olive oil, and salt and pepper to taste in a mixing bowl. Serve on top of risotto.