Step 1
Bring a medium saucepan of water to a boil over high. Add pasta and cook 8 minutes. Add sugar snap peas; cook until pasta is tender and peas are tender-crisp, about 1 minute. Drain and let cool completely, about 15 minutes.
Step 2
Process parsley, basil, oil, Parmesan, pine nuts, lemon juice, garlic, salt, and pepper in a food processor until mostly smooth, about 30 seconds.
Step 3
Combine pasta, snap peas, tomatoes, mozzarella, and pesto in a large bowl; toss to coat.
Process edamame, oil, cilantro, tahini, lemon juice, salt, and sriracha in a food processor until mostly smooth, about 45 seconds. Add 1 tablespoon water and process until smooth. Add up to 2 more tablespoons water, 1 tablespoon at a time, and process until desired consistency is reached. Serve with crudités.
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Whisk together oil, vinegar, shallot, mustard, honey, salt, and pepper in a small bowl. Spoon dressing evenly into four 16-ounce wide-top glass jars with lids. Layer spinach mix, strawberries, cheese, and walnuts on top of dressing. Seal jars, and chill until ready to serve. Shake to distribute dressing just before eating.
Stir together mayonnaise and mustard in a small bowl. Spread mayonnaise mixture evenly on wraps (about 1 1/2 tablespoons per wrap). Divide lettuce, turkey, cheese, tomato slices, and sprouts evenly among wraps. Roll up wraps; cut each in half diagonally.
Step 1
Preheat oven to 350°F. Combine chopped chocolate and butter pieces in a medium microwavable bowl. Microwave on high until melted and smooth, about 1 minute, stirring after 30 seconds. Set aside to let cool.
Step 2
Combine eggs and sugar in bowl of an electric mixer and beat on medium-high until pale and fluffy, about 3 minutes. Add melted chocolate mixture; beat on low until smooth. Whisk together flour, cocoa, fine sea salt, and baking powder in a medium bowl. Gradually add flour mixture to batter; beating on low until just combined, about 30 seconds. Spoon batter into a lightly buttered 8-inch square baking dish, and sprinkle with flaky sea salt.
Step 1
Preheat oven to 350°F. Place unsalted butter, sugar, and almond butter in a large bowl, and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add eggs and vanilla; beat until combined. Stir together oat flour, baking powder, cinnamon, baking soda, and salt in a medium bowl. Gradually add flour mixture to butter mixture, beating just until blended after each addition. Stir in trail mix and oats.
Step 3
Bake until edges are lightly golden brown and bottoms are set, 10 to 12 minutes, rotating baking sheets halfway through. Transfer cookies from baking sheets to a wire rack; let cool completely, about 20 minutes.
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Step 1
Place vinegar and shallot in a bowl; let stand 10 minutes. Add mustard, pepper, 3 tablespoons of the oil, and 1/4 teaspoon of the salt to bowl; whisk until well combined.
Step 2
Heat a large nonstick skillet over medium. Add remaining 1 teaspoon oil; swirl to coat. Add eggs; cook until whites are set, 1 to 2 minutes. Turn over; cook 1 minute for runny yolks. Sprinkle with remaining salt.
Step 3
Divide spinach among 4 plates. Top each with 1 egg, 2 tablespoons goat cheese, 2 tablespoons blueberries, and 1 tablespoon pumpkin seeds. Drizzle with vinaigrette.