Ingredients:

4 pieces pita bread

Dressing:

• 1/3 cup olive oil
• 2 T. red wine vinegar
• 1 T. dried oregano
• 1/2 T each of salt + pepper

Pita Filling:

• 1 1/2 cups romaine lettuce – chopped finely
• 1 cup cherry tomatoes – halved
• 1 red bedd pepper – chopped
• 2 Persian cucumbers – chopped
• 1/2 cup Kalamata olives – chopped
• 1/4 cup red onion – chopped finely
• 2 T. fresh dill – chopped finely

Method:

• Combine dressing ingredients and mix well.
• In a large bowl, combine all salad ingredients.  Pour dressing over salad and mix until well combined.
• Serve inside warm pitas.

Ingredients:

• 3-4 medium yellow squash- diced into medium sized chunks
• 3-4 medium zucchini- diced into medium sized chunks
• 1 red bell pepper- diced into medium sized chunks
• 1 ½ cups seedless green grapes- cut into halves
• ¼ cup toasted pine nuts
• 1 T. chopped mint leaves- finely chopped
• Salt

Dressing Ingredients:

• 3 T. lemon juice
• 1 rind from 1 lemon- finely chopped
• ½ t. salt
• 1/8 t. pepper
• ¼ cup olive oil

Method:
Dressing:
Combine all ingredients in a bowl except for the oil. Mix well. While mixing, add oil in slowly.

Salad:
Add all salad ingredients to a bowl mix in dressing and tossed until coated evenly. Keep salad at room temperature for 15-20 minutes (to blend the flavors), toss, and season with salt if needed.

Ingredients for Salad:

1 bunch Lacinato Kale (washed and torn into bite size pieces)
1/4 Cup Goji berries
1/4 cup raw or roasted sunflower seeds

Ingredients for Chickpeas:

1 can chickpeas
1 tsp smoked paprika
Duxbury sea salt
Olive oil

Ingredients for Dressing:

2 Tbs Tahini
4 Tbs Water
1/2 Tbs Pure Maple Syrup
1/2 Tbs Olive oil
1 garlic clove minced
1/2 tsp sea salt
Juice of half a lemon

Method:

1. Preheat oven to 425
2. Line a large baking sheet with parchment paper
3. Drain and rinse the chickpeas and lightly dry with a clean dishtowel
4. Spread chickpeas on baking sheet and toss with olive oil, smoked paprika, and a couple of sprinkles of sea salt. Bake for 20 minutes (toss half way)

5. While chickpeas are cooking, place kale in a large bowl and drizzle with 1 tsp spoon olive oil and a small squeeze of fresh lemon and a pinch of sea salt and massage kale until it begins to really soften and turn dark green.

6. Whisk together all ingredients of dressing.

7. When chickpeas are done, toss with kale, 1/4 cup goji berries, and 1/4 cup sunflower seeds. Pour dressing over top and toss.

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:

• 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!!!

Ingredients:
– 1 lb. cooked, shredded rotisserie chicken breast
– 1 1/2 cups chopped cantaloupe, in cubes
– 2 large celery stalks, finely diced
– 1 cup sliced red grapes
– 1/2 cup nonfat Greek yogurt
– 1 tablespoon lemon juice
– 1 tablespoon honey
– 1/2 teaspoon garlic powder
– 1/8 teaspoon Duxbury Saltworks sea salt and black pepper, to taste
– Chopped chives for garnish

Method:

1. Place shredded chicken, cantaloupe , celery, and grapes into a large bowl.
2. Mix and set aside.
3. Create the sauce by mixing together Greek yogurt, lemon juice, honey, garlic powder, salt, and pepper.
4. Add sauce to the shredded chicken mixture and mix until combined.

NOTES:
– substitute the cantaloupe for green apple
– add pecans or walnuts
– Storage: will last in the fridge for 3-5 days
– Great for spring and summer outdoor activities
– Serve in lettuce cup or on top of a salad

Ingredients:
– 3 Tbsp. Avocado oil
– 1 large onion, chopped
– 1 celery stalk, chopped
– 1 carrot, chopped
– 3 garlic cloves, chopped
– 2 tsp. ground coriander
– 1 tsp. ground cumin
– 1 tsp. ground turmeric
– 1/2 tsp. sweet paprika
– 1/4 tsp. ground cinnamon
– 1/2 tsp. sea salt Duxbury Salt works
– Dash of pepper
– 8 cups Hale Bone Broth
– 1-15oz can crushed tomatoes (or diced tomatoes)
– 2 cups red lentils
– 1 lemon, juiced
– Pinch of red pepper flakes
– 4 Tbsp. fresh flat-leaf parsley, chopped
– 1 Tbsp. fresh cilantro, chopped

Method:

1. Heat olive oil in a hutch over or large pot over medium-high heat. Add the onions, carrots and celery and sauté until tender (about 3-4 minutes). Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt and pepper and continue cooking for another 2-3 minutes stirring the whole time.

2. Add the Hale Bone broth, tomatoes, and lentils stir well and heat to a boil.

3. Simmer uncovered on low heat for about 20-25 minutes {until the lentils are tender}, stirring occasionally.

4. Remove the soup from the heat and ladle half of the soup into a large mixing bowl. Carefully blend half of the soup in a separate container with an immersion blender which is a hand blender (or use a blender) in small batches if necessary. Return the blended half of the soup back to the pot and mix well.

5. Stir in the lemon juice, red pepper flakes, parsley and cilantro, cover and cook for 10 minutes.

6. Serve hot with warm pita bread or bread of your choice. Garnish with extra parsley and cilantro! Enjoy

Ingredients:
– 2 cups white quinoa, cooked according to package directions
– 2 cups organic kale, washed, stems removed and shredded
– 1 cup dried cranberries
– 1 cup sliced almonds, toasted
– 1 cup apple, small dice
– 2 scallions, minced
Dressing:
– 3 Tbs extra-virgin olive oil
– 2 Tbs champagne vinegar
– Zest of 1 orange
– 1⁄2 teaspoon turmeric
– 1⁄2 teaspoon dried thyme
– 1 Tbs fresh parsley, finely chopped
Salt and pepper to taste

Method:

1. In a large bowl, combine quinoa, kale, cranberries, almonds, apple and scallions. Toss to combine all ingredients.

2. In a small bowl, whisk together olive oil, vinegar, orange zest, turmeric, thyme, parsley and salt and pepper. Whisk to combine all dressing ingredients.

3. Pour the dressing over the quinoa mixture and gently toss to combine, until all salad ingredients are coated with the dressing.

4. Serve immediately or store in an air-tight container in the refrigerator for up to 3 days.

Ingredients:

For the Meatballs:
– 8 oz ground organic turkey
– 1/4 cup gluten-free breadcrumbs
– 1/4 cup chopped fresh parsley
– 2 tsp dried oregano
– 2 TBS plain organic coconut milk
– 1 clove garlic, minced
– 1 shallot, finely minced
– 1 scallion, finely chopped (using both white and green parts)
– Salt and freshly ground black pepper
– 1 Tbsp olive oil

For the Soup:
– 1 Tbsp olive oil
– 1 1/4 cups 1/4-inch diced carrots
– 1 cup ¼ inch diced Yukon Gold potatoes, peeled
– 1 1/4 cups diced yellow onion
– 3/4 cup 1/4-inch diced celery
– 4 cloves garlic, minced (1 1/2 Tbsp)
– 2 cups organic lacinato kale, stems removed & finely chopped
– 5 (14.5 oz) cans low-sodium chicken broth (use vegetable stock if making vegetarian)
– 1 cup cooked organic brown rice
– ¼ cup fresh dill, minced
– 2 TBS freshly squeezed lemon juice
– Finely shredded imported parmesan, for serving

Method:

For the meatballs:

Preheat oven to 375 degrees.
1. Add turkey to a large mixing bowl. Add in bread crumbs, parsley, oregano, coconut milk, garlic, shallot, scallion, 1 tsp salt and 1/4 tsp pepper.

2. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and line, single-file, on a prepared baking sheet lined with parchment paper.

3. Bake meatballs for 10-12 minutes, tossing gently at the half-way point to ensure they cook evenly and are cook throughout.
4. Transfer meatballs to a plate or baking sheet lined with dry parchment paper to cool.

For the soup:

1. While meatballs are cooking, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions, potato and celery and sauté until veggies have softened about 6 – 8 minutes, add garlic and saute 1 minute longer.

2. Pour in chicken broth, dill, lemon juice, and season soup with salt and pepper to taste. Bring mixture to a boil.

3. Reduce heat to medium low and simmer for 15 minutes.

4. Add kale and turkey meatballs and continue to simmer for an additional 15-20 minutes.

5. Remove from heat, stir in rice and serve immediately, offering parmesan cheese on the side.