RECIPES

SPRING GREEN SALAD Recipe and photo courtesy Jamie Miller, registered dietitian, Village Health Clubs & Spas, www.villageclubs.com

INGREDIENTS 1 lb. sugar snap peas, trimmed, stringed, cut in half on the diagonal 1 bunch of asparagus, tender tops only 1 bunch radishes (about 6 oz.), trimmed, thinly sliced 3 green onions, thinly sliced 4 oz. feta, crumbled 1 Tbsp. extra-virgin olive oil or avocado oil 1 Tbsp. fresh lemon juice, or more to taste Freshly ground black pepper and salt, to taste 2 Tbsp. coarsely chopped fresh mint Zest of 1 lemon Salt

DIRECTIONS Fill a large bowl with ice water; set aside. Cook peas and asparagus tips in a large pot of boiling salted water until crisptender, about 2 minutes. Drain from the hot water then transfer to the bowl with ice water to cool. Once cooled, transfer to a kitchen towel to dry. Toss peas, asparagus, sliced radishes, sliced green onion, and feta in a large bowl. Add oil, lemon juice, and lemon zest to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with fresh mint.

CITRUS SALAD Recipe and photo courtesy Don Crossland, www.shootwhatyoueat.com

INGREDIENTS 4 oranges 2 grapefruits Red onion, thinly sliced ¼ cup mint leaves, finely chopped Juice from 1 lemon Juice from 1 lime 1 tsp. honey ½ tsp. cumin 2 Tbsp. coconut oil

DIRECTIONS Cut the ends off of the citrus fruit and cut away skin and pith from the sides. Working over a bowl, cut between the membranes to release the sections into the bowl. Drain juice from bowl and set aside. Combine mint, lemon & lime juice, honey, cumin and coconut oil to make the dressing. Place citrus wedges on a plate or shallow bowl, garnish with red onion slices and drizzle dressing over the salad.

PITA JUNGLE VEGGIE NOODLE STIR FRY RECIPE Recipe and photo courtesy Pita Jungle, www.pitajungle.com

INGREDIENTS Aromatics: ½ Tbsp. minced garlic ½ Tbsp. minced ginger 1 Tbsp. finely diced onions

Veggies: 1 cup broccoli florets 1 cup cauliflower florets 2 oz. carrots (julienne) 2 oz. zucchini (slices)

Noodles: Shirataki noodles (24 oz.) or linguini

Sauces: 1 Tbsp. sriracha 1 Tbsp. soy sauce 1 Tbsp. rice vinegar 1 tsp. fish sauce (optional)

Garnish: 10 mint leaves (chiffonade) ¼ cup of cilantro leaves ½ cup of pea sprouts

3 Tbsp. olive oil Salt and pepper to taste

DIRECTIONS In a large sauté pan, heat up olive oil. Start browning the veggies (add salt and pepper as needed). Add the aromatics and let sweat, add the sauces and deglaze with the sauces. Toss in the noodles and mix well. Plate in a bowl and add garnish.

MISO DEVILED EGGS Recipe and photo courtesy Don Crossland, www.shootwhatyoueat.com

INGREDIENTS 6 free-range eggs 2 Tbsp. miso 1 Tbsp. ponzu 1 dash sesame oil 1 Tbsp. mayonnaise Chili paste or Sriracha Finely sliced scallions Bacon Sesame seeds

DIRECTIONS Put eggs in a pot with enough water to fully cover them. Bring to boil then cover and turn off heat. Let sit for 10 min. Remove from pan and shock in cold water. Slice bacon into 1/2 inch pieces and fry until crispy. Transfer to paper towel to drain.

Once cooled, peel eggs and cut in half. Remove yolks and place in a bowl (or food processor) and reserve whites. Add miso, ponzu, sesame oil and mayonnaise. Mix well until a paste-like consistency. You can either spoon the yolk mixture into the egg white halves or use a piping bag.

Garnish with chili paste (or Sriracha), bacon strips, scallions and sesame seeds.