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Sweet Potato & Avocado Green Salad

Sweet Potato & Avocado Green Salad

2-3 Servings | Prep Time 20 min | Cook Time 40 minutes


  • 2 large organic sweet potatoes (can sub 2 small per 1 large skin on, halved then sliced into 1/4-inch rounds)
  • 2 Tbsp avocado or coconut oil (or water)
  • ·2 pinch sea salt
  • 0.5 cup tahini (sesame seed paste)
  • 4 Tbsp lemon juice
  • 2 Tbsp maple syrup (omit if you prefer a less sweet dressing)
  • 2 pinch sea salt
  • Water (to thin)
  • a whole head of lettuce or 10 cups of greens of choice
  • 2 medium ripe avocado (cubed)
  • 4 Tbsp pumpkin seeds or walnuts (optional)


  • Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Add sweet potatoes, toss in a bit of oil (or water) and salt, and spread into an even layer.
  • Bake 15 minutes. Then flip/toss to ensure even baking. Bake 5-10 minutes more or until tender and golden brown.
  • In the meantime, prepare dressing by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl. Whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved.
  • Taste and adjust flavor as needed, adding more lemon for acidity, salt for saltiness, or maple syrup for sweetness. Set aside.
  • Alternatively just use olive oil and lemon and a little salt and pepper to dress the salad too!
  • Assemble salad by adding greens to a serving bowl and topping with roasted sweet potato and avocado. Sprinkle on seeds or nuts (optional), and serve with dressing.
  • Leftovers keep (stored separately) in the refrigerator up to 3 days. Dressing will stay for 5-7 days

Wild Rice Risotto with Butternut Squash and Cauliflower

Wild Rice Risotto with Butternut Squash and Cauliflower
Servings 2-3 | Cook Time 1 Hour 
  • ½ yellow onion, diced 
  • 3 tablespoons olive oil, divided 
  • 1 cup wild rice 
  • ¼ cup dry white wine or chicken stock 
  • 1 medium butternut squash 
  • Salt and pepper to taste 
  • 2 tablespoons brown sugar 
  • 1 to 2 small heads of cauliflower, cut into small florets 
  • 2 tablespoons unsalted butter 
  • Zest of 1 Meyer lemon 
  • ½ bunch of parsley, stems removed, leaves minced 

Preheat the oven to 350˚F. Start heating 4 cups water in a pot. 

In a medium pot, sauté the onion in 1 tablespoon olive oil over medium heat until translucent. Add the rice and toast for 1 or 2 minutes.  Add the white wine and reduce until dry.  

Slowly add hot water to the rice, approximately ½ cup at a time, stirring frequently. Wild rice will take a while to cook (at least 1 hour) and will absorb a lot of water. Keep stirring, adding water in ½ cup increments as it gets absorbed, until the rice is tender.  

While the rice is cooking, peel the butternut squash. Remove the seeds and cut the squash into small cubes. In a mixing bowl, dress the diced butternut with salt, pepper, the remaining 2 tablespoons of olive oil, and the brown sugar. Spread on a lined baking pan and roast in the oven until tender, approximately 35 minutes. 

While the squash is roasting, sauté the cauliflower in butter until brown and tender. 

To serve, mix the roasted butternut squash into the rice. (You may not need all of it; reserve some for later use if it seems like too much.) Grate in some zest from the lemon and spoon the mixture into serving bowls. Top with the roasted cauliflower, brown butter, and parsley. 

Herbaceous Sheet Pan Brussel Sprouts, Potatoes and Carrots

Herbaceous Sheet Pan Brussel Sprouts, Potatoes and Carrots

6 Servings | Prep Time 20 min | Cook time 40 minutes


  • 1/3 cup extra-virgin olive oil
  • 3 medium carrots cut in half and then cut into 3 inch pieces lengthwise, simply toss the narrow ends in
  • 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
  • 4 cups potatoes (about 1 pound), cut into 1 1/2-inch thick slices
  • 1 tablespoon dried oregano
  • 1 tablespoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/4 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper

Or add any other preferred spice combination


  • Preheat oven to 400 degrees F.
  • Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
  • Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
  • Add some leeks sauteed in butter or olive oil on top and eat with sour cream or yogurt on the side.