Ingredients
3 large potatoes (preferably Yukon Gold)
1 small onion
1 tsp sea salt
2 eggs
Canola oil (or any neutral oil)

1. Peel the potatoes and then grate them together with the onion.
2. Mix in the salt and let the mixture stand for 30 mins to allow it to release some moisture.
3. Squeeze the mixture with your hands and pour out the excess liquid.
4. Add both eggs and whisk everything together.
5. Heat 1-2 inches of oil in a deep pan or skillet. Form mixture into plump latke patties and fry in oil until golden brown on each side.

Sauce
2 cups sour cream
2 cloves garlic
5 green scallions
3 tbsp chopped dill
1 tsp sea salt

1. Mix the sour cream well first to make it creamy and fluffy.
2. Add the rest of the ingredients and whisk it all together. Adjust seasoning to taste.

Ingredients

• 12-oz. jar quartered marinated artichoke hearts
• 18-oz pkg. refrigerated steamed lentils
• 1 cup parsley, chopped
• 2 cups cucumbers, halved and sliced
• 2 cups cherry tomatoes, halved
• sea salt and fresh black pepper to taste
• ½ cup crumbled Greek feta cheese (optional)
• ¼ cup pumpkin seeds

Directions

1. Strain artichoke hearts over a small bowl, reserving liquid.
2. In a large bowl, stir together lentils and parsley. Add about 1/3 cup of the reserved artichoke liquid (if necessary, add additional liquid to generously coat lentils). Stir in artichoke hearts, cucumber and tomatoes. Season to taste with salt and pepper. 
3. Top with feta cheese and pumpkin seeds and serve.

This is the easiest light green soup made with 5 ingredients + salt and water! It is energizing and detoxing and perfect for early spring.

Ingredients:

• 4 tablespoons olive oil
• 10 medium size zucchinis, sliced into rounds
• 3-4 garlic cloves, thinly sliced
• 1 tablespoon salt
• 5-6 cups of water
• 1 bag frozen peas
• 4-5 cups spinach

Directions:

1. Heat up the oil on medium heat in the pot and add the zucchini rounds. Saute the zucchini by constantly stirring, until most rounds are slightly browed on both sides. 
2. Add salt, garlic and continue to saute for another 2 minutes until the garlic is slightly browned. Add the water to just cover the zucchini. Bring to a boil. Lower heat and cook for 10 minutes.
3. Add the frozen peas and continue to cook for another 5-8 minutes. 
4. Add the spinach and use an immersion blender for 2 minutes to puree the soup.
5. Option: garnish the soup with mint leaves and roasted pine nuts to serve!

Ingredients:

• 2 lbs Brussel Sprouts, halved
• 3 Tbs Extra Virgin Olive Oil
• 1 tsp Coarse Sea Salt
• 2 Tbs Grainy Mustard
• 2 Tbs Raw Apple Cider Vinegar
• 2 Tbs Honey

Directions:

1. Heat oven to 425F
2. Toss brussel sprouts with olive oil and salt in a roasting pan. Roast stirring occasionally, until golden brown, about 30 minutes.
3. Stir together mustard, cider vinegar and honey ands toss the mixture with hot brussel sprouts.  Serve immediately.

Here is a new Grilled Zucchini recipe that my family and guests have been enjoying this season.

Ingredients:

• 6 Zucchinis, sliced lengthwise
• 2 Roma tomatoes, seeded and chopped
• 2 Tablespoons fresh mint, chopped
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Red Wine Vinegar
• Salt and pepper to taste
• 2 Tablespoons roasted pine nuts (optional)

Directions:

1. Preheat grill to medium-high.
2. Cut zucchinis lengthwise and brush with EVOO, sprinkle with salt and pepper. Grill, turning once, until tender, about 6 minutes.
3. Mix chopped seeded tomatoes, with mint, EVOO, red wine vinegar, salt and pepper in small bowl. Top the tomato-mint relish over grilled zucchini. Sprinkle with roasted pine nuts (optional).