• Open lentil and chickpea cans, rinse and drain
• Place into bowl and mash untill the texture looks like tuna and the chickpeas are fully smashed
• Add the mayo, pickles, celery and salt and blend
• Serve on crackers, make a sandwich, or scoop onto an endive leaf or lettuce wrap.

Kale Salad

• Wash kale and dry
• Remove the center stgem from the kale
• Chiffonade the kale: cut into thin strips and then cut the strips into smaller pieces
• Add currents and pine nuts
• Add Parmigiano Reggiano, if using

Lemon Garlic Dressing

• Macerate the salt and garlic in a mortar and pestle and place into a glass jar
• Add the lemon juice and the olive oil to the jar with a lid
• Shake the jar vigorously
• Add the dressing to the salad
• Refrigerate any leftover dressing to use on other salads, steamed vegetables or as a dip for artichokes.

• Drain the olive oil from the sardines
• Mash the sardines with a fork
• Dice the carrots, celery and apple
• Add the mayonnaise, apples, celery and carrots to the sardines
• Serve on a bed of lettuce

• In a large bowl, combine all the slaw vegetables.
• In a small bowl, whisk together all dressing ingredients until smooth or use a glass jar and shake until well blended.
• Pour dressing over the slaw and toss well to combine. Let sit for at least 10 minutes before serving to allow flavors to meld. Garnish with sesame seeds and pumpkin seeds if using.

• Open the lentil and drain and rinse.
• Mix together the diced carrots, peppers, onion, parsley and set aside.
• Mix together the vinegar, oil, salt, pepper, mustard and cumin into a small glass jar. Shake until well combined.
• Add the vegetables and dressing to the lentils.
• Toss all ingredients gently, but well.
• Refrigerate for 1 hour to let flavors blend, before serving.

• In a large bowl, add the chopped broccoli, chickpeas, apples, carrots, green onions, cranberries, and pecans.
• Make the dressing by mixing together the vinegar, olive oil, mustard, maple syrup, salt and pepper. If using the avocado to make a creamy dressing, place all ingredients into a blender and blend until smooth.
• Pour the dressing over the salad and toss to combine.

• Place the dressing ingredients into a blender and blend until creamy. Pour into a glass mason jar so extra can be saved for later.
• Put the frozen peas in a colander and rinse under warm water to defrost. Set aside to drain. Blot with a towel, if necessary, to remove excess water.
• Place trimmed, cut asparagus in a pot of boiling water. Blanch for 1 minute until color brightens, but asparagus is still firm. Remove from boiling water and put in an ice water bath to stop the cooking process. Drain and blot dry.
• Leave sugar snap peas raw. Then angle-cut sugar snap pods in halves or thirds, depending on size.
• You may do steps 1-4 up to two days in advance. You can then dress the amount of salad as needed. If not using all the salad at one meal, only dress what you are eating. Save the rest and dress just before serving.
• Combine the peas, asparagus, snap peas, green onions, with the remaining salad ingredients in a large bowl. Drizzle on the salad dressing, toss to combine and serve topped with pistachio nuts.

Chicken

• If using a rotisserie chicken, dice the chicken. If roasting breasts or thighs, season with salt and pepper and bake at 450 degrees for about 15-18 minutes until chicken is completely cooked (internal temp of 165 degrees F).
• In a large mixing bowl add the diced cooked chicken, red onion, celery, and cranberries.

Dressing

• In a mason jar (or bowl) shake or whisk together olive oil, apple cider vinegar, salt, pepper, garlic powder, paprika, mustard and honey.

•  In a large bowl, add the chopped broccoli, chickpeas, apples, carrots, green onions, cranberries, and pecans.
• Make the dressing by whisking together the vinegar, olive oil, mustard, maple syrup, salt and pepper.
• If using the avocado to make a creamy dressing, place all ingredients into a blender and blend until smooth.
• Pour the dressing over the salad and toss to combine.