Prep Time: 10 mins

Cook Time: 8 mins

Total Time: 18 mins

Ingredients:

1. 1 lb angel hair pasta
2. 2 cups homemade Zesty Italian Dressing (recipe below)
3. 1/2 cup carrots, grated (approximately 4-6 large carrots)
4. 1 1/2 cups broccoli, finely chopped
5. 1 1/2 cups cauliflower, finely chopped
6. 1 pint cherry tomatoes, halved

Directions:

• Cook pasta according to the boxed instructions.
• Drain and transfer pasta to a large bowl.
• Add the remaining ingredients, except the tomatoes.
• Stir until very well combined.
• Add in the halved cherry tomatoes and give a quick toss (not too much, you don’t want to overwork the tomatoes).
• Chill in the refrigerator for at least 2 hours or until ready to serve.
• Refrigerate any remaining pasta salad for up to 5 days.

Prep Time: 10 min

Cook Time: 15 min

Total Time: 25 min

Ingredients:

• 12-14 Crispy Oven Baked Falafel
• 4 Tbs Lemon Beet Hummus
• 4 Cups Fresh Spinach
• 3/4 English Cucumber, medium sized
• 1 Bell Pepper, chopped
• 1 Sweet Potato
• 2 Slices Pita Bread, toasted and cut into eighths
• Dash of Sea Salt and Black Pepper
• 2 Cloves Garlic, minced
• Sesame Seeds (garnish)

For the Tzaziki Drizzle:

• 1/2 Cup Plain Greek Yogurt
• 1/4 English Cucumber
• 1 Tbs Chopped Fresh Dill
• 1 Tbs Garlic Powder
• Pinch of Sea Salt

Directions:

• Place peeled sweet potato in a medium saucepan filled with water and bring to a boil.
• Cook until the sweet potato is tender and you can easily pierce it with a fork.
• Cut into small cubes.
• Spray skillet with cooking spray and saute garlic for a few minutes over medium heat until golden.
• Add chopped bell pepper to pan and saute for approx 5 minutes until bell pepper is just slightly tender.
• Remove peppers from the pan, leaving the sauteed garlic behind.
• Spray the pan with a little more cooking spray and add sweet potato.
• Saute for a few minutes until you notice the potato is slightly browning.
• Season with salt and pepper and remove the pan from heat.

Assembling the Bowls:

• Add a cup of spinach to the bottom of each bowl.
• Top with sweet potatoes, bell pepper, sliced cucumber, and a tablespoon of hummus.
• Add 3-4 falafel and 1/2 of a pita to each bowl.

For the Tzaziki Drizzle:

• Add Greek yogurt, cucumber, dill, garlic powder, and salt to the bowl of a food processor.
• Pulse until there are no large chunks of cucumber.
• Drizzle over falafel bowls.

Note: Tzaziki drizzle will have a more watery texture compared to traditional Tzaziki dip. You may reduce the amount of cucumber in order to adjust thickness to personal preference.

Ingredients:

• 2 oz. softened cream cheese
• 3 tbsp. confectioners’ sugar
• 1/2 tsp. lemon zest
• 2 tbsp. lemon juice
• 1/2 c. heavy cream
• 32 thin lemon cookies

 

Directions:

• Beat softened cream cheese with an electric mixer on medium speed until smooth.
• Beat in confectioners’ sugar, lemon zest, and lemon juice.
• Slowly add cold heavy cream, beating until stiff peaks form.
• Sandwich cream between 32 thin lemon cookies (about 2 teaspoons per sandwich). Makes 16 cookies.