Mix Dressing:

• Place all ingredients in a small food processor or blender. Process until smooth.
• If the salad dressing is too thick, add a bit more vinegar. If the salad dressing is too thin, add a bit more Greek yogurt. Set aside.

Assemble the Salad:

• Start with about 3 tablespoons of dressing at the bottom of the jar.
• Add a handful of spinach, ¼ cup of tomatoes, ½ cup cooked quinoa, ¼ cup black beans, ¼ cup corn, and ½ avocado, sliced. Repeat with 4 different mason jars.
• Store mason jars in the refrigerator and enjoy within 5 days.

• Heat the oil in a large Dutch oven or pot over medium-high until shimmering. Add the onion and carrots, season lightly with salt and cook, stirring occasionally, until the onions just start to soften, about 3 minutes.
• Push the carrots and onions to the sides of the pot, creating space in the center. Season the chicken thighs all over with salt and pepper, then add them to the center of the pot. Cook until the skin easily releases from the pan, 7 to 9 minutes, pushing the onions and carrots occasionally.
• Add the tomato paste, cumin, turmeric and garlic to the carrots and onions, stirring as best you can. Flip the chicken, stack the pieces to make some room in the pot to stir, and cook until the tomato paste intensifies and darkens in color, about 2 minutes.
• Add the lentils and 4 cups of water/broth (or more if needed, to fully submerge the lentils and most of the chicken). Adjust the heat to bring the liquid to a boil, and season with salt. Cover with the lid slightly ajar, adjust the heat to maintain a simmer, and cook, stirring occasionally, until the lentils are tender, the chicken is cooked through and the flavors blended, 40 to 45 minutes.
• Stir in half the lime juice, spoon some sauce over the chicken, then taste and season as needed with more lime juice or salt. Finish with a few grinds of pepper and sprinkle with the cilantro before dividing among bowls.
• Store in refrigerator for up to 3 days.

• Preheat oven to 275 degrees. In a large bowl, mix together the oats, pistachios, coconut, pumpkin seeds, and salt.
• In a small saucepan set over low heat, warm the sugar, syrup, and olive oil until the sugar has just dissolved, then remove from heat. Fold liquids into the mixture of oats, making sure to coat the dry ingredients well.
• Line a large, rimmed baking sheet with parchment paper or a silicone baking mat and spread granola over it. Bake until dry and lightly golden, 35 – 40 minutes. Stir the granola a few times along the way to ensure even toasting (about every 10 minutes).
• Remove granola from oven. Mix in the dried sour cherries . Allow to cool to room temperature before transferring to a storage container.
• Store in an airtight container for up to 10 days.

For Meatballs:

• Line a baking sheet with wax paper.
• Combine the chicken or turkey, ginger, parsley, salt, cayenne, egg, and rice in a bowl and mix with your hands or a spatula. Don’t overwork the mixture or the meatballs will be tough.
• Wet the palms of your hands so the mixture doesn’t stick, roll it into 1-inch balls, and place them on prepared baking sheet. Set aside.

For Soup:

• Heat olive oil in a soup pot over medium heat, then add onion and a pinch of salt and sauté until translucent, about 4 minutes.
• Add carrot, celery, garlic, ginger, and ¼ teaspoon of salt and continue sauteing for about 3 minutes.
• Pour in ½ cup of broth to deglaze the pot and cook until the liquid is reduced by half.
• Add remaining 7 ½ cups of broth and another ¼ teaspoon of salt and bring to a boil.
• Lower heat to maintain a vigorous simmer, then gently transfer half the meatballs into the simmering broth (refrigerate or freeze the remainder to use later). Cover and allow meatballs to simmer for 15 minutes.
• Add peas and cook for 3 minutes more, then stir in parsley and basil.
• Serve each bowl garnished with a wedge of lime.
• Storage: Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

• Preheat oven to 350°F and line a baking sheet with parchment paper. Lightly oil a 9-inch square pan.
• Spread the pecans in a single layer on prepared baking sheet and toast for 7 to 10 minutes, until aromatic and slightly browned. Watch carefully, as they can burn easily. Repeat this process for the almonds. Once finished, turn down oven to 325°F.
• Combine flour, flaxseeds, salt, baking powder, and baking soda in a food processor and process for 5 seconds to combine.
• Add the pecans and almonds and pulse 5 times to coarsely chop the nuts.
• Add the oats, dates, and apricots and pulse 10 to 15 times, until the mixture is well chopped but still coarse.
• In a large bowl, whisk egg, maple syrup, and vanilla together until thoroughly combined. Add fruit and nut mixture and use your hands to mix thoroughly, being sure to separate any clumps of fruit.
• Spread mixture in the oiled baking pan in an even layer and bake for 25 to 30 minutes, until set and golden brown; don’t overbake, or bars will be too dry.
• Let cool on a wire rack for 5 minutes, then cut into 25 squares.
• Leave bars in pan until completely cool so they’ll hold together when you remove them.
• Storage: Store in an airtight container at room temperature for 5 to 7 days or in the freezer for 2 months.

For Squash:

• Preheat oven to 350°F and line a baking sheet with parchment paper.
• Cut the tops off the squash and scoop out strings and seeds. Cut the pointy ends off the bottoms of the squash so they stand up once stuffed.
• Stir olive oil, salt, allspice, ginger, cinnamon, and red pepper flakes together in a bowl.
• Using a pastry brush, spread spice mixture on top and inside the squash. Place squash, top side down, on prepared sheet pan and roast for 20 to 25 minutes, until a fork easily passes through the squash. Once squash is done, remove from oven and cover with foil until ready to fill.

For Filling:

• Put quinoa in the fine-mesh sieve and rinse well under cold running water.
• Heat 2 teaspoons of olive oil in saucepan over medium heat. Add shallot and fennel and sauté until soft, about 3 minutes. Add cumin, coriander, quinoa, broth, and ¼ teaspoon of salt. Cover and bring to a boil, then lower heat and simmer for 15 to 20 minutes, until quinoa has absorbed all the liquid. Remove from heat and fluff with a fork.
• While quinoa is cooking, heat 1 tablespoon of olive oil in large sauté pan over medium heat, then add garlic, red pepper flakes, and cranberries. Stir for 10 seconds then add chard or kale and remaining ¼ teaspoon salt.
• Sauté until greens are tender, about 3 minutes for chard, 5 minutes for kale. Remove from heat and stir in a squeeze of lemon.
• To assemble the dish, spoon quinoa mixture into the squash cavity, then top each squash with a scoop of greens.
• Storage: Store in an airtight container in the refrigerator for 3 days or in the freezer for 1 month.

• Preheat the oven to 375°F.
• Prepare a large baking sheet with parchment paper.
• Put the cubed sweet potatoes in a large plastic baggie and add honey, olive oil, and spices. Seal baggie and shake it up until the potatoes are coated nicely.
• Spread evenly on the baking sheet.
• Bake in the oven for 30 minutes or until they are tender. Place in serving bowl, and drizzle with a little more olive oil for a finishing look.

• Add dried mushrooms to a large pot or saucepan with the vegetable broth, bring to a boil, and allow to cook for about 1 minute. Turn off the heat and set aside.
• Heat oil in a large skillet over medium heat. Once hot, add onion and sauté for 2-3 minutes. Then add garlic and herbs, and sauté for another minute, stirring frequently.
• Meanwhile, in a small bowl, combine the plant-based milk and cornstarch and stir/whisk until lump-free.
• Next, deglaze the skillet with tamari or soy sauce while stirring to scrape up any bits from the bottom of the pan.
• Pour in the mushroom and broth mixture and stir to combine. Stir in the cornstarch milk mixture and let gravy simmer and thicken for at least 5 minutes. The longer it simmers, the thicker and more flavorful the mushroom gravy will become.
• Using an immersion blender or blender, blend until smooth. If the gravy is too thick, add more vegetable broth. If it’s too thin, add more cornstarch and heat on the stovetop until thickened, stirring constantly.
• Add salt and pepper, to taste.
• Store leftovers covered in the fridge for up to 4-5 days. You can also freeze the gravy for up to 2 months.

Mashed Potatoes:

• Make the Plant-based Sour Cream.
• Place the potatoes only (hold off on the cauliflower for now) into a large pot of salted water and bring to a boil. Reduce the heat to medium-low, cover, and let the potatoes simmer for 15 minutes.
• Add the cauliflower florets to the pot and continue to simmer for an additional 8 to 9 minutes, until cauliflower and potatoes are soft and fork tender.
• Drain the potatoes and cauliflower, then add them back into the cooking pot.
• Add the non-dairy milk, plant-based sour cream (see recipe below), vegetable broth, olive oil, garlic powder, salt, and pepper. Mash using a potato masher or mix using an electric mixer until you get the desired consistency and a nice creamy texture.
• Transfer mashed potatoes to a bowl, taste and season with additional salt and pepper, if needed. Garnish with fresh herbs, if using.

Plant-based Sour Cream:

• Soak the cashews: Bring a few cups of water to a boil in a pot on the stove top or tea kettle. Add 1 ½ cups cashews to a measuring cup and pour the boiling hot water on top to cover. Let them soak for 5 minutes or if you don’t have a high-powered blender, soak for 1 hour.
• Drain the cashews and add to the blender. Now add ¾ cup fresh water, apple cider vinegar, lemon juice, and salt. Blend until it is very smooth.
• Pour the cashew mixture into a bowl and stir in in the unsweetened yogurt.
• Use immediately, or transfer to a small, covered container and refrigerate. It will thicken up as it chills. The sour cream will keep for about a week in the refrigerator or you can freeze for up to 2 months.

• Place Brussels sprouts into a 6-quart slow cooker.
• Stir in the maple syrup, olive oil, salt, and pepper.
• Cover and cook 2 – 2 ½ hours on low or 1 to 1 ½ hours on high, until the Brussels sprouts are crisp-tender but still a little too chewy to eat. Stir halfway through to redistribute. If using fresh cranberries, add them to slow cooker now.
• Re-cover and cook until the Brussels sprouts are completely tender (but not mushy), about 30 minutes on low or 15 additional minutes on high.
• Stir in half of the feta cheese and dried cranberries.
• Sprinkle the remaining feta on top. Serve warm.
• To store: Refrigerate Brussels sprouts in an airtight storage container for up to 3 days.

• Heat a large pot or Dutch oven over medium heat. Add oil, onion, and red bell pepper. Season with a pinch of salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently. Add jalapeño and garlic to pot, and season with another pinch of salt and pepper. Sauté until fragrant, 1-2 minutes
• Add 2 tablespoons chili powder, 1 tablespoon cumin, paprika, diced tomatoes, tomato paste, and water or broth, and stir to combine. Increase heat to medium high and bring to a low boil.
• Add lentils once boiling, and reduce heat to a low simmer, looking gentle bubbles. Cook for 15 minutes, or until lentils are mostly tender. Add more water while cooking if the mixture is looking too dry and the lentils aren’t submerged.
• Add pinto beans, black beans, and corn, and the remaining 1 tablespoon of both chili powder and cumin. Stir to combine.
• Bring to a simmer over medium heat, then reduce heat to low, cover, and gently simmer for 20 minutes to meld the flavors together. Stir occasionally.
• Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, water or broth for smoothness, or a little maple syrup to balance the heat and draw out the other flavors.
• Serve garnished with fresh jalapeño, cilantro, red onion, and/or avocado (optional).
• Store in the fridge for 3-4 days or freeze for 2-3 months.