This is a great spread for flat breads, home pizza’s, sandwiches or a pesto for pasta!

Makes 1 cup

1 cup olives, kalamata pitted

1 garlic clove

2 tablespoons organic extra-virgin olive oil

1 tablespoon fresh lemon juice

pinch of sald

1 cup roughly chopped fresh parsley, chives, and basil, mixed in fairly and equal portions

1/2 teaspoon grated lemon zet

Combine the olives, garlic, olive oil, lemon juice, salt, herbs and zest in a food processor and process until smooth, scraping down the sides as necessary.

Store, covered and refrigerated, for up to 3 weeks.

This vibrant spinach salad is a great source of vitamin A, C, folic acid, magnesium and fiber, plus a lots of antioxidants!

1 cup of fresh orange juice

1 garlic clove, minced

1 teaspoon curry powder

1 tablespoon chopped shallots

1/2 teaspoon salt

1 tablespoon of extra virgin olive oil

2 tablespoons dried currants

2 tablespoons dried cherries, halved

6-7 cups fresh spinach, stemmed and washed

Simmer the orange juice, uncovered in a small saucepan over medium heat until it is reduced to 1/4 cup, about 10 minutes.

Combine the reduced orange juice, garlic, curry powder, shallots, salt and olive oil in a small bowl and whisk to combine. Set aside.

Bring several cups of water to a simmer in a wide pot.

Mix the dried fruit and spinach in a large heatproof metal bowl, and toss with 3 tablespoons of dressing. Set the bowl over the simmering water. Holding the edge of the bowl with a pot holder, use tongs to toss the greens until they are just wilted, about 1 minute.

Divide the salad among four plates. Drizzle the remaining dressing around the plates and over greens. Serve immediately.

Yum yum!!