Quality Greens | Recipes

Ingredients

• Cabbage Slaw: 2 cups shredded green cabbage (or a mix of green and red cabbage)
• Cauliflower Rice Sushi: 1 head of cauliflower
• Cauliflower Rice Sushi: 2 tablespoons rice vinegar
• Cauliflower Rice Sushi: 1 tablespoon sugar
• Cauliflower Rice Sushi: 1 teaspoon salt
• Zucchini Noodle Primavera: 2 medium-sized zucchinis, spiralized into noodles
• Easy Broccoli & Tomato Pasta: 1 cup sliced small tomatoes (cherry, grape or san Marzano)
• Easy Broccoli & Tomato Pasta: 4 cups dried pasta
• Easy Broccoli & Tomato Pasta: 4 cups broccoli
• Mango Salsa: 3 - 4 Ataulfo or regular mangos (1 ½ - 2 cups diced)
• Mango Salsa: 1 medium red bell pepper
• Mango Salsa: 1 jalapeño
• Butternut Squash Soup with Coconut Milk & Ginger: 1 medium butternut squash, peeled, seeded, and cubed
• Butternut Squash Soup with Coconut Milk & Ginger: 3 tablespoons olive oil
• Butternut Squash Soup with Coconut Milk & Ginger: Salt and pepper
• Asparagus Chickpea Quinoa Salad: For the Lemon Vinaigrette: 1/4 cup freshly squeezed lemon juice
• Asparagus Chickpea Quinoa Salad: For the Lemon Vinaigrette: 1/4 cup extra virgin olive oil
• Zucchini Potato Fritters: 1 - 1½ pounds zucchini (about 2 medium), ends trimmed
• Zucchini Potato Fritters: 1½ pounds Russet potato