1. Cook pasta as package directs, rinse and drain.
2. Add olives, tomatoes, onion, parsley or celery leaves. Mix
3. Prepare dressing by combining all ingredients. Mix dressing with pasta.
4. For a hot salad, do not rinse pasta under cold water, simply drain after cooking. Proceed as above.

1. Melt coconut oil in a large skillet over medium-high heat.
2. Add bell pepper, onion, and garlic; cook until onion is soft.
3. Add shrimp and cook, turning once, for 2 to 4 minutes, or until pink and opaque.
4. Add greens; cook until wilted. Add coconut milk, then season with lemon juice and zest, salt, and pepper.
5. Remove from heat and serve.

1. Whisk together the honey, mustard, vinegar, lemon zest, garlic powder, pepper and poppy seeds in a medium non-reactive bowl.
2. Mix together the chicken, melons, avocado, and grapes into the bowl with the salad dressing. Cover and refrigerate for an hour, or until completely chilled.
3. Arrange lettuce on a large serving platter, mound with chicken salad. Sprinkle cashews over the top and serve.

1. Rinse quinoa through a sieve till the water runs clear. Transfer it to a small or medium sized pot and add two cups of vegetable broth or water and dash of salt. Bring to a boil, then reduce to a simmer. Cover the pot so that the lid is on, but there’s a small gap where water can escape. Simmer till quinoa has absorbed all of the liquid and is fluffy (about 15 to 20 minutes).
2. Transfer cooked quinoa to a mixing bowl. Add chopped vegetables, black beans, and herbs.
3. Whisk dressing ingredients. Add the dressing to the salad, and serve. (If you don’t feel that you need all the dressing, just add as much as you’d like to.)
4. Salad will keep for three days in the fridge.

Cook quinoa according to package directions. Toss to cool, then mix in remaining ingredients, adding ume plum vinegar last and seasoning to taste. Delicious as a salad, main dish or side dish.

1. Add lentils and water to a pot and bring to a boil. Turn heat down and let simmer for 15 to 20 minutes. Lentils should be tender but still chewy. Set aside to cool.
2. In the meantime, prepare dressing for lentils. Combine all ingredients for dressing except oil. Add oil last, slowly drizzling it into the other ingredients, stirring continuously to create a creamy, smooth dressing that doesn’t separate. 
3. Once lentils have cooled to room temperature, add in apple, walnuts, currants, and parsley. Drizzle dressing over. Mix well. 
4. Add arugula to a salad bowl and toss it with a tablespoon each of oil and vinegar. Place lentil mixture on top and sprinkle with goat cheese.