Ingredients:
1 large zucchini squash
2 cups vegetable broth
2 single-serving miso soup packets
10-16 spears of asparagus, trimmed and halved
1-2 tsp Sriracha chili sauce, plus extra to taste
1-2 TBSP toasted sesame seeds
2-4 stalks green onion, chopped

Steps to prepare:
1. Using a spiralizer or a veggie peeler, slice your zucchini into noodles.
2. In a medium pot, bring 2 cups of veggie broth to a boil.
3. Once boiling, add miso soup packets, stir, then add asparagus spears.
4. Allow to boil for one minute to soften asparagus spears, then heat in low.
5. Add your zucchini noodles and simmer for 4 minutes on low.
6. Garnish with Sriracha, sesame seeds, and green onion.
7. Serve hot. Enjoy!

Ingredients:
1 loaf Panera sourdough bread, sliced
8 tbsp pesto sauce
6 oz sun dried tomatoes
4-6 oz fresh spinach
8 slices provolone cheese
2-4 tbsp olive oil

Steps to prepare:
1. Heat a grilled/griddle skillet over medium heat.
2. Divide the olive oil over the outside of each slice of bread.
3. Spread the pesto sauce over the inside of four slices of bread.
4. Place half a slice on the provolone cheese on four pieces of bread followed by the sun dried tomatoes and fresh spinach.
5. Place the other half of provolone cheese slice on top of the spinach and top with the other slice of bread.
6. Add the sandwiches to the grill pan and grill until golden brown and the cheese is starting to melt, about 2-4 minutes on each side.
7. Serve them while they are still warm and enjoy.

Ingredients:
1½ pounds diced chicken breast (roughly 3 boneless, skinless breasts)
¼ cup finely chopped shallot
12 large lettuce leaves (I like Boston, Bibb, or Butter lettuce for this)
For the dressing:
1 ripe avocado (ideally a medium-sized avocado)
1 large garlic clove
½ packed cup fresh basil leaves
¼ cup chopped chives
Juice of ½ lemon
Juice of ½ lime
¼ teaspoon honey or agave

Steps to prepare:
1. Start by making the dressing. Place all the ingredients in the bowl of a food processor. Process until very smooth, scraping down the sides of the bowl a few times if necessary.
2. Transfer the dressing to a mixing bowl. Add the diced chicken breast and shallot, and toss to combine. Taste and season with a little extra salt and cayenne pepper if necessary.
3. Time to assemble your lettuce wraps! Pile chicken salad onto lettuce leaves. Top with sprouts and garnish with jalapeño and radish slices. Serve with lime wedges and go to town.