Warm Grain Bowl

Serves: 6-8

• Preheat oven to 450 with a rack in the middle position and line a baking sheet with foil. Place the sliced squash on the prepared tray and drizzle with the oil, ½ teaspoon salt and ¼ teaspoon pepper. Using your hands, toss the squash on the tray to ensure each piece is seasoned and coated with oil. Place in the oven for 15 minutes until tender and golden brown.
• Meanwhile, add the kale, ¼ cup Not Just Salad Dressing or Maple Balsamic Dressing, and ½ teaspoon salt to a large bowl, massaging the salt and dressing into the kale with your hands. Stir in the cooked farro or grain of choice. Top the kale grain mixture with a line of pomegranate seeds, a line of goat cheese, a line of almonds, and a line of roasted squash (once tender). Drizzle with the desired amount of remaining dressing and serve.

Maple Balsamic Dressing

• ¼ cup balsamic vinegar
• ¼ cup apple cider vinegar
• cup extra virgin olive oil
• 3 tablespoons maple syrup
• 1 teaspoon salt
• ¼ teaspoon pepper

Roasted Tomato Basil Soup (Dairy Free)

Serves: 6-8

• 8 plum tomatoes, halved vertically
• 4 tablespoons extra virgin olive oil
• salt and ground black pepper
• 1 onion, chopped
• ¼ teaspoon red pepper flakes, plus more to garnish
• 2 cloves garlic, smashed
• 1 28 oz can whole peeled tomatoes
• 1.25 oz container fresh basil leaves (or 1 cup)
• 2 cups chicken or veg stock ( I love using better than boullion paste)
• Feta or parm, to garnish (optional)
• Banza rice, to serve (optional - it's almost orzo-like)!

1. Preheat the oven to 425 with the rack in the middle position. Place the tomatoes on an aluminum lined sheet tray, toss with 2 tablespoons evoo, 1 teaspoon salt and ¼ teaspoon pepper. Place in the oven until they begin to soften, caramelize, and release some of their juices, about 25-30 minutes.
2. Meanwhile, in a large soup pot or dutch oven, heat the remaining 2 tablespoons oil over medium heat until shimmering. Add the onion, red pepper flakes, garlic, and a pinch of salt and cook until fragrant and softened, about 7 minutes. 
3. Add the canned tomatoes, crushing each tomato in your hand (careful to hold each tomato in the pot so that it splatters into the pot and not your shirt), and the stock and bring to a simmer over high heat. Reduce heat to medium low to maintain a steady simmer until the roasted tomatoes are finished cooking. Add the roasted tomatoes (juices and all), and basil, and simmer for another 10 minutes. 
4. Use an immersion blender to puree the soup until silky smooth or transfer to a blender and blend on high, placing a rag on the lid as you hold it down for extra precaution. To serve, place about 1/2 cup banza rice in each bowl, fill to the top with soup, and garnish with extra basil, feta, red pepper flakes, and a drizzle of evoo.

Pomegranate Margarita

Makes 1 Cocktail

• 2 oz tequila
• 1 oz fresh lime juice
• 2 oz pomegranate juice (such as pom brand)
• 1 oz Cointreau or triple sec
• Salt for rim (optional)
• Pomegranate seeds, to serve (optional)

1. Rub the rim of your glass with a lime wedge and then dip it into a small plate of salt. Fill the cup with ice and set aside.
2. Add the tequila, lime, pom juice, and Cointreau to a cocktail shaker (or water bottle) and fill it halfway with ice. Shake, covered, until cold, about 20 seconds. 
3. Pour into the prepared glass and garnish with pom seeds