Cucumber Kale Wraps with Zesty Peanut Sauce

INGREDIENTS:

• 2 large cucumbers

• 1/2 tsp plus pinch sea salt, divided

• 4 large curly kale leaves, washed, patted dry and tough stems removed

• 1 cup canned chickpeas, drained and rinsed

• 2 pinches each ground black pepper and chile powder, divided

• Pinch ground cumin

• 1 orange bell pepper, finely chopped

• 1 1/3 cups shredded purple cabbage

• 1/4 cup chopped cherry tomatoes

• 1/4 cup fresh alfalfa sprouts

• 3 tbsp finely chopped fresh cilantro leaves

• 1 small clove garlic, minced

• 1/2 cup natural unsalted creamy peanut butter

• 1 tbsp reduced-sodium tamari sauce (GF soy sauce)

• 2 tsp fresh lime juice

• 1 1/2 tsp raw honey

• Pinch ground ginger

PREPARATION:

1. Slice ends off cucumbers. Working one at a time, secure cucumber in a spiral slicer and turn the crank to create noodles. Place noodles in a colander over a bowl; sprinkle with ½ tsp salt and let sit for 10 minutes to drain liquid.

2. On a flat surface, lay each kale leaf flat. In a medium bowl, mash chickpeas with a fork and season with pinch each salt, black pepper, chile powder and cumin. Divide chickpea mixture among kale leaves and spread in an even layer to within 1 inch of edges.

3. Over chickpea mixture, layer cucumber noodles, bell pepper, cabbage, tomatoes, sprouts and cilantro.

4. To a mini food processor or blender, add garlic, peanut butter, tamari, lime juice, honey, ground ginger and remaining pinch each black pepper and chile powder. Add 1 tbsp water; process until smooth. Add more water, 1 tbsp at a time, and process until sauce reaches desired consistency.

5. Drizzle 1 tsp peanut sauce over ingredients on each kale leaf. Fold in sides of each kale leaf and roll up like a burrito; secure with a toothpick. Slice each wrap in half and serve with remaining peanut sauce.

Cucumber and Radish Salad

INGREDIENTS:

• 3/4 cup sliced almonds

• 1 small shallot, finely chopped

• 1/4 cup extra-virgin olive oil

• 1/4 cup red wine vinegar

• Kosher salt, freshly ground pepper

• 1 1/2 pounds cucumbers, cut into 1/2" pieces

• 1 bunch radishes, trimmed, cut into thin wedges

• 2 cups fresh flat-leaf parsley leaves, 1 1/2 cups coarsely chopped, 1/2 cup left whole

PREPARATION:

1. Preheat oven to 350°F. Spread almonds out on a rimmed baking sheet. Toast, tossing occasionally, until golden brown, 8-10 minutes; let cool.

2. Whisk shallot, oil, and vinegar in a large bowl; season with salt and pepper. Add cucumbers, radishes, parsley, and almonds; toss to coat. Season with salt and pepper.

Broccoli, Cucumber & Napa Slaw with Coconut Lemongrass Dressing

INGREDIENTS:

• 1 English cucumber, peeled, halved lengthwise, and seeded, thinly sliced (or julienned)

• 2 1/2 cups thinly sliced napa cabbage

• 2 cups broccoli florets, plus stems (trim and quarter florets; peel and cut stems into matchsticks)

• Sea salt and ground black pepper, to taste, optional

DRESSING: 

• 1 tsp coconut oil

• 4 green onions, sliced, whites and greens divided (reserve greens for slaw)

• 1/4 cup finely minced lemongrass

• 1 tbsp minced garlic

• 5 tbsp coconut milk

• 1 tbsp brown rice vinegar

• 1/4 tsp sea salt

• 1/8 tsp black pepper

PREPARATION:

1. Prepare dressing: In a small sauté pan on medium-low, melt oil. Add whites of onion and lemongrass and cook until just softened and fragrant, 1 minute. Add garlic and stir for 1 minute, until fragrant. Let cool for 5 minutes. Transfer to a blender. Add remaining dressing ingredients and purée until smooth. Refrigerate while preparing vegetables.

2. Prepare slaw: To a large bowl, add cucumber, cabbage and broccoli. Pour in dressing and toss to combine. Toss in greens of onions and season with additional salt and pepper (if using).

Brussels Sprouts Salad with Chicken

INGREDIENTS:

Salad:

• 1 6-oz boneless, skinless chicken breast

• 1 tbsp extra-virgin olive oil, divided

• 1/2 tsp garlic powder

• 1/4 tsp each sea salt and ground black pepper, divided

• 4 cups trimmed and thinly sliced Brussels sprouts

• 2 Granny Smith apples, julienned

• 1/2 red onion, thinly sliced

• 1 cup raw unsalted walnuts

Dressing:

• 1 cup full-fat sour cream

• 1/3 cup finely chopped cucumber

• 1 clove garlic, minced

• 1/4 tsp sea salt

• 1/8 tsp ground black pepper

PREPARATION:

1. Preheat oven to 400°F. On a parchment-lined baking sheet, drizzle chicken with 1 tsp oil and sprinkle with garlic powder and 1/8 tsp each salt and pepper. Bake for 10 minutes, flip and continue baking for 15 minutes, or until chicken is cooked through. On a second parchment-lined baking sheet, toss Brussels sprouts with remaining 2 tsp oil and 1/8 tsp each salt and pepper. Add to oven with chicken and bake for 20 minutes, stirring halfway. Set both aside to cool. Cut chicken into thin slices.

2. Meanwhile, in a small bowl, whisk together all dressing ingredients.

3. In a large bowl, place Brussels sprouts, apple, onion, walnuts and chicken. Drizzle dressing over top; toss to coat.