Ingredients
1 bunch broccoli rabe
1 15 ounce can chickpeas, drained and rinsed
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, diced
2 tablespoons dijon mustard
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Ingredients
1 cup cooked quinoa
1/2 cup olive oil
1-2 limes fresh squeezed lime juice
to taste freshly ground black pepper
1 cup blueberries
1 cup sliced strawberries
1 cup sliced peaches
6 cups spinach

Ingredients

• 2 medium red beets, peeled and cut into 1/2-inch cubes or wedges*
• 1 Tbs. extra virgin olive oil
• fine sea salt and fresh black pepper, to taste
• 1/2 cup French lentils
• 1 bay leaf (20-25 minutes, add big pinch salt at last 5 minutes)
• 4 cups water
• 2 Tbs. olive oil
• 2 Tbs. red wine vinegar
• 1 tsp. honey
• fine sea salt and fresh black pepper, to taste
• 2 Tbs. capers, drained
• 1/2 cup walnuts, toasted + chopped
• 1/4 cup chopped fresh parsley
• 2-3 big handfuls arugula or baby kale, for serving

Ingredients
4 ounces shrimp, steamed
1 1/2 cups Romaine lettuce and baby spinach
1/2 cup string beans, blanched
1/4 cup grape tomatoes, sliced into halves
1/4 cucumber, chopped
2 artichoke hearts, sliced into quarters
1/4 cup sliced into 1/2 inch pieces hearts of palm
1/4 cup thinly sliced radishes
1/4 avocado, sliced
1 tablespoon red wine vinegar
1 teaspoon olive oil
1/4 lemon freshly squeezed lemon juice
to taste sea salt
to taste freshly ground black pepper

Ingredients

• 1 medium zucchini
• 1 cup shredded cabbage
• 1 cup sliced red bell pepper
• 2 scallions thinly sliced
• 1/4 cup chopped cilantro
• 1/2 cup cooked quinoa
• 1/4 cup dry roasted peanuts
• for the sauce:
• 2 tablespoons creamy peanut butter or almond butter
• Juice of 2 limes
• 2 teaspoons gluten-free tamari
• 1 teaspoon sriracha sauce or asian hot sauce of choice
• 1/2 teaspoon ground ginger
• Water as needed to thin the sauce