If you’re resolved to eat healthier in 2016, these recipes from the Tosa Farmers Market will help you stay on track

All of these tasty ideas were developed for “Cooking Fresh at the Market,” a monthly cooking demo at the Tosa Farmers Market. “Cooking Fresh” features a group of creative, culinary-inclined local dietitians who  prepare easy, healthy recipes from whatever is freshest from the fields that week. Look for this program when the Tosa Farmers Market reopens on June 4. In the meantime, find recipes from “Cooking Fresh at the Market” on the Tosa Farmers Market Website

Protein-Packed Beet, Apple & Kale Smoothie

Serves 1

This brightly-hued smoothie is perfect for busy days when you need a quick, balanced breakfast. Plus, you’reiStock_000062876484_Large sneaking in veggies – perfect for picky toddlers and adults alike! This drink is also a great post-work- out recovery meal after long bike rides and marathon training sessions, thanks to the high level of protein, vitamin C and iron.

1 Small apple

1 Small raw beet

1/2 inch Fresh ginger root, peeled

1 handful Kale (or spinach)

1/3 cup Plain, whole milk yogurt

1 Tbsp Flax seed

2 scoops Tera’s Whey Vanilla Protein Powder

1/2-3/4 Cup water (or ice), depending on how thick/thin you like your smoothies

Roughly chop apple, beet and ginger. Combine all ingredients and blend in high-speed blender until smooth.

Kickin’ Kale Hummusfood 2

This dip is an excellent lower-calorie alternative to guacamole or spinach-artichoke dip. Serve with rawveggies or baked chips. You can also turn this dip into a delicious salad dressing — combine 1⁄4 cup of
hummus with 2 tablespoons each white wine vinegar and olive oil. Thanks to citric acid in the lemon juice, this hummus will stay bright green in the fridge for up to a week1 can (10.5 oz) Chickpeas, drained and rinsed

1 bunch White Russian kale, washed & roughly chopped

1 large lemon Juiced

1 tsp Lemon zest

1/4 Cup extra virgin olive oil

2 Cloves garlic

1/4 tsp roughly chopped Salt

1/2 tsp Coriander powder

1/2 tsp Cumin powder

Swiss Chard Lentil Wraps with Dijon-Herb Vinaigrette

Serves 4 as an entrée or 8 as an appetizer or side dish

kaleThis quick and tasty dish will come in handy on busy weeknights. It can be served warm or cold and it makes great leftovers! Plus, lentils and Swiss chard are packed with fiber, folate and magnesium as well as vitamins A, C, E and K – what more could you want? Top with crumbled goat or blue cheese, sliced hardboiled egg or tuna, if you’d like.

1 cup Green lentils, raw

2 Medium carrots, diced small

1 Cucumber, diced small

1 cup Tomato, chopped

1 bunch Swiss chard leaves, washed and stemmed (torn into smaller pieces if leaves are very large)

For the dressing:

4 tbsp Olive oil

2 tbsp Dijon mustard

2 tsp White wine vinegar (or lemon juice)

1 tbsp Fresh chives, chopped

1 Garlic clove, crushed

Salt & pepper, to taste

Cook lentils according to package instructions. Combine carrots, cucumber, tomato and cooked lentils in a large mixing bowl and toss to combine. Meanwhile, whisk dressing ingredients together until smooth. Drizzle dressing over lentil mixture and toss to combine. Scoop lentil mixture onto center of Swiss chard leaf and roll closed (like you would a burrito or egg roll).