Ingredients
2 tablespoons vegetable oil, plus more for pan
8 cups whole pecan halves (about 32 ounces)
1/3 cup pure maple syrup
1/4 cup dark brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
4 tablespoons chopped fresh rosemary leaves, divided
4 teaspoons kosher salt, divided

Directions

1. Preheat oven to 350°F.
   
2. Brush a sheet pan generously with vegetable oil. Place the pecan halves in a large bowl. In a small bowl, combine 2 tablespoons of vegetable oil, the maple syrup, brown sugar and orange juice. Pour mixture over the pecan halves and stir to fully incorporate. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again to coat the nuts evenly. Turn onto the prepared sheet pan.
   
3. Spread the pecans in a single layer. Roast for 25 minutes, stirring twice with a large metal spatula until the nuts are glazed and golden brown. Remove from the oven and sprinkle with the remaining 2 tablespoons of rosemary and 2 teaspoons of salt. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. 
   
4. Serve warm or cool completely and store in airtight containers at room temperature.
   

​Source: https://ahintofrosemary.com/recipes/sweet-savory-roasted-pecans/

Ingredients:
1 c spinach                                    ½ c milk of choice
½ orange juice                             1 c frozen mango
1 c frozen banana                      1 Tbsp chia seeds
 
Directions:
1) Tightly pack the spinach in a measuring cup. Be generous!
2) Add the spinach to a high powered blender. Add milk, juice, frozen fruit and seeds. 
3) Blend well until the mixture is creamy and no spinach flecks remain. 
4) Serve immediately.  Enjoy!
 
Source: https://www.superhealthykids.com/how-to-make-a-green-smoothie/

Ingredients:
2 medium navel oranges                                               1 clove garlic, minced
2 Tbsp red wine vinegar                                                 1 tsp Dijon mustard
Pinch of salt                                                                          ¼ olive oil
½ medium red onion, sliced thin                                   2 medium avocados, sliced
1 head romaine lettuce, washed and chopped

Directions:
1) Segment the oranges over a small bowl. Squeeze any remaining juice from the peels and membranes into the bowl.
2) Strain the orange segments, reserving the juice.  In a small bowl, combine 1 Tbsp of the orange juice with the garlic, vinegar, mustard and salt.  While whisking, pour the oil into the bowl in a thin stream, and continue whisking until all the oil has been added and the dressing is smooth and emulsified. 
3) Combine the lettuce, strained orange segments, onion, and avocado in a large salad bowl. Drizzle the dressing over the salad and toss to combine. Serve immediately

​Source: https://www.thekitchn.com/recipe-green-salad-with-orange-avocado-and-red-onion-recipes-from-the-kitchn-214483

Ingredients:
R: Strawberries or raspberries or watermelon
O: Cantaloupe or mandarin orange slices
Y: Pineapple
G: Kiwifruit or Green Grapes or Honeydew melon
B: Blueberries
V: Red grapes
skewers
 

Directions:
1) Wash the fruit and pat dry.
2) Cut about 2” slices of kiwi and melon. Use small cookie cutters to cut shapes for 3) melon and kiwi if desired or cut into cubes.
Assemble skewers by alternating the fruit in rainbow color order

Rainbow order: Red, Orange, Yellow, Green, Blue, Violet
 
​Source: https://www.momables.com/fruit-skewers/#recipe

INGREDIENTS
1 (.75 ounce) packet honey mustard salad dressing mix
1/4 cup cider vinegar
1/2 cup vegetable oil
2 tablespoons orange juice
1 pound skinless, boneless chicken breast halves
8 cups mixed salad greens
1 cup sliced fresh strawberries
1/2 cup fresh blueberries
1/2 cup fresh raspberries
8 ounces sugar snap peas
1/2 cup toasted pecans
 
DIRECTIONS
In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water, set aside.
 
Preheat the grill for high heat.
 
Lightly oil the grill grate/  Grill the chicken 6 to 8 minutes on each side, or until juices run clear.  Remove from heat, cool, and slice into strips.
 
In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans.  Pour in the prepared dressing, and toss to coat.