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ROASTED VEGETABLE QUINOA SALAD

INGREDIENTS

• 1 cup quinoa, rinsed
• 2 cups water
• 2 medium carrots, peeled and diced
• 1 medium zucchini, diced
• 1 cup new potatoes, quartered
• 1 green bell pepper, diced
• 1 bulb onion, diced
• 1 cup sweet corn kernels
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• Salt and pepper to taste
• 1 cup heirloom tomatoes, diced
• 1 cup green cabbage, shredded
• Fresh parsley for garnish

DIRECTIONS

1. Preheat the oven to 400°F (200°C).
2. In a medium saucepan, bring the water to a boil. Add quinoa, cover, and simmer for about 15 minutes or until cooked. Fluff with a fork and set aside.
3. Toss carrots, zucchini, new potatoes, green bell pepper, and bulb onion in olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes or until tender.
4. In a small bowl, whisk together balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
5. In a large mixing bowl, combine roasted vegetables, cooked quinoa, sweet corn, diced heirloom tomatoes, and shredded green cabbage. Pour the dressing over the salad and toss to coat.
6. Garnish with fresh parsley and serve.

SWEET CORN AND POTATO CHOWDER

INGREDIENTS

• 2 cups sweet corn kernels
• 1 cup new potatoes, diced
• 1 bulb onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 tablespoon olive oil
• 1 teaspoon thyme
• Salt and pepper to taste
• Chopped green onions for garnish

DIRECTIONS

1. In a large pot, heat olive oil over medium heat. Add the diced onion and minced garlic, sauté until fragrant.
2. Add the diced new potatoes and sauté for a few more minutes.
3. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the potatoes are tender.
4. Add the sweet corn kernels, coconut milk, thyme, salt, and pepper. Simmer for an additional 5 minutes.
5. Use an immersion blender to blend some of the soup to create a creamy texture while leaving some chunky bits for texture.
6. Adjust seasoning if needed and serve garnished with chopped green onions.

CARROT AND ZUCCHINI FRITTERS

INGREDIENTS

• 2 medium carrots, grated
• 1 medium zucchini, grated
• 1 bulb onion, finely chopped
• 1/4 cup chickpea flour
• 2 tablespoons nutritional yeast
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2-3 tablespoons olive oil for frying

DIRECTIONS

1. In a large mixing bowl, combine the grated carrots, grated zucchini, chopped onion, chickpea flour, nutritional yeast, ground cumin, smoked paprika, salt, and pepper. Mix well to form a thick batter.
2. Heat olive oil in a skillet over medium heat.
3. Spoon the batter onto the skillet to form fritters, flattening them slightly with a spatula.
4. Cook the fritters for 3-4 minutes on each side or until golden brown.
5. Serve the fritters with a side salad or a dipping sauce of your choice.

HEIRLOOM TOMATO AND CABBAGE SLAW

INGREDIENTS

• 2 cups shredded green cabbage
• 1 cup diced heirloom tomatoes
• 1/4 cup chopped green onions
• 2 tablespoons lemon juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

DIRECTIONS

1. In a large mixing bowl, combine shredded green cabbage, diced heirloom tomatoes, and chopped green onions.
2. In a separate small bowl, whisk together lemon juice, apple cider vinegar, olive oil, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the slaw and toss until well coated.
4. Let the slaw sit for a few minutes to allow the flavors to meld before serving.