Roasted Portabella Salad

3 – 4 organic portabella mushrooms, stems removed and sliced into stripspan-grilled-portabella-mushroom-and-spinach-salad

1 T organic soy sauce

2 T organic balsamic vinegar

1 T organic lemon juice

½ tsp black pepper

2 cloves garlic, minced

1 organic red or organic yellow bell pepper, diced

1 small onion, chopped

2 bunches organic arugula or organic spinach




Combine the mushrooms, soy sauce, vinegar, lemon juice and pepper; let marinate at least 15 minutes.

In a large skillet, sauté onions until almost translucent; add the mushrooms, garlic and peppers and stir fry for 5 minutes; remove from heat, and toss with the spinach or arugula; then serve.


Mediterranean Salad


4 cups organic baby arugula

1 15-ounce can organic cannellini beans

1 14-ounce can water-packed organic artichoke hearts

1 7-ounce jar organic roasted red peppers

1 cup organic grape tomatoes, halved

For the Dressing:

1/4 cup organic lemon juice

1 tbsp water

1/2 tsp dried oregano

Freshly ground black pepper




Arrange arugula on 4 salad plates. Rinse and drain cannellini beans and divide between the 4 plates. Drain artichoke hearts and cut vertically into quarters; arrange on the four plates. Cut roasted peppers into strips and add to salads; finish with the tomatoes.

For the dressing, whisk lemon, water, oregano and pepper and drizzle a little over each plate.


Quinoa Greek Salad

Salad:Greek_Salad 2 Cups organic quinoa, rinsed thoroughly before cooking 4 Cups organic vegetable broth Dice the following into very small pieces: 1 Cup organic red pepper 1/2 Cup organic green pepper 1 Cup orgainic cucumber 1/2 Cup green onion 1/2 Cup red onion 1/4 Cup black olive 6 oz organic feta cheese (reduced fat)   Dressing: 1/2 Cup organic lemon juice 1 T minced garlic 1 tsp basil 1 tsp oregano 1 tsp pepper  
    Bring quinoa in vegetable broth to a boil then cover and simmer for 15-20 minutes until all broth is absorbed and quinoa is fluffy; let cool. Blend all dressing ingredients together in a food processor. Mix quinoa with diced vegetables; sprinkle with cheese and top with dressing.