Week 3: Winter Wonders

INGREDIENTS (serves 4)
4 cups chopped kale
1 cup roasted pumpkin cubes
¼ cup pecans, toasted and chopped
1 tbsp olive oil
1 tbsp apple cider vinegar
Salt and pepper, to taste

INGREDIENTS (serves 8-10)
8 cups chopped kale
2 cups roasted pumpkin cubes
½ cup pecans, toasted and chopped
2 tbsp olive oil
2 tbsp apple cider vinegar
Salt and pepper, to taste

INGREDIENTS (serves 4)

4 salmon fillets (approx. 5 oz each)
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
Salt and pepper, to taste
2 cups butternut squash cubes

INGREDIENTS (serves 8-10)

8 salmon fillets (approx. 5 oz each)
4 tbsp olive oil
4 cloves garlic, minced
2 tbsp fresh parsley, chopped
Salt and pepper, to taste
4 cups butternut squash cubes

INGREDIENTS (serves 4)
1 small head of cauliflower, cut into florets
2 tbsp olive oil
Salt and pepper, to taste
¼ cup tahini
1 tbsp lemon juice
Water to thin

INGREDIENTS (serves 8-10)
2 heads of cauliflower, cut into florets
4 tbsp olive oil
Salt and pepper, to taste
½ cup tahini
2 tbsp lemon juice
Water to thin

INGREDIENTS (serves 4)
1 cup green or brown lentils, cooked
1 cup mushrooms, diced
1 onion, diced
2 cloves garlic, minced
2 large sweet potatoes, boiled and mashed
Salt and pepper, to taste

INGREDIENTS (serves 8-10)
2 cups green or brown lentils, cooked
2 cups mushrooms, diced
1 onion, diced
4 cloves garlic, minced
4 large sweet potatoes, boiled and mashed
Salt and pepper, to taste

INGREDIENTS (serves 4)
2 pears, halved
1/4 tsp cinnamon
1 tbsp almond butter

INGREDIENTS (serves 8-10)
4 pears, halved
1/2 tsp cinnamon
2 tbsp almond butter

MOCKTAIL INGREDIENTS 
(serves 4)
1 cup cranberry juice (unsweetened)
1 cup orange juice
2 cups sparkling water
Fresh cranberries for garnish

MOCKTAIL INGREDIENTS 
(serves 8-10)
2 cups cranberry juice (unsweetened)
2 cups orange juice
4 cups sparkling water
Fresh cranberries for garnish