• 1 6.0-8.0oz Grass Fed Organic Angus Filet {cooked, seasoned to your liking and cut into cubes}
• 1/2 head of Chopped Organic Romaine Lettuce
• Handful of Fresh Organic Cilantro
• 1 cup Quinoa {cooked and seasoned to liking}
• 3tbs Black Beans
• 3tbs Corn
• 3tbs Salsa or Pico De Gallo
• 2tbs Extra Virgin Olive Oil (EVOO}
• 1tbs White Balsamic Vinegar
• Sea Salt
• Fresh Black Pepper

• 2 Lbs asparagus stalks, washed and trimmed
• Parmigiano- Reggiano cheese
• Extra- virgin olive oil
• Coarse salt or sea salt
• Coarsely ground black pepper

• Use a vegetable peeler, shave curls off the Parmigian-Reggiano cheese.

• Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan.
• Blanch the asparagus in lightly salted boiling water for approximately 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well.
• Toss asparagus with just enough olive oil to lightly coat. Arrange asparagus on a serving platter or individual serving plates.
• Sprinkle coarse salt, pepper, and Parmigiano-Reggiano cheese curls over the top of the asparagus.

Gluten Free Apple Pie

{Makes one 9-inch pie. Serves 8-10}

Ingredients:

• 1 package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared
• 4 lbs Granny Smith Apples (about 8 apples), peeled and cored
• 1/2 cup plus 1 Tbsp Sugar
• 1 Tbsp fresh Lemon juice
• Zest from 1 Lemon
• 1/4 tsp Salt
• 1/4 tsp Nutmeg
• 1/4 tsp Cinnamon
• 1 egg White, or 1/8 cup Milk

Instructions:

1. Prepare pie crusts according to basic instructions. Keep dough disc for top crust refrigerated. Roll out bottom crust and place in 9-inch pie pan. Place pan in refrigerator.Preheat oven to 425° F.
2. Cut apples into 1/4-inch slices and place in a large bowl. Add 1/2 cup sugar, lemon juice, lemon zest, salt and spices. Stir to coat.
3. Remove pie pan from refrigerator. Pour apple mixture into pie shell.
4. Remove dough for top crust from refrigerator. Roll out top crust and place over filling. Trim dough edges, leaving 1/2-inch overhang. Tuck overhanging dough beneath itself. Flute or crimp with a fork to seal. Cut three slits in top crust. Place pie in freezer for 10 minutes if dough is very soft and sticky. Brush top crust lightly with egg white or milk and sprinkle with 1 Tbsp sugar.
5. Bake on center rack for 25 minutes at 425° F. Reduce temperature to 375° F, place a baking sheet on lower rack and bake for 30-35 minutes more, until crust is golden brown and juices are bubbling. Remove from oven and cool on wire rack for at least 1 hour before serving.

• 1 1/2 pound green beans, trimmed
  
• 2 teaspoons grated satsuma zest (from about 3 satsumas)
  
• 1/2 cup satsuma juice (from about 3 satsumas)
  
• 1 1/2 tablespoon white or red miso
  
• 1/2 teaspoon freshly ground black pepper
  
• 1/3 cup toasted pistachios, chopped
  
• 3 tablespoons thinly sliced fresh mint leaves

1. Steam beans until tender and bright green, about 5 minutes. 
   
2. In a small bowl, whisk together zest, juice, miso and pepper. 
   
3. Place green beans in a serving bowl or on a platter and drizzle with the miso dressing. 
   
4. Sprinkle with pistachios and mint; serve warm or room temperature.
   

• 1/4 cup macadamia nuts
  
• 4 medium sweet potatoes, peeled
  
• 1/4 cup extra virgin olive oil, divided, plus more for the dish
  
• 1/2 teaspoon fine sea salt
  
• Ground black pepper to taste
  
• 1/2 tablespoon fig or pomegranate balsamic vinegar
  
• 2 teaspoons maple syrup
  
• 1/2 teaspoon Dijon mustard
  

1. Preheat oven to 350°F. Spread macadamia nuts on a baking sheet and toast in the oven for 5 to 8 minutes, until fragrant and lightly browned. Remove from oven, cool and chop. Increase oven temperature to 400°F.
   
2. Oil a baking dish. Cut sweet potatoes lengthwise into wedges and toss them in the baking dish with a tablespoon of olive oil, salt and pepper. Bake for 45 to 60 minutes, stirring occasionally, until tender.
   
3. When potatoes are done, remove from oven and let cool for a few minutes. Transfer to a serving platter.
   
4. Whisk together remaining oil with vinegar, maple syrup and mustard. Drizzle over sweet potatoes and garnish with toasted macadamia nuts.
   

• Celery
  
• Onions
  
• Mushrooms
  
• Crushed Pecans
  
• Fresh Rosemary (finely chopped)
  
• Fresh Parsley (finely chopped)
  
• Fresh Thyme (finely chopped)
  
• Garlic
  
• Italian Sausage (Sweet or Spicy/Pork or Turkey)
  
• Turkey Broth
  
• Chicken Broth
  
• Grapeseed Oil
  
• Vegan Butter (I use Earth balance Organic Whipped)
  
• Salt 
  
• Pepper 
  
• Corn Bread (Preferably 1-2 days old, make sure whichever you are getting make sure it is Gluten-Free)
  

1. In a large pan, add 1 tbsp of grapeseed oil, garlic and sausage (the sausage stuffing all removed from the casing) cook until its golden brown. Add celery, onion, parsley, rosemary, thyme, pecans and mushroom, sauté until all the ingredients have reached a golden color.
2. I a separate pan add butter and equal parts of chicken & turkey broth, salt & pepper to taste and heat till the butter melts.
3. In a large mixing bowl crumble up the gluten-free cornbread and slowly add and mix the broth mixture. Once the bread and broth have been well incorporated, add the sautéed ingredients and mix well.
4. Pour into baking pan and bake for 30-40mins in a preheated 425 degree oven.
   
5. Remove from oven and serve.

• lean spicy chicken sausage
  
• chicken breast
  
• 1 red, green & yellow pepper
  
• 1 Vidalia onion
  
• Italian seasoning
  
• 1 tbsp Earth Balance buttery spread
  
• extra virgin olive olive
  
• 1 organic sweet & 1 Idaho potato baked
  

• 1 Pineapple
  
• 1 Mango
  
• 1 cantaloupe
  
• 1 Medium red apple
  
• 1 Medium green apple
  
• 1 lb red seedless grapes 
  
• 1 kiwi
  
• Seeds of 2 pomegranates 
  
• 6oz Vanilla flavored coconut yogurt
  
• 2 tbsp Organic strawberry preserves 
  
• Juice from one orange 
  

1. Clean, peal and dice all fruit except the kiwi, into 1/2 inch cubes and place in a large bowl along with the pomegranate seed. 
2. In a small bowl mix the coconut yogurt, preserves and orange juice until it is all completely combined. Pour over diced fruit and mix well.
3. Peel, halve and slice the kiwi and garnish the salad. Place in the refrigerator for at least 1hr before serving.