INGREDIENTS:

2 tablespoons butter

1 tablespoon minced garlic

2 teaspoons minced fresh thyme

6 ounces fresh spinach

2 lbs. ricotta cheese (you can substitute 1 lb. whole milk and 1 lb. nonfat)

1 egg

1/2 teaspoon salt

1/4 teaspoon nutmeg

a squeeze of lemon juice (optional, to taste)

12 no-boil lasagna noodles

1 – 24 ounce jar of spaghetti or marinara sauce

2 cups shredded mozzarella cheese

INSTRUCTIONS:

1. Melt the butter in a large skillet over medium heat. Add the garlic and thyme; saute for 2-3 minutes. Add the spinach; saute until just barely wilted, about 2 minutes. Remove from heat.
2. In a large bowl, combine the ricotta, egg, salt, nutmeg, and a squeeze of lemon juice. Add the spinach and stir to combine. Transfer some of the mixture to a food processor and pulse a few times to break up some of the spinach pieces (totally optional, but makes for a really nice texture).
3. Preheat the oven to 375 degrees. Spread a little bit of tomato sauce in the bottom of a 9×13 pan. Layer with 3 lasagna noodles, 1/3 of the spinach mixture, 1/4 of the tomato sauce, and 1/4 of the cheese. Repeat and pour 1/2 cup water over the two layers. Repeat once more, ending with noodles, sauce, and cheese. Pour 1/2 cup water over the whole thing again and cover tightly with oiled foil.
4. Bake for 30-40 minutes; when the liquid is bubbling and the noodles have softened, remove the foil and bake uncovered for 10 more minutes. Let stand for 10-15 minutes before serving so that the lasagna noodles can soak up all the extra moisture.

Ingredients:

Kale & Cranberry Slaw

8 kale leaves

2 large carrots

½ cup dried cranberries

⅓ cup finely diced red onion

⅓ cup sliced almonds, lightly toasted

Dressing

¼ cup packed brown sugar

3 Tbsp red wine vinegar

1 Tbsp olive oil

⅒ tsp garlic salt

pinch black pepper

Directions:

Kale & Cranberry Slaw

1. To prepare salad, cut off and discard ribs and stalks from kale. Roll up green leaves, slice into 1/8-inch threads (4 cups sliced kale).

2. Peel carrots, finely julienne or coarsely grate (4 cups carrot).

3. In large serving bowl, mix together kale, carrot, cranberries, red onion and almonds. Set aside.

Dressing

1. In microwave-safe bowl, mix brown sugar, vinegar, olive oil, garlic salt and black pepper. Heat about 15 seconds in microwave. Stir to dissolve sugar completely. While dressing is lukewarm, drizzle over salad. Toss. Serve immediately.

Ingredients:

1 Tbsp Dijon mustard

2 Tbsp Organic balsamic vinegar

1 Tbsp Unpasteurized honey

Pinch of unrefined sea salt

Fresh cracked black pepper to taste

1 cup Organic extra virgin olive oil

1 cup organic, cold-pressed flax seed oil

Directions:

1. Mix all ingredients but the oils in a medium sized bowl. Slowly add the olive oil, pouring in a thin stream while whisking vigorously. You should see the mixture begin to thicken as you continue to whisk in the organic extra virgin olive oil.

2. Repeat the process with the organic flax oil. The result should be a thick, creamy dressing. Use dressing immediately.

Ingredients:

Vegetable Salad Rolls

½ pkg rice noodles

2 Tbsp rice vinegar

salt

8 large rice paper rounds

½ cup finely shredded zucchini

¼ cup finely shredded carrot

⅓ cup finely shredded cabbage

2 Tbsp chopped unsalted cashews

1 green onion, sliced on an angle

¼ cup fresh basil leaves (preferably Thai basil)

¼ cup fresh mint leaves

¼ cup fresh coriander leaves

Cashew Dipping Sauce

3 clove 3 garlic cloves, minced

tsp finely grated fresh ginger

¼ tsp chili pepper flakes

1 Tbsp sesame oil

1 Tbsp tomato paste

3 Tbsp cashew butter

3 Tbsp hoisin sauce

1 tsp sugar

1 cup water

Directions:

Vegetable Salad Rolls

1. In a bowl soak, noodles in very hot water to cover 15 minutes and drain well in a colander. Reserve half of noodles for another use. With scissors cut remaining noodles into 3- to 4-inch lengths and in a small bowl toss with vinegar and salt to taste.

2. In a shallow baking pan (or a pie plate works well) dip a round of rice paper in hot water until pliable, just about 15 seconds.

3. Carefully lay rice paper on a tea towel. Arrange a bit of zucchini, then carrot, then cabbage in a row at one end of rice paperl. Spread a small handful of rice noodles over and sprinkle with cashews and green onion. Top with basil leaves, mint and coriander. Tightly roll up rice paper, folding in sides when half rolled. (Don’t worry if the first one is messy – it usually takes at least one to get the feel of rolling the salad rolls). Repeat with remaining rice paper rounds. Wrap rolls with damp paper towel, store in a resealable bag and chill.

4. Salad rolls can be made up to a day in advance. To serve, slice each roll in half diagonally and serve with cashew dipping sauce.

Cashew Dipping Sauce

1. Bring all ingredients up to a simmer in a pot over medium heat. Simmer, stirring occasionally, for 5 minutes. Serve sauce warm or at room temperature.

Ingredients

Directions

In a small bowl, stir together the yogurt and vanilla pudding. Set aside. Heat a dry skillet over medium heat. Measure in the oats, and toast for about 1 minute, until hot. Drizzle honey over the oats, and continue to stir over medium heat until the oats are crispy at the edges. Remove the oats from the heat, and spoon most of them into the bottom of 4 glasses or small bowls. Reserve the rest for topping. Using about half of the banana slices, place a layer of sliced bananas over the oats in each glass or bowl. Pour custard over the banana slices. Top with the rest of the banana slices, and sprinkle with the rest of the toasted oats.

Serves 4

INGREDIENTS

2 salmon fillets

1/2 pineapple, halved and sliced

¼ cup butter

⅓ cup honey

4 large cloves garlic, crushed

2 tablespoons fresh lemon juice (juice of ½ a lemon)

Chopped fresh parsley

Salt and pepper

DIRECTIONS

1. Preheat your oven to 400°F (200°C).

2. In a small saucepan, melt the butter over low-medium heat. Add honey, garlic and lemon. Whisk until the honey has melted through the butter and the mixture is well combined. Add one tablespoon chopped parsley, mix well and set aside.

3. Cut 4 sheets of 14-inch (35cm) length aluminum foil. Divide pineapple slices among sheets layering in center in an even layer and sprinkle with pepper. Arrange salmon fillets on top and drizzle with the honey lemon garlic butter sauce. Sprinkle with salt and pepper and top with more chopped parsley.

4. Pull sides of foil inward and seal then roll edges up, try to leave a little room for heat to circulate. Transfer the packets on a baking sheet and bake in the preheated oven about 10-15 minutes. Enjoy with brown or white rice if desired and remaining sauce. Sprinkle with additional chopped parsley if you like. Enjoy!

Ingredients