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We love this dressing - it works so well on Buddha bowls or just on a green salad as well.
Yummy Dressing From Kingfisher Farm 1 clove garlic ½ c sunflower oil ¼ c lemon juice 2 T apple cider vinegar 1 T flaked nutritional yeast ½ tsp salt 1 tsp tamari (gluten free) Another dressing option: CREAMY CILANTRO LIME SAUCE
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Recipe of the week: Eggplant Sausage Pasta • 1 large eggplant, cut into 1-inch pieces • 1 tablespoon salt • 7 tablespoons olive oil • 1 3/4 pounds spicy Italian sausages, cut up • 1 pound cherry tomatoes, halved • 6 garlic cloves, finely chopped • 1 1/2 serrano chilies, seeded, finely chopped (about 1 tablespoon) • 1 1/4 cups canned low-salt chicken broth • 2/3 cup whipping cream • 1 pound cavatapi or penne pasta • 1 cup freshly grated Parmesan cheese • 1 cup (lightly packed) fresh basil leaves, torn into 1/2-inch pieces • 2/3 cup pine nuts, toasted • Additional grated Parmesan cheese Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes. Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; saute until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.) Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Cook meat until brown, about 5 minutes. Transfer meat to plate. Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add sausage, broth and cream. Simmer until sausage is cooked through, about 5 minutes. Add eggplant and simmer 1 minute. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl. Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and pepper. Serve pasta, passing additional Parmesan cheese separately.  Beet and Blueberry Waffles. (from Alive magazine)
1 1/3 c. 2% milk or unsweetened coconut beverage 1 c. Chopped cooked beets 2 large eggs 1/2 . Oil 1 t. vanilla extract 1 1/2 c. whole wheat or gluten-free all-purpose flour 2 t. baking powder 1 T. palm sugar 1/4 t. Salt 2 c. blueberries 1/4 c. Chopped mint Using hand blender, puree milk with beets. Blitz in eggs, followed by oil and vanilla. In large bowl, stir flour with baking powder, sugar and salt. Pour beet mixture overtop and mix until just combined. Cook in waffle iron. Toss blue berries with mint, and spoon over cooked waffles. Serve with walnut halves and/or yogurt and honey or the usual maple syrup.
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