We are currently working on adding more recipes as well as organizing for easier browsing. Until then, enjoy those listed below!
Quinoa tabouleh:
- Serves 4

1 cup quinoa - rinsed
2 cups water
1 cucumber chopped
2 scallions chopped
fresh mint chopped
juice of 2 lemons
2 tbsp extra virgin olive oil
sea salt

  • Bring 2 cups of water to a boil, add in quinoa and sprinkle with sea salt. Cover and reduce heat to simmer for 20 minutes or until water is absorbed
  • Combine in a bowl olive oil, lemon juice and salt
  • Add in quinoa as well as remaining ingredients and refrigerate until chilled to serve

Crab and corn soup:
- Serves 6

3 ½ cups fresh or canned corn
4 cups low sodium chicken broth
1 cup water
1 bunch fresh cilantro, with chopped leaves
sea salt
2 tbsp olive oil
2 cloves of garlic
1 cup chopped onion
1 ½ - 2 tsp minced jalapenos
¼ cup tsp chili powder
1 ½ tsp grated lime peel
12 ounces lump crabmeat
Tortilla strips

  • In a pot combine chicken broth, 1 cup of water, 1 ½ cup corn, cilantro and sea salt. Bring to a boil. Reduce and simmer for 25 minutes. Strain liquid into bowl and place solids in a strainer. Add enough additional water to bowl for corn broth to measure 4 cups
  • In large saucepan, heat olive oil and sauté onions until tender. Add garlic, jalapeno, chili powder, and lime peel. Stir for 2 minutes and remove from heat
  • Combine corn (1 ½ cups) and 1 cup broth in blender to puree until smooth. Add to saucepan with onion mixture along with remaining 3 cups of corn broth and ½ cup corn. Bring to a simmer, and add in crabmeat, and cilantro. Add salt and pepper to liking
  • Serve in large bowls and sprinkle with tortilla strips

Squash Risotto:
- Serves 6

1 cup Arborio rice
1 squash (about 2 pounds)
2 garlic cloves
1 ½ tsp olive oil
2 cans low-sodium vegetable or chicken broth
1 cup water
2 tsp butter (for dairy free versions, soy garden is a great alternative)
1 cup chopped onion
¼ cup white wine
2/3 cup shredded parmesan cheese (for dairy free version use shredded pecorino cheese)
Salt and Pepper
Fresh tarragon for garnish

  • Preheat oven to 375 degrees
  • Cut squash in halved and place cut side down on a baking sheet with olive oil coating to prevent sticking. Cut off the tops of the garlic cloves, and place on backing sheet with squash. Bake at 375 for 45-50 minutes until squash is tender.
  • Once squash has been removed from oven and cooled, scoop squash from shell and mash together with the garlic
  • In a large saucepan bring broth and water to a simmer on low heat.
  • In a skillet on medium heat sauté onion until lightly brown. Add rice and sauté for a minute, stir in ½ cup broth and wine, stirring occasionally. Remaining broth will be added ½ cup at a time until liquid is absorbed before adding the next. This takes about 25-30 minutes.
  • Stir in cheese, squash and garlic mixture along with salt and pepper
  • Garnish with tarragon leaves and serve

Goat cheese and pear salad:
- Serves 4

4 cups mixed salad greens or spinach
1 pear, coarsely chopped
1/3 cup crumbly goat cheese
1/3 cup sliced almonds
¼ cup balsamic or raspberry vinaigrette

  • Wash greens and pat dry
  • Combine goat cheese, pear, almonds and vinaigrette
  • Toss well and serve

Amy's Avocado and Black Bean Salad
- Serves 6

2 tbsp lemon juice
1 ½ tbsp whole-grain mustard
2 tbsp olive oil
1 can black beans - rinsed and drained
1 can corn - rinsed and drained
1 avocado, diced
½ cup diced red pepper
½ cup chopped cilantro
¼ cup diced celery

  • Mix together the lemon juice, mustard and olive oil in a large bowl
  • Add in remaining ingredients and toss together
  • Season with a sprinkle of salt and pepper