Menu:

Crispy Baked Eggplant Parm
Stewed Artichoke Hearts, Kale, and Tomato
Baked Gnocchi

Recipe Highlight: Crispy Baked Eggplant Parm

I modified this recipe:

http://www.foodnetwork.com/recipes/sandra-lee/crispy-eggplant-parmesan-recipe/index.html

*Mostly I cut down on fat and cheese suggested.

Menu:

White Roughy Citrene
Watermelon, Basil, Cabbage Slaw over Kale Ribbons
Sourdough Bread

Menu:
Smokey Tomato and Garlic Artic Char
Braised Kale topped with Fresh Tomato
Creamy Onion and Kale Soufle

Menu:
Crispy Sesame-Peanut Salad mixed with Wheat Noodles
Garlic Ginger Tempeh

Menu

Filet of Bison
Swiss Chard and Garlic
Basil Parmesan Tomato halves
Roasted Cauliflower Puree
Grilled mushroom and veg

Recipe Highlight: Roasted Cauliflower Puree

1 head Cauliflower
2 cloves garlic, minced
1/2 c. Buttermilk
1/2 c. Veg stock, reduced sodium
Salt/Pepper to taste

Heat oven to 425 degrees. Cut or tear cauliflower into small uniform pieces. Place on baking sheet in single layer. Roast for 20 minutes until cauliflower begins to brown. Remove from oven and cool. Once cool, add cauliflower and remaining ingredients to food processor and run until smooth.

Menu:

Chimichurri Salmon
Kale, fennel, and blue cheese slaw
Roasted Purple Asparagus
Whole Wheat Naan

Menu:

Parmesan and Chive Polenta topped with
Balsamic grilled Portobello Mushroom
Braised Turnip Greens
Grilled Red Onion
Roasted Tomato

Menu:

Whole Wheat Spaghetti topped with
Zucchini ribbons, Summer Squash, and
Fresh Tomato tossed in a Citrus Basil Emulsion
Lightly sauted Button Mushrooms

Recipe Highlight: Citrus Basil Emulsion

1 Lemon, zest and juice
1.5 Tbsp. Fresh Basil, finely chopped
1 clove garlic, minced
2 Tbsp. olive oil
1 Tbsp. White Wine Vinegar
1/4 c. Fresh Parmesan, grated
Salt and Pepper to taste

Whisk all ingredients and toss with food of choice.

Entire recipe= 476 calories, 43g. fat, 643mg. sodium, 4 carbohydrate, 18g. protein,

Menu:

Wilted Kale
Curried Eggplant
Garlic Roasted Chickpeas

Menu:

Kale Pesto Pizza on homemade wheat dough
Strawberry Butter Leaf Salad with Framboise Vinaigrette

Recipe Highlight: Kale Pesto (sauce base for pizza or whatever you want to mix it in!)

1 c. Kale
2 cloves garlic
1/4 c. Smoked Almonds
1 tsp. Italian Herbs of choice
Salt and Pepper to taste
Zest and Juice of 1/2 Lemon
1 tsp. Red Wine Vinegar
3 marinated Sun Dried Tomatoes

Place all ingredients in food processor and puree. I made my thicker, like a paste, and without Parmesan since I was topping it with cheese. You could add more oil and Parmesan to make it a true pesto consistency.

Makes about 3/4 c. Pesto

1 Serving (1 Tbsp.)= 37 calories, 3g. fat, 35mg. sodium, 2g. carbohydrate, 0.5g. fiber, 0.7 g. protein

Menu:

Toasted and Roasted Spinach Salad

Recipe Highlight: Toasted and Roasted Spinach Salad

2.5 c. Cauliflower florets
1 Yellow Bell Pepper
1 c. Garbanzo Beans, cooked
1 large Portobello mushroom
1/2 c. Green Onion, chopped
4 c. Fresh Spinach
4 c. Fresh Kale, chopped
2 cloves garlic, minced
1 tsp. balsamic vinegar
1 tsp. red wine vinegar
2 Tbsp. Olive Oil
1 tsp. Fennel Seed, crushed
Salt and Pepper to taste

Roast Yellow Bell Pepper. Cook, peel, and slice into thin strips. Set aside. Sprinkle cauliflower with salt, pepper, and roast. Set aside. Roast chick peas with fennel seed, salt, and Pepper. Toast Kale with Garlic. Set aside. Pour both vinegars on portobello mushroom. Salt and pepper mushroom. Place in oven and roast. Slice thinly when cool and set aside. Chop fresh spinach. Toss with green onion, olive oil, and all roasted items. Place in bowls. Top with toasted garlic and kale.

Makes 2 servings

1 serving= 427 calories, 16.5g. fat, 350mg. sodium, 58g. carbohydrate, 16.5g. fiber, 16 g. protein

Menu:

Openface Banh Mi Egg Sandwiches
Spiced Edamame

Recipe Highlight: Modified Banh Mi slaw (part of sandwich)

2 carrots, shredded
1 large cucumber, shredded
1 small Red Onion, shredded
2 Daikon, shredded
1 Tbsp. finely minced pickled jalepeno
1 tsp. Black Sesame Seeds
2 Tbsp. Chopped Cilantro
2 Tbsp. Rice Wine Vinegar
1 Tbsp. Low Sodium Soy Sauce
Juice of Lime
1 tsp. Sugar or sugar substitute

Mix all ingredients and allow to marinate over night. To serve, place on top of favorite protein on toasted Whole Wheat baguette half.

Slaw Recipe Makes 4 servings

1 Serving Slaw= 59 calories, 1.5g. fat, 150mg. sodium, 10.5g. carbohydrate, 2g. fiber, 2g. protein