1. In a medium saucepan, combine peaches, wine, cinnamon, and cardamom over medium-high heat. Bring to a boil, reduce heat, cover, and simmer for 10 minutes or until peaches are soft.
2. Remove peaches from heat and let cool slightly. Puree in food processor or blender until smooth. Add honey, lemon juice, yogurt, and vanilla and pulse until smooth. Thicken with additional yogurt if desired.
3. Refrigerate until chilled. Ladle into bowls, garnish with fresh mint, and serve.

Vegetables

1. Halve zucchini, squash, and romaine lengthwise. Cut tomatoes, eggplant, and onions into 1-inch thick slices. Brush the cut side of the romaine with olive oil. Brush the other vegetables with oil on both sides. Season to taste with salt and pepper. Set aside.
2. Prepare a hot fire in your grill.
3. Grill eggplant and onions for 3 to 4 minutes per side, turning once, until charred on both sides.
4. Place zucchini, squash, and romaine cut side down on the grill. Grill for about 4 minutes, until the cut side is charred and has nice grill marks.
5. Grill tomatoes on one side for 3 to 4 minutes, until charred.
6. Arrange vegetables on a platter and drizzle with chimichurri.

Chimichurri

1. In a bowl, combine the garlic, olive oil, vinegar, parsley, oregano, hot pepper flakes, salt, and black pepper.
2. Cover and let stand at room temperature for 1 day. (If you don’t have time to let the chimichurri stand for a day, transfer it to a small saucepan and warm over low heat to about 120º for 1 to 2 minutes and then let stand for about 1 hour to blend.) 

1. Preheat oven to 425°F.

2. In a large bowl, mix radishes with olive oil and spices.

3. Lay the radish slices in a single layer on a lightly greased baking sheet.

4. Bake for 15-20 minutes, or until chips are crisp and lightly browned.

1. Preheat oven to 450°F.
2. Carefully remove the peel with a sharp knife or peeler.
3. Remove seeds with a spoon.
4. Cut the squash into long, thin rectangular pieces (like fries).
5. Cover pieces in a liberal amount of salt and let them sit for 10–15 minutes.
6. Then soak pieces in a bowl of water for up to 30 minutes. If needed, you can let them sit and soak overnight.
7. Drain the water; pat them very dry.
8. Toss with coconut oil.
9. Lay them on a baking sheet and season with sea salt or your favorite seasoning.
10. Bake for 10 minutes; flip the fries over with a spatula and bake for another 10 minutes so both sides get browned.
11. The fries are done when they brown on the edges. You want them crispy, not soggy.

1. Heat the oil in a large saucepan set over medium-high heat.
2. Add the garlic, chili powder, and cumin. Cook and stir 1 minute.
3. Add the broth, chicken, corn, and tomatoes with their juices. Bring to a boil.
4. Reduce heat to medium low and simmer 5 minutes.
5. Stir in the lime juice and season with salt and pepper to taste.
6. Ladle into 4 bowls and top with equal amounts of chips, Monterey Jack cheese, cilantro, and avocado.

1. Preheat oven to 450°F.
2. Combine water or soy milk, flour, and garlic powder in a bowl and stir until well combined.
3. Coat cauliflower pieces with the flour mixture and place in a shallow baking dish. Bake for 18 minutes.
4. While the cauliflower is baking, combine your buffalo sauce and olive oil or margarine in a small bowl.
5. Pour hot sauce mixture over the baked cauliflower and continue baking for an additional 5 to 8 minutes.

1. Brush zucchini strips with olive oil & grill until tender, about 2 to 3 minutes each side.
2. Mix basil, salt, pepper and a drizzle of olive oil into the non-dairy cream cheese
3. Spread cheese mixture onto each strip of zucchini.
4. Add roasted red pepper to top of cheese mixture (see easy roasting directions below)
5. Gently roll the zucchini strips lengthwise (careful to not roll to tight!)
6. Place each on a serving platter & serve immediately.

1. Combine cream cheese, sour cream, sugar, cinnamon and vanilla in a medium bowl.
2. Stir until completely smooth.
3. Refrigerate for 15-30 minutes.
4. Serve with fresh fruit

1. Preheat oven to 400°. Peel away any extra outer papery white layers. Leave white layers of the individual garlic cloves intact and keep each individual clove attached to the garlic head.
2. Cut off top [q:1/2] inch of garlic head to expose tops of cloves.
3. Place garlic head on large square of aluminum foil. Pour a drizzle of olive oil over top of exposed cloves, making sure each clove is properly coated. Wrap aluminum foil around garlic head to cover completely. Place on baking sheet.
4. Roast for 30 to 35 minutes, until cloves are soft when pressed with a fork. Allow garlic to cool.
5. Using your fingers or a cocktail fork, pull or squeeze the roasted garlic cloves from their individual skins. Mash with a fork and spread on toasted bread or use as a topping for baked potatoes.