In a bowl, combine peaches, nectarines, cilantro, bell pepper, onion, and jalapeno.
Drizzle with lime juice and season to taste with chili powder, salt, and pepper. Serve immediately or refrigerate for up to 1 day.
Bring a large pot of salted water to a boil. Cook the corn for 3 minutes, then drain and immerse the corn in ice water to stop the cooking and set the color. Once corn is cool, slice the kernels off of the cob and place them in a large bowl.
Mix the avocados in lemon juice and add to the corn. Add the tomatoes, red peppers, onion, jalapeno, black beans, and lime zest into the bowl.
Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl. Using a rubber spatula mix the dressing with the vegetables. Keep in the refrigerator until ready to serve.
Place the potatoes in one layer in a large saucepan and add the oil, butter, water and salt. Bring to a boil, cover and cook over high heat for about 8 minutes. Reduce the heat and continue cooking, covered, over low heat for about 10 minutes to brown the potatoes. Add the rosemary and cook, stirring occasionally, 2 to 3 minutes longer. Serve.
Set the oven rack to the middle of the oven. Preheat the oven to 425 °F
Cut the broccoli florets off the large stalk leaving about 1 inch of stalk on the florets. Discard the rest of the stalk. Each floret should be the same size, about 1 ½ – 2 inches in size. Place the florets onto a baking sheet and spread into a single layer. Drizzle the broccoli with olive oil and season with garlic, salt, and pepper. Roast for about 20 to 25 minutes, until the ends are brown, check frequently.
Remove the broccoli and immediately toss with 1 tablespoon of olive oil, lemon zest, lemon juice, toasted nuts, Parmesan, and basil. Serve hot.
Put peanuts into a food processor and process until smooth, about 3-5 minutes, scraping down sides as needed.
Add sea salt, cinnamon, coconut sugar, and honey. Then process the mixture for an additional 30 seconds to combine. If the peanut butter doesn’t become smooth, add a small amount of oil, such as peanut oil, and continue to process.
Add raisins and pulse a couple until just combined. Try the peanut butter and adjust the ingredients to taste.
Then spread the peanut butter onto the celery for a quick snack. Top with chocolate chips, raisins, or even small pieces of dates.
Preheat oven to 425⁰F. Prepare a rimmed baking sheet with nonstick spray or a sheet of parchment paper.
Slice the zucchini into about 3-inch-long sticks, or to desired size.
Combine breadcrumbs, cheese, garlic power, salt, pepper, in a small bowl.
In a separate bowl, beat the egg lightly. Then dip the zucchini sticks into the eggs and then into the breadcrumb mixture.
Place the prepared zucchini sticks onto the pan and into the preheated oven for about 10 minutes. Then flip the zucchini sticks and place back into the oven for 10-15 more minutes.
Once zucchini is out of the oven, sprinkle with fresh parsley.
Preheat the oven to 425°F. Prepare a rimmed baking sheet with parchment paper. Then on the baking sheet, toss the carrots and shallots with the olive oil and curry powder and season with salt and pepper. Roast for 20 to 25 minutes, stirring occasionally, until the carrots are tender and golden. Drizzle with the lemon juice over the mixture and toss again to coat. Transfer the carrots and shallots onto your favorite platter.
Then, in a small bowl, combine the cilantro, lemon zest and jalapeño. After washing the carrot tops, chop the carrot tops until you have ½ cup and add to the bowl. Mix until combined and then top the roasted carrots.
