"Spaghetti" with Tomato Sauce

  1. Cut spaghetti squash in half. Bake at 375 for 30-40 minutes, until easily pierced by a fork. Cool slightly.
  2. In a pot, heat up your tomato sauce.
  3. When squash is cool enough to pick up, separate the strands by running a fork through from stem to stem. Toss with tomato sauce and sprinkle with parmesan.

Cream of Broccoli Soup

  1. Dice one onion and sautee in butter or olive oil until translucent. Add one potato, also diced, and toss to coat.
  2. Add 6 cups of stock, bring up to a boil. Add 3 cups of broccoli florets (and stem, sliced thinly). Cook for 20-30 minutes.
  3. Puree soup to desired consistency and serve with a splash of cream or some grated cheddar cheese.

Quick-Pickled Beets

  1. Steam 3-4 beets, cool, then slice to ½-1 inch thick.
  2. Slice one quarter of a yellow onion. Combine onion, ½ cup red wine vinegar, 2 tbsp sugar, 1 cinnamon stick, 4 peppercorns and 2 cloves in a large saucepan. Bring to a boil.
  3. Simmer for 5 minutes, and add beets. Transfer to a bowl to marinate for 30 minutes.

Carrot "Fries"

  1. Wash and cut carrots into quarters. Toss with grape seed oil, mustard, and honey.
  2. Bake at 375 for 15 minutes. Flip, then return to oven, increase temperature to 400 and bake for another 15 minutes.
  3. Remove from oven, sprinkle with salt, and serve with dip of your choice.

Douglas McNish's Sesame Carrot Ginger Dressing

  1. In a blender, combine ¼ cup water, ¼ cup apple cider vinegar, 2 tbsp wheat-free tamari, 2 carrots (roughly chopped), 1 tbsp sesame seeds, 1 inch piece of ginger, 1 tbsp agave nectar, and 1 tbsp sesame oil.
  2. Puree until smooth. Adjust flavour.
  3. Serve over salad or as a dip for broccoli and cucumber. Make a quick slaw with cabbage, broccoli stem and florets, bok choy, shredded carrots, and shredded beets.

Roasted Broccoli with Garlic & Orange

  1. In a small bowl, mix orange juice (1/2 orange), 1 tsp canola oil, 1 clove of garlic, minced, and 1 tsp soy sauce.
  2. Cut broccoli into florets and place in a 9x11 roasting pan. Toss with the orange dressing.
  3. Roast for 15-20 minutes at 375. Remove and drizzle with 1 tsp sesame oil, then serve.

Mushroom and Onion Omelet with Spinach

  1. Slice mushrooms into strips. Mince one garlic clove and dice up ½ onion. Sautee the onion until soft; add the mushrooms and cook until they’ve released most of their liquid. Add garlic and toss to coat.
  2. Crack four eggs, whisk, and pour into a separate buttered/oiled pan. Using a spatula, push the eggs around until they begin to thicken. Top with the mushroom mixture, cheese (optional), and cover with a lid for two minutes.
  3. Wash and dry a handful of spinach. Place on a plate and flip omelet onto the bed of spinach.