Ingredients:

• 1 (15oz) can chickpeas, drained and rinsed
• 1/3 cup diced onion⁠
• ¼ cup chopped bell pepper⁠
• ¼ cup shredded purple cabbage ⁠
• ¼ cup chopped dill pickle⁠
• 1 tbsp Dijon mustard⁠
• 1 tbsp lemon juice⁠
• ½ tbsp dried dill⁠
• 1 ½ tsp kosher salt⁠
• ½ tsp garlic powder⁠
• fresh ground black pepper⁠
• 1/4 cup white cabbage.
• 1/4 cup of shredded carrots
(We love throwing watercress or sprouts in too!)

Method:

1. Place chickpeas in a large mixing bowl,  making sure they are rinsed and dry
2. Add the remaining ingredients. Taste and adjust seasoning as needed.
3. Assemble the sandwich by placing chickpea slaw on your favorite bread (preferably soft and thick) and use some hummus to help keep the Sammy together.
4. Enjoy!

Ingredients:

• 1 package frozen fire roasted corn thawed (I used Trader Joe’s brand) or roast corn on grill with evoo and cut off cobb.
• 1 can black beans drained and rinsed
• 1/2 cup chopped shallots or 1/2 cup red onion chopped
• 1 large red bell pepper chopped
• 1 clove garlic minced
• 1 cup tomatoes chopped
• 1/4 cup chopped cilantro
• 1/4 cup olive oil
• 1 tablespoon fresh lime juice
• 1 tablespoon red wine vinegar
• 1/4 teaspoon ground cumin
• 1 teaspoon Duxbury sea salt
• 1/4 teaspoon fresh ground black pepper

Method:

1. Place peppers, onion and minced garlic in a bowl and toss with about 1 teaspoon of evoo or avocado oil and a pinch of salt and pepper.

2. Spread out on a sheet pan in a single layer and roast in a 425 degree oven 8-10 minutes and then let cool.

3. Placed thawed corn, black beans, tomatoes and cilantro in a bowl.

4. In another bowl mix together oil, lime juice vinegar, cumin, salt and pepper. Add peppers and onions to corn mixture.

5. Pour dressing over all and toss to coat. Add salt and pepper to taste.

6. Serve on a bed of shredded lettuce and a squeeze of lime on top.

Ingredients:

• 1/2 cup vanilla yogurt
• 1/2 cup almond milk
• 2 tablespoons chia seeds
• optional -1 handful grain-free granola – I am loving Paleonola, made in Rhode Island.
• 1 handful raspberries and blackberries
• additional yogurt – for topping

Method:

1. In a medium bowl, mix together the yogurt and milk. Stir in the chia seeds. Cover and set in the refrigerator overnight. If you can, stir the chia seed mixture a couple times after putting it in the refrigerator to help it not clump.
2. Top with your favorite chocolate granola and a few fresh raspberries and a drizzle of local honey!

Ingredients:

• 2 large cucumbers, cut into chunks, if you can use seedless or de-seed (the seeds make it a little bitter if not)
• 1 1/2 cups plain Greek yogurt- I love Forager– plain Cashew milk Yogurt too – non dairy.
• 1 avocado, pitted
• 1/4 teaspoon lemon zest
• juice of 1/2 a lemon
• 1 clove garlic, chopped
• 2 scallions, chopped
• 3 tablespoons chopped fresh dill
• 10-12 large basil leaves
• 1 jalapeño, seeds and ribs removed
• 2 tablespoons avocado oil (or evoo), plus extra for drizzling
• 2 tablespoons apple cider vinegar
• Duxbury salt and pepper to taste
• thinned out Greek yogurt with a splash of water.

Method:
1. Combine cucumbers, Greek yogurt, avocado, lemon zest, lemon juice, garlic, scallions, dill, basil, jalapeño, oil, and apple cider vinegar in a blender. Blend until smooth and creamy. Season to taste with salt and pepper, and blend again to combine. Chill for at least 4 hours or overnight.We love to top with thinly sliced cucumber, chopped fresh dill, a drizzle of extra virgin olive oil, a drizzle of a local hot sauce like Burke’s Habanero and add a few Fresno peppers or jalapeños.

Ingredients:
• 3 ripe mangos, diced or two containers of fresh chopped mango
• 1 medium red bell pepper, chopped
• ½ cup chopped red onion
• ¼ cup packed fresh cilantro or parsley leaves, chopped
• 1 jalapeño, seeded and minced (take seeds out of you don’t like it too hot
• 1 large lime, juiced (about ¼ cup lime juice)
2 tablespoons of agave
• ⅛ to ¼ teaspoon Duxbury Sea salt, to taste

Method:
1. In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro/ parsley and jalapeño. Drizzle with the juice of one lime and agave.
2. Using a large spoon, stir the ingredients together. Season to taste with Duxbury salt, and stir again. For best flavor, let the salsa hang out for at least 10 minutes to marinate.

3. Top with cubes of avocado, serve with chips, over rice or on top of your favorite grilled protein. Yumm!!!