Tomato Mozzarella Salad

1 container (approx. 9 oz) cherry or grape tomatoes, halved lengthwise

1 cup fresh mozzarella pearls

2-3 Tbs olive oil

2-4 fresh basil leaves, minced

1/4 tsp dried oregano leaves

Salt to taste

Pepper to taste

Put tomatoes and mozzarella in a bowl.  In another small bowl, mix oil, basil, oregano, salt, and pepper.  Pour oil mixture over tomato mixture and stir well.  Serve immediately.

*Italian dressing makes a good replacement for the oil mixture for something different.

SALAD

2 cups shelled, blanched edamame (or bagged, frozen)

2 cups frozen organic corn

1 red bell pepper

1/2 cup finely chopped red onion

1/3 cup chopped green onion plus extra to taste

cilantro to garnish

3 TBSP lime juice (2 limes)

1/4 cup light olive oil

1 TBSP red wine vinegar

1/4 cup fresh cilantro leaves plus extra for topping

2 tsp honey 

1/2 tsp sea salt

1/8 tsp black pepper

1/8 tsp cumin

Chop your bell pepper, red onion, and green onion and combine with edamame and corn.

To make the cilantro lime vinaigrette, combine all the above ingredients in a small mason jar and shake well. Pour over salad and toss to combine. Add a little extra cilantro to garnish (as much or as little as you'd like!) and dig in!

2 broccoli crowns

1 head cauliflower

1/2 cup parsley finely chopped

1/2 cup pepitas (sunflower seeds)

1/2 cup golden raisins

Juice of one lemon

2 tablespoons apple cider vinegar

1 tablespoons pure maple syrup

Salt & pepper to taste

Wash and rinse all your vegetables, then cut the broccoli and cauliflower into florets. In a food processor fitted with a steel blade, process the broccoli and cauliflower until fine and add them to a large mixing bowl. You may need to do this in batches - I needed three.  Add the rest of the salad ingredients to the bowl and mix with a wooden spoon until fully combined. Add lemon juice, vinegar and syrup and toss to coat.

16 ounces water chestnuts, chopped

1 green pepper (julienned)

1 red pepper (julienned)

1/2 bunch celery (chopped)

1/2 red cabbage (shredded)

3 TBSP minced garlic

3 TBSP minced ginger

1/4 cup rice vinegar rice vinegar

1/3 cup soy sauce

1/4 cup honey or brown sugar

2 TBSP sesame seeds

1/3 cup water

For the dressing-In a large bowl add garlic, ginger, vinegar, soy sauce, honey, sesame seeds, and water. Whisk until all ingredients are combined.  Cut all veggies as directed above and transfer into a large bowl or container, add dressing and mix well. Cool in the fridge or eat right away.