INGREDIENTS

• 1 1/2 pounds raw broccoli, trimmed, with crowns cut into florets (see note)
• 1/4 red onion, thinly sliced into half-moons
• 1/2 cup Thompson raisins
• 1/2 cup sunflower seeds
• 1 cup cherry tomatoes
• 1 cup reduced-fat Vegenaise (I used half cup)
• 2 tablespoons sugar (optional)
• 2 tablespoons red wine vinegar (optional)

DIRECTIONS
In a large bowl, combine broccoli florets, onions, raisins, sunflower seeds and cherry tomatoes.
Mix together Vegenaise, sugar and red wine vinegar until dressing is combined. Toss with remaining ingredients.
Special notes:
The weight given is for trimmed florets.

​https://www.pccmarkets.com/recipe/pcc-broccoli-waldorf/

Ingredients

• 1 8-inch (20.3 cm) long sweet potato
• 2 teaspoons olive oil
• 1 teaspoon paprika
• 2 cups (56g) fresh spinach
• 1/2 cup (30g) parsley leaves
• 1 clove garlic, peeled
• 1 ounce (28g) chèvre cheese
• 2 teaspoons fresh lemon juice
• 1 cup (240ml) 0% plain Greek yogurt

Directions
1. Preheat the oven to 400ºF (200ºC). Slice the sweet potato in 1/2-inch wide, french fry-style strips. Place on a sheet pan and drizzle with olive oil, tossing to coat. Sprinkle paprika on top and toss again.

2. Roast for 20 minutes or until tender when pierced with a paring knife. Let cool slightly before serving.

3. In the bowl of a food processor, combine spinach, parsley and garlic, and process to mince. Scrape down the sides and add the chevre cheese and lemon juice; process until smooth. Scrape again, then add the yogurt and process one last time.
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4. Scrape the spinach mixture into a 2-cup (500ml) bowl or storage tub and refrigerate, covered, until time to serve.

​Serves: 2 | Serving Size: 1 1/2 cups fries and 10 tablespoons dip
Nutrition (per serving): Calories: 226; Total Fat: 9g; Saturated Fat: 4g; Monounsaturated Fat: 4g; Cholesterol: 16mg; Sodium: 185mg; Carbohydrate: 20g; Dietary Fiber: 4g; Sugar: 7g; Protein: 17g

Recipe credit: MyFitnessPal