Ingredients French Beans (2 cups) ‡ Green Peas, shelled (2 Cups) ‡ Coriander Seeds, crushed (2 tsp) Mustard Seeds (1 tsp) Olive Oil (3 tbsp) Onion, finely chopped (1/2 pc) ‡ Red Chilli, seeded and diced (1-2 pcs) Garlic, chopped (2 cloves) ‡ Lemon, zest grated (1 tsp) ‡ Mustard Micro-greens ‡ Pink Salt Red and Green Lettuce (1/2 cup) ‡ Rocket (1/2 cup) ‡ Leeks, chopped (1 stem) ‡ Honey Mustard Sauce (3-4 tbsp) ‡ ‡: available in Tall Tree Organic Subscription Method Serves 3 P

Ingredients Sweet Potatoes, peeled (5-6 big pieces) ‡ Olive Oil (1 tbsp) Onion, diced (1-2 pieces) ‡ Garlic Cloves, minced (3-4) ‡ Quinoa, rinsed and drained (1 Cup) Red Lentils (1/2 Cup) Tomato Rosemary Sauce ‡ Vegan Cream Sauce ‡ Water (1 cup) Pink Salt, (1/2 tbsp) ‡: available in Tall Tree Organic Subscription Method Serves 2 Preheat the oven to 400ºF and line two large baking sheets and use a mandolin slicer to slice the sweet potatoes into very thin slices, about 1/8 inc

Ingredients Chickpeas, cooked (1 ½ cup) Olive Oil (5 tbsp) Apple Cider Vinegar (2 tbsp) ‡ Lemon Juice (1 tbsp) ‡ Satsuma Tangerine Juice (1 tbsp) ‡ Satsuma Tangerine Zest (1 tsp) ‡ Honey (1 tbsp) ‡ Dijon Mustard (1 tsp) ‡ Salt, to taste Black Pepper, freshly ground Baby Tuscan Kale, medium chopped (2 bunches) ‡ Candy Cane Beetroot, roasted, peeled and cut into wedges (4 pcs) ‡ Cooked Quinoa (1/3 cup) Pistachios, toasted & chopped (1/3 cup) Pomegranate, peeled (1/2 cup) ‡ Must

Ingredients Grass Fed A2 Butter (9 tbsp) ‡ Red, Gold and Candy Cane Beetroot, mandolin sliced (5 cups) ‡ Turnips, mandolin sliced (1 cup) ‡ Parsnips, finely chopped (3/4 cups) ‡ Garlic, chopped (2 tsp) ‡ Thyme, chopped (2 tsp) ‡ Salt, to taste Black Pepper, ground, to taste Vegetable Stock (3/4 cup) Spring Onions, chopped (1 small bunch) ‡ ‡: available in Tall Tree Organic Subscription Method Serves 2 Preheat the oven to 400°F. Grease a 12-inch cast iron skillet with 1 tables