Yield: 12 side servings

Ingredients

• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can black-eyed peas, drained and rinsed
• 1 (15 oz) can sweet corn, drained (or 2 cups fresh corn)
• 2 Roma tomatoes, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• ½ red onion, finely diced
• 1 jalapeño, seeded and finely diced
• ¼ cup fresh cilantro, chopped
• 2 green onions, sliced
• 1 avocado, diced (add just before serving)

Dressing

• ⅓ cup extra-virgin olive oil
• ¼ cup fresh lime juice (about 2 limes)
• 2 tbsp red wine vinegar
• 1 tbsp agave syrup
• 1 tsp garlic powder
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp smoked paprika
• 1 tsp sea salt
• ½ tsp black pepper

Instructions

1. In a large bowl, combine the black beans, black eyed peas, corn, tomatoes, bell peppers, red onion, jalapeño, cilantro, and green onions.
2. In a small bowl, whisk together the olive oil, lime juice, red wine vinegar, agave syrup, garlic powder, cumin, chili powder, smoked paprika, salt, and pepper.
3. Pour the dressing over the vegetables and beans. Toss until everything is evenly coated.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to blend.
5. Gently fold in the diced avocado just before serving.

Serving Suggestions

• Serve chilled with tortilla chips.
• Use as a topping for grilled chicken, fish, tacos, or baked potatoes.
• Spoon over mixed greens for a hearty salad.

Chef’s Tips

• For extra heat, leave the jalapeño seeds in or add a pinch of cayenne pepper.
• This recipe tastes even better after a few hours in the refrigerator.
• If making ahead, wait to add the avocado until right before serving to keep it fresh and green.

Yield: 1 gallon (16 servings)

Ingredients

• 2 cups dried Hibiscus (flor de jamaica)
• 12 cups cold filtered water
• 2 cups fresh lemon juice (about 10–12 lemons)
• ¾–1 cup agave syrup (adjust to taste)
• 1 tbsp lemon zest (optional)
• Ice, for serving
• Lemon slices and fresh mint, for garnish (optional)

Instructions

1. In a large container, combine the dried hibiscus flowers with 12 cups cold filtered water.
2. Cover and refrigerate for 12–24 hours to allow the hibiscus to cold brew.
3. Strain the hibiscus tea through a fine-mesh sieve or cheesecloth, discarding the flowers.
4. Stir in the fresh lemon juice, agave syrup, and lemon zest (if using) until the agave is fully dissolved.
5. Taste and adjust the sweetness or lemon juice as desired.
6. Refrigerate until ready to serve.
7. Serve over ice and garnish with lemon slices and fresh mint.

Chef’s Tips

• A 24 hour cold brew produces a deeper ruby color and a smoother, less tannic flavor than hot brewing.
• If you prefer a lighter, more refreshing drink, add 1–2 cups of cold water before serving.
• For an extra-refreshing twist, add thinly sliced cucumber or a few sprigs of fresh mint while the lemonade chills.
• This lemonade keeps well in the refrigerator

Yield: 10 servings

Ingredients

• 1 small green cabbage, finely shredded (about 6 cups)
• 2 cups shredded carrots
• 3 cups small cauliflower florets, cut into bite-sized pieces
• ¼ cup fresh parsley, chopped (optional)

Apple Cider Vinegar & White Miso Dressing

• ½ cup apple cider vinegar
• ⅓ cup extra-virgin olive oil
• 2 tbsp agave syrup (or maple syrup)
• 1 tbsp White miso
• 1 tbsp Dijon mustard
• 1 tsp celery seed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sea salt (reduce to ½ tsp if your miso is especially salty)
• ½ tsp freshly ground black pepper

Instructions

1. In a large bowl, combine the cabbage, carrots, cauliflower, and parsley.
2. In a separate bowl, whisk together the apple cider vinegar, olive oil, agave, white miso, Dijon mustard, celery seed, garlic powder, onion powder, salt, and pepper until the miso is completely dissolved and the dressing is smooth.
3. Pour the dressing over the vegetables and toss until evenly coated.
4. Cover and refrigerate for at least 1 hour (or up to overnight) to allow the flavors to develop.
5. Toss again before serving and adjust with an extra splash of apple cider vinegar or a drizzle of olive oil if needed.

Chef’s Tips

• White miso adds a subtle savory richness (umami) without making the slaw taste like miso.
• For extra texture, add toasted sunflower seeds, sliced almonds, or roasted pepitas just before serving.
• This slaw is vegan, dairy-free, and gluten-free (if using certified gluten-free white miso).
• It pairs especially well with grilled chicken, barbecue, roasted salmon, pulled pork, or veggie burgers.

Mix cooked quinoa with fresh herbs, edamame, and a light vinaigrette for an extra nutrient and protein boost.

Yield: 10 servings

Ingredients

• 2 cups uncooked quinoa, rinsed
• 4 cups water or vegetable broth
• 2 cups shelled edamame, cooked and cooled
• ½ cup fresh parsley, chopped
• ¼ cup fresh tarragon, chopped
• ¼ cup fresh mint, chopped
• 3 green onions, thinly sliced
• 1 cup cucumber, diced
• ½ cup English peas (optional, for extra sweetness)

Lemon Herb Yogurt Dressing

• ⅓ cup extra-virgin olive oil
• ¼ cup fresh lemon juice
• ¼ cup plain low-fat Greek yogurt
• 1 tbsp agave syrup
• 1 garlic clove, minced
• 1 tsp sea salt
• ½ tsp black pepper

Instructions

1. Combine the quinoa and water (or vegetable broth) in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15–18 minutes, or until the liquid is absorbed.
2. Remove from the heat and let stand for 5 minutes. Fluff with a fork and allow the quinoa to cool completely.
3. In a large bowl, combine the cooled quinoa, edamame, parsley, tarragon, mint, green onions, cucumber, and peas (if using).
4. In a small bowl, whisk together the olive oil, lemon juice, Greek yogurt, agave syrup, garlic, salt, and pepper until smooth and creamy.
5. Pour the dressing over the salad and toss until evenly coated.
6. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Chef’s Tips

• The combination of parsley, tarragon, and mint creates a bright, fresh flavor that pairs beautifully with the lemon yogurt dressing.
• Add toasted almonds, pumpkin seeds, or sunflower seeds just before serving for extra crunch.
• Fold in diced avocado just before serving for added richness.
• This salad keeps well for 3–4 days in the refrigerator and is perfect for meal prep, catered lunches, or summer gatherings.

Yield: 1 gallon (16 servings)

Ingredients

• 1 cup dried Chamomile
• 1 large English cucumber, thinly sliced
• 16 cups cold filtered water
• ½ cup honey (or more to taste)
• 2 tbsp fresh lemon juice (optional, to brighten the flavor)
• Fresh mint sprigs (optional)
• Ice, for serving

Instructions

1. In a large beverage container, combine the dried chamomile, sliced cucumber, and cold filtered water.
2. Cover and refrigerate for 12–18 hours to cold brew.
3. Strain through a fine-mesh sieve or cheesecloth, removing the chamomile flowers and cucumber slices.
4. Stir in the honey until fully dissolved. (If needed, whisk the honey with a small amount of the tea first, then stir it into the full batch.) 
5. Add the lemon juice, if using, and taste. Adjust the sweetness as desired.
6. Chill until ready to serve.
7. Serve over ice and garnish with fresh cucumber slices and mint sprigs.

Chef’s Tips

• Cold brewing gives the tea a delicate floral flavor without any bitterness.
• For a stronger cucumber flavor, add a few fresh cucumber slices just before serving.
• If serving at a catered event, keep the garnish separate until service to maintain the freshest appearance.
• This tea will keep refrigerated for up to 4 days.