transparent, about 2 to 3 minutes!

8dd 1 teaspoon of the salt, bay Roasted Asparagus and 1 tsp dried oregano leaves, and peperoncino! 9et the Tomatoes 1/2 cup chopped fresh parsley peperoncino toast for a minute, Ingredients then pour in the tomatoes! 2losh 2 1/2 cups bread crumbs Olive oil mist out the tomato cans and bo%l %ith 1 tbsp 'osher salt 4 cups hot %ater, add to the pot, 1 lb asparagus, trimmed and stir! 2tir in the remaining 1/2 cup cherry or grape tomatoes Sauce teaspoon of salt, and bring the 1/4 cup e,tra$virgin olive oil 1/3 cup sliced shallots sauce to a simmer %hile the meatballs finish ba'ing: simmer 1 medium onion, chopped -about 1 1/2 tsp chopped fresh thyme sauce about 10 minutes more! 1 1/2 cups. 1/4 tsp salt ;hen the meatballs have finished 2 tsp 'osher salt, plus more as 1/4 tsp pepper ba'ing, gently add them to the needed sauce and return to a simmer! Directions 2 fresh bay leaves, or 3 dried bay 2immer, sha'ing the pan leaves Preheat oven to 400° ! periodically to move -but not 1/2 tsp pepperoncino fla'es brea'. the meatballs, until the "ombine 1 pound trimmed sauce is thic' and flavorful for asparagus, 1/2 cup cherry or grape 3 -2/$o*. cans 0talian plum about 1 1/2 hours! tomatoes, 1/3 cup sliced shallots, tomatoes, crushed by hand 1 1/2 tsp chopped fresh thyme, urried Potato Salad 1/4 tsp salt, and 1/4 tsp pepper on Directions Ingredients a #elly$roll pan! Preheat oven to 421° ! 1/4 cup olive oil "oat lightly %ith olive oil mist! Meatballs 1/4 cup golden raisins &a'e at 400° for ( minutes or "ombine the carrot, celery, and 2 tsp curry po%der until crisp$tender! onion in a food processor, pulsing 1 cup <ree' yogurt 2 cups green beans, coo'ed and to ma'e a fine$te,tured paste Turkey Meatballs with Pine orpestata! 2crape the pestata into achopped Nuts and Golden Raisins large bo%l, and add the tur'ey 2 pounds russet potatoes, coo'ed and chun'ed meat, eggs, oregano, parsley, Ingredients bread crumbs, pine nuts, raisins )a'es a total of about 4 do*en and salt, mi,ing %ith your hands Directions 6eat olive oil and golden raisins meatballs and 3 +ts sauce to combine %ell! over medium heat: add curry Meatballs 3oll the meat into golf$ball$si*ed po%der, and stir until fragrant! balls, and place on ba'ing sheets 1 medium carrot, coarsely )i, %ith <ree' yogurt, green lined %ith parchment paper! -4ou chopped beans, and the coo'ed and should get about 4/ meatballs!. 2 stal's celery, coarsely chopped &a'e the meatballs until bro%ned chun'ed russets! 2eason to taste! 9et cool! all over, about 1/ to 20 minutes! 1 medium onion, coarsely -5hey do not need to be entirely chopped coo'ed through, because they %ill Me!ican Grilled orn 3 lbs ground tur'ey meat coo' more in the sauce!. Ingredients 1/2 cup golden raisins, plumped inSauce %arm %ater and drained "orn in hus's 6eat the olive oil in a large pot 1/2 cup pine nuts, toasted in a dry over medium heat! 5oss in the at$free mayonnaise s'illet and cooled onion and saut7 until it turns

2 large eggs, beaten

"hili po%der "oti#a cheese "ilantro 1 lime Directions

#&en%Roasted arameli$ed salt and pepper! 5oss the pesto %ith the pasta, the tomatoes! Sweet Potato Rounds
Ingredients 3 s%eet potatoes 1 tbsp grapeseed oil 2alt to taste Pepper to taste

Rock Asparagus
Ingredients

4 servings 9eave corn in their hus's and 1 lb asparagus spears, trimmed place on grill for 10$20 minutes! 1 tsp e,tra$ virgin olive oil 5hen, remove hus's and char corn Aosher salt, to taste -optional. Directions slightly! 1/4 teaspoon eachB dried thyme, "ut s%eet potatoes into 1/2$inch oregano, basil and blac' pepper 0n a separate bo%l, combine fat$ rounds! 8dd grapeseed oil, salt Optional garnishB diced tomato free mayonnaise and chili po%der! and pepper, stir to coat! Place )i, thoroughly! %edges on coo'ie sheet and top Directions 2pread chili mayonnaise mi,ture %ith foil! 2tart in a cold oven over corn! 2prin'le coti#a cheese -bottom heat %ill carameli*e the 6eat oven to 310deg ! 5oss the and cilantro on top! inish off s%eet potatoes. and set to 400 ° asparagus in a 13 , C$inch ba'ing %ith a fe% s+uee*es of fresh lime! for 30 minutes! 5urn %edges over, dish or a shallo% 3$+uart remove foil and ba'e another 11 casserole pan %ith the olive oil, minutes until tops are very bro%n! 'osher salt if desired, thyme, The Dr" #$ Anti%Aging oregano, basil and blac' pepper! Salad 8rrange asparagus in a single Summer Pesto Pasta Ingredients layer in the dish! &a'e uncovered Ingredients ;atercress 12 to 13 minutes for thin 1 apricot asparagus or 11 to 1/ minutes or 2erves 4$( 1 cucumber thic' asparagus, or until crisp$ 2 handfuls baby arugula 1 blood orange tender! <arnish %ith tomato if = eggplant desired! 1 handful basil leaves Olive oil 1/3 cup e,tra virgin olive oil 'heat (erry) Roasted <arlic orn and Spinach Salad &lac' pepper 1/3 cup %alnuts 8pple cider vineger Ingredients 1/4 cup grated pecorino Directions >se %atercress as your greens! "hop up one fresh apricot, one small cucumber, and add to %ater cress! "ube 1/2 of an eggplant -add more if desired., dri**le %ith olive oil, garlic and blac' pepper! 3oast in oven for 40$41 minutes at 400° ! Place on top of salad! Dressing ?uice one blood orange: mi, #uice %ith 2 teaspoons of olive oil and @ cup apple cider vinegar in a bo%l! 5oss over salad! ?uice of 1 small lemon 2alt and pepper to taste 1/2 pound %hole %heat penne, coo'ed al dente Salad 3 = cups %ater 1 cup uncoo'ed %heat berries = tsp salt

8 couple handfuls baby tomatoes, 12 o* fro*en corn sliced length%ise 1 tbs vegetable oil Directions = tsp salt 0n a blender combine arugula, basil, olive oil, nuts, cheese and 2 cups baby spinach leaves lemon #uice and blend until thic' 1 cup cherry tomatoes and smooth! 2eason to taste %ith @ cup chopped onion

Dressing 2 tbs %hite vinegar 1 tsp grated orange peel 2 tbs orange #uice 2 tbs vegetable oil 1 tbs honey

@ cup rice %ine vinegar

Preheat oven to 421 deg ! 5oss all ( cups fresh baby spinach leaves, together! 3oast the broccoli until endds are crisp and bro%n and %ashed and patted dry stal's are tender, 1F to 20 min! 2 o* crumbled <oatEs cheese Directions

Maple Ginger Roasted *egetables

Preheat the grill! 2eason the corn Ingredients %ith a dri**le of olive oil, salt and 1// tsp cayenne pepper pepper! Place the corn on the grill! 1 = cups pecans <rill the corn for 10 min, turning 4 medium carrots, peeled and Directions the corn every 2 min! 0n a saute sliced @ thic' on the bias 0n saucepan, heat %ater, %heat pan, heat the olive oil! 8dd the berries and = tsp salt to a rolling pancetta and render until crispy, 2 large parsnips, peeled and sliced boil over high heat! 3educe heat about ( min! add the onions! @ thic' on the bias to lo%: cover and simmer 1 hr 11 2eason %ith salt and pepper! 1 head medium cauliflo%er, cut min to 1 hr 30 min or until tender! "ontinue to coo' for ( min, into 1 in florets Drain: rinse %ith cold %ater to stirring occasionally! 3emove the 1 small butternut s+uash, peeled, cool! Drain %ell! corn from the grill! 2crape the seeded, and cut into 1 in dice 'ernels from the cob! 8dd the )ean%hile, heat oven to 410 1 lb brussel sprouts, halved deg ! 0n ungreased 11,10,1$inch corn to the pancetta and onion mi,ture! "ontinue to saute for 1 pan, evenly spread corn! Dri**le = cup e,tra$virgin olive oil %ith 1 tbs oil: sprin'le %ith = tsp min! 2tir in the garlic and vinegar! @ tsp freshly grated nutmeg salt! &a'e 11 min to roast corn! "ontinue to coo' for 1 min! 3emove from the heat! Place the 2et aside! 2alt and pepper spinach in a large mi,ing bo%l! 0n large bo%l, stir together %heat 2eason %ith salt and pepper! 8dd 2 tbs minced fresh ginger berries, corn, spinach, tomatoes the dressing to the bo%l and toss 1/3 cup pure maple syrup and onion! the salad completely! 5o serve, mound the greens in the center of Directions 0n 1 cup measuring cup, mi, each plate! "rumble the cheese dressing ingredients %ith %ire %his' until %ell blended! 2tir into over the top of the salad and serve! salad! 9et stand 11 min before serving to blend flavors! Preheat the oven to 421 deg ! 2pread the pecans in a pie plate and toast until fragrant, about ( min! 9et cool!

'arm Spinach Salad
Ingredients 2 ears of fresh s%eet corn dri**le of olive oil salt freshly ground blac' pepper 1 tsp olive oil ( o* chopped pancetta or bacon 2 cups thinly sliced onions 2 tsp chopped garlic

hili%Garlic Roasted (roccoli

0n a large bo%l, toss the carrots, parsnips, cauliflo%er, s+uash, and Ingredients brussels sprouts %ith the olive oil and nutmeg and season @ cup e,tra virgin olive oil generously %ith salt and blac' 1 to ( cloves garlic -finely pepper! 2pread the vegetables on chopped. 2 large rimmed ba'ing sheets and 1 tbs chili po%der roast for 30 min, until the vegetables begin to bro%n! 2catter 1 tbs grill seasoning blend the pecans and ginger over the 1 large head broccoli, cut into thin vegetables and dri**le %ith the spears maple syrup: toss %ell! "ontinue to roast the vegetables for 21 min Directions longer, until they are tender and

golden! 2crape the vegetables into a bo%l and serve hot or at room temperature!

reamy +ashbrown Potato
Ingredients 1 32 o* p'g fro*en southern style hashbro%n potatoes, tha%ed 1 lb velveeta cheese, cubed 1 can cream of chic'en soup 2 cup sour cream -1( o*. G cup marg, melted -divided. 3 tbs chopped onion @ tsp papri'a 2 cups crushed cornfla'es Directions 0n large bo%l, combine hash bro%ns, cheese, soup, sour cream, = cup marg, and onion! 2pread in greased 13,C in pan! 2prin'le %ith papri'a! "ombine cornfla'es and remaining marg! 2prin'le on top! &a'e 310 deg 10 to (0 min uncovered!