Ingredients Tuscan Kale, ribboned (1 bunch) ‡ Savoy Cabbage, Shredded (1 head) ‡ Red Bell Pepper, Sliced (1 pc) ‡ Cherry Tomatoes, halved (2 cups) ‡ Sunflower Seeds, (2 tbsp) Dijon Mustard, (2 tbsp) ‡ Raw Honey, (1 tbsp) ‡ Japanese Ginger Dressing, (2 tbsp) ‡ Apple Cider Vinegar, ( 2 tbsp) ‡ Vegan Queso, (2 tbsp) ‡ Sea Salt, to taste Fresh Black Pepper, to taste ‡: available in Tall Tree Organic Subscription Method Serves 2 First, prepare the dressing by whisking the dijon mu

Ingredients Green Zucchini (2 Pcs) ‡ Yellow Zucchini (2 Pcs) ‡ Sweet Corn Kernels (2 cups) ‡ Olive Oil (1/2 tbsp) Vegan Mayo (2 tbsp) ‡ Lemon, juiced (1 pc) ‡ Vegan Queso Cheese (2-3 tbsp) ‡ Honey Mustard Sauce (1 tbsp) ‡ Chili Powder, (1/8 tbsp) Fresh Cilantro, chopped (2 tbsp) ‡ Salt, to taste Black Pepper, ground, to taste ‡: available in Tall Tree Organic Subscription Method Serves 2 Spiralize the green & yellow zucchini and heat briefly in skillet with a little olive oil

Ingredients Watermelon, diced and pureed (10 cups) ‡ Red Bell Pepper, diced (2 Pcs) ‡ Tomatoes, diced (1 cup) ‡ Cucumber, diced (1 cup) ‡ Red Onion, diced (1/2 cup) ‡ Coriander (1/2 cup) ‡ Mint (1/2 cup) ‡ Jalapeno (1 pc) Garlic (2 cloves) ‡ Olive Oil (2 tbsp) Lemon, juiced (1 pc) ‡ Cumin (1/2 tsp) Mustard Micro-greens, for garnish ‡ Black Pepper, to taste Salt, to taste ‡: available in Tall Tree Organic Subscription Method Serves 4 Reserve a small portion of the diced cucumb

Ingredients Beetroots, peeled and chopped into cubes (4 Cups) ‡ Fresh Fennel Bulb, separated and cut into wedges (1 large) ‡ Olive Oil (4 tbsp) Fresh Thyme (2 tsp) ‡ Salt, to taste Black Pepper, freshly ground Onion, sliced (1 large) ‡ Garlic, chopped (3 cloves) ‡ Vegetable Stock (4 cups) Kinoo Orange, Juice squeezed (1 cup) ‡ Apple Cider Vinegar (1 tbsp) ‡ ‡: available in Tall Tree Organic Subscription Method Serves 3 Preheat oven to 400°F and toss the beets and fennel with