FOR THE LENTILS

• 3 cups dried French green lentils, rinsed and drained
• 5 cups water
• 2 teaspoons reduced sodium vegetable broth
• 4 stalks celery, diced (about 1½ cups)
• 1½ cups cherry tomatoes, halved
• 2 medium shallots, finely diced (or ½ small onion)
• ¼ cup packed chopped fresh parsley
• Pinch of sea salt (optional)

FOR THE DRESSING

• 2 teaspoons Dijon mustard
• 2 tablespoons red wine vinegar
• 1 teaspoon herbes de Provence
• Freshly ground black pepper, to taste
• 1 medium clove garlic, minced

• 1 small red cabbage, thinly sliced
• 1 bunch kale. stemmed and chopped
• 1 small head purple cauliflower. broken into florets
• 1 medium purple carrot, thinly sliced
• 2 medium watermelon radishes or pink radishes, trimmed and thinly sliced
• 1 medium pink or red beet, trimmed and thinly sliced
• ½ cup sprouts (such as alfalfa, radish, or kohlrabi sprouts)
• 2 tablespoons fresh lemon juice
• Pinch of salt (optional)

• ¾ cup dry whole grain sorghum
• 1½ medium cucumbers, unpeeled
• 1½ tablespoons unsweetened, unflavored plant-based milk
• 1¼ large ripe avocados
• 3 tablespoons chopped assorted fresh herbs (e.g., dill, parsley, oregano, basil, thyme, cilantro)
• 1 stalk scallion, white and green parts, diced
• 1 small garlic clove
• Pinch white pepper
• 2 tablespoons freshly squeezed lemon juice
• 1 bunch fresh asparagus, trimmed
• 4 cups packed baby arugula leaves
• 1 15-ounce can white beans (such as Great Northern or cannellini), rinsed and drained
• ¼ cup pumpkin seeds

• 1 medium delicata squash
• 1 cup chopped red onion
• 3 cups sliced fresh cremini mushrooms
• 1 cup chopped orange sweet pepper
• 2 tsp. dried sage, crushed
• 2 cloves garlic, minced
• ¼ tsp. smoked paprika
• ¼ tsp. black pepper
• Sea salt, to taste (optional)
• 3 cups vegetable stock
• 1½ cups beluga lentils, rinsed and drained
• ½ cup unsweetened apple juice

• 1 pound dried kidney, cranberry, or red beans, soaked overnight and drained
• 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
• 1½ cups chopped carrots
• 1½ cups chopped celery
• 1½ cups sliced zucchini
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 cup frozen or canned no-salt-added whole-kernel corn
• ¾ cup dry steel-cut oats
• ½ cup tomato paste
• 2 tablespoons low-sodium tamari or soy sauce
• 3 cloves garlic, minced
• 1 tablespoon packed brown sugar
• 1 tablespoon chili powder
• 2 teaspoons dried oregano, crushed
• 2 teaspoons dried cilantro, crushed
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 tablespoon fresh lemon juice
• Sea salt
• Bottled hot pepper sauce
• Toppings such as sliced avocado, chopped scallions, and snipped fresh cilantro (optional)

• 1 pound small Yukon gold potatoes, peeled and quartered
• 1 cup chopped carrots
• 1 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 cup dry white wine, such as Chardonnay
• 2 tablespoons cornstarch
• ½ cup unsweetened plant milk, such as almond, soy, or rice
• 2 tablespoons nutritional yeast
• 2 tablespoons Dijon-style mustard
• ¼ teaspoon freshly ground white pepper
• ¼ teaspoon ground turmeric
• 1 pinch ground nutmeg
• 1 pinch sea salt

• 3 cups cooked sorghum (cook according to package directions)
• 1¼ cups unsweetened soy milk
• ½ teaspoon cinnamon
• ¼ teaspoon ground cardamom
• 1 teaspoon pure vanilla extract
• 2 tablespoons maple syrup
• 2 cups raspberries (10 ounces)
• ¼ cup chopped pistachios
• 1 tablespoon chia seeds

• 3 cups low sodium vegetable stock
• ½ (14.5-ounce) can low-sodium diced tomatoes, with liquid
• ¼ cup green lentils, uncooked
• ¼ cup barley, uncooked
• 1 small onion, cut into ¼-inch dice (1 cup)
• 1½ cloves fresh garlic, minced (¾ teaspoon)
• 1 celery stalk, cut into ½-inch dice (½ cup)
• 1 medium carrot, sliced (½ cup)
• 1 small zucchini, sliced (⅔ cup)
• 2 small, thin-skinned potatoes, such as Yukon gold or red, cut into ½-inch dice (2 cups)
• ½ cup sliced mushrooms
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon dried mustard
• 3 slices whole grain bread
• ½ tablespoon lemon juice
• 2 tablespoons chopped fresh herbs (e.g., parsley, chives, basil)
• Sea salt (optional)

• 2 cups dried small red beans (e.g., anasazi or kidney)
• 4½ cups water, plus more for soaking
• 1 teaspoon reduced sodium vegetable broth base
• One 14.5-ounce can fire-roasted diced tomatoes, no salt added, with liquid
• 2 tablespoons tomato paste
• 1 medium yellow onion, diced
• 2 medium sweet potatoes, diced
• 3 celery stalks, diced
• 2 medium garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon liquid smoke

• 6 cups cubed fresh ripe watermelon
• ½ cup packed fresh basil leaves
• 1 tablespoon lemon juice