My version of Tabbouleh

1/2 C Harvest Grains blend (or couscous)
1/4 C quinoa
1/4 C kaniwa (similar to quinoa, here's a link for info http://www.nuts.com/cookingbaking/grains/kaniwa.html?gclid=CMOnt9ytw78CFc07MgodqAYAMQ)
1 diced cucumber
2 diced & deseeded tomatoes
1 chopped carrot
1 diced portabello mushroom cap
1/4 C dried parsley
several mint leaves
1 T lemon juice
1 T olive oil

Cook the grains according to package directions.

While they are cooking, chop the veggies; feel free to add whatever sounds good! Mix the veggies with the parsley, mint, lemon juice, and olive oil.

After the grains have cooled, combine the ingredients and enjoy! This recipe made 4 lunch-sized portions.

Tomato & Basil Green Beans

1 pound green beans
2 tomatoes, diced & deseeded
handful basil
seasoning to taste

Boil the green beans until cooked.

Meanwhile, chop the tomatoes and remove the seeds. Finely chop the basil and select your seasonings. (I used a dash of ground pepper and garlic powder.)

Combine the ingredients and enjoy!

This recipe made 4 sides, each about 225 grams.

Roasted Potatoes

3 lb red potatoes
2 cloves garlic
2 large green onion bulb
1 bay leaf
Oregano
Thyme
Rosemary

Combine all ingredients but the potatoes in a food processor. Pulse until slightly blended but not pasty. Cut the potatoes into small pieces and lightly cover a baking pan with oil. Set the oven to 375. Put the potatoes and the onion mixture in a plastic bag and mix thoroughly.

Spread onto the baking sheet and bake for about 40 minutes or until potatoes are done throughout. Add water periodically to avoid sticking.

Roasted Rhubarb

Rhubarb
2 juicing oranges
Ginger root
Sugar

Arrange the rhubarb in a pan. Juice the ginger and two oranges. (If you don't have a juicer, squeeze the oranges to produce as much juice as possible. The ginger can be minced.) Pour this mixture over the rhubarb. Zest the orange peel of one orange and add to the pan. Sprinkle with sugar and bake at 375 for about 20 minutes or until soft. (Raw and baked shown below).

Pickled Peppers

Peppers (I bought a basket and just cut them to fit in 2 quart jars)
5 C vinegar
4 cloves garlic
2 bay leaves
Oregano

Place 2 cloves of garlic, oregano and 1 bay leaf in each jar. Cut the stems off the peppers and divide the peppers between the 2 jars. Boil vinegar in a saucepan. Pour over peppers and cover. Let stand for at least 2 weeks.

Blarney Juice

So green that I couldn't help but give it a festive name since today's the first day I made this juice!

5 stalks celery
1 kiwi
2 baby cucumbers
.5 lemon (peel removed)
2 oz (ish) kale

Juice all ingredients. Serve chilled and enjoy!

Salmon with Apple & Almond Pesto

1 large granny smith apple, diced
.25 C almonds
Juice of .5 lemon
.5 bunch parsley leaves
4 4-ounce salmon filets

Cook apples for about 5 minutes or until softer.  Set aside.

Combine almonds, lemon juice and parsley leaves in a food processor. Add water as needed for the texture you prefer. Add apples in small portions.

Heat oven to 400. Coat each salmon filet with equal portions of pesto.

Bake for about 15-20 minutes.

Serve and enjoy!