• 2 tablespoon olive oil
• 1 small onion, chopped
• 3 cloves garlic, smashed
• 1 pound of ground turkey
• 2 teaspoons oregano, dried
• 3 tablespoons ground cumin
• 1 can white beans, or prepared dried white beans
• 1 cup fresh white corn, cut off the cob, or frozen
• 2 cups chicken broth or vegetable broth
• 3 tablespoons jalepeno slices
• Salt and pepper to taste
• Shredded jack or cheddar cheese
• Chopped avocado, cheese, and green onion for garnish
• Corn tortillas

• 2 small yellow onions
• 4 tablespoons extra-virgin olive oil, divided
• 2 tablespoons white or regular balsamic vinegar
• 3 cups (packed) baby arugula
• 1/2 pound large sea scallops, patted dry
• 1/2 ounce crumbled goat cheese

• Angel hair pasta-wheat or gluten-free
• 1/3 cup freshly squeezed lemon juice
• 2 large garlic cloves, minced
• 1/2 teaspoon sea salt
• 1 1/2 teaspoon agave nectar or honey
• 1/2 teaspoon Dijon mustard
• 1 1/2 tablespoons olive oil
• 1/4 cup toasted pine nuts
• 1/4 cup fresh parsley, chopped
• Parmesan cheese, optional

• 1 package of Aidell’s chicken and Turkey Meatballs
• 1 jar of low sodium V8 juice
• 3 stalks of celery, sliced 1/2 inch width
• 3-4 carrots chopped
• 1 large can of tomatoes, chopped
• 1 package of spinach, or 1 bunch of chopped mustard greens, or kale
• 1 package of spinach pasta
• 3 zucchinis sliced 1/2 inch width
• 2 cloves of fresh minced garlic
• Fresh grated Parmesan cheese

• Cubes of cheese-mozzarella, muenster, farmer
• Grape tomatoes
• Chunks of fresh bell pepper
• Chunks of zucchini
• Chunks of cucumber
• Chunks of kohlrabi
• Grapes
• Cubes of cooked turkey or chicken

• 3-4 ounces halibut
• 1 lemon, juiced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon honey
• 2 teaspoons coconut oil
• salt and pepper

• 1 medium onion, sliced into thin rings
• 1/3 cup all purpose gluten-free flour blend
• 1/4 teaspoon sea salt
• Cooking spray
• 1 pound green beans, trimmed and halved
• 2 tablespoons unsalted butter
• 2 large portobello mushrooms, sliced
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic
• 1/4 teaspoon nutmeg
• 2 tablespoons gluten-free all purpose flour blend
• 1/3 cup sour cream
• 2 cups gluten-free cream of mushroom soup

• 1 bag Pamela’s Gluten-Free Bread Mix
• 1 yeast packet
• 1/4 cup olive oil or grapeseed oil
• 1-1/2 cups warm water
• 1-2 tablespoons Italian herb mix
• 1 can Cento Pizza sauce, or other organic pizza sauce
• 1 tablespoons corn meal

Toppings:

• Mozzarella cheese, shredded
• Baby spinach
• Red onion, sliced thin
• Green onions, chopped fine
• Red bell pepper, chopped
• Olives, sliced
• Nitrate free sausage-optional
• Broccoli with diced yellow bell pepper and red chili flakes

From Mary Shaw, CNC

• 1 package refrigerated crescent rolls (or Bob’s Red Mill Pizza Dough)
• 2 packages cream cheese (8oz. each)
• 2 tablespoons Veggennaise
• 1 tablespoon Dill weed
• Salt and pepper to taste

Vegetables, sliced or diced:

• Zucchini
• Cucumbers
• Mushrooms
• Tomatoes, seeded
• Red peppers
• Green onions

From Gregory Anne Cox

• 2 medium leeks, cut lengthwise
• 4 medium cloves garlic, chopped fine
• 3/4 cup chicken stock
• 2 T. fresh lemon juice
• 2 T. fresh chopped tarragon
• 1-1/2 lbs “Wild” salmon fillet, cut into 8 pieces, skin and bones removed
• salt and white pepper to taste

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