• potatoes, diced (peeled, not peeled, russet, reds, whatever)
• butter
• salt & pepper (or whatever other seasoning you like, taco seasoning, garlic herb, etc)
• ranch dressing, to taste
• shredded cheese of your choice, to taste

• 4 medium russet potatoes, peeled and diced
• 3-4 carrots peeled and diced
• 1 onion chopped
• 1 pound hamburger
• 1 pkg. frozen peas (the small pkg.)
• 1 can (16 oz) tomatoes
• 1 8oz. can tomato sauce
• 1 pkg. taco seasoning or roughly 1/4 cup
• 1 can corn (undrained)
• 1 can chili beans (undrained)
• 1 can green beans (undrained)
• 1 can kidney beans (undrained)

• in a large pot add a drizzle of olive oil and place over medium heat. cook the onions until tender, about 3 minutes. add the carrots and potatoes and add just enough water to cover them. cook until tender.
• in a separate pan, over medium heat cook the hamburger, drain the grease and add to the water and tender veggies.
• add all of the remaining ingredients and cook until heated through. serve with shredded cheese, sour cream and fritos!

• Blueberries
• 1 Large Egg
• 1 Large Banana

• 8 ounces elbow macaroni
• 6 slices Jones Dairy Farm Sliced Bacon, diced
• 2 1/2 cups heavy cream
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh thyme leaves
• 1 1/4 cups shredded gruyere cheese
• 1/4 cup grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

• In large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside.
• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
• In a medium saucepan, combine heavy cream, garlic and thyme over medium heat. Bring to a slight boil and reduce by half, about 4-5 minutes. Stir in cheeses, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. Stir in pasta and bacon until well combined.
• Serve immediately, garnished with bacon, if desired.

• 1 lb tilapia fillets, rinsed and pat dried
• 1 tsp olive oil
• 1 small onion, chopped
• 4 garlic cloves, finely minced
• 2 jalapeño peppers, chopped (seeds removed for less heat)
• 2 cups diced tomatoes
• 1/4 cup fresh cilantro, chopped
• 3 tbsp lime juice
• salt and pepper to taste
• 8 5-inch white corn tortillas (I used La Tortilla Factory Fiber & Flax)
• 1 medium haas avocado, sliced
• lime wedges and cilantro for garnish

Ingredients

Instructions

Ingredients

 Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
3. Bake for 20 minutes in the preheated oven, or until lightly brown.

Ingredients

• 4 large portobello mushrooms, thickly sliced
• 3 Tbsp. extra virgin olive oil
• 2 teaspoons dried thyme
• salt and pepper, to taste
• 4 tsp. butter, room temperature
• 8 large pieces of crusty bread (I used a sourdough miche bread, and YUM)
• 1/4 cup goat cheese
• 1/2 cup parmesan cheese, shredded
• 1/2 cup mozzarella cheese, shredded

Instructions

1. In a medium-sized bowl, toss mushrooms with olive oil, thyme, salt, and pepper until evenly coated with oil.
2. Spread seasoned mushrooms on a large baking sheet, making sure there is plenty of room between each piece.
3. Bake mushrooms at 400 for 15-20 minutes, until they've browned and crisped up a bit.
4. Remove roasted mushrooms from the oven and set aside.
5. Butter one side of each piece of bread.
6. Place four pieces of bread, butter side down, on a large grill pan or skillet. Don't heat it up yet!
7. Spread a spoonful of goat cheese across the non-buttered side of each of the four pieces of bread we just talked about.
8. Top the goat cheese with a sprinkle of parmesan cheese, followed by a few slices of roasted mushrooms, and then a handful of mozzarella cheese.
9. Turn the burner under the skillet on to medium. Place the last four pieces of bread, butter side up, on top of the last layer of cheese to form your sandwich.
10. Keep an eye on the sandwiches as they cook. When the bottom piece of bread has browned up nicely (about 5-7 minutes, depending on how hot your pan is - I like to keep mine on medium-low so the cheese melts niiiiiice and slooooow) flip the sandwich to toast the other side of the bread.
11. Remove grilled cheeses from the pan, slice in half, and serve immediately.

• 1 teaspoon salt
• about 6 cups of water
• 1 pound of fresh broccoli crowns, trimmed and broken into similar-sized florets*
• 1 large clove of garlic
• 1/4 teaspoon salt
• 2 tablespoons red wine vinegar
• 3 or 4 shakes of crushed red pepper (if guessing makes you nervous, start with 1/4 teaspoon. You can always add more.)
• 1 tablespoon + 4 tablespoons olive oil
• 1/2 cup slivered almonds
• 1/2 cup crumbled Feta cheese
• handful of dried cranberries, optional

1. In a medium-sized pot, add water until it looks like you have about 6 cups, or measure it out if you want. Add 1 teaspoon of salt. Put it on high, put a lid on, and bring it to a boil.
2. While the water boils, trim and break apart the broccoli. Try to make them the same-ish size so that they cook evenly.
3. Crush the garlic with the side of a chef's knife, then mince finely. Add 1/4 teaspoon salt and mash it all together. (You can use a mortar and pestle for this, or a garlic press. Whatevs. Just get it mashed)
4. Place the salted garlic in a small bowl, and then add the red wine vinegar. Add in a few shakes of crushed red pepper flakes, and then let that mixture sit for 10 minutes.
5. Once the water comes to a rolling boil, add the broccoli florets, cover it with a lid, and set a timer for 3 minutes. This is important! Do not cook longer than 3 minutes! They will get mushy and lackluster. Don't sneak a peek in the pot. Just set the timer.
6. When the timer goes off, immediately pour the broccoli into a colander in the sink, and let cool a bit.
7. Heat 1 tablespoon of olive oil in a small heavy frying pan. Add the almonds, and fry until they are lightly browned, about 2-3 minutes. Keep an eye on them, they burn very quickly. Put the almonds on a paper towel-lined plate and immediately sprinkle with a dash (or 4) of salt. Let almonds cool a few minutes.
8. Whisk the remaining 4 tablespoons of olive oil into the vinegar-garlic mixture. Stir together the broccoli, feta, and half the almonds in a mixing bowl; add cranberries if you are using them. Drizzle with dressing and toss to coat. Serve salad while it is hot, with remaining almonds sprinkled over the top.

For the lentils:
• 5 cups water
• 1 1/4 cups lentils, or 8 ounces
• 1 tablespoon olive oil
• 1/2 red onion, chopped
• 3 cloves garlic, minced
• 1/4 cup water
• 1 tablespoon tomato paste
• 1 teaspoon oregano
• 1/8 to 1/4 teaspoon crushed red pepper
• 1 teaspoon salt
• black pepper to taste
For the yogurt sauce:
• 1 cup plain yogurt
• 1/2 teaspoon dill
• 1/4 teaspoon salt
• 1/4 teaspoon garlic, minced
For the Cucumber Pico de Gallo
• 3 roma tomatoes, chopped
• 1/2 red onion, chopped
• 1 jalapeno, minced
• 1/2 medium cucumber, chopped
• 1/2 teaspoon salt
• juice from 1/2 lemon
• cilantro to taste, chopped
• 10-12 corn tortillas
• 4 ounce feta cheese

1. In a medium pot, bring 5 cups of water to a boil. Rinse the lentils in a colander. Add the lentils to the pot and bring back to a boil. Continue to cook for 20-25 minutes or until tender. Add more water if necessary. Drain and set aside.
2. In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add half a red onion (save the other half for the pico de gallo) and saute for about 5 minutes or until soft. Add the garlic and cook for another minute.
3. Add the lentils. Add 1/4 cup water, tomato paste, oregano, crushed red pepper, salt, and black pepper to taste.
4. Meanwhile, make the yogurt sauce. In a small bowl combine yogurt, dill, salt, and garlic. Store in the fridge until you are ready to eat.
5. Make the Cucumber Pico de Gallo. In a medium bowl combine the tomatoes, onion, jalapeno, cucumber, salt and lemon juice. You can either add cilantro to the Pico or garnish each taco with it.
6. Heat the corn tortillas by spraying each side with nonstick spray and spreading them out on a baking sheet. Broil for about 2-3 minutes, then flip each tortilla and broil again for 2 minutes. Alternatively, you could heat them on the stovetop.
7. To build the tacos, spoon some lentils down the center of a tortilla, top with yogurt sauce, Cucumber Pico de Gallo, and feta.