Drain beans, put into a large soup pot then fill with water 2 inches above the beans.

Cook on high heat until boiling, then reduce the heat to medium and cook for approximately 1 to 1/2 hours
or until the beans are tender but not mushy. Drain beans and let cool.

Whisk all vinaigrette ingredients in a medium bowl to combine. Add salt and pepper to taste.

To put it all together, toss the gigantes beans with half of the vinaigrette. Place arugula, sliced avocado and beans into a salad bowl and toss with additional vinaigrette. You many not need all of it so add incrementally.

Serve this salad with some delicious crusty bread.

Add onion and okra to skillet. Cook until lightly browned on the edges, approximately 5–7 minutes.

Reduce heat to low. Add garlic and butter. Cook for 1 minute stirring several times. Remove from heat and let cool.

Heat grill to medium. Cook corn for 15–20 minutes, turning every 5 minutes. Once cooled, cut kernels from cob.

In a large bowl, combine lima beans, black eyed peas, corn, tomatoes. Gently stir in cooled onions, okra, garlic and butter. Toss in crisp bacon, chives, paprika and cider vinegar. Season with salt and pepper to taste.

When done roasting, in a large bowl, combine corn, tomatoes and remaining ingredients. Toss salad thoroughly, then chill for at least 1 hour in the refrigerator. Serve and enjoy!

In a mixing bowl, add chickpeas, all the vegetables, chaat masala and tamarind pulp (you can add more of masala and pulp as needed to suit your taste). Mix and garnish with cilantro leaves.

Assemble the bowls. Divide kale evenly between bowls and drizzle each portion with lemon juice and 1 teaspoon extra virgin olive oil. Massage the lemon and oil into the kale leaves until they soften and turn a bright green color. Divide chickpeas evenly between the bowls, followed by carrots, avocado, and red onion.

In a small bowl, prepare dressing. Whisk brown mustard, raw honey, extra virgin olive oil, white wine vinegar, and sea salt until smooth. Drizzle evenly over the salad bowls, and then top with sea salt and pepper, fresh chopped cilantro, and crushed red pepper (if using).

Serve immediately, or pack in airtight containers and store in the fridge for up to 1 week until you’re ready to eat them. They make perfect weekday lunches!

Enjoy!

Note: Double this to make four salads—meal-prep for the week!

For the veggies:
Preheat oven to 425ºF and arrange cauliflower and tomatoes on baking sheets, either two smaller sheets or one large baking sheet with the tomatoes on one side and cauliflower on another. Drizzle all of the veggies with olive oil and sprinkle them with salt. Sprinkle the zaatar seasoning all over the cauliflower. Roast veggies for 25 minutes until cauliflower is brown and tender.

For the pickled onions:
Combine water, vinegar, salt, and sugar in a microwaveable bowl. Heat for 2 minutes until hot and stir to dissolve salt and sugar. Add sliced onions to the hot vinegar mixture and let sit for at least 15 minutes. These can be made ahead and keep in the fridge for a few weeks.

For the tahini sauce:
Combine all ingredients with a fork or small whisk, whisking until smooth. Taste and adjust the seasonings to taste. Add a squirt of lemon juice here if you like extra tang.

For the gremolata:
Use a fork to gently combine pesto, salt, garlic, and lemon zest until slightly crumbly.

Make the bowls with a bed of lentils, some of the roasted veggies, and any of the toppings you’d like. Drizzle with the tahini sauce and dig in. Enjoy!

Note: For the lentils, use the package directions for quantity of stock and time to simmer, and use chicken or another kind of stock if you prefer! I make veggie stock from the Better than Bouillon salt lick jars and it is so good and maybe full of chemicals, don’t tell me.

Halve the grape tomatoes (if necessary) and add them along with parsley and basil. Then gently stir in beans and onions.

Serve warm, cold or room temperature!

Grilled corn, turning every 6–9 minutes, until nice and charred. This takes 15–20 minutes. Set aside until cool enough to handle.

While corn chills, add all the beans into a large mixing bowl. I like to take a paper towel and gently press them to get any excess water or canning liquid off. Add green onions and stir to combine.

Use a very sharp knife and scrape off the cooked corn kernels. Add into the bowl with the beans and stir to combine.

Add all the dressing ingredients in a small food processor (mine is 3 cups) and process until smooth and creamy, stopping to scrape down the sides frequently.

Pour over the salad and stir until well coated. Season to taste with salt and then squeeze over the juice of 1/2-1 lime, depending much lime you like! Cover and refrigerate at least 2 hours.

Devour!

In a separate bowl, whisk scallions, lime juice, adobo sauce, honey, salt, pepper, and olive oil. Add dressing to bean mixture and toss. Peel and dice the avocado and fold into salad.