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SPAGHETTI SQUASH WITH KALE PESTO

INGREDIENTS

• 1 spaghetti squash
• 2 cups curly kale, stems removed
• 1/2 cup toasted pine nuts
• 2 cloves garlic
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Place the squash halves, cut-side down, on a baking sheet and bake for 30-40 minutes until tender.
4. In a food processor, combine the kale, pine nuts, garlic, olive oil, lemon juice, salt, and pepper to make the pesto.
5. Scrape the spaghetti squash with a fork to create “noodles” and toss with the kale pesto.

ARUGULA AND CORN SALAD WITH LEMON VINAIGRETTE

INGREDIENTS

• 4 cups arugula
• 1 cup sweet corn (fresh or frozen, thawed)
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

DIRECTIONS

1. In a large salad bowl, combine the arugula and sweet corn.
2. In a separate bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
3. Drizzle the vinaigrette over the salad and toss to combine

ROASTED RADISH AND POTATO HASH

INGREDIENTS

• 2 cups radishes, halved
• 2 cups tan potatoes, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 400°F (200°C).
2. Toss the radishes and potatoes with olive oil, smoked paprika, salt, and pepper.
3. Spread them on a baking sheet and roast for 25-30 minutes or until they are golden and crispy.

STUFFED BELL PEPPERS WITH QUINOA AND BLACK BEANS

INGREDIENTS

• 4 large bell peppers
• 1 cup quinoa, cooked
• 1 cup black beans, cooked
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced tomatoes
• 1 teaspoon cumin
• Salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a bowl, mix the cooked quinoa, black beans, corn, diced tomatoes, cumin, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture.
5. Place the stuffed peppers in a baking dish and cover with foil.
6. Bake for 30-35 minutes or until the peppers are tender.

YELLOW SQUASH AND TOMATO RATATOUILLE

INGREDIENTS

• 2 yellow squash, sliced
• 2 slicing tomatoes, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

DIRECTIONS

1. In a large skillet, sauté the onion and garlic until translucent.
2. Add the sliced yellow squash, tomatoes, thyme, salt, and pepper.
3. Cook for 15-20 minutes, stirring occasionally, until the vegetables are tender.