Imbolc Lunch Combo

GODDESS BAGEL

INGREDIENTS
Artichokes - 3 hearts (fresh or jarred)	Black Pepper - 2 tsp
Chick Peas - 1 c (or 1 can, drained)	Spinach or Arugula - 1 c
Olive Oil - 2 Tbsp & ½ Tbsp (keep separate)	Lemon - 1
Basil - 1 tsp	Avocado - 1
Oregano - 1 tsp	Bread - 1 slice
Garlic - 2 cloves	Alfalfa Sprouts - enough to top
Rosemary - 1 tsp
DIRECTIONS
Bring ½ Tbsp of Olive Oil to medium-high heat and add greens and fresh artichoke hearts. Cook for 3-5 minutes or until artichokes are browned and greens are slightly wilted.
Zest and juice the lemon, then add all ingredients, except sprouts, to food processor or blender, and pulse until semi-smooth.
Toast bread, and top with Artichoke Chik Salad and Alfalfa Sprouts.
Enjoy!

WINTER ROOT SALAD

INGREDIENTS
Sweet Potato - 1, small	Pecans - ½ c
Carrots - 2	Poppy Seeds - 2 Tbsp
Celery - 1 stalk	Sesame Seeds - ¼ c
Red Cabbage - ¼ c	Olive Oil - 6 Tbsp
Broccoli Florets - 1 c	Honey - 2 Tbsp
Rutabaga - 1	Apple Cider Vinegar - 2 Tbsp
Parsnip - 1	Dijon Mustard - 2 Tbsp
Beets - 1	Black Pepper - 4 tsp
DIRECTIONS
Wash all vegetables and cut root veggies into small chopsticks, and break apart broccoli florets into smaller pieces. Place into serving bowl.
In a small container that has a lid, combine Olive Oil, Honey, Apple Cider Vinegar, Dijon, and Black Pepper. Shake vigorously to mix. (Ta-da! You just created a homemade vinaigrette!)
Chop Pecans, and combine with seeds.
Pour vinaigrette and seed mix, a little at a time, over veggies and toss to coat.
Let cool in refrigerator for 10-15 minutes.
Enjoy!

ASPARAGUS FRIES

INGREDIENTS
Asparagus - small bunch	Panko Bread Crumbs - ¼ c
Olive Oil - 1 Tbsp	Pink Himalayan Salt - ⅛ tsp
Cooking Oil Spray	Black Pepper - ¼ tsp
	Optional : Lemon Zest
DIRECTIONS
Preheat oven to 400°.
Line baking sheet, then spray with cooking oil. Shake bread crumbs evenly across baking sheet and let cook until golden brown.
Rinse and trim asparagus, then put in a gallon size ziplock bag along with Olive Oil. Shake to coat. *Do not over wet
When bread crumbs are finished browning, in a separate ziplock bag, combine with pink salt, pepper, and lemon zest.
Put asparagus in bag with seasonings and shake to coat, then place in oven and cook for 20 minute, or until tender.
Enjoy!