Orzo Salad Ingredients 1½ cups dry orzo pasta 1 recipe Greek Salad Dressing 1 tablespoon red wine vinegar 1 tablespoon fresh lemon juice ½ teaspoon oregano ¼ teaspoon sea salt 2 Persian cucumbers, halved vertically, and sliced ¼-inch thick 2 cups halved cherry tomatoes 1 cup cooked chickpeas, drained, and rinsed 4 ounces feta cheese, cut into ¼-inch cubes ⅓ cup thinly sliced red onion ½ cup pitted Kalamata olives 1 cup fresh basil and/or mint leaves Freshly ground black pepper Instructions Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Drain the orzo and toss it with a little olive oil, so that it doesn’t stick together. Spread onto a baking sheet to cool. Prepare the Greek Salad Dressing and add in the r ...

Easy Black Bean Burger Ingredients 3 cups cooked black beans, drained and rinsed ⅓ cup grated yellow onion, (about 1/2 medium) 2 garlic cloves, minced 2 chipotle peppers from a can of chipotles in adobo, diced, plus 2 tablespoons adobo sauce 1 tablespoon tamari 1 tablespoon balsamic vinegar 1 teaspoon cumin ½ teaspoon sea salt ½ teaspoon black pepper 1 egg 1 cup panko bread crumbs Extra virgin olive oil, for brushing Cooking spray, if grilling Hamburger buns and desired fixings, for serving Instructions In a large bowl, combine the beans, onion, garlic, chipotles, adobo sauce, tamari, balsamic, cumin, salt, and pepper. Use a potato masher to mash until the mixture holds together but still has some visible chunks of black beans. Add the egg and use a spatula to fold until combined. Then, fo ...

Creamy Avocado Dip   Ingredients ⅓ cup whole milk Greek yogurt 2 ripe avocados, pitted 2 tablespoons fresh lemon juice ¼ teaspoon Dijon mustard 1 garlic clove ¼ teaspoon sea salt 2 tablespoons fresh dill Veggies, for serving Instructions In a food processor, combine the yogurt, avocados, lemon juice, mustard, garlic, and salt. Pulse until smooth. Add the dill and pulse until combined. Season to taste and serve with fresh veggies. loveandlemons.com/avocado-dip-recipe

Pineapple Bread Ingredients 2 cups spelt, white, or oat flour 1 tsp baking soda 3/4 tsp baking powder 3/4 tsp salt 1 1/2 cups overripe mashed banana (360g) 1/2 cup crushed pineapple, drained 1/2 cup pure maple syrup, honey, or agave 3 tbsp coconut milk or milk of choice 3 tbsp oil OR additional milk of choice 2 tsp pure vanilla extract optional 1/4 tsp coconut extract optional walnuts, shredded coconut Instructions Preheat the oven to 350 F. Grease a 9×5 loaf pan or line with parchment. Combine first 4 ingredients in a bowl, adding shredded coconut and/or crushed nuts if desired. Add all remaining ingredients, stir to form a batter (do not overmix), and smooth into prepared pan. Bake on the center rack 25 minutes, then do not open the oven door at all but turn off the heat and let sit in t ...

Fettuccine Alfredo Ingredients 12 ounces cauliflower florets, (1 small cauliflower) ½ cup grated Parmesan cheese, more for serving ¼ cup extra-virgin olive oil 2 garlic cloves ½ teaspoon Dijon mustard 3 tablespoons unsalted butter 2 tablespoons fresh lemon juice 1 teaspoon sea salt Freshly ground black pepper 16 ounces fettuccine pasta 1 to 1½ cups reserved pasta cooking water Chopped fresh parsley Instructions Bring a large pot of salted water to a boil. Add the cauliflower and boil until the cauliflower is fork tender, 8 to 10 minutes. Drain and place the cauliflower in a blender. Add the Parmesan cheese, olive oil, garlic, mustard, butter, lemon juice, salt, and several grinds of pepper. Cook the pasta in a large pot of salted boiling water according to package directions or until al de ...