THURSDAY – THE INTERNATIONAL

   INGREDIENTS: 2c.  sesame seeds , hulled 2T. avocado or olive  oil COOK: Warm pan medium heat, toast sesame seeds until golden (4min.) Add toasted seeds to blender, add oil BLEND:  TILL SMOOTH Keeps well for 1 month

 INGREDIENTS:  1 head Broccoli, chopped small 1 head Cauliflower, chopped small 1 Bell pepper, chopped small 1 Bunch Green beans, chopped small 2-3 Carrots, chopped small 1 Red onion, chopped small 2 potatoes, chopped small COMBINE IN POT, sauté with olive oil ADD ground salt, ground pepper, onion powder, garlic powder, chili spice, nutritional yeast Cook until softened but firm, season to liking   Separately chop for Toppings: Cucumber, chopped small Tomatoes, chopped small Spinach, chopped small Seasoned tofu, scrambled - topping Feta cheese crumbles - topping  Serve toppings and tofu separately w/ veggies saute’  DRESSING: INGREDIENTS: 1/4c. olive oil 2T. balsamic vinegar, red wine, or apple cider vinegar 1t. Dijon mustard 1t. honey 1 sm. garlic clove S&P to taste Add dressing to liking 

 INGREDIENTS: 1T. olive oil 4 eggs 1/2c. baby spinach , sliced 6 cherry tomatoes , or diced tom. 1/4c. red onion , diced 1/4c. mushrooms , chopped 2t. garlic , minced 6 green olives (optional) 1/4c. feta cheese, crumbles Fresh or dried Basil DIRECTIONS: • Heat skillet with olive oil • Add scrambled eggs • place veggies and cheese on top • PLACE LID ON SKILLET – ONCE EGG IS COOKED,  REMOVE LID – ADD SLICED BASIL SERVE WARM

INGREDIENTS: 1 bunch of cauliflower , tiny diced 1 bunch of broccoli , tiny diced 2 large carrots , shredded 1 green onion , tiny diced 1-2 tomatoes , tiny chopped 1 cucumber , tiny chopped 1 1/2t. vinaigrette Whole-wheat pita breads feta cheese (optional) VINAIGRETTE: 1/4c. olive oil 2T. balsamic vinegar , red wine , or apple cider vinegar 1t. Dijon mustard 1t. honey 1 sm. garlic clove S&P to taste MIX TOGETHER: • All vegetables with vinaigrette • Cut each pita bread in half and fill each side with vegetable mixture • Add 1 T. crumbled feta cheese. EAT Cool or Warm in the microwave

 INGREDIENTS: 1c. dried chickpeas – soak overnight 1/2 large onion , diced 4 garlic cloves, minced 1/2c. f lat leaf parsley leaves + 1/2c. cilantro leaves + 1 1/2t. kosher salt 1t. cumin 1/2t. cayenne pepper 1/2t. curry powder 1/2c. chickpea flour 2t. baking powder 1/2 lemon juiced water - add to adjust consistancy oil - for frying DIRECTIONS: Place soaked, uncooked Chickpeas, onions, garlic, parsley, and cilantro into processor, blend until course like cornmeal. Transfer mixture to a bowl and add salt, cumin, cayenne, curry powder, and chickpea flour – add lemon juice. Mix together with rubber spatula until all ingredients are incorporated. Add water to adjust consistancy SHAPE into balls, place in hot pan (aprox 350 degrees)  FRY about 6 min. until golden brown Remove from pan and Dry on paper towel

  INGREDIENTS:  1c.  Greek yogurt 1/2c.  cucumber , shredded 1 sm to med.  Shallot , diced 1/2t. cumin 1t. salt Cilantro , chopped 1/2  lemon , juiced MIX ALL

  INGREDIENTS:  2   zucchini 1  onion , sliced thin 1  garlic  clove, mashed BRINE: cider vinegar 1/2c. water 1/2c. sugar Sprig fresh Thyme 1t. salt BOIL  BRINE INGREDIENTS COMBINE  ZUCCHINI, ONION AND GARLIC IN (WARM) JAR POUR  BOILING BRINE OVERTOP VEGETABLES AS SOON AS ZUCCHINI ARE COOLED, THEY ARE READY TO EAT

 INGREDIENTS: 1 1/2c. water, room temp. 2t. yeast 1T. sugar 1/4c. olive oil 3c. flour 1 1/2t. salt INSTRUCTIONS: Mix warm water and yeast in bowl, dissolve Add sugar and stir, dissolve Add olive oil, flour, and salt MIX WITH WOODEN SPOON, HANDS OR MIXER UNTIL SMOOTH & ELASTIC (7min.) IF MIXING BY HAND - REST 5 MIN. IF MIXING BY MIXER - REST COVERED 30min.  HEAT OVEN 500 DEGREES, DIVIDE DOUGH INTO 3oz PORTIONS (golf ball size) REST BALL DOUGH - 20 MINUTES ROLL OUT THIN AND BAKE ON GREASED PAN UNTIL LIGHTLY GOLDEN BROWN NO FLIP

  INGREDIENTS:  1/4c. hot tap water 1T.  sugar 3/4t.  active dry yeast 3/4c. warm  milk 1c. plain  greek yogurt 4c. all purpose  flour 1 1/2t. baking powder 1t. baking soda 1/4t. salt Melt  butter  for brushing Naan, or use oil * OPTIONAL  garlic butter  Fresh cilantro  or other herbs mixed in dough for flavor variety INSTRUCTIONS: COMBINE WATER, SUGAR, YEAST - DISSOLVE AND SET 10 MIN. ADD MILK, YOGURT, FLOUR, BAKING POWDER, BAKING SODA, AND SALT MIX WITH WOODEN SPOON UNTIL DOUGH FORMS - SICKY BUT MOLDABLE COVER WITH DAMP TOWEL, SIT 1 HOUR TO RISE OR SAVE, OVERNIGHT IN FRIDGE DIVIID DOUGH INTO 8 BALLS, THEN FLATTEN 1/4 INCH THICK WARM CAST IRON SKILLET MED. BRUSH BOTH SIDES WITH BUTTER, PLACE IN PAN, COOK 1-2 MIN EAT FRESH, SAVE IN  FRIDGE - KEEPS A FEW DAYS

 INGREDIENTS:  2 lbs. boneless chicken breast or (TOFU) 1/4c. plain Greek yogurt , or coconut yogurt 2 garlic cloves, chopped 1T. fresh ginger , grated 2T. garam masala 1t. turmeric 1/2t. -1t. cayenne pepper (how spicy) Salt + Pepper 1 can tomato paste 2T. salted butter 1 onion , chopped 1 can full fat coconut milk 2T. sesame seeds 2 Persian cucumbers , sliced thin 1/4c. fresh cilantro or mint , chopped 1 jalapeno , sliced (how spicy) 2T. lemon juice Steamed  Basmati rice and Naan GOLDEN TURMERIC BUTTER: 2T. cold butter , sliced 1-2t. chili flakes 1/2t. turmeric INSTRUCTIONS: MIX TOGETHER: chicken, yogurt, garlic, ginger, garam masala, tumeric, cayenne pepper PREHEAT OVEN: 400 degrees ADD onion, and pour on-top coconut milk, add tomato paste STIR until creamy and well mixed ARRANGE butter slices over chicken. SPRINKLE with sesame seeds BAKE 30-40min. until cook through TOP with cilantro MIX: TOSS cucumbers with ginger and 1-2T. of ginger juice ADD cilantro, Jalapeno a...