Ingredients

• 2 medium cucumbers, chopped
• 2-3 ounces of good-quality feta, crumbled
• 3 tablespoons red wine vinegar
• 1/2 tablespoon extra virgin olive oil (plus more to serve)
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried dill weed
• cracked black pepper (to taste)

Instructions

1. Combine all ingredients in a large bowl, and toss together well. Refrigerate for several hours and then serve with greens or warm pita. Drizzle with more olive oil if desired.

Ingredients

• Pizza Dough
• 2 1/2 cups all purpose or white whole wheat flour
• 1 teaspoon dry active yeast
• 1 teaspoon sugar
• 1 cup warm water
• 1 teaspoon extra virgin olive oil
• 1 egg yolk
• 1 teaspoon salt
Pizza Sauce
• 1 (28 ounce) can whole tomatoes, drained
• 1 tablespoon extra virgin olive oil
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon dried oregano
• 1 clove garlic, chopped
Additional Ingredients
• 2 tablespoons extra virgin olive oil
• 2 medium yellow onions
• 1 cup water
• semolina flour for dusting
• 2/3 cup shredded mozzarella cheese
• a handful of arugula or greens of your choice
• crushed red pepper to taste

Instructions

1. Prepare the pizza dough
2. In a food processor, combine flour, yeast and sugar. With the machine running, add the warm water and allow the dough to come together for around 20-30 seconds. Let the dough rest for 5 minutes, then add the olive oil, egg yolk and salt and run the machine for another 30 seconds. Place the dough in a large oiled bowl and cover. Allow the dough to double in size. Divide the dough in half. If you're only making one pizza, wrap half the dough in plastic and refrigerate. Place one or both circles of dough back in the bowl, cover, and allow to rest while preparing the onions and sauce.
Prepare the caramelized onions and sauce
3. Heat 2 tablespoons olive oil in a large skillet on low heat. Add onions and a pinch of salt. Have a measuring cup full of water nearby. Cook the onions on low heat, stirring frequently, until the onions begin to brown. Turn up the heat to medium and continue caramelizing the onions. As a glaze develops on the bottom of the pan, add a few tablespoons of water and scrape up the brown bits, incorporating them into the onions. The heat will cause the water to evaporate. Repeat this process for approximately 25-30 minutes, keeping a close eye on the onions to make sure they don't burn. When the onions have turned a dark brown color and are both bitter and sweet in flavor, remove from the heat and set aside.
4. To prepare the sauce, puree tomatoes, olive oil, salt, pepper, dried oregano and garlic in a food processor.
Build the pizza
5. Preheat the oven to 500 degrees F. Sprinkle some semolina flour on a large baking sheet. You can also use a pizza stone and peel if you prefer.
6. Stretch the pizza dough to approximately a 12 inch round and set it on the semolina dusted surface. Top with approximately 1/3 cup tomato sauce. Spread the tomato sauce evenly, leaving approximately an inch of space around the edge of the pizza to create a crust. Top with half the caramelized onions, a handful of arugula and then 1/3 cup mozzarella cheese.
7. Bake the pizza for 13-15 minutes. Top with crushed red peppers to taste. Serve immediately.

Ingredients

• 4 cups baby arugula
• 6 strawberries, quartered
• 1/4 cup sliced almonds
• 2 tablespoons Meyer lemon juice
• 2 tablespoons avocado oil
• salt and fresh ground pepper to taste

Instructions

1. Layer arugula, strawberries and almonds on plate.
2. Whisk together Meyer lemon juice, avocado oil, salt and pepper. Drizzle over salad and serve the rest of the dressing on the side. Finish with additional salt and fresh ground pepper to taste.

Ingredients

• 1/2 cup cherry tomatoes
• Olive oil
• 4 cups Swiss chard (or kale)
• 1 cup cooked quinoa (divided)
• 1 cup chopped yellow onion (1/2 medium-large onion)
• 2 shallots, thinly sliced
• 1/2 cup low-fat ricotta cheese
• 1/4 cup Parmesan cheese
• 2 eggs
• 1 teaspoon Dijon country mustard
• 1/2 teaspoon Worcestershire sauce
• 3/4 teaspoon kosher salt
• 1/8 teaspoon ground nutmeg
• Several grinds of fresh pepper
• 1/4 cup plus 2 tablespoons breadcrumbs
• 3 cups of your favorite tomato sauce

Instructions

1. Preheat oven to 400 degrees F. Slice the tomatoes in half, sprinkle with a little olive oil, salt and pepper and slide into the oven. Roast for 20 minutes.
2. Remove the center stem from the chard or kale, and discard. Slice into thin slices across the width of the leaves. Wash thoroughly. Bring a large pot of well salted water to a boil and slide the chard in. Simmer until thoroughly wilted, about seven minutes. Drain and rinse with cold water. Squeeze as much water out as possible. Set aside.
3. Cook the quinoa using these instructions
4. Preheat the oven to 350 degrees F.
5. Heat one – two tablespoons olive oil in a large sauté pan and add the onion and shallots. Sauté until softened. Place in a large metal bowl. Add the chard and roasted tomatoes and 3/4 cup of the cooked quinoa.
6. In a separate bowl, whip together the remaining ingredients except the tomato sauce and bread crumbs.. When the onion mixture has cooled, stir in the egg mixture, and mix well. Add 2 tablespoons of the bread crumbs.
7. Combine the remaining 1/4 cup of cooked quinoa and 1/4 cup breadcrumbs in the bowl that held the egg mixture. There is likely just a little egg remaining in the bottom of the bowl. Mix together.
8. Form croquette domes with your hands and place on a parchment or foil lined baking sheet. Pat one to two tablespoons of the quinoa-breadcrumb coating on each of the croquettes.
9. Bake for 20 minutes.
10. Serve with tomato sauce.

Ingredients

• 1 bunch Swiss chard
• 1 and 1/2 tablespoons vegetable oil or olive oil
• 1 large onion, sliced
• 3 garlic cloves, minced
• Pinch red pepper flakes
• 1/2 cup vegetable broth, chicken broth, or water
• Kosher salt
• Freshly ground black pepper
• Corn Tortillas
• Queso Fresco, crumbled*
• Roasted Tomatillo Salsa
• *or another mild, fresh, salty cheese such as cojita or feta.

Instructions

1. Remove thick stems from Swiss chard and tear into bite-size pieces.
2. Heat oil in a large skillet over medium heat. Add the sliced onion and cook until golden brown but still has some crunch to it, about 5 minutes, stirring occasionally. Add garlic, red pepper flakes, and a big pinch of Kosher salt, and cook for 1 minute, stirring frequently.
3. Add broth or water and the Swiss chard. Reduce heat to medium-low, cover the pan (if you don't have a lid, you can just use a baking sheet), and cook for approximately 5 minutes. Uncover the skillet, raise the heat back to medium-high, and cook until the water/broth is evaporated, stirring occasionally. Taste and season with additional Kosher salt if needed.
4. Warm corn tortillas by wrapping in a slightly damp kitchen towel and microwaving on half power. Top warm corn tortillas with a bit of the Swiss chard and onion mixture, a dollop of the roasted tomatillo salsa, and sprinkle with queso fresco.

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 3 heads of boc choy, cleaned and chopped
• 1 teaspoon powdered ginger
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Heat a large skillet over medium high heat. Add in 1 tablespoon olive oil.
2. Once the skillet is hot, sauté the garlic.
3. Add in boc choy, powdered ginger, salt and pepper. Stir fry for 2 to 3 minutes.
4. If your seasonings start to stick to the pan like mine did, you can use a little water to deglaze it.