• 3 tablespoon extra virgin olive oil
• 4 clove garlic thinly sliced
• 3 pound fresh spinach rinsed and spun dry
• 1 teaspoon Kosher salt more or less to taste or dietary preference
• 1/2 teaspoon freshly ground black pepper more or less to taste

• 3 pound asparagus trimmed
• 1/3 cup extra virgin olive oil
• 2 tablespoon lemon zest grated
• 3 clove garlic minced
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper

The Vinaigrette

• 6 tablespoon extra virgin olive oil
• 4 tablespoon apple cider vinegar
• 2 teaspoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

The Salad

• 16 ounce fresh spinach
• 4 rib celery sliced
• 3 Honeycrisp apple or Granny Smith or other tart apple, cored and sliced
• 2 cup pomegranate seeds
• 8 ounce feta cheese crumbled or cubed, for vegan use vegan cheese or omit the cheese
• 1 cup walnuts toasted and coarsely chopped

• 35 ounce extra firm tofu cut into bite-size cubes and drained

For the marinade:

• 4 tablespoon tamari sauce more or less to taste or dietary preference
• 3 tablespoon avocado oil
• 1 tablespoon garlic finely chopped
• 1 tablespoon fresh ginger finely chopped
• 2 tablespoon green onion thinly sliced

To finish:

• 2 teaspoon sesame oil

• 2 1/2 pound Brussels sprouts
• 8 tablespoon extra virgin olive oil
• 5 clove garlic
• 1/2 cup white wine
• 1 cup vegetable broth
• 1 tablespoon fresh lemon juice
• 1 teaspoon dry thyme
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 5 tablespoon coconut oil or butter
• 2 teaspoon lemon zest grated
• 3 tablespoon Italian parsley minced