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2 beets
Water
3 cups baby spinach, washed
1/4 cup pecans, roasted
1/4 cup crumbled feta cheese
1 cup strawberries
2 tbsp. balsamic vinegar
1/3 cup olive oil
1 tsp. honey
Sea salt, to taste

Cook beets in boiling water for 30 minutes or until tender.  Drain beets and set aside to cool.  Put spinach into a large salad bowl and mix with crumbled feta and roasted pecans.  Slice beets into thin half moons and add to salad.  Puree strawberries in a blender or food processor with balsamic vinegar, olive oil and sea salt.  Drizzle strawberry dressing onto salad. 

12-16 ounces skinless chicken parts (or tofu)
1/4 cup olive oil
Juice of 1 lemon
Sea salt and black pepper
1 onion, peeled and cut into thick wedges
4-5 garlic scape, diced (can use 2 garlic cloves instead)
2-3 large tomatoes, chopped
5-6 olives, sliced thin
1 tsp. dried oregano or 1 tbsp. fresh oregano

Combine olive oil and lemon juice and marinate chicken for 1-2 hours or overnight inside the refrigerator.  Heat a skillet and saute chicken (or tofu) with marinade for 4-5 minutes.  Add onion, garlic scape, tomatoes, olives and oregano.  Cover and cook 20-25 minutes on medium heat.  Yields 4 servings.

Kamut or Spelt pasta (elbows, spirals or other)
2 cups fresh basil leaves, washed
2 garlic cloves, peeled
1/3 cup pine nuts
1/4 cup grated reggiano cheese
1/2 cup extra virgin olive oil
1/4 tsp. sea salt

Cook pasta according to the direction on the package.  While pasta is cooking combine basil, garlic, pine nuts, grated cheese, olive oil and sea salt in a food processor or blender.  Drain pasta and mix with pesto sauce. 

2 cups apple juice (or other juice)
2 tbsp. agar flakes
1 pint blueberries, washed

Put apple juice and agar into a sauce pot and let sit 5-10 minutes or until agar softens. Turn on the heat and bring to a boil.  Cook 5-7 minutes.  Place blueberries into a 9x9 casserole dish and pour hot juice on top.  Refrigerate 1-2 hours or until gelled.  Cut into squares. Yields 4-6 servings.