Ingredients:1/4 cup cilantro, finely chopped2 tablespoons extra virgin olive oil1/4 cup flat leaf parsley, finely chopped1 garlic clove, finely mincedground black pepper to tastekosher salt and pepper to taste4

Ingredients:1/2 teaspoon agave nectar1/4 teaspoon black pepper1 large carrot, shaved1 cup cherry tomatoes1 cooked chicken breast1/2 teaspoon Dijon mustard1/2 teaspoon dried tarragon4 cups mixed greens1/4 cup extra-virgin olive oil1/2

Ingredients:1 cup (approx. 5 oz or 140 g) pitted olives1 Tablespoon fresh oregano leaves2 cloves garlic (add more if you like it really garlicky)2 Tablespoons extra virgin olive oil1-2

Ingredients:3 tablespoons Balsamic vinegar1 tablespoon Dijon mustard1 2 lb Flat Iron Steak2 garlic cloves choppedGrated GingerFresh herbs: rosemary, sage, marjoram, thyme, chives ( anything in hand)Grated zest of 1

Ingredients:1/3 cup finely chopped red onion3 tablespoons mayonnaise1/2 teaspoon Thai style hot sauce such as Sriracha2 tablespoons chopped fresh cilantro3 teaspoons fresh lime juice1/2 teaspoon ground cumin1/2 teaspoon lime

Ingredients:1 tbsp Russian Mulling Spice1/2 cup almond meal1 teaspoon Baking powder1 tsp baking soda1 cup grated carrots (about 2 medium)1/2 cup desicated coconut1 tbsp coconut oil2 Eggs1/3 cup Sun-Maid

Ingredients:1/4 cup basil1/4 cup basil1 bell pepper chopped1 bell pepper chopped1 1/2 pounds lean ground turkey12 ounces mozzarella cheese1 onion chopped1/4 cup shredded parmesan1/4 cup parsley1 teaspoon red pepper15

Ingredients:1 avocado, diced1/4 teaspoon chile-garlic paste1 Tb. chopped cilantro3 Swai fillets, diced (about 1 lb.)2 limes, juicedOlive oilSalt and pepper1 cup shallot, diced (or ¼ red onion)1 medium tomato,

Ingredients:2 tablespoons light caesar dressing2 tablespoons freshly squeezed lemon juice1 tablespoon Olive oil1/4 teaspoon paprika8 tablespoons Parmesan cheese, shreddedadd black pepper to taste1 8 oz head of Romaine6 ounces

Ingredients:1 pound green or white asparagus, woody ends snapped off & discarded1/2 teaspoon chili pepper flakes1 cup flat leaf parsley, lightly packed & rough chopped¼ cup fresh mint leaves3