1. Bring broth to a boil in a saucepan.
2. Sauté onion in oil and 1 tablespoon water for 2 to 3 minutes.
3. Add peas, followed by boiling broth, and cook for 10 minutes.
4. Add herbs, blend until smooth, and season to taste.

1. In a large bowl, thoroughly mix all ingredients. Top with feta, if using.
2. Refrigerate and chill for several hours before serving.

1. Place cucumber (peeled and diced) into blender.
2. Add lemonade, mint and peppermint extract.
3. Blend on high until smooth.
4. Let mixture sit for 5 minutes.
5. Pour mixture in your favorite ice pop molds.
6. Place in freezer until solid.

1. Cook lentils according to package instructions. When cooked, stir in vinegar and set aside.
2. Next, make Salsa Verde. Put sorrel leaves, mint, cilantro, oil, and lime juice into a food processor or blender. Pulse until you get a chunky texture. Alternatively, chop and combine them by hand.
3. Transfer Salsa Verde to a bowl and stir in chopped tomatoes. Add a splash of sesame oil to a grill pan over high heat and grill asparagus on each side until soft and striped with lovely dark charcoal lines.
4. Put lentils on a serving plate and season with salt. Then, pile Salsa Verde and tomato mixture along with asparagus on top, with a final garnish of lime zest. If you’d like to serve this salad with Mint Yogurt, simply mix all Mint Yogurt ingredients together in a separate bowl and serve alongside.

1. Cut and peel, removing white pith of oranges and grapefruits.
2. Cut between membranes to release citrus segments and add all fruit to a large bowl. (Can prepare this a day ahead of time and refrigerate.).
3. In a medium bowl, whisk honey, lime juice and mint together.
4. Pour honey mint syrup over prepared fruit and toss gently until all fruit is combined and coated.
5. Let citrus salad stand for about 15 minutes to allow flavors to blend.
6. Cover and refrigerate until chilled. Garnish with mint before serving.

1. Combine all ingredients in a large bowl.
2. Mix well and refrigerate for at least 30 minutes or as long as 24 hours. (4 to 6 hours is best.)
3. Adjust seasoning and serve well-chilled.

Chunky Almond Oil

1. Heat oil with almonds in a small saucepan over low heat, stirring every couple of minutes or so, until almonds are evenly light brown in color and oil is highly fragrant.
2. Cool oil to room temperature. Store it tightly covered in the refrigerator; the oil will congeal, so take it out about 20 minutes before you need it. It will keep for a couple of weeks in the fridge and can also be frozen for months.

Grilled Cauliflower

1. Place whole head of cauliflower in a large pot and cover it with cold water. Season generously with salt and place over high heat. Bring to a boil and then turn off heat and let sit for 5 minutes. Gently remove cauliflower, set it upside down on kitchen towels, and let it drain fully.
2. Drizzle cauliflower with oil and place it floret side down on the grill, directly over the coals of a medium fire. Cover grill and cook until florets begin to caramelize, about 15 minutes, depending on the intensity of the fire. Do not move cauliflower, as it will break apart. If you need to adjust the heat, simply rotate the grill grate so cauliflower is farther from the fire.
3. Transfer cauliflower to a serving platter. Garnish with mint, drizzle with Chunky Almond Oil, and top with Parmesan.
4. Serve cauliflower immediately as a whole head so that people can easily spoon off sections at the table.

1. Chop cucumber finely and put into a medium size serving bowl.
2. Chop coriander, mint, and chili and add into the bowl.
3. Beat the yogurt and add into the bowl.
4. Add cumin powder, black pepper powder and salt.
5. Mix well and garnish with chopped coriander.
6. Chill until ready to serve.

1. Preheat oven to 250º.
2. To make dressing, cut each tomato into eighths. Toss tomatoes and unpeeled garlic cloves with [q:1/8] cup of the oil.
3. Place tomatoes skin-side down on a baking pan. Add garlic cloves to pan. Roast until tomatoes start to shrivel around their edges, approximately 1 hour. Remove from oven and allow to cool for 20 minutes.
4. Peel garlic cloves. Add garlic, tomatoes, vinegar, remaining [q:1/8] cup of oil, and salt and pepper to taste in a blender. Puree until smooth.
5. In a large bowl, mix together cooked quinoa, olives, pine nuts, [q:1 1/2] cups of the Roasted-Tomato Dressing, and salt and pepper to taste. Garnish with chopped mint.

1. To make the vinaigrette, combine the vinegar, oil, orange juice and honey. Stir together and set aside. 
2. Lay out fresh, clean arugula in the center of a plate.
3. Cut the watermelon into chunks and arrange on one side of the arugula.
4. Peel and slice the orange, laying the slices on the other side of the arugula.
5. Cut the mint and basil into thin pieces and spread over the entire salad.
6. Sprinkle feta cheese over the arugula.
7. Serve with the orange-balsamic vinaigrette.