• [q:1/2] white cabbage (about 14 oz), thinly shaven with a mandoline
• 8 cherry tomatoes, diced
• Small bunch of parsley, leaves only, finely chopped
• 1 garlic clove, minced
• 1 tsp sumac
• [q:1/8] tsp cayenne pepper
• 2 Tbsp extra-virgin olive oil
• Juice of 1 lemon
• Salt and black pepper

Lentil Bowls

• 1 lb, 2 oz cooked green or Puy lentils
• 1 (14 oz) can chickpeas, drained and rinsed
• 7 oz cherry tomatoes, quartered
• 1 small red onion, peeled and finely diced
• [q:3 1/2] oz fresh cilantro, chopped
• [q:3 1/2] oz fresh flat-leaf parsley, chopped
• [q:1 3/4] oz fresh mint, chopped
• Seeds from 1 pomegranate or 9 oz ready-prepared seeds
• 7 oz feta cheese, crumbled

Dressing

• 2 Tbsp fresh lemon juice
• 3 Tbsp olive oil
• 1 Tbsp miso paste
• 1 Tbsp honey
• [q:1/4] tsp ground black pepper

• [q:1/2] English cucumber, cut into [q:1/2]-inch pieces (1 cup)
• 1 cup cherry tomatoes, halved, or 1 cup tomatoes, cut into 1-inch pieces
• [q:1/2] cup bell pepper, cut into 1-inch pieces
• 8 Kalamata olives
• 1 green onion, green and white parts, chopped
• 2 Tbsp freshly squeezed lemon juice
• 1 Tbsp extra-virgin olive oil
• [q:1/4] tsp dried oregano
• Salt and freshly ground black pepper

• 6 Mini Cucumbers
• 1 Can Safe Catch Elite Tuna
• [q:1/4] Cup of Your Favorite Korean BBQ Sauce
• Salt and Pepper to Taste

Salad

• 2 small heads red chicory, ends and core removed
• 4 cups baby kale 8 cherry tomatoes, quartered
• 20 Kalamata olives, thinly sliced
• 1 large avocado, diced
• 2 tsp baby capers
• 5 oz canned tuna
• [q:1/8] tsp black pepper

Dressing

• 2 Tbsp finely chopped fresh basil
• 2 Tbsp lemon juice
• 4 Tbsp extra-virgin olive oil

• 1 lb fusilli pasta
• [q:1/2] tsp salt, plus additional for cooking pasta
• 6 Tbsp oil, divided
• [q:1/4] cup red wine vinegar
• 1 garlic clove, minced
• [q:1/2] tsp black pepper
• 6 oz frozen chopped spinach, thawed and squeezed dry
• 2 cups jarred whole baby artichoke hearts packed in water, rinsed, patted dry, and quartered
• 1 cup oil-packed sun-dried tomatoes, rinsed, patted dry, and chopped
• [q:1/2] cup pitted Kalamata olives, chopped coarse
• [q:1/2] cup pine nuts, toasted

Honey-Chia Dressing

• 3 Tbsp extra-virgin olive oil 1 Tbsp white wine vinegar 1 tsp honey
• 1 Tbsp chia seeds
• Good pinch salt

Salad

• 2 handfuls each arugula, baby spinach leaves, and baby kale, washed and dried
• 1 small red onion, halved and thinly sliced
• [q:3 3⁄4] oz blueberries
• 1 avocado, peeled, pitted, and diced
• 8 oz warm smoked salmon, flaked
• 12 walnuts, halved, toasted, and roughly chopped
• Edible flowers, chives, or wild garlic flowers to garnish (optional)

• [q:1/4] cup extra-virgin olive oil
• 2 Tbsp freshly squeezed lime juice
• 1 Tbsp white wine vinegar
• 1 Tbsp minced shallot
• [q:1/4] cup chopped fresh cilantro
• [q:1/4] tsp ground cumin
• Salt and freshly ground black pepper
• 1 cup salad greens
• 1 cup cubed, peeled fresh pineapple
• 1 small jicama, peeled, cut into 3-inchlong matchstick strips
  • A small jicama is about the size of a potato.
  • If jicama is not available, you can substitute turnip, radish, or water chestnuts.

Dressing

• [q:1/2]-inch piece of fresh ginger root
• Juice of 2 large oranges
• [q:2 1/2] fl. oz non-pasteurized apple juice
• [q:1 1/2] fl. oz lime juice

Salad

• 6 carrots, peeled and grated
• 3 medium beetroots (beets),
• peeled and grated
• 1 small fennel bulb, very thinly sliced
• 2 oz mixed bean sprouts
• [q:3 1/2] oz sultanas (golden raisins)
• 1 oz sunflower seeds, toasted
• 1 oz pumpkin seeds, toasted
• 2 fl. oz extra-virgin olive oil
• Handful of cilantro leaves, to garnish