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ROASTED BUTTERNUT SQUASH AND GARLIC SOUP

INGREDIENTS

• 1 medium butternut squash, peeled, seeded, and cubed
• 4 cloves of garlic, peeled
• 1 onion, chopped
• 4 cups vegetable broth
• 1 tsp olive oil
• Salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed butternut squash and garlic cloves with olive oil, salt, and pepper. Roast for about 30-35 minutes until tender and slightly caramelized.
3. In a large pot, sauté the chopped onion until translucent.
4. Add the roasted butternut squash and garlic to the pot and pour in the vegetable broth. Simmer for 10-15 minutes.
5. Use an immersion blender to puree the soup until smooth. Adjust the seasoning and serve hot.

SPAGHETTI SQUASH WITH PESTO AND CHERRY TOMATOES

INGREDIENTS

• 1 spaghetti squash, halved and seeds removed
• 1 cup cherry tomatoes, halved
• Vegan pesto (store-bought or homemade)
• Fresh basil leaves for garnish
• Salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 375°F (190°C).
2. Place the spaghetti squash halves on a baking sheet, cut side down. Roast for 30-40 minutes or until tender.
3. Use a fork to scrape the spaghetti squash into “noodles.”
4. Toss the squash noodles with vegan pesto and cherry tomatoes. Season with salt and pepper.
5. Garnish with fresh basil leaves and serve.

PURPLE POTATO AND CARROT HASH

INGREDIENTS

• 2 cups purple potatoes, diced
• 1 cup carrots, diced
• 1 small onion, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

DIRECTIONS

1. Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until translucent.
2. Add the diced purple potatoes and carrots to the skillet. Cook until they are tender and slightly crispy, about 15-20 minutes.
3. Season with salt, pepper, and garnish with fresh thyme.

GARLIC AND LEMON SAUTEED SWISS CHARD

INGREDIENTS

• 1 bunch Swiss chard, stems removed and leaves chopped
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 tbsp olive oil
• Salt and pepper to taste

DIRECTIONS

1. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
2. Add the chopped Swiss chard and sauté until wilted and tender.
3. Stir in lemon zest and juice. Season with salt and pepper. Serve as a side dish.

ROASTED BROCCOLINI AND ARUGULA SALAD

INGREDIENTS

• 1 bunch broccolini, trimmed
• 2 cups arugula
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• Salt and pepper to taste
• Toasted almonds for garnish

DIRECTIONS

1. Preheat the oven to 400°F (200°C).
2. Toss broccolini with olive oil, salt, and pepper. Roast for 15-20 minutes until tender.
3. In a bowl, combine the roasted broccolini and arugula.
4. Drizzle with balsamic vinegar, toss to combine, and garnish with toasted almonds before serving.