Quinoa Tabbouleh
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 1 cup quinoa (white, red, black or a mixture of all) 1 cup finely diced cucumber (seeds
Tropical Smoothie
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 1 cup carrot juice ½ cup coconut water 1 mango, peeled and chopped (about 1½ cups) 1½ cups chopped
Blueberry Muffin Top Cookies
Ingredients (* indicates my preferred ingredients – see notes for alternatives) ¼ cup O&V Arbequina EVOO * 2 tablespoons O&V Lemon EVOO * ¾ cup sugar Zest of one lemon 1
Shrimp & Crab Cakes – Thai Style
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 4-6 oz lump crab meat, picked clean of any shell fragments 1 ¼ lb raw, peeled and
Chicken Sausage Skillet
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 4 fully cooked chicken sausages cut into ¼ inch circles 3 bell peppers deseeded and sliced –
Mango Cake with Mango Coulis
Ingredients (* indicates my preferred ingredients – see notes for alternatives) Cake 1 can (30 oz) Mango puree or 3 cups homemade mango puree (divided) 1 box yellow cake
Grilled Shrimp with Strawberry Pico de Gallo
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 1 large sweet onion 2 medium sized jalapeño peppers 4 cloves of garlic 1 lb fresh strawberries, hulled 1 yellow
Whipped Feta Dip
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 2-3 cloves of garlic, mashed, or 1 teaspoon garlic paste (See Chef Note) 1/8 teaspoon salt ¼ cup
Grilled Asparagus Flatbreads
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 2 naan flat breads 8 oz asparagus, trimmed 2 ¾ tablespoon Roasted Garlic oil (divided) * 1 teaspoon Lemon
Spring Veggie Packets
Ingredients (* indicates my preferred ingredients – see notes for alternatives) 20 asparagus spears, trimmed 12 Dutch baby carrots trimmed, halved or quartered lengthwise, or 4 large carrots,