Pasta

• Bring a large pot of water to boil and add the salt.
• Add the pasta and cook until al dente.
• Before draining the pasta, add the snap peas and the green peas and leave in for 20-30 seconds. Drain the pasta and lightly rinse with cold water.

Pesto

• Place the greens, basil, olive oil, miso, garlic, lemon juice into the blender.
• Blend to a bright green puree. Taste and adjust seasoning with salt and some ground black pepper.
• Toss the pasta and peas with 1/2 the pesto (or more) until coated. Save the rest of the pesto to use on fish or chicken or tofu.

• Heat the broiler.
• Sauté the asparagus in olive oil in the fry pan. Cook until slightly tender.
• Cook until slightly tender, about 5 minutes.
• Add the diced sun dried tomatoes. Continue cooking for a minute.
• Beat the eggs in a bowl with salt and pepper.
• Add the egg mixture to the fry pan. Drop pieces of the goat cheese onto the egg mixture.
• Cook on the stove top until partly set.
• Finishing under the broiler to brown the top and completely cook the eggs. Approximately 5 minutes.
• Frittata can be cut into 4 wedges for serving.
• Frittatas are versatile and can be served hot, warm, or at room temperature.
• Stores in the refrigerator for 2- 3 days and can be warmed for serving.
• Freezes well and can be thawed and reheated for a quick and easy meal.

• Preheat the oven to 450°F and line a baking sheet with parchment paper.
• Use a small spoon to hollow out the flesh of the zucchini, leaving a little more than ¼-inch thickness around the edges.
• Saute the onions and garlic in 1 tsp of olive oil until softened.
• Add the tomatoes, peppers, cooked quinoa, cheese (or nutritional yeast), lemon zest, herbs, pine nuts, salt and pepper. Continue sautéing for a few minutes until the flavors blend.
• Drizzle the hollowed out zucchini with olive oil and sprinkle with salt and pepper.
• Spoon in the filling and bake for 16 to 18 minutes, or until the filling is set and is golden brown and the zucchini is fork tender.

• Press the block of tofu for at least 20 minutes to remove excess water. Pressing improves the texture of the tofu and will also help the tofu crisp up when cooking. Press easily by putting the tofu in between two plates and stacking heavy items on top.
• Cut the tofu in to 16 large cubes or rectangles or any size you like.
• Toss the tofu in Tamari sauce (low sodium) until coated and then add the cornstarch, garlic, onion, salt and pepper.
• Air Fryer - Place parchment paper into your air-fry and coat with olive oil. Also spread a little spread olive oil over the tofu pieces and after preheating the air-fryer heat them at 400 degrees for 5 minutes and then turn and cook for another 5 minutes until golden brown.
• Alternately, heat a large pan on medium-high heat. Add 1-2 tablespoons olive oil or enough to coat the base of the pan and pan fry each side until golden brown, about 3-5 minutes each side.
• Toss the tofu with 1/4 cup sweet chili sauce and add more as desired when serving.

Salad

• Shred the cabbage
• Use a zester to zest the oranges
• If using mandarin oranges, just peel and pull into sections
• Cut up the chicken into bite size pieces. Season with salt and pepper and saute in olive oil for approximately 5 minutes until cooked through.
• Dice the green onions
• Cube the avocado
• Chop the cilantro
• Mix all ingredients in a serving bowl

Dressing

• In a lidded glass jar, add the sesame oil, tamari, maple syrup, orange juice and orange zest. Shake well until completely emulsified.
• Pour dressing over the combined salad and taste. Add more salt and pepper if needed.

Stir Fry

• Add 1 tablespoon olive oil to the the skillet or wok and cook over medium heat
• Add the chicken and season with salt and pepper
• Cook for about 3-5 minutes until cooked through. Remove chicken from the skillet and set aside.
• Add the onions, broccoli, bell peppers, carrots, zucchini and snap peas to the skillet, stirring occasionally, and cook until crisp tender, about 5 minutes.
• Add chicken back into the pan and stir to combine.
• Add the sauce to the pan and pour over the chicken and vegetables and stir to combine.
• Cook for about one minute and serve on rice if desired.

Sauce

• Add all of the ingredients into a jar and shake until evenly mixed

• Drain the olive oil from the sardines.
• Mash the sardines with a fork.
• Dice the cucumbers and zucchini.
• Add the mayonnaise, cucumber and zucchini to the sardines. Mix well.
• Serve on a bed of lettuce and enjoy.

• Prepare all ingredients in advance and preheat oven to 375 degrees F.
• Heat oil in a 10-12 inch ovenproof skillet over medium heat.
• Add onion and saute about 5 minutes until softened.
• Add mushrooms and cook another 5 minutes until lightly browned.
• Add garlic and greens and cook until greens have wilted.
• Spread cooked vegetables evenly over the bottom of the skillet.
• Add the feta cheese to the bowl of slightly beaten eggs and stir to combine.
• Pour egg/cheese mixture over the vegetables in the skillet so that it covers the vegetables evenly.
• Continue cooking on the stovetop over medium heat, without stirring, for about 5 minutes. Run a spatula around the edges of the skillet and pull back slightly to allow some liquid egg to flow to the bottom of the skillet.
• Place the skillet into the oven and bake uncovered for approximately 10 minutes, or until nicely browned and the center is firm. Let sit for 5 minutes before cutting.

• Let meat stand at room temperature for 30 minutes before cooking. Heat oven to 325
• Place everything but the soda, olive oil and brisket into a blender, and process until smooth. Pour the mixture into a large bowl and whisk in soda and olive oil.
• Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 3 hours. Turn brisket over, cover pan, and bake for 2-3 hours, covered, at 325 degrees or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
• Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 3 hours. Turn brisket over, cover pan, and bake for 2-3 hours, covered, until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
• The next day, transfer brisket to a cutting board, cut off fat and slice with a sharp knife against grain to desired thickness. Set meat aside. Remove any congealed fat from sauce and bring to a boil on top of stove.
• Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.