1. Blend all aioli ingredients in a food processor until smooth, adding water as needed to thin it out. Set aside.
2. Heat a pan over medium heat, and add oil. Add corn, black beans, spinach, and cumin. Cook until the spinach wilts. Set aside.
3. Stuff the pocket bread with mashed avocado inside each pocket. Follow with roasted red peppers, red onion, and the spinach-corn-bean mixture evenly.
4. Lightly brush the outside of each pocket with the remaining oil. Heat a griddle, grill, or pan over medium-high heat and grill each pocket until golden brown, flipping once.
5. Remove from heat and drizzle with aioli and serve!

1. Toast the bread to your desired crispiness.
2. Spread hummus evenly on both slices.
3. Layer on the veggies:
   • cucumber
   • tomato
   • roasted red peppers
   • shredded carrots
   • purple cabbage
   • red onion
   • leafy greens
4. Sprinkle with sunflower seeds.
5. Season it up with oregano, salt, and black pepper.
6. Drizzle with olive oil and lemon juice.
7. Close, cut in half, and enjoy.

1. Coat a skillet lightly with the spray and warm over medium heat. Place 1 tortilla in the pan.
2. Top with [q:1/4] cup cheese, [q:1/2] cup refried beans, and [q:1/2] cup spinach.
3. Top the mixture with [q:1/4] cup of additional cheese and another tortilla.
4. Press the top tortilla down lightly, then cook for 2 to 3 minutes on each side or until the quesadilla is golden brown and the cheese has melted.
5. Move the quesadilla to a cutting board and cut into quarters.
6. Repeat to make the remaining quesadilla. Serve hot with your choice of salsa and guacamole.

1. Bring 4 quarts water to boil in a large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until tender. Drain pasta, rinse with cold water, and drain again, leaving pasta slightly wet.
2. Whisk oil, vinegar, garlic, the salt, and [q:1/2] teaspoon of the pepper together in a large bowl. Add pasta, spinach, artichokes, sundried tomatoes, and olives. Toss to combine. Cover and let sit for at least 15 minutes.
3. To finish, stir in pine nuts and season with salt and pepper to taste. Serve.

1. Whisk ingredients for dressing together.
2. Put greens into a bowl. Sprinkle with dressing. Add onion and blueberries. Toss gently to coat. Pile onto a serving plate. Sprinkle with avocado, warm smoked fish, and walnuts on top. Fork up gently.
3. Garnish with edible flowers, if desired.

1. In the following order, layer banana, ice cubes, milk, avocado, ginger, lime, spinach, mint, and honey (if using) in a blender. Blend on high speed until smooth, about 1 minute.
2. To serve, divide between two glasses and sprinkle with sesame seeds, if using.

1. Gently toss spinach, strawberries, and feta in a large bowl.
2. Prepare the Poppy Seed Dressing.
3. Divide salad between four plates. Serve dressing on side.

Toast The Pecans

1. Preheat oven to 350 degrees.
2. In a greased oven-safe skillet, scatter pecans in a single layer.
3. Bake pecans in oven for 15 minutes, checking on them after about 7 minutes, until well toasted and fragrant.
4. Allow to cool before adding to salad.

Make the Salad

1. Preheat oven to 425 degrees.
2. On a greased baking sheet, place the sweet potatoes and butternut squash, then sprinkle with salt and toss with olive oil.
3. Roast the sweet potatoes and butternut squash for 20 to 30 minutes, until soft with slightly crispy corners.
4. Remove from oven and allow to cool.
5. In a large salad bowl, gently combine sweet potatoes, butternut squash, salt, olive oil, baby spinach, pecans, apple slices, pear slices and feta, being careful not to bruise the pears.

The Dressing

1. In a high-speed blender, combine olive oil, cranberries, apple cider vinegar, honey, cinnamon and salt, and pulse for about 60 seconds, until mixture is creamy and smooth.
2. Pour over salad until lightly dressed, and serve.

1. Place all ingredients in a high-speed blender. Blend until mixture is smooth.
2. Serve immediately.