Cauliflower and chickpeas, roasted with olive oil, smoky chipotle, paprika, and garlic until lightly
2 tbsp. of Apple Cider Vinegar
Bragg Apple Cider Vinegar, Organic
1 ea of Cauliflower Florets
Beach Street Farms Fresh California Cauliflower
1 ea of Chickpeas
Goya Premium Chick Peas
1 tbsp. of Chipotle Chili Powder
McCormick Gourmet™ Organic Hot Mexican Chili Powder
½ tsp. of Crushed Red Pepper
Badia Spices Red Pepper, Crushed
2 tbsp. of Dried Chives
Gourmet Garden™ Lightly Dried Organic Chives
½ cup of Extra Virgin Olive Oil
Iberia Canola Oil & Extra Virgin Olive Oil, Mediterranean Blend
4 oz of Feta Cheese Crumbles
Frigo Crumbled Cheese, Feta
¼ cup of Fresh Herbs, Such as Parsley, Basil, and or Dill, Roughly Chopped
Curly Parsley
3 tbsp. of Honey
SIGNATURE SELECTS Honey, Wildflower, Raw
2 ea of Kosher Sea Salt
Morton Coarse Kosher Salt, 16 Ounce
1 ea of Lemon Juice
Tantillo Lemon Juice
2 in of Minced Garlic
Spice World Garlic, Minced
6 cup of Mixed Greens
Glory Foods Mixed Greens
2 ea of Persian Cucumbers
NatureSweet Cucumbers, Long English
2 ea of Sliced Avocado
Avocado
2 tsp. of Smoked Paprika
O Organics Paprika, Smoked
2 tbsp. of Tahini
O Organics Tahini, Organic
2 tbsp. of Whole Dijon Mustard
French's® Chardonnay Dijon Mustard Squeeze Bottle
Baked Lemon Balsamic Salmon Bowls.
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Banana Bread Carrot Cake with Vanilla Cream Cheese Frosting