Kale (Quinoa) Salad

Prep a big salad to eat for several meals. Add cucumber, tomato, etc. per serving as they do not stay fresh as long prepping in advance to sit in the fridge. 

Recipe Adapted from HERE

2 cups cooked quinoa (brown/black rice, lentils, or preferred grain)

8 ounces chopped Lacinato kale (3 bunches,) stems removed 

1/2 red onion, chopped (about 3/4 cup) 

2 red bell pepper, chopped (about 3/4 cup) 

5-7 large carrots, shredded (I buy a small 10oz bag of shredded carrots)

6-8 stalks of celery 

cabbage shredded (I buy it already shredded and bagged) 

1 bunch of radishes, thinly sliced

Add protein of choice: chicken, turkey, salmon, etc.

Garlic Expressions Vinaigrette Dressing & Marinade (store bought) 

Whipped feta dip with spicy honey

Sunny A. 

Recipe Found HERE

7 ounces feta (without brine)
3.5 ounces ricotta full fat
1.5 ounces sour cream full fat
salt to taste
black pepper to taste
5 tbsp honey
1 tbsp olive oil
1 garlic clove grated or pressed
2 tbsp lemon juice
1 tsp crushed red chili flakes
chopped chives for topping (optional)
1 tsp za’atar for topping
1 tsp black & white sesame seeds for topping
pita chips for serving

naan for serving

raw veggies for serving 

Feta, ricotta, and sour cream should be at room temperature. 

Add feta, ricotta and sour cream to a food processor. Season with salt and pepper. Blend on high until smooth, about 2-3 minutes. Taste, add salt and pepper. 

In a saucepan, heat olive oil over low. Add garlic, sauté until fragrant, about 1 minute. Turn off the heat. Stir in honey, lemon juice and chili flakes. Season with salt and pepper. 

Serve the whipped feta drizzled with spicy honey. Top with chives, za’atar, sesame seeds, some extra freshly ground black pepper and chili flakes. Enjoy with pita chips, naan or on a veggie platter. 

NOTES: Leftovers can be used as a spread or a dressing.

Vegan Broccoli Salad

Nikki H.  

Recipe Found HERE

Cashew Sauce

1 cup raw cashews (soaked or boiled)

½ cup unsweetened almond milk

2 tbsp lemon juice

2 tbsp apple cider vinegar

1 tbsp maple syrup

½ tsp sea salt (add more to taste)

¼ tsp black pepper 

Broccoli Salad

2 lbs raw broccoli (stems removed)

1 ½ cups red grapes halved

¾ cup red onion diced

½ cup dried cherries

½ cup roasted pumpkin seeds 

Boil the cashews in water for 10 minutes. Drain any excess water and set them aside to cool. 

Add the cashews, ½ cup unsweetened almond milk, 2 tbsp lemon juice, 1 tbsp maple syrup, 2 tbsp apple cider vinegar, ½ tsp salt, and ¼ tsp black pepper to a blender. Blend on high until the sauce is smooth and creamy. 

Trim the stems off the broccoli and cut the florets into bite-sized pieces. Put the broccoli into a large mixing bowl along with 1 ½ cups halved grapes, ¾ cup diced red onion, ½ cup dried cherries, ½ cup roasted pumpkin seeds, and all of the cashew sauce.

Use a large spoon to toss the salad together until everything is coated with the cashew sauce. Taste and season with additional salt and pepper if necessary. 

You can enjoy the salad immediately or put it into the fridge to chill for one hour before serving. 

 Notes: Store the leftover salad in an airtight container in the fridge for up to 2-3 days.