Fresh Attitude Arugula Pizza dough Sliced Mushrooms Sliced Red Onion Goat Cheese Sliced Tomato Olive Oil Maple Balsamic Glaze *measure with your heart

2 cups        500ml       of Fresh Attitude prewashed Arugula 4                                     Large Sea scallops 3                                     Garlic cloves 1/3 cup      78 ml         Marcona almonds 1/2 cup      125 ml       Freshly grated parmesan cheese 1/4 cup      60 ml         Fresh Mint 1/2 cup      125 ml       Extra-virgin olive oil To taste                        Kosher Salt and

1 container (142g 5oz)   of Fresh Attitude prewashed Arugula 1                                    gluten free pizza dough 6                                   thin slices of Prosciutto 1/2 cup

1/2 container (70g, 2.5oz)  of Fresh Attitude organic baby spinach 1 container (227g, 8oz)       Mushrooms, thinly sliced 2-3                                           Fresh Attitude Dry Shallots, thinly diced 1.5 to 2lb  (600 - 900g)      Flank Steak ½ cup          125ml               Goat cheese Chimichurri Sauce: 1/2 container (70g,

1 1/2 cup   375ml        of Fresh Attitude organic baby spinach, chopped thinly 8 oz             230g          of jumbo pasta shells 2 containers (150z)    of ricotta 2                                     large white onions 4                                     garlic cloves minced 1/2 tsp       3ml            each: dried thyme and dried oregano Salt and pepper, to

1 container (142g, 5oz)     of Fresh Attitude baby spinach 4 pieces                                Chicken Breast 1 cup          250ml               Brown Rice 2 tbsp.       30ml                  Extra

Filling: 1 1/2 cup   375ml        of Fresh Attitude baby spinach 1 cup          250ml         of ricotta cheese 3 tbsp        45ml           of parmesan cheese Dough: 2 1/2 cup  625ml         of flour 2 eggs 1 tsp           5ml             of olive oil A pinch of salt