DIRECTIONS

1. Preheat the oven to 450°F. Line a baking sheet with parchment paper and grease with vegetable oil.
2. In a large bowl, combine the zucchini, eggs, flour, Parmesan cheese, salt, and pepper. Spread out onto the prepared baking sheet.
3. Bake the zucchini crust until it is golden, about 8 minutes, then top with the pizza sauce, mozarella cheese, and pepperoni.
4. Bake the pizza until the cheese is melted and browned, about 8 minutes. Top with fresh basil. Allow to cool for at least 5 minutes, then slice and serve.

DIRECTIONS

1. Arrange the heart of palm slices on a plate and sprinkle with 2 tablespoons of the lime juice, olive oil, sugar, and salt. Set aside to marinate while you prepare the shrimp.
2. In a medium bowl, stir together the remaining 1/4 teaspoon lime juice, mayonnaise, lime zest, cayenne, shrimp, salt, and pepper.
3. Drain the hear of palm slices and paty dry with a paper towel. Place a heart of palm slice on each radish slice. Top with a piece of shrimp and garnish with a cilantro leaf.

DIRECTIONS

1. Cut the radishes into matchstick and place in a medium bowl with the 1 tablespoon of salt. Set aside to marinate for 5 minutes.
2. Add the remaining ingredients, except the sesame seeds, to the radishes and allow to marinate for 15 minutes more.
3. Sprinkle with sesame seeds, garnish with mint, then serve.

DIRECTIONS

Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber. Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again; serve.

DIRECTIONS

1. Whisk together the soy sauce, vinegar, canola oil, sesame oil, and sugar in a large bowl. Add the spinach and radishes; toss to combine. Sprinkle with the sesame seeds.

DIRECTIONS

1. In serving bowl, combine cabbage, carrots, snow peas, radishes, scallions, hazelnuts, parsley, and poppy seeds.
2. In a small bowl, whisk together lemon juice, oil, salt, and pepper; toss with slaw.

DIRECTIONS

To make the vinaigrette, mix the lemon juice, apple cider vinegar, olive oil, salt and pepper.

Place the sliced beets and radishes in a bowl and toss together with the vinaigrette. Place the lettuce on two small plates. Spoon the beets and radishes over each lettuce leaf. Serve immediately or if you want to make ahead, mix the beets and radishes with the vinaigrette, cover and refrigerate.