Main Dish

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* Serving Size - 2 

INGREDIENTS

1 large beet

2 tsp local honey (optional)

2 garlic cloves

1/2 lemon juiced + zest

1/4 tsp pepper

pink himalayan salt to taste

2 tbsp olive oil

1 cup ricotta cheese + topping

1/2 cup pasta water 

1/2 cup parmesan cheese

1 box organic pasta

1 tbsp fresh parsley topping

INSTRUCTIONS

1. Preheat the oven to 400 degrees.
2. Bake beet for 40 min or until tender.
3. Cook pasta according to package.
4. peel skin off beet.
5. In a blender add beet, honey, garlic, lemon juice, pepper, salt, olive oil, ricotta, parmesan, pasta water. Blend until smooth.
6. Strain pasta, pour sauce from blender onto the pasta.
7. Top with additional ricotta, lemon zest, and parsley. Enjoy!

* Serving Size - 2 

INGREDIENTS

1 can chickpeas

2/3 cup red lentils (dry)

2 cloves garlic

2 shallots

1 - 2 tbsp red curry paste (add more if you prefer additional heat)

1 acorn squash

Low-sodium vegetable broth

Low-sodium soy sauce

1 tbsp rice vinegar

2 tbsp unsalted almond butter

1 15-ounce can of unsweetened coconut milk

1 lime

3 cups spinach

Cilantro bunch

Wild rice

Avocado oil

Salt & pepper

Paprika

Garlic powder

INSTRUCTIONS

1. Preheat the oven to 400 degrees.
2. Cook wild rice according to package directions.
3. Rinse chickpeas, slice the acorn squash in half (be sure to remove seeds), and chop the two halves into multiple half-moon slices. Place both in a bowl and add the avocado oil, garlic powder, paprika, a pinch of salt, and pepper. Toss the mixture until evenly coated. Place on a baking sheet and roast for 20 minutes.
4. Heat a saucepan over medium heat with avocado oil. Add chopped garlic and shallots. Sauté for two minutes and then add the red curry paste. Continue to cook until the shallots are soft.
5. In that saucepan, combine 3 cups of broth, lentils, almond butter, soy sauce, and rice vinegar. Bring this to a boil, cover it with a fitting lid, lower the heat, and simmer for 20 minutes.
6. Add the spinach, unsweetened coconut milk, and squeezed lime juice, and simmer for an additional 5 minutes.
7. Serve the curry over wild rice and top with the roasted chickpeas and squash. Garnish with cilantro and lime, and enjoy!

* Serving Size - 2

INGREDIENTS

1 lb salmon

1 tbsp avocado oil

1 tbsp Dijon mustard

Juice of 1/2 lemon

1 tbsp olive oil

Salt

Pepper

Paprika

Garlic powder

INSTRUCTIONS

1. Preheat the oven to 400°F.
2. In a cast-iron skillet over medium heat, add 1 tbsp of avocado oil.
3. Pat dry the salmon and coat it with avocado oil, salt, and pepper to taste.
4. Place the salmon in the cast-iron skillet for 5 minutes, then transfer the skillet into the oven for 10 minutes.
5. Open the oven and apply the following mixture to the salmon: Mix Dijon mustard, lemon juice, olive oil, a splash of water, a pinch of salt, and pepper.
6. Bake in the oven for an additional 5 minutes.
7. Remove the salmon from the oven.

*Serve with T.W.R. Apple Cider Vinaigrette Harvest Salad. Found in the *sides* section.

* Serving Size - 2

INGREDIENTS

8 oz shrimp

2 cups chopped broccoli

1 sweet potato

1 tbsp yellow miso paste

Vegetable broth

7 cloves garlic

Green onion

Chili flakes

2 tbsp Ghee

1 tbsp Avocado oil

1 teaspoon onion powder

1 tbsp sriracha

1/2 lemon, juiced

1 tsp Italian seasoning

INSTRUCTIONS 

For the Miso Mash Sweet Potato

1. Preheat the oven to 400°F.
2. Puncture the sweet potato, coat it in avocado oil, and bake for 45-60 minutes.
3. Once the potato is baked, transfer it to a food processor without the skin, add miso paste, 1/4 cup veggie broth, and 2 roasted cloves of garlic. Blend until smooth.

For the Shrimp and Broccoli

4. In a cast-iron skillet over medium heat, add 1 tbsp avocado oil and 1 tbsp Ghee. Add chopped broccoli and sauté for about 5 minutes. Transfer into a bowl.

5. In the same cast-iron pan, add 1 tbsp of Ghee and shrimp. Sauté for 1-2 minutes, then add Italian seasoning, onion powder, and minced garlic. Add 1/4 cup vegetable broth, sriracha, and flip the shrimp to cook an additional 2 minutes on the remaining side.

6. Add broccoli to the pan, stir, and remove from heat to not overcook the shrimp.

7. On a serving dish, scoop miso mash potato, add the shrimp and broccoli mixture on top, and sprinkle with chili flakes and green onion.