Healthy Side Dishes

Grilled Artichokes  

 Grilled Artichokes

Prep Time: 30 minutes / Cook Time: 30 minutes / Servings: 2

Grilled Artichokes

Ingredients:

• 1 large artichoke
• 1/4 cup olive oil
• 1 tsp. garlic powder
• 1 tsp. each salt and pepper

Steps:

1. Cut the artichoke in half lengthwise with a large knife.  Remove the fuzzy centers by scooping them out with a spoon or by cutting them out with a paring knife.
2. Place the artichoke halves into a large pot with about 3" of boiling water or into a prepared steaming basket.  Steam the artichokes for about 20 minutes until soft.  Remove from the water and allow to dry/cool for a few minutes.
3. Drizzle both sides of the artichokes with olive oil and then sprinkle them with salt, pepper and garlic powder.  Gently rub the oil and spices into the artichokes.
4. Preheat the grill to high heat.
5. Place the artichokes on a plate and place them in the freezer for about 10-15 minutes.
6. Remove the artichokes from the freezer and place on the heated grill face down for about 5-7 minutes, until the artichokes have nice, brown grill marks on them.  Flip them over and repeat on the other side.  Serve with honey mustard dipping sauce (recipe below).

Honey Mustard Dipping Sauce

Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 6

Ingredients:

• 1/4 cup yellow mustard
• 1/4 cup spicy brown mustard or Dijon mustard
• 1/2 cup honey
• 3 tbsp. olive oil
• 2 tbsp. apple cider vinegar
• 1/2 tsp. garlic powder
• 1/2 tsp. each salt and pepper

Steps:

1. In a large mixing bowl combine all ingredients except for the olive oil.  Whisk until well combined and then drizzle in the olive oil while continuing to whisk vigorously.  
2. Mix until dressing is smooth and creamy.

Gluten-Free Spaghetti and Spinach Salad

Prep Time: 15 minutes / Cook Time: 30 minutes / Servings: 6-8

Ingredients:

Gluten-Free Spaghetti and Spinach Salad

Salad:

• 1/2 lb. gluten-free spaghetti noodles
• 2 cups chopped, raw spinach leaves
• 2 Roma tomatoes, chopped
• 1 large cucumber, chopped
• 2 scallions (green ends only), chopped
• 1 red bell pepper
• salt and pepper to taste

Steps:

1. Heat oven to broil.
2. Cut the red bell pepper in half lengthwise.  Remove the seeds and membrane.  Place in the oven and broil for 4-5 minutes on each side, until brown and bubbly.  Remove from heat, allow to cool for 5 minutes, chop and set aside.
3. Bring a large pot of salted water to a boil.  Add the spaghetti noodles, reduce to a simmer and cook for 7-10 minutes until the noodles are soft.  Drain and rinse with cold water to cool, set aside.
4. In a large mixing bowl combine spaghetti noodles, spinach, tomatoes, cucumber, scallions and roasted red pepper.  Season with salt and pepper to taste. Stir well until all ingredients are combined.
5. Toss in dressing and serve.

Dressing:

• 1/4 cup rice wine or apple cider vinegar
• 1/4 cup olive oil
• 1 tsp. Italian seasoning
• 1 tsp. garlic powder
• juice of 1 lemon
• salt and pepper to taste

Steps:

1. Combine vinegar, Italian seasoning, garlic powder and lemon juice in a small mixing bowl.  Season with salt and pepper and whisk until combined.  Stream in olive oil while continuing to whisk until dressing is smooth and combined. 
2. Toss into salad and serve.

Mediterranean Quinoa Salad

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4-6

Ingredients:

Mediterranean Quinoa Salad

• 1 cup quinoa, uncooked
• 1 cup water
• 1 cup chicken or vegetable broth
• 1 15.5oz.  can of Garbanzo beans
• 1 Roma tomato chopped
• 1 medium cucumber, chopped
• 1 large scallion, chopped
• 1/2 red bell pepper, chopped
• 3/4 cup kalamata olives, chopped
• 1/2 cup pepperoncini rings, chopped
• 1 cup kale, finely chopped
• 1/4 cup chopped mint leaves
• 1/4 cup feta crumbles
• 2 tbsp. olive oil
• juice of 1 lemon
• 1 tsp. Italian seasoning
• 1 tbsp. mustard
• 1/4 tsp. red chile flake
• 1 tsp. rice wine vinegar
• salt and pepper to taste

1. In a medium saucepan, bring the water, broth and quinoa to a boil.  Reduce it to a simmer, cover, and let it cook for about 12-15 minutes, until the liquid is absorbed and the quinoa is soft and fluffy.  Remove it from the heat, transfer it to a strainer and run COLD water over the quinoa for about 30 seconds to bring the temperature down, stirring as you do so.
2. In a very large bowl, combine ALL the other ingredients.  I don't even bother mixing the dressing separately.  Add the quinoa and toss everything together for about 1 minute until EVERYTHING is combined and coated in the dressing.  Serve immediately.

Cucumber Strawberry Salsa

Cucumber Strawberry Salsa

Prep Time: 10 minutes / Cook Time: 0 minutes / Servings: 4

• 2 large cucumbers, peeled and chopped
• 1 cup chopped strawberries
• 1 avocado, peeled, seeded and chopped
• 2 tbsp. cilantro, finely chopped
• 1/4 tsp. chipotle chile powder
• juice of one lime
• salt and pepper to taste

Steps:

1. Combine all ingredients in large mixing bowl, stir until combined and serve. 

Mediterranean Pasta Salad

Prep Time: 20 minutes / Cook time:  15 minutes / Servings: 8

Ingredients:

• 4 cups Israeli couscous, cooked, prepared according to package directions
• 1 cup chopped cucumber
• 1 cup chopped tomato
• 1/2 cup chopped red onion
• 1/2 cup chopped kalamata olives
• 1 cup low-fat feta cheese crumbles
• 1/4 cup red wine vinegar
• 1/4 cup chopped fresh dill
• 1/2 tsp. garlic powder
• 1/4 tsp. each salt and pepper

Steps:

1. In a large mixing bowl, combine cous cous, cucumber, tomato, red onion, kalamata olives and feta cheese.  Stir until combined and well mixed.
2. In a small mixing bowl, combine red wine vinegar, fresh dill, garlic powder, salt and pepper.  Whisk until combined. 
3. Pour the vinegar mixture evenly over the cous cous mixture.  Stir until combined.  Chill until ready to be served.

Gluten-Free Chicken and Hummus Pasta Salad

Gluten-Free Chicken and Hummus Pasta Salad

Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 6

Gluten-Free Chicken and Hummus Pasta Salad

Ingredients:

• 16 oz. gluten-free pasta (Rotini or Penne, I like the corn flour pasta best)
• 2 10oz. cans of light chicken breast in water
• 1/2 cup hummus dip
• 1/2 red bell pepper, chopped
• 1 cup frozen, mixed veggies, thawed and drained (I used green beans, corn, peas, carrots)
• 1 tsp. garlic powder
• salt and pepper to taste

Steps:

1. Bring a large pot of salted water to a boil.  Add the pasta and boil on high heat for 7-10 minutes, until the pasta is soft (corn flour pasta takes a little longer, so see package directions for the gluten-free pasta you're using).  Remove from the heat, drain the water and set aside.
2. In a large mixing bowl combine chicken (smash it with a fork to separate), hummus, red bell pepper, mixed veggies and garlic powder.  
3. Add the pasta, stir until combined, season with salt and pepper, stir until all ingredients are mixed and serve. 

Baked Buffalo Veggies

Prep Time: 20 minutes / Cook Time: 20 minutes / Servings: 8

Baked Buffalo Veggies

Ingredients:

• 1 large eggplant
• 4 medium zucchini
• 1 cup all-purpose flour
• 1/2 cup egg substitute or egg whites
  7 oz. Panko bread crumbs
• 4 tbsp. Frank's RedHot Sauce (can be more or less to your taste)
  1 tsp. garlic powder
  salt and pepper
  cooking spray

Steps:

1. Spray a cookie sheet or glass baking dish with cooking spray and preheat oven to 375 degrees.
2. Peel and chop the veggies and cut into 1" thick by 4" long sticks.  Pat them dry with a paper towel.
3. Make three different stations with three plates.  Spread the flour onto one plate.
4. In a mixing bowl, combine the egg substitute or egg whites and 2 tbsp. RedHot Sauce.  Whisk until combined.  Transfer to the second plate.
5. In a second mixing bowl, combine the Panko bread crumbs, garlic powder and 2 tbsp. RedHot Sauce.  Season with salt and pepper and stir until combined.  Transfer to the third plate.
6. Dredge the veggie sticks through the flour and shake off the excess.  Dip into the egg mixture and then coat in the bread crumbs.  Transfer to the cookie sheet or baking dish. 
7. Spray both sides of all the vegetables liberally with cooking spray.  Bake in the oven at 375 degrees for 20 minutes.  Remove from the oven and serve with raw veggies and additional RedHot Sauce. 

Gluten-Free Greek Vegetable Rotini Bake

Prep Time: 20 minutes / Cook Time: 30 minutes / Servings: 4

Gluten-Free Greek Vegetable
Rotini Bake

Ingredients:

• 1 box (8oz.) gluten-free rotini
• 2 cups raw spinach, washed and roughly chopped
• 1 cup artichoke artichoke hearts
• 1 cup broccoli florets
• 1/2 cup roasted red pepper (jarred), roughly chopped
• 1/2 yellow bell pepper, sliced
• 1/4 cup garlic infused extra virgin olive oil (you can substitute with regular olive oil and 1 tsp. garlic powder)
• 2 tsp. salt free Greek herb mix (you can substitute for Italian Seasoning also)
• salt and pepper to taste 
• 1/4 cup feta cheese crumbles (optional)

Steps:

1. Preheat oven to 375 degrees.
2. Bring 4 quarts of water to a boil.  Season the water with salt.  Add the rotini and boil for about 7 minutes, just until the pasta is al-dente.  Drain from the water and set aside.
3. Wash and roughly chop spinach, artichoke hearts, broccoli, roasted red pepper and yellow bell pepper.  Transfer to a large casserole dish and mix in with pasta until all ingredients are combined.
4. Drizzle in olive oil, sprinkle with Greek herb mix and add salt and pepper to taste.  Mix thoroughly until all ingredients are combined. Sprinkle with feta cheese (if desired).
5. Place in the oven and bake at 375 degrees for about 15 minutes.  Remove and allow to cool for 5 minutes before serving.

Raw Almond Butter

Prep Time: 10 minutes / Cook Time: 0 minutes / Servings: 8

Raw Almond Butter

Ingredients:

• 2 cups raw almonds
• 2 tbsp. raw agave nectar (you can also use raw honey)
• pinch of sea salt

Steps:

1. Combine all ingredients in a food processor. Mix on high speed for 6-8 minutes, until smooth and creamy.

Mango Guacamole

Prep Time: 15 minutes / Cook Time: 0 minutes / Servings: 8

Mango Guacamole

Ingredients:

• 4 ripe avocados, chopped
• 1 Roma Tomato, chopped
• 3 scallions, chopped
• 1/4 cup fresh cilantro, chopped
• 1/2 fresh jalapeno, membrane and seeds removed, chopped
• 1/2 lime, juiced
• 1 medium size mango, peeled, seeded and chopped
• 1 tsp. garlic powder
• salt and pepper to taste

Steps:

1. In a large serving bowl combine avocado, mango, scallion, jalapeno, cilantro and tomato.  Mix well with a spoon.
2. Squeeze lime juice on top and add salt, pepper and garlic powder.  Stir again to combine.  Serve with chips and fresh vegetables.

Oven Baked French Fries

Oven Baked
French Fries

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 2

Ingredients:

• 2 medium potatoes, peeled
• 2 tbsp. olive oil
• 1 tsp. sea salt

Steps:

1. Preheat oven to 425 degrees.
2. Peel the potatoes and slice them into 1/2" thick slices.  Cut the slices again into 1/2" sticks, about 4-5 fries per slice.
3. Place the fries in a strainer and run under cold water for 2-3 minutes, stirring the fries with your hands.  The water will run clear from the fries (it will be cloudy at first) and stiffen up a bit when they're ready.  Pat the fries dry with a paper towel.
4. Place the fries on a cookie sheet and drizzle with the olive oil and sprinkle with the salt.  Mix again with your hands until all the fries are coated.
5. Arrange the fries on the cookie sheet so that they're not touching each other and every fry has some space, flat on the cookie sheet.  Use two cookie sheets if necessary.
6. Bake the fries in the oven for about 10 minutes.  Flip them over with a spatula and bake for another 5 minutes until crispy and golden brown. Place them on a paper towel to drain the excess oil.  Plate and serve.

Gluten-Free Krispy Rice Treats

Prep Time: 40 minutes / Cook Time: 0  minutes / Servings: 12

Gluten-Free
Krispy Rice Treats

Ingredients:

• 3 cups Erewhon Crispy Brown Rice Cereal with Mixed Berries (available at most health food stores)
• 1/2 cup whole oats
• 2/3 cup natural peanut butter
• 2/3 cup brown rice syrup
• 1/3 cup dried cranberries
• 1/4 cup organic fair-trade, 65% cacao chocolate chips
• 1/4 cup unsalted, shelled pistachios, roughly chopped
• 1/4 cup raw almonds, roughly chopped
• 1 tsp. pure vanilla extract
• 1 tsp. wheat germ
• 1 tsp. golden ground flax seed

Steps:

1.  In a small saucepan, combine peanut butter, brown rice syrup and vanilla extract.  Stir and cook on low heat for about 5 minutes, until ingredients are warm and smooth.  Remove from heat and transfer to a large mixing bowl.
2. Add the remainder of the ingredients to the large mixing bowl.  Mix well with a large spatula until all ingredients are combined.
3. Press the mixture down evenly into the bottom of a non-stick, 8x8 brownie pan with your hands.  
4. Allow the mixture to set and cool for about 30 minutes in the refrigerator before serving.

Moroccan Spice Stuffed Artichokes

Serving = 1/2 artichoke, stuffed with 1/4
of total turkey mixture

Prep Time: 15 minutes / Cook Time: 60 minutes / Servings: 4

Ingredients:

• 2 large artichokes, cut in half and centers cleaned
• 1 pound lean ground turkey
• 1 cup brown rice
• 4 tbsp. olive oil
• 1 cup fat-free chicken broth
• 1 cup light coconut milk
• 2 scallions, chopped
• 1/2 yellow bell pepper
• 1 tbsp. ground allspice
• 1 tsp. ground clove
• 1 tsp. pumpkin pie spice
• 1 tsp. cayenne pepper
• salt and pepper




Moroccan Spice Stuffed
Artichokes

Steps:

1. In a medium saucepan, heat 2 tbsp. olive oil on medium heat.  Add the rice, stir and toast for about 2-3 minutes, until rice releases aroma.  Add coconut milk and chicken broth, bring to a boil, cover and reduce to simmer.  Allow rice to cook for 35-40 minutes until soft.  Remove from heat and set aside.
2. Fill a large pot about 1/4 up with water.  Place a steaming basket in the bottom of the pot and bring the water to a boil. Place the artichokes in the basket, face down, reduce the water to a simmer and allow the artichokes to steam for about 20-30 minutes, until outer leaves are soft.
3. Cut the yellow bell pepper in half lengthwise and discard the seeds.  Turn a gas burner or gas grill on high heat and set the peppers directly on the flame.  Fire roast the peppers for about 3-4 minutes on each side, until blackened.  Remove from the heat, chop into small pieces and set aside.
4. In a large skillet, heat remaining 2 tbsp. olive oil. Add ground turkey, scallions and 1/2 of the chopped yellow peppers (the rest will be used in the mango aioli).  Season with salt and pepper, allspice, clove, pumpkin pie spice and cayenne pepper.  Stir until combined and allow the turkey to brown on medium heat, about 7 minutes.
5. Stir in 1 cup of the coconut rice, adjust seasoning if necessary, stir in about 1/4 cup water and continue to cook on medium heat for about 3-4 minutes until water is absorbed.
6. To serve:  Place an artichoke face up on a serving dish.  Fill the artichoke with about 1/4 of the turkey mixture.  Serve with mango aioli.

Mango Aioli

Serving Size = 1/4 cup

Prep Time: 10 minutes / Cook Time: 5 minutes / Servings: 4

Ingredients:

• 1 large mango, seeded and peeled
• 1/4 cup olive oil
• 2 tbsp. yellow mustard
• 1 tsp. garlic powder
• 1 tsp. apple cider vinegar
• 1/2 roasted yellow bell pepper (left over from recipe above)
• salt and pepper

Steps:

1. In a blender or food processor, combine mango, yellow bell pepper, garlic powder and apple cider vinegar. Turn blender on medium speed until ingredients are combined and smooth.
2. Leave blender on, open top and drizzle in mustard, then the olive oil.  Season with salt and pepper to taste while continuing to blend for 2-3 minutes until smooth and creamy.  Serve with stuffed artichokes.

Moroccan Spice Stuffed Artichokes with Mango Aioli

Roasted Brussels Sprouts on the Vine

Roasted Brussels Sprouts on the Vine

Ingredients:

• 1 vine of Brussels Sprouts (I got mine at Trader Joe's)
• 1/2 cup Agave Nectar
• 1/2 cup Olive Oil
• 1 tsp. salt
• 1 tsp. pepper
• 1 tbsp. Herbs de Provence

Steps:

1. Preheat oven to 350 degrees.
2. Trim the vine of Brussels Sprouts so that it will fit into a roasting pan (I just had to cut mine in half).
3. In a large mixing bowl, combine Agave nectar, olive oil, salt, pepper and herbs de provence.  Whisk vigorously until combined, about 30 seconds.
4. Using a basting brush, cover the sprouts completely on all sides with the marinade.
5. Place the vines on the roasting pan and bake at 350 degrees for about 40-45 minutes, until the sprouts are soft when pierced with a fork.

Greek Yogurt Ranch Mashed Potatoes

Greek Yogurt Ranch Mashed Potatoes

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4

Ingredients:

• 4-6 Russet potatoes, peeled and quartered
• 2 tbsp. olive oil
• 1/2 cup plain Greek yogurt
• 1/4 cup finely chopped fresh dill
• 2 scallions, finely chopped
• 2 tbsp. finely chopped fresh parsley
• 2 cloves fresh garlic, pressed
• salt and pepper

Steps:

1. Fill a large pot with heavily salted water.  Bring to a boil and add the potatoes.  Boil for 10-12 minutes, until soft when pierced with a fork.  Drain the water and transfer the potatoes to a large mixing bowl.
2. Add the olive oil and yogurt to the mixing bowl.  Season with salt and pepper to taste and mix with an electric mixer for about 2 minutes, until the potatoes are smooth and fluffy. DO NOT over mix. Cover and set aside.
3. Add the fresh dill, scallions, parsley and garlic.  Adjust seasoning with salt and pepper.  Fold with a spatula until all ingredients are combined.  Serve with poultry or other light meats.

Vegan Quinoa and Corn Mashed Potatoes

Vegan Quinoa and Corn Mashed Potatoes

Prep Time: 10 minutes / Cook Time: 25 minutes / Servings: 4

Ingredients:

• 4-6 red potatoes, washed and quartered (leave skins on)
• 2 tbsp. olive oil
• 3/4 cup cooked Quinoa, prepared to package directions
• 1 ear of white corn, kernels removed and ear discarded
• 1/4 cup finely chopped, fresh red onion
• 1 jalapeno pepper, seeds removed and finely chopped (I just used a can of diced chiles)
• 1/4 cup finely chopped fresh cilantro
• salt and pepper
• lime wedges for garnish

Steps:

1. Fill a large pot with heavily salted water.  Bring to a boil and add the potatoes.  Boil for 10-12 minutes, until soft when pierced with a fork.  Drain the water and transfer the potatoes to a large mixing bowl.
2. Add the olive oil to the mixing bowl.  Season with salt and pepper to taste and smash with a potato masher for about one minute, until potatoes are in small bits. DO NOT over mix. Cover and set aside.
3. Add cooked Quinoa, corn, red onion, chopped jalapenos and cilantro.  Season with salt and pepper and fold with a spatula until all ingredients are well mixed. Garnish with lime wedges before serving.

Golden Curried Cous Cous in Lettuce Cups

Golden Curried Cous Cous in Lettuce Cups

Prep time: 10 minutes / Cook time: 15 minutes / Servings: 6

• 2 1/4 cup(s) of Chicken Broth
• 3/4 cup(s) of Golden Raisins
• 1/3 cup(s) of Lemon Juice (1 lemon)
• 1/2 tbsp. of Grated Fresh Ginger
• 1 tsp. of Curry Powder
• 2 tbsp. of Finely Chopped Fresh Cilantro
• 1 1/2 cup(s) of Whole Wheat Cous Cous
• 6 Fresh Leaves of Butter or Bib Lettuce, washed and drained

Steps

1. In a medium saucepan, bring the chicken broth to a boil. Add lemon juice, golden raisins, curry powder and grated ginger. Season with salt and pepper to taste. Whisk all ingredients on medium heat until combined.
2. Bring the mixture back up to a boil, stir in couscous, remove from heat, cover and let stand for 5 minutes, until all liquid is absorbed into cous cous.
3. Fluff the cous cous with a fork until separated. Stir in cilantro and mix until all ingredients are combined.
4. To serve: Place one leaf of lettuce on a dish for each serving of cous cous. Spoon about 1/2 cup of the cous cous into the lettuce leaves and serve.

Golden Curried Cous Cous in Lettuce Cups

Salsaful Cucumber

Salsaful Cucumber

Prep Time: 10 minutes / Cook Time: 10 minutes / Servings: 4

Ingredients:

• 1 large cucumber, peeled and quartered
• 2 large Roma Tomatoes, chopped
• 1 orange bell pepper, cut in half lengthwise and seed membrane removed
• 3 scallions, chopped
• 1 medium jalapeno, chopped, membrane and seeds removed
• 2 tbsp. fresh cilantro, chopped
• juice of 1 lime
• 1/2 tbsp. cumin powder
• 1 tsp. salt
• 1 tsp. pepper

Steps:

1. Heat a gas grill or gas stove on high heat.  Place orange bell pepper directly on flame for about 5 minutes per side, until charred and soft.  Remove from heat, allow to cool for 5 minutes, chop and transfer to a large mixing bowl.
2. Add tomatoes, scallions, jalapeno, cilantro, lime juice, cumin powder, salt and pepper.  Stir until all ingredients are combined.
3. Using a spoon or melonballer, remove the seeds from the four quarters of the cucumber, creating a hollow tube in the center of the cucumber.
4. Stuff the salsa into the hollow center tube of the cucumber.  Plate and serve.

Sausage and Tomato Brown Rice

Sausage and Tomato Brown Rice

Prep Time: 10 minutes / Cook Time: 40 minutes / Servings:8

Ingredients:

• 2 cups long grain brown rice
• 2 Sweet Italian Chicken Sausage Links, chopped
• 1 cup Trader Joe's Organic Tomato Basil Soup
• 3 cups Low-Sodium Chicken Broth
• 2 tsp. garlic powder
• 2 tsp. salt
• 2 tsp. pepper
• 2 tbsp. olive oil

Steps:

1. In a large saucepan, combine rice and olive oil.  Cook on high heat for 2-3 minutes, stirring constantly, until rice is lightly toasted.  Add soup, chicken broth, garlic powder, salt and pepper and stir until all ingredients are combined.  Bring to a boil, reduce heat to simmer, cover and cook until liquid is absorbed and rice is soft, about 30-35 minutes.
2. In a separate skillet, cook the chopped sausage on medium heat for 7-10 minutes, until browned and cooked through.  Stir sausage into rice.
3. To Serve: Pack the rice into 1/2 cup measuring cups.  Turn the cups upside down on the serving dish and lightly tap on the cup to release the rice onto the plate.  Serve immediately.

Savory Southwest Yam Fries with Mango Salsa

Savory Southwest Yam Fries

Prep Time: 10 minutes / Cook Time: 15 minutes / Servings: 4

Ingredients for fries:

• 1 large yam, peeled and cut into 1/2 inch french fry sticks
• 2 tbsp. olive oil
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. paprika
• 1/2 tsp. chipotle powder

Steps:

1. In a large mixing bowl, combine all ingredients and toss with your hands until all yam fries are coated in olive oil and spices.
2. Spray a cookie sheet with cooking spray.  Arrange the fries on the cookie sheet so that each fry is touching the bottom of the sheet.  
3. Bake at 400 degrees for about 15 minutes, until fries are soft inside and crunchy outside.  
4. Top with mango salsa (recipe below) and serve.

Mango Salsa

Ingredients for mango salsa:

• 2 ripe mangoes, chopped
• 2 Roma Tomatoes, chopped
• 2 green onions, chopped
• 2 tbsp. finely chopped cilantro
• 1/2 jalapeno pepper, seeded, membrane removed and chopped
• 1 lime, juiced
• salt and pepper to taste

Steps:

1. In a mixing bowl, combine all ingredients and stir until combined.

Chopped Fennel and Persimmon Salad

Prep Time: 15 minutes / Cook Time: 0 minutes / Servings: 6

Chopped Fennel and Persimmon Salad

Ingredients:

• 1 head leaf lettuce, chopped
• 1 medium bulb of fresh fennel, chopped
• 2 large Fuyu persimmons, chopped 
• 1 medium cucumber, peeled and chopped
• 1 large Fuji apple, cored and chopped
• 1 cup sugar plum tomatoes, quartered
• cracked black pepper to taste

 Steps:

1. Combine all ingredients in a large mixing bowl.  Toss with agave nectar and spicy mustard vinaigrette and serve.

Agave Nectar and Spicy Mustard Vinaigrette

Prep Time: 5 minutes / Cook Time: 0 minutes / Servings: 6

Ingredients

• 1/4 cup spicy brown mustard
• 1/4 cup raw agave nectar
• 1 tbsp. apple cider vinegar
• 1/2 tsp. garlic powder
• salt and pepper to taste

Steps:
Whisk all ingredients together in a small mixing bowl.  Toss with salad and serve.

Roasted Brussels Sprouts on the Vine

Roasted Brussels Sprouts on the Vine

Ingredients:

• 1 vine of Brussels Sprouts (I got mine at Trader Joe's)
• 1/2 cup Agave Nectar
• 1/2 cup Olive Oil
• 1 tsp. salt
• 1 tsp. pepper
• 1 tbsp. Herbs de Provence

Steps:

1. Preheat oven to 350 degrees.
2. Trim the vine of Brussels Sprouts so that it will fit into a roasting pan (I just had to cut mine in half).
3. In a large mixing bowl, combine Agave nectar, olive oil, salt, pepper and herbs de provence.  Whisk vigorously until combined, about 30 seconds.
4. Using a basting brush, cover the sprouts completely on all sides with the marinade.
5. Place the vines on the roasting pan and bake at 350 degrees for about 40-45 minutes, until the sprouts are soft when pierced with a fork.

Chopped Mediterranean Spinach Salad with Lemon Vinaigrette

Chopped Mediterranean Spinach Salad
with Lemon Vinaigrette

Prep Time 15 minutes / Cook Time: 0 minutes / Servings: 4-6

Ingredients:

• 10oz. washed, baby spinach, chopped
• 4 oz. crumbled feta cheese
• 15.5 oz. can garbanzo beans or chickpeas
• 1/2 cup sun dried tomatoes, chopped
• 1/2 cup shredded Parmesan cheese
• 1 roasted red bell pepper, chopped
• 1/2 cup lemon juice
• 2 tbsp. olive oil
• 1/2 tsp. Italian seasoning
• 1/2 tsp. garlic powder
• salt and pepper to taste

Steps:

1. In a large bowl combine chopped spinach, feta, chickpeas, sun dried tomatoes, Parmesan cheese and chopped bell pepper.  Toss until combined.
2. In a separate mixing bowl combine lemon juice, olive oil, Italian seasoning and garlic powder. Season with salt and pepper to taste.  Whisk until combined.  Toss the dressing into the salad or serve separately.

Kale and Leek Cauliflower Colcannon

Prep Time: 15 minutes / Cook Time: 20 minutes / Servings: 6

Ingredients:

• 3 lbs. of cauliflower florets, washed and separated
• 4 cups roughly chopped, fresh kale
• 1 1/2 cups chopped, fresh leeks (green and white parts)
• 3 tbsp. extra virgin olive oil
• 1/2 cup low-fat or skim milk
• salt and freshly ground black pepper to taste

Kale and Leek Cauliflower Colcannon

Steps:

1. In a large pot of salted, boiling water, add the cauliflower and boil for 10 minutes until soft when pierced with a fork.  Remove from the heat, drain and transfer to a large mixing or serving bowl.
2. Add 2 tbsp. olive oil and the milk.  Season with salt and pepper to taste. Use a potato masher or an electric mixer to mash the cauliflower until smooth.  Set aside.
3. Heat a large skillet on medium heat.  Add 1 tbsp. olive oil and stir in the kale and leeks.  Season with salt and pepper to taste.
4. Stir and cook on medium heat for 2-3 minutes, until the kale is wilted and the leeks are softened. 
5. Remove from heat and fold the veggie mixture into the cauliflower until all ingredients are combined. Serve immediately.