Makes 1 Mocktail Ingredients: 1/4 cup orange juice 6 oz lemon tonic (PURE Pantry Pick: Fever Tree Lemon Tonic) Juice of 1 lime Lime zest (for garnish) Lime slices 1 cup crushed Ice Prep: ・Add orange juice, lime juice and 1/2 the ice into a shaker. ・Shake. ・Put the rest of the ice into a cocktail glass. ・Pour over the ice. ・Top with lemon tonic water, fresh lime zest, and slices. © 2023 PURE Allergy Life LLC

Contains: Wheat Serves 6 Ingredients: 1/2 lb. dried capellini (PURE Pantry Pick: Barilla) 1 bunch of kale 2 bunches of asparagus 1 jar of sun dried tomatoes, oil drained. 2 tbsp. dairy free butter (PURE Pantry Pick: Earth’s Balance Soy Free Buttery Spread) 1 clove of garlic, minced. 2 tbsp. extra virgin olive oil Dairy free crumbled feta (PURE Pantry Pick: Follow Your Heart Crumbled Feta) (optional) Lemon rasps Prep: ・Preheat the oven to 400º F. ・Prepare two sheet pans lined with parchment paper. Charred Asparagus: ・Wash and snap off the asparagus ends. ・Arrange on a sheet pan and toss with olive oil. ・Add salt and pepper, if desired. ・Roast in the oven, on the lowest rack, for 20-25 minutes, or until lightly charred. ・Toss halfway through. ・Remove from the oven and set aside. Charred Kale: ・Wash the kale and remove the stems and tear leaves into small pieces. ・Place kale on the sheet pan. ・Toss with 1 tbsp. of the olive oil and salt and pepper to your liking. ・Bake for 15 minutes or until crispy. ・Remove from the oven and set aside. ・In a small pan melt the 2 tbsp. Dairy free butter. ・Add minced garlic and cook for 1 minute. ・Remove from heat promptly and set aside. ・Boil water for pasta in a large stockpot. ・When boiling rapidly, add pasta and cook according to package instructions. ・When pasta is done, drain and place back into the pot off the heat. ・Cover to keep warm. ・Add melted butter to the pasta and toss to coat. ・Set aside. For serving: In large individual pasta bowls, add the pasta and top with kale, asparagus, sun-dried tomatoes, and feta. With a citrus curler, top with lemon curls. © 2023 PURE Allergy Life LLC

Serves 6 Ingredients: 1 lb. chicken tenders 1 tsp. smoked paprika ½ tsp. cumin ½ tsp. onion powder ½ tsp. garlic powder ¼ tsp. chili powder Prep: ・Preheat the oven to 400º F. ・Prepare a sheet pan lined with parchment paper. ・Place the chicken tenders on the sheet pan. ・Mix the spices together in a small bowl. ・Arrange on a sheet pan and toss with olive oil and spices until well coated. ・Add salt and pepper, if desired. ・Roast in the oven, on the lowest rack, for 20-25 minutes ・Flip the chicken and cook for 5 more minutes, or until the chicken is cooked through and lightly browned. ・Remove from the oven and slice into thin pieces and plate. ・Serve hot or at room temperature. Make it a whole foods Mexican meal and serve it with: ・Chili roasted sweet potatoes with cilantro ・Oven charred fajita peppers and onions ・Fresh guacamole ・Cilantro lime aioli © 2023 PURE Allergy Life LLC

Serves 4 Ingredients: 1 tbsp. Extra virgin olive oil 1 head of garlic Fresh parsley Fresh dill ½ tsp. Dijon mustard 1 cup Vegan Mayo (PURE Pantry Pick: Follow Your Heart Soy Free Vegenaise) Salt and pepper Prep: ・Preheat the oven to 400º F. ・Prepare a sheet pan lined with parchment paper. ・Cut off the base of the garlic head. ・Place the garlic head in a small piece of foil and add the olive oil on top. ・Fold the foil together so the garlic is covered tightly. ・Roast the garlic head for 30 minutes or until soft. ・Remove the garlic from the foil. ・Carefully squeeze the roasted garlic cloves out of the skin into a small bowl. ・Mash up 2-4 of the roasted garlic cloves and set aside. ・Add the Veganese, garlic, mustard, herbs, salt, and pepper into a bowl. ・Mix all of the ingredients together. ・Chill until ready to serve. ・Sprinkle freshly chopped parsley and dill on top before serving. © 2023 PURE Allergy Life LLC

Serves 4 Ingredients: 1 cup Vegan Mayo (PURE Pantry Pick: Follow Your Heart Soy Free Vegenaise) ¼ tsp. onion powder ¼ tsp. garlic powder ¼ tsp. dried parsley ⅛ smoked paprika 1 tbsp. lime juice Prep: ・Mix all of the ingredients together. ・Chill until ready to serve. ・Sprinkle fresh chopped cilantro on top before serving. © 2023 PURE Allergy Life LLC

Contains: Wheat Serves 6 Ingredients: Blueberries: 2 pints of fresh blueberries 1 tablespoon granulated sugar Juice of ½ lemon The zest of 1 lemon 1 tablespoon all purpose flour (or gluten free substitute) Crumble: ⅔ cup oats ¼ cup brown sugar 2 tablespoons all purpose flour (or gluten free substitute) 3 tablespoons dairy free butter (PURE Pick: Earth Balance Soy Free Buttery Spread) ¼ teaspoon ground cinnamon Dairy free vanilla ice cream (optional) (PURE Pick: Oatly Vanilla Frozen Dessert) Prep: ・Preheat the oven to 400ºF. ・Combine the blueberries, granulated sugar, lemon juice/zest and 1 tablespoon of flour. ・Set aside. ・Place the oats, brown sugar, flour, butter, and cinnamon in a separate bowl. ・Combine using a fork or a hand-held pastry blender until it forms into crumbs. ・Prepare either a round pie pan or 6 smaller ramekins. ・Place the blueberries in the dish (or divide amongst the 6). ・Top with a layer of the crumble mixture. ・Bake until the fruit is bubbly and the crumble is golden brown (about 15-20 minutes). ・Serve warm with dairy free vanilla ice cream (optional). © 2023 PURE Allergy Life LLC

Serves 6 Ingredients: 3 sweet potatoes 1 tbsp. olive oil 1 tsp. cumin ¼ tsp. chili powder Cilantro for garnish Prep: ・Preheat the oven to 400º F. ・Prepare a sheet pan lined with parchment paper. ・Peel and chop the sweet potatoes into small cubes. ・Arrange on a sheet pan and toss with olive oil, cumin, and chili powder until well coated. ・Add salt and pepper, if desired. ・Roast in the oven, on the lowest rack, for 25 minutes. ・Toss and cook for 5-10 more minutes, or until lightly charred. ・Remove from the oven and plate. ・Sprinkle with finely chopped parsley. ・Serve hot with cilantro lime aioli. © 2023 PURE Allergy Life LLC

Serves 6 Ingredients: 2 lbs. red skin potatoes 1 tbsp. olive oil 2 tbsp. fresh parsley Prep: ・Preheat the oven to 400º F. ・Prepare a sheet pan lined with parchment paper. ・Wash and cut the potatoes in half. ・Arrange on a sheet pan and toss with olive oil. ・Add salt and pepper, if desired. ・Turn the potatoes skin side facing up. ・Roast in the oven, on the lowest rack, for 25 minutes. ・Flip the potatoes over and cook for another 5 minutes. ・ The potatoes should be browned & crisp. ・Remove from the oven and plate. ・Sprinkle the potatoes with finely chopped parsley. ・Serve hot with a side of Roasted Garlic Aioli. © 2023 PURE Allergy Life LLC

Serves 6 Ingredients: 6 yellow onions 2 yellow peppers sliced thinly 2 orange peppers sliced thinly 1 tsp. smoked paprika 1 tbsp. extra virgin olive oil Prep: ・Preheat the oven to 400º F. ・Prepare a sheet pan lined with parchment paper. ・Half and then quarter the onions. ・Chop the peppers into thin strips. ・Arrange on a sheet pan and toss with olive oil and smoked paprika until well coated. ・Add salt and pepper, if desired. ・Roast on the lower oven rack, on the lowest rack, for 20-25 minutes. ・Toss and cook for another 5 minutes, or until lightly charred. ・Remove from the oven and plate. ・Serve hot. © 2023 PURE Allergy Life LLC

Serves 6 Ingredients: 2 bunches of asparagus 1 tbsp. extra virgin olive oil 1 lemon Prep: ・Preheat the oven to 400º F. ・Prepare a sheet pan lined with parchment paper. ・Wash and snap off the asparagus ends. ・Arrange on a sheet pan and toss with olive oil. ・Add salt and pepper, if desired. ・Roast in the oven, on the lowest rack, for 20-25 minutes, or until lightly charred. ・Toss halfway through. ・Remove from the oven and plate. ・Using a citrus zester, zest fine lemon rasps on top of the asparagus. ・Serve hot or at room temperature. © 2023 PURE Allergy Life LLC

Contains: Wheat, Coconut Serves 1 Ingredients: 2 slices of your favorite sourdough bread (PURE Pantry Pick: Calise Bakery Sourdough Italian Round) 2 slices of dairy free cheese alternative (PURE Pantry Pick: Violife Just Like Smoked Provolone Slices) 1 cup fresh arugula 2 tsp. lemon juice 1 tsp. olive oil 2 tsp. dairy free butter (PURE Pantry Pick: Earth Balance Soy Free Buttery Spread) Salt + black pepper to taste Prep: ・Heat up a large skillet on medium heat ~3-5 minutes. ・Butter one side of each bread slice and set aside. ・Place the arugula in a bowl with the olive oil, lemon juice, salt and pepper (to taste). ・Toss together and set aside. ・Add one piece of bread to the heated skillet. ・Place the provolone slices on top. ・Next, place the second piece of bread on top. ・Check to see that the bread is golden browned and crisp (around 3-5 minutes). ・Flip the sandwich over to finish the other side. ・Make sure to press down on the sandwich using a spatula. ・Transfer the sandwich to a plate and slice in half. ・Open the grilled cheese up and place ½ of the arugula mixture onto each half. ・Place the top of the sandwich back on. © 2023 PURE Allergy Life LLC