Okinawan Curry Acorn Squash:

Ingredients:

• 1 whole acorn squash, cut into 1/4 inch slices.
• Olive Oil - 2 teaspoons
• Miso Paste - 1 tablespoon
• Garlic, crushed - 1/4 tablespoon
• Okinawan Curry Powder - 1 1/2 teaspoons
• Tamari - 1 teaspoon
• Apple Juice - 2 teaspoons
• Lime Juice - 1/2 teaspoon
• Garnish with cilantro and sesame seeds as needed.

Instructions:

1. Place squash slices on a parchment line sheet tray, and brush both sides with olive oil.
2. Bake for 30 minutes at 425^o F. Flip the squash over halfway through baking time.
3. Combine the miso paste, garlic, curry powder, tamari, apple juice, and lime juice.
4. Remove the squash from the oven. Brush both sides of the squash with the curry paste.
5. Return to the oven and broil for 3-4 minutes or until nicely browned. 

Ikarian Lemon Potatoes:

Ingredients:

• Lemon juice - 2 tablespoons
• Olive Oil - 2 tablespoons
• Vegetable broth - 2 tablespoons
• Potatoes, peeled and quartered - 3/4 pound
• Ikarian spice blend - 1/2 teaspoon
• Salt - 1/2 teaspoon

Instructions:

1. Combine the lemon juice, veg stock, olive oil, spice blend, and salt in bowl.
2. Toss the potatoes in the mixture.
3. Move potatoes to a parchment or foil lined sheet tray or bake in a casserole dish.
4. Bake at 4250F for 30 minutes. Flip and return to the oven for another 25-30 minutes. Potatoes will be nicely browned and fork tender. 

 Sardinian Herb Kale Pesto:

Ingredients:

• Kale - 1/2 cup chopped
• Hemp seeds - 1/4 cup + 1 teaspoon
• Lemon juice - 1 tablespoon + 1 teaspoon
• Nutritional yeast - 1/2 teaspoon
• Sardinian spice blend - 1/4 + 1/8 teaspoon
• Salt - 1/4 teaspoon
• Olive Oil - 1/4 cup

Instructions:

1. Combine all ingredients in a small blender or food processor.
2. Process until smooth.

Greek Herb Summer Garden Vegetable Tian:

Ingredients for vegetables:

• Zucchini, sliced thin on madoline - 1 medium
• Yellow squash, sliced thin on madoline - 1 medium
• Japanese eggplant, sliced thin on madoline - 1 medium
• Olive Oil - 4 tablespoons

Ingredients for sauce:

• Roasted red peppers - 2/3 cup
• Roasted Garlic - 1 1/2 tablespoons
• Almond milk - 1/4 cup
• Balsamic vinegar - 1 teaspoon
• Miso - 1/2 tablespoon
• Greek Herb Blend - 1 1/2 teaspoons
• Olive Oil - 2 1/2 teaspoons

Instructions:

1. Place the sliced vegetables in a single layer on baking sheets lined with parchment.
2. Brush the top of the vegetable slices with olive oil. 
3. Place each tray of vegetable under a broiler on high. Cook until they have browned, then cool.
4. Place all red pepper ingredients in a blender. Blend until smooth.
5. In an 8- or 9- inch round baking dish, spoon a 3/4 cup of sauce evenly over the bottom.
6. Layer the vegetable slices in a circular pattern around the baking dish.
7. Top with enough sauce to cover vegetables in a thin layer. Reserve remaining for another use.
8. Bake at 425^o F for 15 minutes.

Nicoyan Spiced Guacamole:

Ingredients:

• Avocado, ripe - 1 medium
• Lime juice - 1/4 teaspoon
• Salt - 1/4 teaspoon 
• Nicoyan spice blend - 1/4 teaspoon
• Scallions, thinly sliced - 1 tablespoon
• Cilantro, finely chopped - 1 tablespoon

Instructions:

1. Scoop out the avocado flesh and mash in a bowl until almost smooth.
2. Add remaining ingredients. Stir to combine.