Rainbow Salad
Rainbow Salad 1 cup orange bell peppers (sliced)1/4 cup radishes (sliced)1 cup tomatoes (chopped)1 cup
Roasted Yams with Citrus Dip
Roasted Yams with Citrus Dip 3 large orange yams (peeled and cut lengthwise into large
Roasted Carrots with Goat Cheese and Pesto
Roasted Carrots with Herbed Goat Cheese and Pesto 10 carrots (peeled, cut on the bias)2
Roasted Delicata Squash
Roasted Delicata Squash 1 delicata squash (delicata squash) Preheat oven to 350 degrees.Wash squash thoroughly;
Roasted Romanesco
Roasted Romanesco 5 cups romanesco ((about 2 large heads), cut into bite-sized florets)3 tablespoons olive
Citrus Roasted Potatoes
Citrus Roasted Potatoes 1 1/4 pounds red potatoes3 tablespoon olive oil (Divided in half)1/4 teaspoon
Cabbage Salad with Ginger-Miso Dressing
Cabbage Salad with Ginger-Miso Dressing 4 tablespoons Miso paste (*See note)1 tablespoon ginger (finely minced)1
Cana’s Guacamole
Cana’s Guacamole 3 avocados (skin removed, etc)8 garlic cloves (crushed)1/4 cup red onion (diced small)2
Chicken Pintos & Pita
Chicken Pintos & Pita 1 tablespoon olive oil1 pound boneless, skinless chicken breast (cut
Chili Sweet Potatoes
Chili Sweet Potatoes 3 pounds sweet potatoes (peeled, 1/2 inch dice)2 tablespoons oil (blended or