b'Purple Potato Salad Serves 91 Onion (chopped) Bunch Parsley (minced)6 Purple Sweet Potatoes (can2 C Cashews (chopped)sub regular Sweet Potatoes) 1 bunch Scallions (chopped)Soup / Salad 1 Lime (juiced) 4 C Yogurt2 Garlic Cloves (minced) 1 T Olive oil4 tsp Parmesan (grated) Salt, to tasteDirections1.Mix together yogurt, lime juice, Parmesan and herbs in a bowl to make the sauce, set aside2.Coarsely chop potatoes, boil until fork tender, remove from heat, strain and cool to room temperature3.Saut garlic, olive oil and onions over a med-high heat until onions become translucent4.Mix all ingredients together, sprinkle with chopped nuts and serve warm, salt and pepper to tasteQuinoa Salad Serves 85 C cooked Quinoa1 C Pumpkin Seeds4 Carrots4 cloves Garlic10 Tomatoes C Olive Oil2 ZucchiniC Lemon Juice Onion C of Soy Sauce or Liquid 1 C Sunflower Seeds Aminos (Braggs)1 C Parsley Directions1.Chop carrots, tomatoes, zucchini and onion into small pieces and mince parsley and garlic2.Combine the olive oil, lemon juice, soy sauce, sunflower seeds and pumpkin seeds in a bowl3.Add the carrots, parsley, zucchini, tomatoes and garlic to the quinoa4.Pour mixture over the quinoa, toss well and serve30SUSTAINABLE GRINDS'