Ingredients

• 1 pkg shredded cabbage coleslaw mix
• 1/4 cup balsamic vinegrette
• 2 tbsp olive oil
• 1 tbsp spicy brown mustard
• 2 tsp pure honey
• 1-2 tsp spicy asian red chili sauce
• 1/4 cup plain greek yogurt
• salt, pepper, and garlic powder to taste

Instructions

1. Add cabbage mix to a large mixing bowl.
2. In a medium bowl add all remaining ingredients, whipping with a wire whisk.
3. Add dressing to cabbage mix and toss well, chill in the refrigerator before serving.

Ingredients

• 4 T. unsalted butter, softened
• 2 tsp. granulated garlic
• 1 tsp dried parsley
• 1-2 T. crumbled blue cheese
• Sourdough bread, sliced

Instructions

1. Combine butter, garlic, parsley, and blue cheese, stirring well.
2. Set aside for 20 minutes to allow flavors to meld.
3. Brush on sourdough bread and cook in a 400’ oven as you would garlic bread.

Ingredients

• 1 (10-ounce) package frozen chopped organic spinach
• 2 (13 3/4-ounce) cans artichoke hearts, drained and chopped
• 1 tsp garlic, minced
• 1/2 cup plain greek yogurt
• 1/2 cup sour cream
• 1/2 cup crumbled feta
• 1 cup freshly grated Parmesan
• 1 cup grated pepper jack cheese

Instructions

1. Preheat the oven to 350’.
2. Grease a casserole dish with nonstick spray.
3. Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry.
4. Drain the artichoke hearts and coarsely chop in a food processor.
5. Combine all the ingredients except the jack cheese in a large bowl, Stir well.
6. Scrape into the prepared casserole dish and top with jack cheese.
7. Bake for 30 minutes.

Ingredients

• 3/4 cup whole wheat flour
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 20 chicken wings, free range
• 1/2 cup melted butter
• 1/2 cup buffalo sauce (I like Frank's )

Instructions

1. Line a baking sheet with aluminum foil, and lightly grease with cooking spray.
2. Place wheat flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix.
3. Add the chicken wings, seal, and toss until well coated with the flour mixture.
4. Place the wings onto the prepared baking sheet, and place into the refrigerator.
5. Refrigerate at least 1 hour.
6. Preheat oven to 400’.
7. Whisk together the melted butter and buffalo sauce in a small bowl.
8. Dip the wings into the butter mixture, and place back on the baking sheet.
9. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes.
10. Turn the wings over halfway during cooking so they cook evenly.

Ingredients

• 1/2 cup cream cheese, softened
• 3/4 cup Chobani vanilla greek yogurt
• 2 T. brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp organic pure vanilla extract
• Fruit of your choice for dipping

Instructions

1. Combine all ingredients except fruit to glass mixing bowl and whip until smooth.
2. Refrigerate 30 minutes before serving.
3. Serve in a small chilled glass bowl.

Ingredients

• 1 pound organic fresh spinach, chopped
• 3/4 cup toasted walnuts, chopped
• 1/2 cup blue cheese, crumbled
• 1/2 red onion, sliced
• Cranberry vinaigrette

Instructions

1. Combine spinach, walnuts, blue cheese, and red onions.
2. Toss salad with cranberry vinaigrette.
3. Add dressing 3T. at a time so as not to over coat the spinach.

Ingredients

• 4 organic roma tomatoes, chopped
• 1/4 cup red onion, finely chopped
• 2 cloves garlic, minced
• 1 pkg (4oz) crumbled feta cheese
• 1 T. fresh parsley, chopped
• 3 T. red wine vinegar
• 2 T. extra virgin olive oil
• Juice of 1 lemon
• 1/2 tsp. dried oregano
• 1/2 tsp. coarse salt
• 2 avocados, seeded and chopped
• 1 pkg whole wheat pita bread
• 2 T. olive oil

Instructions

For the chips
1. Preheat oven to 350. Spray a cookie sheet with olive oil spray.
2. Cut pita bread into chip size triangles and brush with olive oil.
3. Place pita triangles in the oven and bake until crispy, about 10 minutes.
To make salsa
4. Combine tomatoes, red onion, garlic, feta, parsley, red vinegar, evoo, oregano, and salt.
5. Stir to mix well and coat tomatoes with evoo and red wine vinegar.
6. Gently stir in avocado just before serving.

Ingredients

• 6 corn on the cob, husks removed, cleaned
• 1 small container cream cheese
• 2 cups cilantro
• 3 limes
• 1 tsp chili powder
• 1/2 tsp cayenne pepper

Instructions

1. Place cilantro, juice of limes, chili powder, and cayenne pepper in a food processor and blend until thin paste forms.
2. Stir paste into cream cheese.
3. Cover and let sit 4-5 hours in refrigerator.
4. Using hands lightly cover corn with cream cheese mixture.
5. Place all corn in aluminum foil and create a little package.
6. Place in 13x9 pan.
7. Place pan with corn on grill and let cook/steam for 30min.
8. Once corn is steamed remove from foil and place on the grill and cook until browned, turning frequently.

Ingredients

• 1 loaf sourdough bread
• 2 tbsp butter
• 2 cloves garlic, minced
• 2 tbsp dried parsley

Instructions

1. Preheat oven 375'
2. Cut sourdough loaf in half length wise and place both halves on a cookie sheet.
3. Melt butter, stir garlic into melted butter and let sit 5 min.
4. Brush garlic butter on bread and sprinkle with dried parsley.
5. Bake until bread is browned and crispy. Slice and serve.