Ingredients

4-5 large ripe tomatoes, diced

3 cloves garlic (2 for rubbing, 1 minced for topping)

1/4 cup fresh basil leaves, chopped

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

Salt and black pepper to taste

Optional: 1/4 cup fresh mozzarella, diced

Instructions

• Prepare topping: Combine diced tomatoes, minced garlic, basil, 2 tbsp olive oil, balsamic vinegar, salt, and pepper. Let sit 15-30 minutes to develop flavors.
• Prepare bread:
• Slice bread into 1/2-inch thick pieces
• Brush lightly with remaining olive oil
• Grill or toast until golden and crispy (2-3 minutes per side)

Assemble:

While bread is still warm, rub one side with the whole garlic cloves

Top with tomato mixture just before serving

Add mozzarella if using

Finish with a drizzle of olive oil and crack of black pepper

Ingredients:

400g bread flour

250ml warm water

7g active dry yeast

10g salt

30ml olive oil

1 tsp sugar

Instructions:

• Dissolve yeast and sugar in warm water for 5 minutes
• Mix flour and salt, add yeast mixture and olive oil
• Knead 8-10 minutes until smooth and elastic
• Rise 1 hour until doubled
• Shape into 2 oval loaves, rise 45 minutes
• Score tops, bake at 425°F (220°C) for 25-30 minutes
• Cool completely before slicing

Ingredients:

1 medium beet, roasted and peeled

1 cup mixed berries (strawberries, blueberries, raspberries)

1/2 cup mascarpone or coconut cream

2 tbsp raw honey or maple syrup

1 tbsp chia seeds

1 tbsp lemon juice

1/2 tsp vanilla extract

Pinch of sea salt

Fresh mint leaves for garnish

Directions:

• Roast beet wrapped in foil at 400°F for about 45-60 minutes until fork-tender.
• Once cooled, peel and chop the beet.
• In a blender, combine beet, berries, mascarpone/coconut cream, honey, chia seeds, lemon juice, vanilla, and salt.
• Blend until smooth and vibrant.
• Refrigerate for at least 3 hours to allow chia seeds to plump and thicken the dip.
• Serve garnished with fresh berries and mint leaves.
• Pair with graham crackers, vanilla wafers, or fresh fruit for dipping.

Ingredients:

1 large sweet potato, roasted and peeled

1/2 cup coconut yogurt (unsweetened)

2 tbsp coconut butter

1 tbsp fresh lime juice

1 tsp turmeric powder

1/2 tsp ginger, freshly grated

Pinch of black pepper (enhances turmeric absorption)

1 tbsp maple syrup

Pinch of sea salt

Toasted coconut flakes for garnish

Instructions:

• Roast sweet potato at 400°F for about 45 minutes until soft.
• Scoop flesh into food processor and add coconut yogurt, coconut butter, lime juice, turmeric, ginger, black pepper, maple syrup, and salt.
• Blend until very smooth and creamy.
• Chill for at least 2 hours before serving.
• Garnish with toasted coconut flakes and a sprinkle of turmeric.
• Serve with fresh fruit slices, cinnamon pita chips, or graham crackers.

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed

1/2 cup kimchi, drained and chopped (reserve 2 tbsp liquid)

3 tbsp tahini

2 tbsp kimchi juice

2 tbsp fresh lemon juice

2 tbsp extra virgin olive oil

1 clove garlic

1/2 tsp toasted sesame oil

1/4 tsp ginger, grated

Sea salt to taste

Sesame seeds and chopped green onions for garnish

Instructions:

• In a food processor, blend chickpeas, kimchi, tahini, kimchi juice, lemon juice, and garlic until smooth.
• With the processor running, slowly add olive oil and sesame oil.
• Add grated ginger and salt to taste, pulse to combine.
• Transfer to a serving bowl, top with a spoonful of chopped kimchi, sesame seeds, and green onions.
• Serve with rice crackers, cucumber slices, or bell pepper strips.

Ingredients:

1 large eggplant

1/3 cup walnuts, lightly toasted

2 roasted red peppers (from jar, drained)

2 tbsp fresh lemon juice

3 tbsp extra virgin olive oil

2 cloves garlic, roasted

1 tsp smoked paprika

1/2 tsp cumin

Fresh parsley for garnish

Sea salt and black pepper to taste

Instructions:

• Preheat oven to 400°F. Slice eggplant in half lengthwise, score the flesh, brush with olive oil.
• Roast eggplant cut-side down for 35-40 minutes until completely soft.
• Scoop out flesh and place in food processor with walnuts, roasted peppers, lemon juice, olive oil, garlic, and spices.
• Blend until smooth but slightly textured.
• Chill for at least 1 hour to allow flavors to develop.
• Serve garnished with parsley, a drizzle of olive oil, and a sprinkle of paprika.

Ingredients:

2 ripe avocados, pitted and peeled

1/2 cup plain Greek yogurt (probiotic-rich!)

2 tbsp fresh lime juice

1 garlic clove, minced

1/4 cup fresh cilantro, chopped

1/4 tsp cumin

1 tbsp extra virgin olive oil

Sea salt and black pepper to taste

1 tbsp hemp seeds for garnish

Instructions:

In a food processor, blend avocados, Greek yogurt, lime juice, garlic, and olive oil until smooth.

Pulse in the cilantro, cumin, salt, and pepper.

Transfer to a serving bowl and drizzle with a bit more olive oil.

Sprinkle with hemp seeds for extra gut-friendly fiber and a protein boost.

Serve with fresh veggie sticks or seeded crackers.

Ingredients

2 cups warm water, 85–90°F (440g)

1/2 cup granulated sugar (100g)

1 1/2 tablespoons dry active yeast (16g)

1/4 cup unsalted butter, melted (56g)

1 tablespoon kosher salt (20g)

6 cups unbleached all-purpose flour (875g)

Instructions

• In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm water, dry active yeast, and granulated sugar. Whisk to combine, and let rest for 3–5 minutes to allow the yeast to bloom.
• Add the melted butter and the kosher salt to the bowl of the stand mixer. Whisk to co
• Slowly add the all-purpose flour to the bowl, 1 cup at a time. Allow the mixer to knead the dough for 3–4 minutes. The dough will still be slightly shaggy.
• Pour the dough out onto a clean work surface, and knead the dough for another 1–2 minutes until it is smooth. Place the dough in a lightly oiled bowl, cover with a clean shower cap or plastic wrap, and let rise at room temperature for 1 hour or until doubled in size.
• Preheat the oven to 375°F. Lightly spray 2 (9x4-inch) pans with nonstick cooking spray, or brush lightly with avocado oil. Pour the dough out onto a lightly floured work surface, and divide the dough into 2 equal parts. Press the dough out into an oval shape that is the width of the pans. Roll the dough up into a log, place the dough, seam side down, into the prepared pans. Repeat for the second loaf.
• Cover the loaves loosely with a clean kitchen towel and let rise for another 45-60 minutes, or until doubled in size. The top of the dough should be about 1/2 inch from top of pan.
• Bake the bread for 25-30 minutes, rotating the pans after 15 minutes to ensure even browning. The loaves should be tall and golden brown on top. Let the loaves cools slightly for 5 minutes, and then tip them out of the loaf pan, and allow to cool completely on a wire rack.
• Slice & Enjoy!

Tools Needed:

Water bath canner with rack

6-7 pint jars with new lids and rings

Large enamel or glass bowl (not aluminum)

Colander

Large pot for cooking relish

Jar lifter

Canning funnel

Ladle

Bubble remover tool

Clean kitchen towels

Food processor or box grater

Measuring cups and spoons

Ingredients:

10 cups grated zucchini (about 4 lbs or 3-4 large zucchini)

4 cups chopped onions (about 2 large)

2 cups chopped red bell peppers (about 2 medium)

2 cups chopped green bell peppers (about 2 medium)

1/4 cup canning salt

2 1/2 cups apple cider vinegar (5% acidity)

3 cups organic cane sugar (or 2 cups honey)

1 tablespoon celery seeds

2 teaspoons mustard seeds

1 teaspoon turmeric

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

Instructions:

• Wash zucchini thoroughly. Remove ends and any large seeds if using overgrown zucchini.
• Grate zucchini using a food processor with grating disc or a box grater.
• Finely chop onions and bell peppers (a food processor works well for this too).
• In a large bowl, combine grated zucchini, onions, and peppers. Sprinkle with salt and mix well.
• Cover with cold water and let stand for 2 hours.
• Drain vegetables in a colander, then rinse thoroughly with cold water to remove salt.
• Press out excess moisture with clean hands or a clean kitchen towel.
• Prepare your water bath canner, jars, and lids according to manufacturer directions.
• In a large pot, combine vinegar, sugar, and spices. Bring to a boil, stirring to dissolve sugar.
• Add drained vegetables and return to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
• Ladle hot relish into hot jars, leaving 1/2-inch headspace.
• Remove air bubbles with bubble tool. Adjust headspace if needed.
• Wipe jar rims with a clean, damp cloth.
• Center lids on jars and apply bands until fingertip-tight.
• Process jars in the water bath canner for 15 minutes (adjust for altitude if necessary).
• Turn off heat, remove canner lid, and let jars stand for 5 minutes.
• Remove jars and place on a towel-lined counter to cool completely (12-24 hours)

This recipe yields 6-7 pints of relish that will keep in your pantry for up to 18 months. Once opened, store in the refrigerator for up to 3 months.

Pro Tip: For a different flavor profile, try substituting one of the bell peppers with a mild chile pepper like Anaheim or poblano!

Tools Needed:

Water bath canner with rack

6-7 quart jars with new lids and rings

*Large roasting pan

*Large Stockpot with Lid

Jar lifter

Canning funnel

Ladle

Bubble remover tool

Headspace measuring tool

Clean kitchen towels

*Food mill or fine-mesh sieve

Measuring cups and spoons

Aluminum foil

*Baking sheet

*Sharp knife and *cutting board

Immersion blender (optional)

Ingredients:

15 lbs ripe tomatoes (mix of Roma and regular)

3 heads garlic

3 large onions, chopped

3 bell peppers, chopped (any color)

3 tablespoons olive oil, plus more for roasting garlic

1/4 cup fresh basil, chopped

2 tablespoons fresh oregano, chopped

2 tablespoons fresh parsley, chopped

1 tablespoon fresh thyme leaves

2 bay leaves

2 tablespoons lemon juice per quart jar (for safe acidity)

1 teaspoon salt per quart (optional)

1/2 teaspoon black pepper per quart (optional)

Instructions:

Preheat oven to 400°F (205°C).

Cut the tops off garlic heads to expose cloves. Place on a piece of foil, drizzle with olive oil, and wrap tightly. Roast for 45 minutes until soft and golden.

While garlic roasts, wash tomatoes and cut in half. For half the tomatoes, place cut-side up on a baking sheet, drizzle with olive oil, and roast alongside the garlic for the last 30 minutes.

Prepare your water bath canner, jars, and lids according to manufacturer directions.

In a large stockpot, heat 3 tablespoons olive oil over medium heat. Add chopped onions and peppers and sauté until soft, about 10 minutes.

Core and roughly chop the remaining fresh tomatoes.

Add fresh and roasted tomatoes to the pot. Squeeze roasted garlic cloves into the pot.

Add herbs and bay leaves. Bring to a simmer and cook for 30-45 minutes, stirring occasionally.

Remove bay leaves. Using an immersion blender, pulse to desired consistency (or leave chunky).

For a smoother sauce, pass through a food mill or fine-mesh sieve to remove seeds and skins.

Return sauce to a boil.

Add 2 tablespoons of lemon juice to each quart jar.

Ladle hot sauce into hot jars, leaving 1/2-inch headspace.

Add 1 teaspoon salt and 1/2 teaspoon pepper to each jar if desired.

Remove air bubbles with bubble tool. Adjust headspace if needed.

Wipe jar rims with a clean, damp cloth.

Center lids on jars and apply bands until fingertip-tight.

Process quart jars in the water bath canner for 40 minutes (adjust for altitude if necessary).

Turn off heat, remove canner lid, and let jars stand for 5 minutes.

Remove jars and place on a towel-lined counter to cool completely (12-24 hours).

This sauce will keep in your pantry for up to 18 months. Once opened, refrigerate and use within 1 week.

Pro Tip: For meat-based sauces, this is just the base—you'll want to pressure can those or freeze them separately.

Tools Needed:

Box grater

Cheesecloth or fine mesh strainer

Medium mixing bowl

Measuring spoons

Garlic press (optional)

Ingredients:

2 cups plain Greek yogurt (2% or full-fat)

1 medium cucumber, grated

2 cloves garlic, minced

2 tablespoons fresh lemon juice

2 tablespoons fresh dill, chopped

1 tablespoon extra virgin olive oil

½ teaspoon sea salt

¼ teaspoon black pepper

Directions:

• Grate the cucumber using the large holes of a box grater.
• Place the grated cucumber in a cheesecloth or fine mesh strainer and squeeze out excess moisture.
• In a medium bowl, combine the Greek yogurt, drained cucumber, minced garlic, lemon juice, dill, and olive oil.
• Season with salt and pepper, then stir until well combined.
• Cover and refrigerate for at least 1 hour before serving to allow flavors to meld.
• Store in an airtight container in the refrigerator for up to 5 days.

Tools Needed:

Blender or food processor

Measuring cups and spoons

Citrus juicer

Airtight container for storage

Ingredients:

2 ripe avocados, pitted and peeled

½ cup fresh cilantro leaves

3 tablespoons lime juice (about 2 limes)

2 tablespoons olive oil

1 small garlic clove

¼ cup water (more as needed for desired consistency)

½ teaspoon sea salt

¼ teaspoon cumin

Pinch of cayenne pepper (optional)

Directions:

• Add all ingredients to a blender or food processor.
• Blend until smooth and creamy, adding more water if needed to reach desired consistency.
• Taste and adjust seasonings as needed.
• Transfer to an airtight container.
• Store in the refrigerator for up to 3 days with a thin layer of olive oil on top to prevent browning.

Tools Needed:

Food processor

Measuring cups and spoons

spatula

Storage container

Ingredients:

1 (15 oz) can chickpeas, drained and rinsed

1 roasted red bell pepper (jarred or homemade)

3 tablespoons tahini

2 tablespoons fresh lemon juice

2 tablespoons olive oil

1 small garlic clove

½ teaspoon ground cumin

¼ teaspoon smoked paprika

½ teaspoon salt

2-3 tablespoons water (as needed)

Directions:

• Add chickpeas, roasted red pepper, tahini, lemon juice, olive oil, garlic, cumin, paprika, and salt to a food processor.
• Process until smooth, scraping down the sides as needed.
• Add water, one tablespoon at a time, until desired consistency is reached.
• Taste and adjust seasonings as needed.
• Transfer to a serving bowl or storage container.
• Refrigerate for up to 1 week.

Tools Needed:

Sharp knife

Cutting board

Medium mixing bowl

Measuring spoons

Citrus juicer

Ingredients:

2 ripe mangoes, diced

½ red bell pepper, finely diced

¼ cup red onion, finely diced

1 jalapeño, seeds removed and minced

3 tablespoons fresh cilantro, chopped

2 tablespoons fresh lime juice

¼ teaspoon sea salt

Pinch of black pepper

Directions:

• Combine all ingredients in a medium bowl.
• Gently toss until well mixed.
• Let sit for at least 10 minutes to allow flavors to meld.
• Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Tools Needed:

Food processor

Measuring cups and spoons

Spatula

Storage container

Ingredients:

1 medium beet, roasted, peeled and chopped (about ¾ cup)

1 (15 oz) can chickpeas, drained and rinsed

3 tablespoons tahini

3 tablespoons olive oil

2 tablespoons lemon juice

1 small garlic clove

½ teaspoon ground cumin

½ teaspoon salt

¼ teaspoon black pepper

Directions:

• Place all ingredients in a food processor.
• Process until smooth and creamy, scraping down the sides as needed.
• Taste and adjust seasonings as needed.
• Transfer to a serving bowl or storage container.
• Refrigerate for up to 5 days.

Tools Needed:

Food processor

Measuring cups and spoons

Spatula

Medium mixing bowl

Storage container

Ingredients:

1 (15 oz) can cannellini beans, drained and rinsed

1 (14 oz) can artichoke hearts, drained and chopped

2 cups fresh spinach, packed

2 tablespoons olive oil

2 tablespoons nutritional yeast

2 tablespoons fresh lemon juice

2 cloves garlic

½ teaspoon dried basil

½ teaspoon dried oregano

½ teaspoon sea salt

¼ teaspoon black pepper

Directions:

• In a food processor, combine beans, artichoke hearts, spinach, olive oil, nutritional yeast, lemon juice, and garlic.
• Process until smooth and creamy.
• Add dried herbs, salt, and pepper. Pulse a few times to combine.
• Taste and adjust seasonings as needed.
• Transfer to a serving bowl or storage container.
• Refrigerate for at least 30 minutes before serving.
• Store in an airtight container in the refrigerator for up to 5 days.