Serves: 4-6

-6 cups mixed salad greens

-1/2 pound good feta cheese, crumbled

-3/4 cup pitted kalamata olives, halved

-1 yellow pepper, diced

-1 red pepper, diced

-1 onion, sliced very thinly

-1 cucumber, diced

For the Dressing:

-1/2 cup olive oil

-1/3 cup balsamic vinegar

-2 cloves minced garlic

-1 teaspoon fresh or dried oregano

Mix together all of the vegetables into a large bowl. Crumble the feta and stir.  Whisk together the ingredients for the dressing. Pour over the salad when you are ready to serve.

Serves: 4-6

-2 large eggplants

-2 cloves garlic

-1 teaspoon salt

-juice of 1/2 a lemon

-1/4 cup olive oil

Preheat the oven to 400 degrees. Lightly grease a baking sheet. Slice the eggplant in half and place onto the baking sheet. Cover with aluminum foil and cook for about 45 minutes to 1 hour until the eggplant is completely soft. Scoop the soft eggplant into a food processor and add the remaining ingredients. Process for about 1  minute until completely smooth. Taste for seasoning and adjust if you need to. Serve with pita, chips, or veggies. Enjoy!

Serves: 2

-3 cups kale, chopped

-2 cups swiss chard, chopped

-1/3 cup water

-1 tablespoon miso paste

-3 cloves minced garlic

-3 tablespoons rice wine vinegar

-2 tablespoons soy sauce

Whisk together the water, miso, garlic, rice wine vinegar, and soy sauce. Set aside. Add 1/2 cup of water to a large skillet and then add the kale and swiss chard. Cover with a lid for about 10 minutes until the vegetables are tender. Turn off the heat and then pour the miso dressing on top of the kale and swiss chard. Put on low heat and cover with a lid for about 15 minutes. Serve warm and enjoy!

Serves: 6

-1 lb spinach ravioli, cooked

-2 tablespoons red wine vinegar

-1 tablespoon capers

-1 can artichoke hearts, drained and halved

-1 teaspoon chopped rosemary

-1 teaspoon chopped fresh tarragon

-1/2 cup fresh parmesan cheese

-1 tablespoon olive oil

-3 cloves minced garlic

In a skillet with 1 tablespoon olive oil, add the capers, halved artichoke hearts, red wine vinegar, rosemary, and tarragon. Cook for about 3 minutes and then add the minced garlic. Stir well then pour on top of the cooked ravioli. Stir well and then sprinkle with parmesan cheese. Enjoy!

Serves: 4

-5 cups cooked brown rice

-5 cups chopped kale

-1 package Wild Wood Super Firm tofu, drained

-5 cloves sliced garlic

-1/3 cup soy sauce (use the gluten-free type if you need to)

-1/3 cup rice wine vinegar

-2 teaspoons sesame oil

-1 teaspoon sriracha

Preheat the oven to 400 degrees. Cut the tofu into 1-inch cubes and place onto a baking sheet. Drizzle with 3 tablespoons soy sauce and 3 tablespoons rice wine vinegar. Place the tofu into the oven for about 15 minutes until it firms up nicely. Set aside.

In a large skillet add 1/2 cup of water and the chopped kale. When the kale has wilted nicely, add the garlic, the rest of the soy sauce, the rest of the rice wine vinegar, sesame oil, and sriracha. Stir well and cover with a lid for 10 minutes.  Add in the tofu and stir gently. Serve over brown rice and enjoy!

Serves: 4-6

-12 large swiss chard leaves

-1 bag MorningStar Farms Grillers Crumbles

-1 cup chickpeas

-1/2 cup Italian breadcrumbs

-2 cups cooked brown rice

-1/2 orange bell pepper, chopped

-6 cloves garlic, minced

-1 carrot, diced finely

-1/3 cup balsamic vinegar

-1 large handful of basil, chopped

-2 tablespoons chopped fresh oregano

-3 cups shredded mozzarella cheese

-1, 24 oz can crushed tomatoes

To prepare the swiss  chard leaves for rolling, place one at a time into boiling water. Let it cook for about 30 seconds-1 minute in the hot water and then gently remove the swiss chard leaf and place it into a bowl filled with cold water. This will stop the cooking. Take each leaf and place it onto a napkin or paper towel so that they dry out slightly. Set aside for use later.

Use a large skillet to prepare the filling. Add the bag of MorningStar Farms fake sausage crumbles to the pan along with the garlic, carrot, balsamic vinegar, basil, oregano, and bell pepper. Cook until the carrots and pepper are just tender. Add in the brown rice and Italian breadcrumbs. Pour the chickpeas into the food processor and blend for 30 seconds. Add it to the filling mixture, then add 1 cup of shredded cheese. The mixture should be somewhat moldable at this point and kind of pasty. If not, add more breadcrumbs and some oil.

Take a swiss chard leaf and place 1/4-1/3 cup of filling in the center of the leaf. Roll it up like a burrito, folding in the sides first and then rolling it up very tightly! Place the rolled leaves into a large casserole dish. Arrange them in a circle and then pour the crushed tomatoes on top, then sprinkle the remainder of the cheese. Bake in a 400 degree oven for 1 hour. Enjoy!

Serves: 4-6

-4 cups vegetable broth

-1/3 lb acini di pepe or any other small noodle

-2 scallions, diced

-2 carrots, diced finely

-3 cloves garlic, minced

-1 tablespoon miso paste (either white or dark)

-2 tablespoons soy sauce

-1 tablespoon oil

Into a large pot add the oil, carrots, and scallions. Cook until the carrots are tender. Add in the garlic and cook for just a couple of seconds before adding the vegetable broth. Add in the soy sauce and stir well. When the broth comes to a boil, add the acini di pepe. When the pasta is cooked turn off the heat and add in the miso, mixing well until it is blended in the soup. Taste for salt and flavor and adjust if you need to. Enjoy!

Serves: 4-6

-1 cup farro

-2 cups dried toretellini

-2 cups acini di pepe

-1 cucumber, diced

-3  handfuls basil

-1/2 cup walnuts

-1/2 cup shredded fontina cheese or parmesan cheese

-3 cloves garlic

-1/2 cup olive oil

-1 teaspoon pepper

Cook the farro with 2 cups of water for 10 minutes. Add about 2 and 1/2-3  more cups of water and when it comes to a boil, add in the tortellini and acini di pepe. Cook until all of the water has evaporated and the noodles are al dante. Place all of the pesto ingredients into the food processor and blend until smooth. Pour on top of the pasta salad and stir well. Add the diced cucumber. Let it sit for about 30 minutes so the flavors can marry. Serve luke warm or at room temperature, and enjoy!

Serves: 4

-3 large tomatoes

-15 large basil leaves

-1, 16 oz ball of fresh mozzarella cheese

-1/3 cup  balsamic vinegar

-1/2 teaspoon freshly cracked black pepper

Slice the tomatoes and mozzarella into 1/2 inch slices. Start plating by alternating between mozzarella cheese, tomatoes, and a basil leaf. Do this until your ingredients are used up. In a saucepan add the balsamic vinegar. Turn the heat onto medium and let the balsamic vinegar reduce for ~45 seconds. Drizzle on top of the salad and then sprinkle the black pepper on top. Enjoy!

Serves:6-8

-1 large bottle of Cabernet Sauvignon

-1 and 1/2 cups Triple Sec (orange liqueur)

-1 bottle cranberry or raspberry seltzer

-3 large Granny Smith apples, diced

-3 cups diced strawberries

-1/3 cup sugar

-fresh mint (optional)

Add the chopped fruit to a large pitcher. Pour the triple sec on top and stir well. Add the whole bottle of wine and the sugar and stir for about 30 seconds until the sugar dissolves. Let the sangria sit for at LEAST 1 hour. The best results are when it sits for 4-5hours to let the fruit really pick up the flavors. When you are ready to serve, pour in the seltzer and garnish with some mint leaves. Enjoy!