White Cabbage, Cucumber & Tahini Slaw

½ white cabbage, cone #2
1 cucumber, Cone #4
1 kohlrabi cone #2
1/3 cup mint, finely chopped
1/3 cup cilantro, finely chopped
zest of 1 lemon
2 tbsp extra virgin olive oil
Juice 2  lemons
1/4 cup tahini 
1 garlic clove

1 tbsp water
1 tsp sumac
salt and pepper to taste
In a large bowl, combine the cabbage, cucumber, kholrabi, mint, coriander, and lemon zest.  Toss to combine. Next, in blender make the dressing.  Add the olive oil, lemon juice, tahini, garlic, water and sumac and whisk till combined.  Drizzle over the vegetable mixture and toss to evenly coat.  Add salt and pepper to taste.  Serves 6 generously.

Roasted Veggies with Chimichurri Sauce

1 large red bell pepper, cut into 1-inch pieces
1 large zucchini or yellow squash cut into 1/2-inch pieces
Whatever other veggies are ins season- green beans, carrots or other
1 1/2 T. seed or nut oil, plus more for drizzling
1/2 teaspoon Himalayan  salt
8-9 turns freshly ground black pepper
1/2 medium yellow or red onion, cut into 1/2-inch pieces
2 garlic cloves, minced
1/4 cup fresh basil leaves, chopped 
Drizzle veggies with oil and sprinkle with salt and pepper. Toss lightly to coat. Preheat EOS at 450F; with lid ajar –for 8- 10 mins to brow veggies, toss veggies to brown and caramelize. cook 8 more mins until brown and roasted. Pour on Chimichurri sauce and toss & serve.

Chimichurri Sauce
1 cup (packed) fresh Italian parsley
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup (packed) fresh cilantro
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
Puree all ingredients in processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

Zucchini Noodle Sauté with Pesto

1 tablespoons avocado oil
4- 6 zucchinis, Cone #2- long noodles
Himalayan salt and freshly ground black pepper, to taste
Juice of 1 lemon
¼ cup Sundried tomatoes or fresh diced tomatoes

Preheat Large skillet 11 inch or 12 inch add oil and zucchini. Sauté for 3-5 mins toss with Pesto and sundried tomatoes and serve.

1/4 cup walnut halves
1/4 cup pine nuts
2 cloves garlic
2 1/2 cups fresh basil
1/2 cup fresh cilantro
1 teaspoon salt

1/4 cup water
2 tablespoons nutritional yeast flakes
few drizzles of olive oil
1 tablespoon fresh lemon juice
Fresh black pepper (to finish)
First toast the nuts in EOS on 350 First toast the walnuts for about 5 minutes, tossing them often. Then add the pinenuts for an additional 5. They should turn a few shades darker and smell warm and toasty.
Transfer toasted nuts to a food processor. Add the garlic and pulse everything into fine crumbs. Add the basil, cilantro, salt, nutritional yeast and water and puree until relatively smooth, scraping down the sides at least once to make sure you get everything. Stream in the olive oil and blend until well combined. Last but not least, blend in the lemon juice.