|Basil Hummus||Cilantro and Carrot Top Chimichurri Tacos||Grilled Chicken Lettuce Wrap with Ranch||Pork, Brassica Green, and Swiss Chard Stir-fry||Spring Salad|
|1/4 cup||3/4 cup||3 tbsp||1/4 cup|
|2 cloves||3 cloves||1 clove|
red wine vinegar
|4-8 oz||4-8 oz|
|3 or more|
whole wheat or flour tortilla, 10 inch
white wine vinegar
|3 tbsp||2 tbsp|
|1 tbsp||1 tsp|
favorite cheese, such as cheddar
|1/4 cup shredded|
brown or white rice
|1 cup dry|
|1/2 can, about 1/2 cup|
Siracha, or sweet chili sauce
|lime or lemon juice|
1-2 sweet potatoes
about 1/4 cup
Boil 1 cup of garbanzo beans or use one 15 oz can of garbanzo beans. Rinse beans and add to a blender. Add 1/2 oz basil (1 loose 1/2 cup), 1/4 cup oil, 2 tbsp lemon juice or white vinegar, 1 tbsp tahini, 2 tsp salt, 2 cloves garlic, 1/4 cup water. Serve as spread on toast or on sandwich.
Cilantro and Carrot Top Chimichurri Tacos
Dice 3 cloves of garlic, and chop 1/2 cup cilantro and 1/4 cup carrot tops. Dice one shallot and 1/2 hot pepper. Add to blender with 3/4 cup of olive oil, 1/2 cup red wine vinegar. Blend until smooth.
Sauté 1/2 onion and 4-8 oz of pork chop, cut intro strips. To assemble tacos, heat 6 inch tacos shells in microwave of oven, just until warm. Add pork and onions, then drizzle with chimichurri sauce. Add additional lettuce, sour cream, or cheese if desired.
Grilled Chicken Lettuce Wrap with Ranch
To make ranch: combine 1/4 cup mayonnaise, 2 tbsp sour cream, 3 tbsp white wine vinegar, 1 tbsp maple syrup, 1 tsp mustard, salt and pepper to taste.
To prepare chicken- slice one chicken breast, anywhere from 4-8 oz, into thin strips. Season both sides with salt and pepper, then cook over medium high heat for 3-5 minutes on each side until cooked through. Allow to cool.
Shred 1/4 cup favorite cheese, such as cheddar.
To assemble wrap- lay 10 inch whole wheat or flour tortilla flat, then add a large handful of red lettuce leaves down the center of the tortilla shell. Layer cheese atop the lettuce, then add strips of grilled chicken, then top with a drizzle of ranch dressing. Fold one end inward, then fold each of the two sides atop one another.
Pork, Brassica Green, and Swiss Chard Stir-fry
Cook 1 cup brown or white rice, then set aside.
Roughly chiffonade brassica greens and Swiss chard by stacking the greens, rolling them, then slicing them thinly perpendicular to the roll. Mince 1 clove of garlic. Slice 4-8 oz of pork chop into 1/2 inch slices against the grain of the meat.
Heat 2 tablespoons of oil in large wok. Place pork in hot oil and with salt and pepper to taste cook for about five minutes. Take out pork and set aside. Add another 1 tbsp of oil to the pan, then add the garlic and chopped greens and cook over high heat. Once greens are wilted, remove from heat and add the coconut chili stir fry sauce.
To prepare coconut chili stir fry sauce combine- combine 1/2 can full fat coconut milk, 1 tbsp Siracha, 3 tbsp soy sauce, and 2 tbsp lemon or lime juice.
Serve the pork and greens atop a bed of rice with cilantro for garnish.
Pierce 1-2 sweet potatoes in several evenly spaced positions across skin. Bake in a 400F oven for 30-45 minutes, until easily pierced with a fork. (or cook in microwave for 5-7 minutes until easily pierced with a fork.) Allow potato to cool enough to handle, then finely dice into 1/4th inch cubes.
To assemble salad- rinse and roughly chop 4-8 oz of salad greens, then add to serving bowl. Dice 3-5 prunes into 1/4 inch cubes. Add prunes, 1/4 cup sliced almonds, and diced sweet potatoes.
To make vinaigrette combine 1/4 cup olive oil, 2 tbsp white wine vinegar, 1 tsp maple syrup, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.