Heat oil in saucepan on medium heat. Cook garlic, onion, and thyme until lightly translucent, about 1-2 minutes.

Add spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.

In a blender or food processor combine cream cheese, beans, and lemon juice. Blend until completely smooth.

Add spinach mixture, artichoke hearts, Parmesan cheese, rosemary, and black pepper to blender. Pulse to combine.

Transfer to a baking dish and bake on 350F for 20 minutes.

In a bowl, combine the black beans, corn, avocado, and red pepper.

Combine the lime juice, olive oil, cilantro, chili powder, black pepper and garlic together in a jar with a secure lid, shake together until mixed well and pour over the black bean pepper mixture.

Grind Cashews in a blender.

Add maple syrup and vanilla extract to blender with cashews.

While blender is running, add water until you like the texture. You may need more than 2 teaspoons.

Serve with your favorite fruit.

Heat a pan on medium heat and add pine nuts. Stir until pine nuts are lightly toasted, about 5 minutes. Watch closely to avoid burning the nuts.

Remove nuts from heat and allow to cool, about 10 minutes.

Add basil, mint, and pine nuts into a food processor or blender. Pulse lightly for about a minute.

Add olive oil, garlic, balsamic vinegar, and parmesan cheese and mix until smooth.

Heat oil in the pot. Add onion and garlic and cook for 3-4 minutes on medium/high heat.

Add canned tomatoes, tomato paste, parsley, oregano, thyme, black pepper, balsamic vinegar, and water. Stir to combine.

Simmer on medium/low for 20-25 minutes, stirring occasionally. Optional: add red pepper flakes 15 minutes after simmering.

Use an immersion blender or food processor to blend until desired texture is reached.

Add the onion and vegetable broth into the pan. Cook on medium heat until the onion looks tender and most of the vegetable broth is gone (about 8 minutes).

Add the chopped garlic and cook until all the broth is gone. Continue to stir and watch closely to avoid burning.

Add the cashews, milk, parmesan cheese, and seasonings into the blender. Transfer the cooked onion and garlic into the blender. Blend until smooth (about 2 minutes).

Optional: garnish with ground black pepper and fresh parsley.

Cook macaroni according to package

Place tuna in a medium-sized bowl and flake with a fork

Prepare the dressing by whisking together mayo, olive oil, mustard, lemon juice.

Mix the remaining ingredients and toss with the dressing.

Serve cold and top with black pepper. For added flavor, sprinkle with your favorite Mrs. Dash seasoning

Preheat the oven to 200 degrees.

Wash apples thoroughly and let them fully dry.

Slice apples horizontally, as thin as possible. Place them in a single layer on a baking sheet and sprinkle with cinnamon and nutmeg if desired.

Bake for 1 hour. Flip, then bake for another 1-1 ½ hours. Turn off the oven and let cool inside the oven

Heat oil in pot on medium/high heat. Add vegetables, garlic, ginger, and spices and let cook for about 5-10 minutes (until the vegetables are wilted),

Add vegetable broth, half and half, cooking wine and bay leaves.

Reduce heat to medium low and cook for 30 minutes. Add dill.

Puree using an immersion blender or putting soup into a blender. Blend until smooth.

Garnish with a dollop of sour cream and a dash of parsley (optional).

Toast spices in a dry pan over medium heat (no oil). Stir occasionally, until spices are toasted and fragrant (about 1-2 minutes).

Grind spices using a mortar and pestle or old coffee grinder.

Add toasted spices, Dijon mustard, vinegar or lemon juice, olive oil to a container with a lid and shake vigorously to combine.

Add to salads or use as a marinade.