Butternut Squash and Pumpkin Soup Crust Topper 2 Cups All Purpose Flour 1/2 Teaspoon Salt 14 Tablespoons Butter 1/4 Cup Yogurt 1/4 Cup Water 1 Tablespoon Vinegar (white wine or regular vinegar) 1 Egg (for egg wash) Soup 4 Cups Vegetable Broth (or any broth you’d like) 1
Green Tomato & Cayenne Pico De Gallo 1/2 Cup Cilantro 2 Green Tomatoes 3 Cloves Garlic 2 Red Tomatoes 2 Fresh Cayenne Pepper 2 Limes (juiced) 1 Teaspoon of Salt 1 Shallot 1 Tablespoon Apple Cider Vinegar 2 Teaspoon Honey 1 Teaspoon Olive Oil Finely chop up all ingredients
Leek, Cauliflower, and Potato Soup Ingredients: 6 Yukon Gold Potatoes 3 Large Leeks 1 Head of Cauliflower 3 Garlic Cloves 6 Cups of Broth (I used a mushroom base from better than bouillon) 2 Teaspoons Garlic Powder Salt and Pepper to taste 2 Tablespoons Avocado or Olive Oil
Epic Summer Salad Ingredients: 2 Chicken Breasts 2 Bunches of Kale (any kind) 1 Avocado 1 Cucumber 1/2 Red Onion Salad Topper (I used Sprouted seed salad topper ) Seasoning for Chicken: 1 Teaspoon Garlic Powder 1 Teaspoon Parsley 1 Teaspoon Paprika Juice of a Lemon Salt and Pepper
Pesto and Veggies over Farro Serves 2 Ingredients: 1 Cup Farro 1 Zucchini 1/2 of a Leek 1/2 Cup Artichoke Hearts 1 Cup Sun Dried Tomatoes or 16 oz Fresh Cherry Tomatoes (either tastes amazing in this dish) 1 Tablespoon of Olive or Avocado Oil 1/2 Teaspoon Garlic Powder Optional;
Spaghetti Squash Pasta Ingredients: 1 Medium or Large Spaghetti Squash 8 Medium toLarge Tomatoes or 4 Cups of cherry Tomatoes 1 Cup Fresh Basil 1 Shallot 4 Garlic Cloves 1 Medium Zucchini 1/8 Cup Fresh Parsley 1/8 Cup Fresh Oregano 2 Tablespoons Olive Oil 1 Tablespoon Avocado Oil 1 Teaspoons