Chickpeas and Spinach Ingredients -1½ tbsp extra virgin olive oil -2 garlic cloves, minced -1 tsp smoked paprika -½ tsp ground turmeric -2 cups cooked chickpeas (1-15 oz. can, rinsed and drained) -6 cups fresh spinach -2 tbsp water or vegetable broth Directions Heat the olive oil in a pan over medium heat. Add the turmeric, garlic and paprika. Stir until blended and heat for 1 to 2 minutes, until fragrant. Stir in the chickpeas until coated with the oil and spice mixture, then add the spinach and water or broth. Cook the mixture until the spinach wilts, then add salt and pepper to taste. Roasted Vegetables Ingredients -2 cup broccoli florets -1 zucchini, sliced and quartered -1 yellow squash, sliced and quartered -1 red bell pepper, chopped -1 red onion, chopped -2 tbsp olive oil -2 tbsp balsamic vinegar, or more, to taste -4 cloves garlic, minced -1 1/2 tsp dried thyme -Kosher salt and freshly ground black pepper, to taste Directions Preheat the oven to 425 degrees F. Lightly coat a baking sheet with nonstick spray. Place vegetables in a single layer onto the baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss the vegetables until they are coated with the seasoning. Place the sheet into the oven and bake for 12-15 minutes, or until the vegetables are tender. Homemade Popcorn Ingredients -3 tbsp coconut or peanut oil -1/3 cup of high quality popcorn kernels -1 tbsp of butter (optional) -Salt to taste Directions Heat the oil in a 3-quart thick-bottomed saucepan over medium heat. Place 3 of 4 kernels in the saucepan and wait for them to pop. Add the rest of the popcorn, place a lid on the pan, and remove from heat. Wait 30 seconds. Return the pan to the burner and wait for the popcorn to begin popping. Once it does, gently shake the pan, moving it back and forth over the burner. After the popping begins to slow, remove the pan from heat and wait until it stops. Then, pour the popcorn into a large serving bowl. If you are melting butter, slide it into the still hot pan. When it melts, spoon it over the popcorn, add salt and toss until the popcorn is evenly coated. Sauteed Greens Ingredients -2 large bunches greens (chard, collards, kale or mustard) -1 tablespoon extra-virgin olive oil -4 cloves garlic, thinly sliced -Few pinches red pepper flakes -1 tablespoon sherry vinegar or cider vinegar -1/2 teaspoon fine sea salt, plus more to taste Directions After rinsing the greens, tear the leaves away from their stems and discard the stems. Chop them coarsely. Heat the oil in a large pan over high heat. Add garlic and pepper flakes and cook for 1 minute, then add a few handfuls of greens at a time, stirring in between. Stir in the vinegar and salt. Cover the pan and cook 2 to 10 minutes depending on how soft you want the greens. (The longer they cook, the softer they’ll get). Broiled Salmon Ingredients -1 tbsp extra-virgin olive oil -1 tsp grated lemon rind plus 1 tbsp fresh juice (from 1 lemon) -1 tsp Worcestershire sauce -4 (6-oz.) center-cut salmon fillets (about 1” thick) -1/4 tsp kosher salt -1/4 tsp black pepper Mix the oil, rind, juice and Worcestershire sauce in a shallow dish. Place the fillets skin side up in the dish and let sit for 15 minutes. Place the top oven rack 6” from the heat and preheat your broiler. Line a baking sheet with foil. Place the fillets, skin side down, on the sheet, sprinkle with salt and pepper and place in the oven for 8 to 10 minutes. Remove from the sheet with a metal spatula. Quinoa -1 cup quinoa -¼ tsp fine sea salt Pour quinoa into a medium saucepan. Add 2 cups water and the salt. Bring to a boil, then cover, reduce the heat to low and simmer until the quinoa absorbs the water. Remove the saucepan from the heat, let sit for 5 minutes, then fluff with a fork and serve.