Gluten Free Avocado Pesto Pasta Salad

1 packet rice penne pasta 

1 cup cherry tomatoes, cut in half 

1 large ripe avocado, peel and dice 

1/2 small red onion, chopped 

1 large lemon, juiced 

1/4 cup sliced almonds 

4 tablespoons fresh pesto 

Sea salt and black pepper

Cook pasta according to the instructions on the packet.

Drain the pasta and add to the rest of the ingredients. Season with sea salt and black pepper. Mix well to combine and serve at room temperature.

Graffiti Eggplant Sweet Potato Avocado Salad with Creamy Dill Dressing

Dressing:

1 cup plain Greek yogurt 

Small handful fresh chopped dill 

1/2 teaspoon yellow curry powder 

Sea salt and black pepper to taste

Blend until smooth. Keep refrigerated.

Salad:

4 graffiti eggplant

1 large sweet potato 

1 large avocado 

1/2 small red onion thinly sliced 

Extra virgin olive oil 

Sea salt and black pepper

Preheat oven to 400 F

Line a large baking sheet with parchment paper. Peel and cut sweet potato into large chunks. Cut eggplant into thick discs. Coat sweet potato and eggplant in plenty of extra virgin olive oil. Season generously with sea salt and black pepper.Arrange in a single layer and bake until cooked (about 20 minutes) turning over halfway during co o king.

Peel and cut avocado into large chunks. Remove veggies from the oven and arrange according to the picture on a large serving plate. Drizzle extra virgin olive oil and creamy dressing over the top with fresh dill. Serve warm.

Gluten Free Sage Sweet Potato Spaghetti

1/2 packet spaghetti

1 large sweet potato, cut into bite size chunks

3 small garlic cloves, minced

1 cup white pearl onions

Handful fresh sage, chopped

Extra virgin olive oil

Sea salt and black pepper to taste

Bring a large pot of water to a rolling boil on medium high heat. Season generously with salt. Add spaghetti and cook until al dente (about 8 minutes - don't over cook!). Drain and put back in the pot. Drizzle about three tablespoons of extra virgin olive oil. Add minced garlic and half the sage. Toss to combine. Season to taste with sea salt and black pepper. Keep warm.

Pre heat oven to 500 F.

In a large baking sheet toss sweet potato, half the fresh sage, and white pearl onions in a generous amount of extra virgin olive oil. Season with sea salt and black pepper. Roast for about 10 to 15 minutes or until brown and cooked.

In a large serving platter. Combine spaghetti and veggies. Season to taste with sea salt and black pepper. Drizzle extra olive oil all over the top and garnish with fresh sage.

Saffron Bok Choy Rice

4 cups cooked long grain brown rice

4 baby bok choy, chopped

1 small white onion, chopped

2 large garlic cloves, crushed

1 teaspoon saffron thread

1 teaspoon tomato paste

Extra virgin olive oil

Sea salt and black pepper

In a deep sided skillet on medium-high heat, add three tablespoons of olive oil. When hot, add bouillon, onions, saffron, bok choy, paste, and garlic. Sauté until soft.  Add rice and stir well to combine. Season with sea salt and black pepper to taste. Drizzle extra olive oil on top and serve hot.

Quinoa with Butternut Squash and Mushrooms

2 cups cooked Quinoa

2 cups cooked, chopped butternut squash

2 cups cooked, sliced cremini mushrooms

1 small onion, chopped

3 garlic clove, crushed

Extra virgin olive oil

Sea salt and black pepper

Add enough oil to cover the bottom of a large skillet. When hot, saute onion and garlic until softened. Add vegetables and quinoa to heat through. Season with sea salt and black pepper. Drizzle extra olive oil and fresh herbs over the top. Serve hot.