Fresh From the Garden Salad with Feta Cheese and a tangy dressing

My parents have an incredible garden in their backyard, this week my Mom gave me cucumbers, yellow and green beans, beets, and yellow cherry tomatoes.  Fresh vegetables are so incredible and packed with nutrients lost in travel.  So my salad is inspired by the freshness shared with me

Fresh From the Garden Salad with Feta Cheese
serves 4
Prep time 15 minutes

-1 cup fresh raw green and yellow beans, washed and sliced into bite size pieces
-1 small purple onion chopped
-1 cup of fresh cherry tomatoes (yellow, red etc) sliced in half
-1 cup fresh cucumber sliced
-2 tablespoons hemp seeds
-1/4 cup sun flower seeds
- Feta cheese crumbled

-Combine the veggies in a bowl, add the hemp seeds and sunflower seeds and top with feta cheese.  Serve with salad dressing.

Tangy Dressing

-2/3 cup avocado oil
-1/8 cup apple cider vinegar
-pepper
-juice of half a lemon
-1 teaspoon smoked mustard

Mix all together and taste.  Add some maple syrup if to tangy or honey.

Beet Salad with hemp seeds, walnuts, feta cheese and an avocado oil dressing

Beet Salad with hemp seeds, walnuts, feta cheese and an avocado oil dressing

-4 medium sized beets boiled, sliced and peeled and set aside to cool
-5 tablespoons of crumbled feta cheese
-3 tablespoons hemp seeds
-1/3 cup walnuts
-salad greens

Salad dressing
-1/2 cup avocado oil
-1/8 cup of balsamic vinegar
-fresh pepper

-boil the beets with skin on until cooked.  Peel, and slice and allow to cool, place in fridge so that they will not melt the feta cheese.  Keep the salad greens separate, place on plate.  Place beets, walnuts on top of greens and then crumble the feta and hemp seeds over top.  Mix the avocado oil and balsamic vinegar together and serve over salad and top with freshly ground pepper.

Vegetarian Spaghetti with a Moroccan Flare

Vegetarian Spaghetti with a Moroccan Flare

-1/2 cup black lentils
-1 cup vegetable broth
-1 cup red onions diced
-1 cup eggplant sliced
-1 tablespoon ras el hanout (Moroccan spice mixture)
-1 teaspoon chili powder
-2 tablespoons olive oil
-16 oz can of diced tomatoes with herbs
-salt and pepper to taste

-in a pot bring lentils and broth to a boil, then reduce heat and simmer for 20 minutes.  In a frying pan add the olive oil and start to cook the onion and eggplant till eggplant is browned and onions clear.  Add the spices continue to simmer for a few minutes.  Add the lentils and the can of tomatoes and simmer for 30 minutes and serve over spaghetti noodles