2 large fennel bulbs (about 2 pounds
1 bunch radishes (1/2 pound), thinly sliced
1/4 cup extra-virgin olive oil
2-3 tablespoons fresh squeezed lemon juice
1 teaspoon kosher salt
1 teaspoon fresh ground pepper
1. Trim the top and bottom of the fennel bulbs. Remove and discard any tough outer layers. Cut the bulbs in half lengthwise and very thinly slice them crosswise. Add the sliced fennel and radishes to a bowl of ice water and let stand for 15 minutes, or until very crisp.
2. Meanwhile, in a small bowl, whisk the extra-virgin olive oil with the lemon juice, salt and pepper.
3. Drain the fennel and radishes and pat dry. In a bowl, toss the fennel and radishes with the dressing and let stand for 5 minutes, then serve.
3/4 cup low sodium vegetable broth
1 clove garlic, peeled and minced
1 large leek (white part only), diced
2 cups frozen peas
1/4 tsp. dried thyme
1/3 cup unsweetened almond milk
1 1/2 tsps. fresh lemon juice
1 tbsp. nutritional yeast flakes (optional)
Freshly ground black pepper, to taste
1. Combine vegetable broth, leek and garlic in a large sauce pan. Saute over a medium-high heat for 6-7 minutes until soft. Add the peas, dried thyme, and almond milk. Reduce the heat slightly, and cook for a further 6-7 minutes.
2. Add the lemon juice and nutritional yeast (for "cheesey" flavor), and stir to combine. Remove pan from the heat, season with pepper to taste, and serve.
1 cup packed baby spinach, Swiss chard, romaine lettuce
1/4 cucumber sliced
1-2 radish, thinly sliced
4-6 kalamata olives
1 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
sea salt, fresh pepper, and garlic powder
Place all ingredients in a bowl. Season with salt, pepper, and garlic powder. Drizzle with olive oil and apple cider vinegar. Toss until well combined.
1 pound asparagus spears ends trimmed
2 teaspoons extra-virgin olive oil
1 1/2 cups halved grape tomatoes
1/2 teaspoon minced, fresh garlic
2 tbsps balsamic vinegar
1/4 teaspoon sea salt
1/2 teaspoon fresh black pepper
1. Steam asparagus for 3-5 minutes until crisp and tender. Remove from heat.
2. Heat skillet on medium heat 1 minute. Add olive oil and heat on medium heat 1 minute.
3. Add tomatoes and garlic; cook 3 minutes. Stir in vinegar; cook 3 minutes. Add salt.
4. Arrange asparagus on platter; top with tomato mixture. Sprinkle with pepper.
1 large bunch of spinach about 12 cups of baby spinach leaves or chopped spinach
1 tablespoon extra virgin olive oil
1-2 garlic cloves minced
2 teaspoons fresh lemon juice
kosher salt to taste
freshly cracked pepper to taste
1 tablespoon pine nuts toasted
1. Sort through the spinach, discarding stems (or including them if using baby spinach). Wash the spinach in cold water. Then spin dry or gently pat dry with towel.
2. Heat the oil in a large skillet or saute pan over medium high heat. Add the garlic and lemon juice and saute just until fragrant, about a minute. Turn the heat to high, add the spinach, salt and pepper.
3. Barely wilt the spinach, tossing quickly with tongs to coat all the leaves with the hot lemony garlic oil mixture. Toss in the pine nuts and add salt and pepper as needed.
4. Serve immediately. Enjoy!
***The spinach will cook VERY quickly in the hot oil. The goal is to just barely wilt it and leave it tender and still a bit crisp. The whole process takes just a few minutes total.