Creamy Roasted Beet Hummus
Creamy Roasted Beet Hummus 3 large beets, trimmed 1 Tbsp extra-virgin olive oil 3 cloves garlic, peeled ¼ cup sesame tahini 1 cup plain, whole milk Greek yogurt ½ fresh lemon, squeezed ¼ teaspoon sea salt Fresh cracked pepper to taste ¼ teaspoon cayenne pepper Fresh chopped parsley for garnish Edible
Kale Superfoods Salad
Garden Kale Superfoods Salad 4 cups chopped kale leaves, stems removed 1 cup shredded red cabbage 1 cup shredded Napa cabbage 1 large ripe avocado 1 tablespoon white balsamic vinegar ¼ teaspoon of Himalayan salt Fresh cracked pepper to taste 2 scallions, chopped 1 cup watercress leaves 1 cup fresh
Garden Beet Hummus
When life gives you beets, make beet hummus! Pair that with your lemonade on this last hurrah weekend of the summer! This colorful hummus makes a great addition to any kid's packed lunch with veggies, totilla chips or as a
Wilted Swiss Chard and Lentils with Feta
Wilted Swiss Chard and Lentils with Feta 1 cup dried lentils2 cups water1 teaspoon fresh thyme, chopped½ teaspoon ground cumin¼ teaspoon sea saltFresh cracked pepper to taste2 tablespoons extra virgin olive oil1 sweet onion, diced3 cups chopped Swiss chard, leaves and stems2 garlic cloves, minced 1/2 cup crumbled fetaPlace 1 cup rinsed lentils in a large saucepan with
Whole Lotta Fritatta
Kale & Cheddar Frittata 8 large eggs ¼ cup organic whole milk ½ teaspoon sea salt, divided ½ teaspoon fresh cracked pepper, divided 1/4 cup grated mild cheddar cheese 2 tablespoons extra virgin olive oil ½ large sweet onion, diced 2 cups finely chopped Swiss chard 2 cups finely