Ingredients

• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp prepared horseradish
• 1 tsp Dijon mustard
• 1/2 tsp ground celery seed
• 1 10 oz striploin steak
• 4 cups mixed greens
• 1 cup halved cherry tomatoes
• 1/4 red onion, sliced
• 1/4 cup crumbled goat cheese
• Salt and freshly ground black pepper

Preparation

In a small bowl, whisk together the olive oil, red wine vinegar, Worcestershire sauce, prepared horseradish, Dijon mustard, and celery seed. Season with salt and pepper to taste. Set it aside.
Heat a well-greased grill pan over medium-high heat. Pat the steak dry with a paper towel. Season it liberally with salt and pepper. Transfer the steak to the grill pan. Cook the steak until it releases easily from the pan, about 3 minutes. Flip the steak and continue to cook on the remaining side until the steak is cooked to your liking, about 2 to 3 minutes for medium-rare. Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. Once the steak has rested, slice the steak and set it aside.
While the steak is resting, arrange mixed greens in a serving dish. Top the greens with the tomatoes, onion, and goat cheese. Arrange the steak slices over the salad.
Serve immediately topped with the dressing.

Ingredients

• 3 tbsp olive oil
• 2 tbsp white wine vinegar
• 1/2 lemon, juice
• 1 tsp Dijon mustard
• 1 15-oz can chickpeas, drained and rinsed
• 2 celery ribs, diced
• 2 green onions, sliced
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• Salt and freshly ground black pepper

Preparation

In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
In a large bowl, combine the chickpeas, celery, green onion, parsley, and dill. Pour the dressing over the salad and mix well.
Serve immediately or store in the refrigerator for up to 5 days.

Ingredients

• 1/4 cup smooth natural peanut butter
• 3 tbsp soy sauce
• 1 tbsp agave syrup
• 1 lime, juice
• 1 tsp sesame oil
• 1 tsp grated fresh ginger
• 1 garlic clove, grated
• 3 cups cooked quinoa, cooled
• 1 cup shredded red cabbage
• 2 carrots, shredded
• 1 cup chopped snap peas
• 4 green onions, sliced
• 1/4 cup chopped roasted peanuts

Preparation

In a small bowl, whisk together the peanut butter, soy sauce, agave, and lime juice. Stir in the sesame oil, ginger, and garlic. If the dressing is a little too thick, stir in a little bit of warm water. Set it aside.
In a large bowl, combine the quinoa, red cabbage, carrots, snap peas, and green onion. Pour the dressing over the salad and mix well.
Serve immediately topped with the peanuts or store in the refrigerator for up to 5 days.

Ingredients

• 3 tbsp oil
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 1 tsp sriracha sauce
• 1 lb green beans, halved and lightly steamed
• 3 mini cucumbers, thinly sliced
• 1 cup shelled edamame
• 1 tsp sesame seeds

Preparation

In a small bowl, whisk together the oil, rice vinegar, soy sauce, honey, ginger, and sriracha. Set it aside.
In a large bowl, toss together the green beans, cucumber, edamame, and sesame seeds. Pour the dressing over the salad and mix well.
Serve immediately or store in the refrigerator for up to 3 days.

Ingredients

• 1 15-oz can black eyed peas, drained and rinsed
• 1 15-oz can black beans, drained and rinsed
• 1 cup corn kernels
• 1 green bell pepper, finely diced
• 1 red bell pepper, finely diced
• 1/4 red onion, finely diced
• 2 tbsp chopped fresh cilantro
• 2 limes, juice
• 2 tbsp avocado oil
• 1 tbsp agave syrup
• 1 tsp chili powder
• 1 tsp ground cumin
• Salt and freshly ground black pepper

Preparation

In a large bowl, combine the black eyed peas, black beans, corn, green bell pepper, red bell pepper, and red onion. Stir in the cilantro, lime juice, oil, agave, chili powder, and ground cumin. Season with salt and pepper to taste. Mix well.
Serve immediately or store in the refrigerator for up to 5 days.

Ingredients

• 3 tbsp avocado oil
• 3 tbsp apple cider vinegar
• 2 tsp Dijon mustard
• 1 15-oz can chickpeas, drained and rinsed
• 1 15-oz can red kidney beans, drained and rinsed
• 1 15-oz can cannellini beans, drained and rinsed
• 3 celery ribs, sliced
• 1/4 red onion, finely diced
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Preparation

In a small bowl, whisk together the avocado oil, apple cider vinegar, and Dijon mustard. Season with salt and pepper to taste. Set it aside.
In a large bowl, toss together the chickpeas, kidney beans, cannellini beans, celery, red onion, and parsley. Pour the dressing over the salad and mix well.
Serve immediately or store in the refrigerator for up to 5 days.

Ingredients

• 1 tbsp vegetable oil
• 1 15-ounce can chickpeas, drained and rinsed
• 1 tsp garlic powder
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 tsp dried oregano
• 1 cup pearl couscous
• 1 English cucumber, chopped
• 2 cups halved cherry tomatoes
• 1/4 cup roasted red peppers, chopped
• 1/4 cup sliced Kalamata olives
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper

Preparation

Preheat the oven to 350ºF.
Arrange the chickpeas on a baking sheet. Toss them with the vegetable oil and garlic powder. Season with salt and pepper to taste. Bake the chickpeas until they begin to crisp, about 20 to 25 minutes.
While the chickpeas are baking, in a small bowl, whisk together the olive oil, vinegar, mustard, and oregano. Season the vinaigrette with salt and pepper to taste. Set it aside.
Cook the couscous according to package directions. Once cooked, transfer it into a large bowl. Add the cucumber, tomatoes, roasted red peppers, olives, and chickpeas. Stir in the vinaigrette and parsley. Season with salt and pepper to taste.
Serve the salad immediately or store in the refrigerator for up to 5 days.

Ingredients

Green Goddess Dressing

• 1 cup sour cream
• 2 green onions, chopped
• 1/4 cup fresh parsley
• 1/4 cup fresh tarragon
• 2 tsp miso paste
• 1 tsp Dijon mustard
• 1/2 garlic clove
• 1 lemon, zest and juice
• Salt and pepper to taste

Steamed Greens

• 1 broccoli crown, cut into florets
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 lbs green beans, trimmed
• 2 cups shelled edamame

To Serve

• 4 soft boiled eggs

Preparation

In a blender, add the sour cream, green onions, parsley, tarragon, miso paste, mustard, garlic, lemon zest, and lemon juice. Season with salt and pepper to taste. Blend the mixture until it is smooth. Set it aside.
In a steamer basket over boiling water, steam the broccoli, asparagus, green beans, and edamame. Cook until they are tender-crisp, about 3 minutes. Transfer the vegetables into an ice bath to stop the cooking process. Drain the vegetables.
Serve immediately with the dressing and the boiled eggs.

Ingredients

• 1 sweet potato, peeled and diced
• 1 tsp olive oil
• 2 tbsp avocado oil
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1 tsp Dijon mustard
• 2 cups chopped green kale
• 1 cup shredded red cabbage
• 1/2 cup cooked quinoa
• 2 tbsp slivered almonds
• 1/2 avocado, sliced
• Salt and pepper to taste

Preparation

Preheat the oven to 375ºF.
Toss the sweet potato with the olive oil, salt, and pepper. Bake until it is tender and lightly golden, about 30 minutes.
While the sweet potato is cooking, in a small bowl, whisk together the avocado oil, apple cider vinegar, honey, and Dijon mustard. Season with salt and pepper to taste.
In a large bowl, toss together the kale, red cabbage, quinoa, and the dressing.
Serve the salad immediately topped with the sweet potato, slivered almonds, and avocado.