White Bean, Arugula and Tuna Salad

For the dressing, in a medium sized bowl whisk together the following:

2 TBS extra virgin olive oil

1 TBS white wine vinegar

A pinch of sea salt and freshly ground black pepper to taste

-Drain a rinse 1 can of cannellini beans.

-Chop up ½ an onion.

-To the bowl of dressing, add the beans and the onion

-Zest 1 tsp lemon zest and add that, along with ½ cup halved Sungold cherry tomatoes or chopped tomatoes.

-Toss gently to combine then add 2 6-ounce cans of drained and oil packed tuna (if you are using water packed tuna, add a little extra olive oil).

-Serve at room temperature or chill for 30 minutes.

-Serve on a bed of torn arugula.

Warm Lentil Salad with Goat Cheese

-Bring 10 cups of water to a boil in a medium saucepan.

-Wash and sort 1 cup green lentils.

-Add lentils, and simmer, stirring occasionally, until tender, about 15 minutes. Drain.

-Meanwhile, heat 2 tablespoons extra virgin olive oil in a large skillet over medium heat until hot but not smoking.

-Chop up the following into small dice.

1 fennel bulb

2 carrots

4-5 green onions

The stems from 1 bunch of rainbow chard

-Add the diced vegetables to the pan and cook, stirring occasionally, until they begin to soften, about 10 minutes.

-Chop up some basil, dill or parsley, about 4 TBS in all.

-Roll the leaves from the rainbow chard bunch up and cut them into small slivers.

-Stir in the following:

2 TBS balsamic or sherry vinegar

1 TBS olive oil

The chopped herbs and rainbow chard

-Transfer to a large bowl.

-Drain lentils and add to bowl with vegetables.

-Season with sea salt and freshly ground black pepper.

-Crumble 4 ounces fresh goat chevre into bowl and toss gently to combine.

Turmeric Roasted Butternut Squash with Tahini Parsley Sauce

-Preheat your oven to 350 degrees.

-Line a baking sheet with parchment paper and set it aside.

-Peel 1 butternut squash and chop into 1.5 inch chunks.

-Melt 3 TBS coconut oil in a small saucepan.

-In a large bowl, toss the squash with the coconut oil.

-Mix in the following spices:

½ tsp ground ginger

1 tsp turmeric

½ tsp cloves

1 tsp sea salt

¼ tsp black pepper

-Pour the squash out onto the lined baking sheet and bake for 20 minutes.

-Remove the squash form the oven and stir.

-Bake for another 10 minutes, or until they are cooked through and slightly crispy.

-To make the sauce:

-Combine the following in a high-powered blender:

1 bunch of flat leaf parsley

1 large clove of garlic, peeled

The juice of 1 lemon

2 TBS tahini

A pinch of sea salt

¾ cup extra virgin olive oil

-Blend until smooth

-Use the sauce to dip your squash, or drizzle it over them after they come out of the oven.

The Green Lantern

-In a blender, puree the following together for 1 minute:

1 cup flat leaf parsley leaves

The zest from 2 limes

½ cup fresh lime juice

1 cup cold water

½ cup sugar

-Strain through a fine-mesh sieve into a large glass-measuring cup. 

-Add ice to 6 glasses and divide mixture between glasses. 

-Add a shot of gin or vodka if you wish, and top with:

Club soda

A lime slice

A small sprig of parsley

Tabbouleh

-Add ½ cup coarse bulgur to a medium sized bowl. 

-Add ¼ tsp salt and 1 cup boiling water.

-Cover and let stand until tender, about 25 minutes.

-Drain in a sieve, pressing to remove excess liquid.

-Toss bulgur with ½ tsp salt and ¼ tsp black pepper. 

-Add 1 bunch of finely chopped flat leaf parsley (we like to use a food processor to chop it really well).

-Then add the following:

1 pint halved Sungold cherry tomatoes

1 peeled and seeded chopped cucumber

1 clove chopped garlic

3 TBS extra-virgin olive oil

The zest and juice from 1 fresh lemon

1 big pinch of sea salt

-Serve chilled.