1. Preheat oven to 425° and line a baking sheet with foil.
2. Place broccolini, olive oil and salt & pepper in a bowl to toss for even coating.
3. Spread broccolini on foiled baking sheet in a single layer, place in oven and bake for 15-20 minutes, or until they begin to brown. 
4. With the last 3-4 minutes remaining, remove from oven in order to toss with minced garlic and lemon juice.
5. Return to oven to bake for the remaining 3-4 minutes, top with lemon zest and enjoy!

1. Preheat oven to 425° and oil an 8x8 baking dish.
2. Slice off 1 inch of the top and stem of each artichoke. Trim the pointy outer leaves and peel off any rough leaves near the stem area. Slice each artichoke in half lengthwise and rub all surfaces with lemon juice. Scoop out the fuzzy choke with a spoon and discard. 
3. Place the artichokes halves cut side up in baking dish. Stuffed each half with 2 garlic cloves and a few herb sprigs. Sprinkle with salt & pepper to taste, drizzle olive oil. 
4. Carefully flip each artichoke over, cover the baking dish with foil and bake for 55-70 minutes, or until the outer leaves are tender and you can pierce through them with a fork.

To make dipping sauce...
Melt 4 tablespoons of butter in bowl and whisk in juice from lemon. Stir in some of the cooked garlic from artichokes. Taste and adjust with seasonings as desired. 

To eat, remove a leaf, dip it in butter sauce and place it in-between your teeth. Scrape the tender flesh from the leaf, discard what\\\'s left and repeat. You can eat some of the smaller leaves towards the center of the artichoke, as well as the artichoke heart and stem whole.

1. Line a baking sheet with a paper towel, place the eggplant slices on top of towel, salt generously and place another paper towel on top of the eggplants, resting for 45 minutes to remove excessive moisture. 
2. Preheat oven to 375° and lightly grease a baking sheet. Combine bread crumbs, olive oil and parmesan cheese in a bowl. Beat eggs in a second bowl and place flour in a third bowl. Toss the eggplant in the flour, then dip into egg bowl and then into the breadcrumbs. Make sure to firmly press the breadcrumbs to the eggplant to get that tasty crunchiness! Bake until the eggplant coating is browned, about 30-35 minutes. 
3. Get a casserole dish to evenly spread some marinara sauce to cover the bottom enough. Place about half of the crusted eggplant slices on top of sauce, followed by some mozzarella. Repeating and layering until eggplant slices are all in dish. Top off with remaining mozzarella and sauce. 
4. Cover with aluminum foil and bake for 25 minutes, then uncover dish, bake/broil until cheese has begun to brown. Remove from heat and allow to cool 5 minutes before serving. Enjoy!

1. Steam or sauté the spinach until wilted. Let cool then wring out excess water. Coarsely chop the spinach.
2. Preheat oven to 375° and coat a small baking dish with cooking spray. 
3. Place cream cheese, sour cream, spinach, garlic, salt, pepper, parmesan cheese and 3/4 cup mozzarella into a bowl and combine. Spread the spinach mixture into the baking dish and top off with remaining mozzarella.
4. Bake for 20 minutes or until dip is bubbly and cheese is melted. Turn the oven to broil and cook for additional 2-3 minutes until cheese has begun to brown. 
5. Sprinkle with chopped parsley and serve with bread, crackers or vegetables. Enjoy!

1. Add all ingredients to a food processor, starting with 1/3 cup olive oil. Pulse a few times until well combined.  (Add additional olive oil as needed to reach desired texture of pesto) 
2. Taste pesto, if desired add salt.Serve pesto over baked chicken, potatoes, baked breads or whatever your heart desires! Enjoy!

1. Preheat oven to 400° and grease a 9x13 baking dish. Cut the peppers lengthwise, removing seeds and stems, placing them cut side up. 
2. Place a pot over medium heat. Sauté the butter, onions and garlic for 2-3 minutes or until onions become translucent without burning the garlic. Stir in rice, 3 cups of broth, green chilies, salt and smoked paprika. Cover the pot and bring to a boil. Allow the rice to cook for 15-20 minutes or until rice has absorbed the broth. 
3. Stir the broccoli, cream cheese, 1 1/2 cups of shredded cheddar and remaining 1/2 cup of broth into the rice. Stir until cream cheese has melted into the mixture. 
4. Spoon mixture into the bell peppers, bake for 15 minutes and serve. Enjoy!

1. Preheat oven to 450° and grease a large casserole dish.
2. Place the garlic and olive oil in a large resealable bag. Add cauliflower to bag and shake to mix. Pour into the casserole dish and season with salt and pepper to taste. 
3. Bake for 25 minutes, stirring halfway through. After baking top with parmesan cheese and parsley. 
4. Broil for 3-5 minutes until golden brown. Enjoy!

1. Rinse and dry the kale.
2. Strip the kale leaves from the stems and chop into long strips. Place in bowl. 
3. In a small bowl, mix honey, olive oil and salt until combined. 
4. Pour the dressing over the kale and massage by hands for about 2 minutes. The kale will darken by color and reduce in size by about half. 
5. Toss with apples, cranberries and almonds. Enjoy!

1. Arrange a rack in the middle of the oven and heat to 400°.
2. Place the eggs, cream, dill, salt and pepper in a medium bowl and whisk to combine; set aside.
3. Heat the oil in an 8-inch cast iron or oven-safe nonstick skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the spinach and toss until wilted and almost all of the liquid is evaporated. Spread into an even layer over the bottom of the skillet and sprinkle with cheese.
4. Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook, undisturbed, until the eggs at the edges of the pan begin to set, about 2 minutes.
5. Transfer the pan to the oven and bake until the eggs are completely set, about 8-10 minutes. Cool in the pan for 5 minutes, then slice into wedges and serve warm. Enjoy!
   

1. In a medium sized bowl, toss together the broccoli, sun-dried tomatoes, shallot, feta and almonds.
2. In a small bowl, whisk together all dressing ingredients until emulsified. 
3. Drizzle dressing over the salad and toss well. For best flavor, let the salad rest for 30 minutes before serving. 

1. In a large saucepan, cook cream and broccoli, uncovered, over medium low heat for 5-6 minutes, or until broccoli is crisp-tender. Meanwhile, cook tortellini according to packaging directions. 
2. Stir 2 cups cheese and pepper into broccoli mixture. Bring to a boil. Reduce heat; simmer, uncovered for 8-10 minutes or until mixture is thickened; stirring occasionally. 
3. Drain tortellini; add to sauce and toss to coat. Sprinkle with parsley and remaining cheese. Enjoy!

1. Heat oven to 400°.
2. Place squash (with seeds still in) cut side up on a baking sheet and bake, approximately for 45 minutes. 
3. Remove from oven and scoop out the seeds and fibers. 
4. Mix remaining ingredients and distribute evenly into each squash. 
5. Return to oven for approximately 10 minutes. 
6. Serve hot and enjoy! 

1. Preheat oven to 350°. Over medium heat, cook the eggplant, onion, zucchini and red pepper along with the dressing in a large oven-safe skillet for 5 minutes until veggies are crisp-tender.
2. Stir in stewed tomatoes, cook for additional 15 minutes, stirring occasionally. 
3. Top with cheese and bake for approximately 15 minutes, or until golden brown. Enjoy!

1. Preheat oven to 400°.
2. Break or cut off the woody ends of the asparagus spears.
3. Coat a foil-lined baking sheet with olive oil.
4. Arrange the asparagus on the baking sheet and sprinkle with salt & pepper.
5. Toss asparagus on the baking sheet, then top off with parmesan cheese.
6. Bake until cheese begins to brown, about 8-10 minutes. Enjoy!

1. In a large skillet over medium heat, heat olive oil. Add onions and a dash of salt until the onions become translucent and fragrant, about 5 minutes. Add garlic and cook for an additional 5 minutes (you can choose to add red pepper flake here). Add zucchini, yellow squash and red bell pepper until squash is cooked through, but not mushy; about 7 minutes. Remove the pan from heat and our the lime juice over the veggie filling. Set aside.
2. To scramble the eggs, place eggs in a bowl and whisk until the eggs are one color and no longer separated from yolk. Add dash of salt & pepper. Scramble over medium heat until eggs are lightly set. Fold in the tomatoes and transfer to the veggie mixture. 
3. Warm tortillas to your desire of texture, then fill up the tacos with desired amount of filling. Top with optional garnishes such as cilantro, cheese or a delicious jar of Imperio Roasted Verde salsa! Enjoy!

1. Cook quinoa according to package directions. While quinoa is cooking, start steaming the broccoli florets until tender. (Be careful not to overcook as they will become mushy) Drain well and pat dry in order to help the cakes stick together.
2. Place broccoli, scallions, quinoa, egg, salt, pepper, garlic, and cheese into a food processor and pulse until finely ground. Pulse in almond flour until mixed well. (The mixture should mound onto a spoon easily and be slightly sticky. If mixture seems to wet and will not form, continue gradually adding flour until it becomes manageable) Form 4 large patties, you do not have to coat patties in flour or breadcrumbs, but do as you please. 
3. Heat oil in skillet over medium heat, carefully placing patties into skillet - resisting the urge to move or fiddle with them so they do not come apart! As they form a deep golden crust, they will naturally start to release themselves from the pan so flipping is more easier, about 5 minutes. Flip and brown other side, the center should start to raise in puffiness. 
4. Serve warm or cold with a nice side salad or cheesy noodles! Enjoy! 

1. (optional) In a large skillet or wok, pan sear your choice of protein until cooked thoroughly, set aside.
2. In same skillet, add 1-2 tablespoons of oil and sauté shallots, garlic, mushrooms, bell pepper and carrots over medium heat until carrots become tender, about 7-8 minutes. Toss in peas at the end. At the same time the veggies are cooking, whisk eggs in a bowl and scramble in a separate pan. This is completely optional. 
3. Once the veggies are tender, scoot them over to one side of the pan and reoil the empty side of the pan. Adding cooked rice. Turn up the heat and fry for about 3-4 minutes, constantly moving rice around. If you chose to add eggs now is the time to place in pan. Mix with veggies and continue stirring and cooking for an additional 3 minutes. 
4. Drizzle with soy sauce, sesame oil, palm sugar. Place desired protein on top of rice. Garnish with scallions, peanuts or chili paste. Enjoy!

1. Preheat the oven to 450 degrees Fahrenheit.
2. Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
3. Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
4. Line a baking sheet with parchment paper, then pour the spouts onto the sheet. Turn them all cut side down.
5. Roast for 25 minutes until very browned and tender (don’t stir!).
6. While the sprouts are roasting, whisk together the balsamic vinegar, honey or maple syrup, and 1 teaspoon hot sauce. When the sprouts are done, pour over the mixture and toss to combine. Then generously drizzle with more hot sauce to taste. Serve immediately.

• In a small bowl, mix together the honey, lime juice and zest.
• In a large mixing bowl, add all the fruit and stir until combined.
• Pour the honey mixture over the top and stir until combined.
• Transfer the fruit into the serving bowl and serve.
• If you have leftovers, be sure to store the fruit salad in an airtight container in the fridge for 3 to 4 days.

• Arrange a rack in the middle of the oven and heat to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
• Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Stir in the potatoes and chiles, and season with 1/2 teaspoon of the salt. Transfer the mixture to the baking dish and spread into an even layer. Top with the cheese.
• Beat the eggs in a large bowl and whisk in the milk, sour cream, cilantro, and remaining 1/2 teaspoon salt. Pour over the vegetable mixture.
• Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, about 45 minutes. Let cool for 5 minutes before slicing and serving hot.

• • With the rack in the middle position, preheat the oven to 350 °F. Butter an 8-inchsquare baking dish. Set aside.

• • In a large bowl, combine eggs and milk with a whisk. Add cheese. Season with salt and pepper. Place bowl aside.

• • In a large non-stick skillet, brown onion and mushrooms in butter over medium heat. Season with salt and pepper. Add spinach and continue cooking for about 1 minute, stirring constantly.

• • Pour mushroom mixture into egg mixture. Stir well and pour into baking dish. Bake the frittata for about 25 minutes or until lightly browned and puffed. Cut frittata into four squares and remove from dish with a spatula. Place on a plate, it is ready to serve warm or cold.

• Heat 2 teaspoons of the avocado oil in a large lidded skillet over medium heat. Add the onion, poblano, garlic, and ¼ teaspoon sea salt and cook, stirring occasionally, for 3 to 5 minutes, or until softened. Remove from the pan and set aside
• Heat the remaining 2 teaspoons avocado oil in the skillet. Add the sweet potatoes and ¼ teaspoon sea salt and cook, stirring occasionally, for 8 to 10 minutes, or until the sweet potatoes are fork-tender. Add the sautéed veggies back to the pan and stir in the chili powder and kale.
• Make 4 shallow wells in the hash and crack in the eggs. Reduce the heat to medium-low, cover, and cook for 3 to 5 minutes, or until the eggs are just set. Season with salt and pepper to taste.
• Top with the avocado slices and garnish with cilantro, if using. Serve with hot sauce and lime wedges for squeezing.

• Preheat the oven to 350°F with a rack in the center position. Grease a 12-cup muffin tin with olive oil or cooking spray.
• In a large bowl, whisk together the eggs, milk, salt, and pepper.
• Evenly divide half of the bacon, half the cheese, and half the jalapeños among the muffin cups. Pour the egg mixture over top, filling each cup about half full. Evenly top with the remaining bacon, cheese, and jalapeños.
• Bake until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
• Serve topped with fresh cilantro, if using. Store refrigerated in an air-tight container for up to 5 days. (To reheat, microwave for 1 minute or warm in a 400°F oven for 5 minutes.)

• Heat 2 tablespoons extra virgin olive oil in a large skillet. Add 1 medium onion and 1 large carrot (chopped) and sauté on medium heat for 4 minutes.
• Add 2 cloves garlic (grated) and 1 teaspoon cumin and sauté one more minute or until fragrant.
• In the meantime, cut ½ medium eggplant into small dice and add it to the pan.
• Add 3 tablespoons water and sauté on medium heat for 5 minutes, stirring occasionally.
• Chop 1 zucchini, 2 ripe tomatoes, and ½ bell pepper into small dice and add them to the pan.
• Add ¾ cup frozen peas, then season with 1 teaspoon oregano, 1 teaspoon salt, and ⅛ teaspoon black pepper, and cook for 10 minutes, stirring occasionally.
• While the veggies cook, prepare the couscous.
• Add 1 cup couscous, ½ teaspoon salt, and optionally ⅛ teaspoon turmeric to a large mixing bowl.
• Add 1 cup boiling water, stir, then cover with a plate and set aside for 5 minutes.
• When the water has been fully absorbed, fluff up the couscous with a fork, scraping it with the tips of the fork until all lumps are gone and the couscous is soft and fluffy.
• When the veggies are cooked, add them to the bowl with couscous. Add 4 tablespoons parsley and ½ squeezed lemon, and toss well.
• Taste and adjust for salt before serving.

MAKE THE FLAVOR BASE

• In a large pot, heat 3 tablespoons extra virgin olive oil. Add 1 large onion, 3 stalks celery, 3 medium carrots (all chopped), 1 leek (thinly sliced), and 2 cloves garlic (pressed).
• Cook gently for 10 minutes. Stir often.
• Add ⅓ cup tomato paste and 1 teaspoon thyme and cook for 2 more minutes.

ADD THE GREENS

• Rinse and chop 8 ounces kale, 8 ounces chard, and 8 ounces savoy cabbage, then add them to the pot.
• Add 3 cups vegetable broth and season with 1½ teaspoons salt and ⅛ teaspoon black pepper.
• Stir, cover with a lid, and simmer on medium heat for 10 minutes.

ADD THE BEANS

• Blend 1 cup of white beans (drained) with 1 cup of vegetable broth.
• Pour blended beans and remaining whole beans into the pot with the veggies.
• Stir and keep simmering for another 10 to 15 minutes, uncovered.
• Taste and adjust for salt and let soup cool down 10 minutes.
• Serve with a thick slice of toasted crusty bread, brushed with garlic, sprinkled with a pinch of salt, and drizzled with good quality extra virgin olive oil.

MAKE THE BOATS:

• Wash, dry, and cut 4 medium zucchini in half lengthwise.
• Scoop out some of the zucchini’s flesh and chop it finely with a knife or in a food processor.

PREP THE FILLING:

• Preheat oven to 400°F or 200°C.
• Heat 1 tablespoon extra virgin olive oil in a large skillet and sauté 1 medium onion (chopped) for 3 minutes.
• Add 3 cloves garlic (pressed) and the chopped zucchini pulp and cook for 5 minutes.
• Add 1 can (15 ounces) lentils, ½ cup walnuts (chopped), 1 can (15 ounces) crushed tomatoes, 2 tablespoons balsamic vinegar, 1 teaspoon dried oregano, ½ teaspoon salt, and ⅛ teaspoon black pepper.
• Simmer for about 10 minutes on medium heat, stirring occasionally.
• Turn the heat off, stir in ½ cup grated parmesan, then taste and adjust for salt, spices, and balsamico.

FILL AND BAKE:

• Fill zucchini shells with lentil mixture and arrange them on a baking tray. Optionally, top with more cheese.
• Bake at 400°F or 200°C for about 20 minutes or until the zucchini are fork tender.
• SERVING SUGGESTIONS: Arrange boats on a serving platter and sprinkle with parsley and lemon wedges.

• Preheat the oven to 375°F and line a baking sheet with parchment paper.
• Wash potatoes and cut potatoes into thin fries.
• Let potatoes soak in cold water in a bowl for at least 30 minutes. Remove from water and dry very well with a paper towel.
• Toss fries with oil and seasoned salt. Spread evenly in a single layer on a parchment-lined baking sheet.
• Bake for 20 minutes. Turn the oven up to 425° and cook fries until golden brown, about 20-25 minutes more.