Author: Eliyah Samoun

Ingredients:

• 1 1/2 tablespoons balsamic vinegar
• 1/4 teaspoon cayenne pepper, or to taste
• 3 tablespoons cilantro, chopped
• 1/4 teaspoon black, ground pepper
• 3 tablespoons lemon juice
• 1 1/2 teaspoons maple syrup
• 1 1/2 tablespoons olive oil
• cup red onions, minced
• cup parsley, chopped
• 6 cups red cabbage, thinly sliced
• 1/2 cup rice vinegar
• 3/4 teaspoon salt

Course: side dish

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Ingredients:

• 1 large Yellow Onion, diced
• Olive oil for sauteing
• Sea salt and fresh pepper
• 4 cloves Garlic, minced
• 3 cups Zucchini, peeled, thinly sliced(⅛ of an inch), cut into bite size pieces
• 3 cups Eggplant, peeled, thinly sliced(⅛ of an inch), cut into bite size pieces
• 1 teaspoon Italian Seasoning
• 14 ounces can of Artichokes, rinsed, chopped into bite size pieces
• 14 ounces can Diced Tomatoes
• 8 ounces Spaghetti (like Barila Whole Grain)
• Extra Virgin Olive oil, for serving
• Fresh grated Parmesan or Romano, for serving

Course: side dish,lunch,main course,main dish,dinner

Cuisine: Mediterranean,French,European

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Ingredients:

• 1 cup of fresh bread crumbs
• 1 bunch of fresh broccoli – cut into spears
• 5 cloves of garlic – chopped
• Fresh ground black pepper
• 1/4 Juice of lemon
• Olive oil for drizzling
• Dashes of red pepper flakes
• Grated Romano cheese
• Dash of sea salt

Course: lunch,main course,main dish,dinner

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Ingredients:

• 1 1/2 cup unsweetened almond milk
• 1 avocado
• 2 cups baby spinach
• 1 banana
• 1 tablespoon honey
• 1 cup mango, fresh or frozen

Course: side dish

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Ingredients:

• 1/2 tablespoon balsamic vinegar
• a small handful basil leaves, cut in a chiffonade
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fennel seeds
• 1 French baguette
• 2 clove garlic, crushed
• 3-4 olives, halved
• 1 teaspoon fresh oregano, chopped
• ½ teaspoon pepper
• 2 tablespoons rice vinegar
• salt to taste
• 1 pound tomatoes, we used a mix of grape, cherry, plum, heirloom and kumato and chopped them in chunks

Course: side dish

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Ingredients:

• black pepper
• 1 small eggplant
• 1/4 teaspoon garlic salt
• 2 cups shredded italian cheese
• 1 1/2 teaspoons Italian seasoning
• 8 lasagna noodles
• 1 24 oz jar spicy marinara sauce
• 2 tablespoons olive oil
• 1 large onion (sliced thin and long)
• 1 teaspoon red pepper flakes
• regular salt

Course: lunch,main course,main dish,dinner

Cuisine: Mediterranean,Italian,European

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Ingredients:

• 1 1/2 pounds baking potatoes
• 1 cup all-purpose flour
• 1 egg yolk
• 1 teaspoon kosher salt
• 1/4 teaspoon fresh nutmeg
• 2 teaspoons olive oil
• 8 ounces brown or crimmini mushrooms, sliced
• 2 cups fresh kale, chopped
• 4 ounces semi-soft goat cheese
• 1/2 cup skim milk
• salt and pepper to taste

Course: side dish,lunch,main course,main dish,dinner

Cuisine: Mediterranean,Italian,European

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Ingredients:

• 1 can (8 oz.) water chestnuts, drained
• 3 mediums Carrots, cut in 2 inch sticks
• 6 ounces Fresh ginger root
• 4 cloves garlic
• 1 large Green bell pepper, chunked
• 1 quart Salad lettuce
• 1 medium Onion, sliced
• 1/4 cup Orange marmalade
• 1/4 cup plus 1 tablespoon soy sauce
• 1 pound Top sirloin steak
• 2 tablespoons Vegetable oil

Course: lunch,main course,main dish,dinner

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Ingredients:

• 1 cup beef broth or water
• 1/4 cup pepperoncini pepper juice
• 6 pepperoncini peppers
• 3 pound pot roast cut
• 2 tablespoons ranch seasoning

Course: lunch,main course,main dish,dinner

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Ingredients:

• 1 cup chopped, toasted walnuts
• 2 cups finely chopped Italian parsley (approximately 2 bunches)
• 3/4 cup chopped, pitted kalamata, Greek, or niçoise olives (about 1 ¼ cups with pits)
• 1/2 cup minced scallion (about 1 bunch)
• 1 cup peeled, seeded, and chopped tomato (2 large)
• cup extra virgin olive oil
• cup fresh squeezed lemon juice
• 1/2 teaspoon cumin powder
• 1/2 teaspoon red chili flake
• Kosher salt and coarsely ground black pepper (to taste)

Course: side dish,salad

Cuisine: Middle Eastern

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