Ingredients: 2 stalks of rhubarb sliced into 1/4" pieces,
1/2 cup fresh or frozen strawberries, 1 tbsp. lemon juice,
2 tbsp. water, 3 tbsp. maple syrup, 1/2 tsp. ground ginger,
1/2 tbsp. chia seeds

Directions: Add rhubarb and strawberries to a small pot over low heat. Add in water and lemon juice, stirring occasionally. As fruit begins to soften (appx. 15 minutes), add in maple syrup. Allow mixture to cook for an additional 15 minutes. When there are minimal chunks of fruit left, stir in ginger and chia and remove from heat. 

Once jam is cool, mix into your favorite yogurt, we used plain Lavva and top with 1-2 tbsp. nuts or seeds. 
 

                                             

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Ingredients: 1 tbsp. olive oil, 1 small chopped onion,
1 chopped clove of garlic, 1 10oz. bag of frozen peas (thawed), 2 tbsp. fresh mint, 2 cup unsweetened nut milk, juice from 1 lemon. Salt & Pepper to taste

Directions: Heat oil in a large skillet over medium heat. Add onion; cook 2 minutes or until tender. Add garlic; cook 30 seconds. Add peas; cook 3-5 minutes or until tender. Season to taste with salt and pepper. Remove from heat; stir in chopped mint. Transfer to a blender or food processor. Add milk and lemon juice; puree until smooth. Adjust seasoning as needed. Serve garnished with mint sprigs.


 

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Leek & Mushroom Veggie Frittata 

Ingredients:
1 bunch asparagus, chopped into 1/2-inch pieces,
1 leek, chopped into 1/2-inch pieces, 1/2-1 cup (1 handful) spinach, chopped, 4 oz. mushrooms, chopped, 6 eggs, 1/2 cup milk, olive oil, salt and pepper

Directions
Preheat oven to 425. Toss asparagus with 1 tbsp olive or avocado oil and roast for 6-8 minutes. In a pan, sauté the leeks, mushrooms and spinach until soft. In a large bowl, combine roasted and sautéed veggies. In a separate small bowl, mix eggs, milk, 1 tsp each salt and pepper. Coat baking pan with olive oil and place veggies in pan. Pour egg mixture on top. Bake for 15-20 minutes or until eggs are cooked through.