1. Grate 1 large cucumber onto a paper towel

2. Squeeze liquid out of cucumber

3. Combine yogurt, olive oil, lemon juice, vinegar, salt, dill, and garlic.

4. Add in grated cucumber and taste to adjust seasonings. Set aside

5. Chop remaining vegetables into medium-sized cubes

6. On a plate, spread one pita with tzatziki sauce

7. Top pita with chopped vegetables, quinoa or rice (if using & chickpeas)

8. Sprinkle with feta cheese

9. wrap and enjoy!

1. Finely chop the onion and mince garlic cloves.

2. Add to frying pan with cooking oil, and sautee until lightly browned.

3. Add ground meat, or meatless mince, and taco seasoning to the frying pan and cook thoroughly.

4. While meat is cooking, prep other ingredients.

5. Chop bell papers, avocado, and tomatoes.

6. Grate cheese.

7. Rinse and drain black beans.

8. Lay out all ingredients (meat, cheese, beans, vegetables, sour cream, and sriracha). Everyone can customize their own burrito bowls with ingredients to be vegan, vegetarian, keto/low carb, as they like!

1. Roughly chop veggies into large pieces, leaving skin on.

2. Add veggies to your stockpot, instant pot, or slow cooker.

3. Add bunches of fresh herbs – whole – to the pot.

4. Fill your stockpot, instant pot, or slow cooker to the maximum water level.

5. Add in whole peppercorns and coarse sea salt.

Cooking on Stovetop

1. Cover stockpot with lid and bring the contents to a boil.

2. Let it boil for 5-8 minutes, then reduce to a simmer over medium-low heat.

3. Leave to simmer for up to 8 hours for maximum flavour.

4. Stir and sample 2-3 times over the entire cooking period, adding fresh-ground salt and pepper to taste.

Cooking in Instant Pot

1. Lock lid and cook on high pressure for 60 minutes.

2. Release pressure manually.

Cooking in Slow Cooker

1. Cover with lid and set to cook on low for a minimum of 8 hours. Can do up to 12 or 24, depending on your slow cooker's functions.

All Methods

1. Remove from heat and strain solid contents through a strainer, catching liquid in a secondary container.

2. Discard solids. Use broth immediately for soup, store in the fridge or freezer for future use.

1. Add salt to a large pot of water and bring to a boil. Add the pasta and cook.
2. Trim the tough ends off of the asparagus.
3. Before the pasta is finished cooking according to the package directions, while it is still quite firm, add the asparagus and cook an additional 3 minutes, or until the pasta is cooked, but not too soft.
4. Drain the pasta, saving 1 cup of the water.
5. While the pasta cooks, prepare the sauce.
6. Mince the garlic cloves remove the peel and pit from the avocados.
7. Add the Greek yogurt, avocado, garlic, basil, parsley, lemon juice, salt, and pepper to a blender.
8. Mix until creamy, with no lumps.
9. Heat the olive oil in a large pot on medium-low.
10. Thinly slive the green onions, and add to the pot and cook until soft.
11. Add the arugula and peas or mixed veg and cook until the arugula is wilted.
12. Remove the pan from the heat and add the drained pasta and asparagus.
13. Slowly stir in the avocado sauce.
14. Add a bit of the leftover pasta water if the pasta is sticking together.
15. Top with fresh parsley, basil, and parmesan and serve immediately.