Photo and recipe courtesy of Team Toad

Lemon & Herb Potato Salad (Dairy Free) 7-8 cups chopped golden potatoes olive oil, salt and pepper for taste 2/3 cup cilantro, chopped 1/4 cup tarrgon, chopped 1/4 cup parsley, chopped 1/2 cup basil, chopped 2 lemons, bested 2 lemons, juice (approx. 1/3 cup) 2 tbsp wholegrain dijon mustard 2 tsp salt 1 tsp freshly cracked pepper 1. Preheat oven to 400 degrees. 2. In a bowl, coat potatoes with olive oil and salt and pepper. 3. Lay potatoes on large baking sheet and roast for 30-40 minutes until tender, stirring once at the 20 minute mark. 4. Combine potatoes (hot or cold) with chopped herbs, zest, juice, mustard, salt, and pepper. If potatoes seem dry, drizzle with more olive oil and season with salt and pepper to taste.

Mexican Roasted Corn Salad 2tbsp butter, for sautéing 4 ears of corn (or 3 cups of kernels) 2 tbsp mayo 2oz. cotija cheese, finely crumbled 2 green onions, chopped 1 handful cilantro, chopped 1 jalepeno, minced 1 lime, juice 1 tomato, chopped 1 avocado, chopped 1tsp chilli powder salt and paper for taste 1. Saute the corn in butter. Stir to coat and cook on medium high for about 10 minutes until the underside has charred. Stir and let cook for another 3-5 minutes. 2. Add the jalapeno and garlic and saute for about 1 minute. 3. Mix everything together in a bowl, and garnish with cotija. Sweet Potato Hummus 1 can garbanzo beans, drained (liquid reserved) 1 cup cooked sweet potato 2 garlic cloves 1 lemon, juice and zest 5 tbsp olive oil 2 tbsp reserved liquid from beans 1 1/2 tsp salt 1/2 tsp freshly cracked pepper 1 1/2 tsp cumin 1/2 tsp smoked paprika 1/2 tsp apple cider vinegar Place peeled garlic cloves in the bowl of a food processor. Pulse until garlic is finely minced. Add beans and sweet potato. Pulse to combine. Add in remaining ingredients. Taste for seasoning. Serve with veggies and pita.