Spinach, Mango, Edamame Salad

Ingredients:

• 1 lb spinach
• 1 mango, diced into 1in chunks
• 1 cup shelled edamame
• 1 tsp sesame seed oil
• 1 tsp lemon juice
• 1 tsp sesame seeds

Directions:

1. To make the vinaigrette:  mix together sesame seed oil and lemon juice, add sesame seeds and stir.
2. Arrange spinach leaves on a plate. 
3.  Arrange mango chunks on top. 
4.  Sprinkle with edamame. 
5.  Top with lemon sesame vinaigrette. 

Lemon Cannellini Bean Salad

Ingredients:

• 1 can cannellini beans
• 1/2 cup celery leaves and tips, diced
• 1/2 lemon, juiced
• paprika

Directions:

1. Combine beans, celery, and lemon juice in a bowl and mix.
2. Sprinkle with paprika.

Garlic Hummus

Ingredients:

• 15 oz can chickpeas/garbanzo beans, drained and rinsed
• 6 garlic cloves, roughly chopped
• juice of 1 lemon
• 1/4 cup extra virgin olive oil
• 1 tsp cumin
• 1 tsp salt
• 1 tsp cayenne pepper
• 1/2 tsp paprika

Directions:

1. Add all ingredients to blender/food processor and blend until smooth.

Braised Chicken Thighs

Ingredients:

• 5 chicken thighs
• 1/2 lemon, juiced
• 1/8 cup soy sauce
• 1 onion, chopped
• 5 garlic cloves, minced
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 cup water

Directions:

1. In a bowl, combine lemon juice, soy sauce, and chicken and let marinade for at least an hour.
2. In a braiser or large pan, coat the bottom with olive oil and sear the chicken thighs.
3. Add onions and garlic and saute.
4. Add marinading liquid and water and bring to a boil.
5. Reduce to a simmer and cook for an hour or more.