4 eggs, cooked to your liking (lam using soft boiled eggs) 8 ounces white button mushrooms (halved) extra virgin olive oil Kosher salt 2 cups cherry tomatoes 2 cups baby spinach (packed) } 1 to 2 garlic cloves (minced) 1 % cups hummus (homemade ahead or quality store-bought) seasoning of your choice (I used Aleppo pepper and Za’atar) olives (optional)Instructions @ Cook the eggs to your liking. | went with soft boiled eggs, but scrambled, sunny-side up or any way you like them will work. (Boiled eggs can be cooked in advance and refrigerated for later use). @ Heat 2 tablespoons olive oil ina large skillet. Add the mushrooms. Season with salt and cook on both sides until browned (about 7 minutes) © Add the cherry tomatoes, spinach, garlic. Season with another pinch of salt. Cook briefly, 2 to 3 minutes, till warmed through and the spinach wilts. © Assemble the bowls. Divide the mushroom, spinach and tomato mixture among 4 bowls. Add the eggs and hummus next. Drizzle a bit of extra virgin olive oil over the hummus, if you like. © Add seasonings of your choice (I za’atar, about 1 teaspoon each).Ingredients x 3X For The Salad 1 cup dry farro ) kosher salt ] 2 cups baby arugula ) 1 cup cherry tomatoes, halved | 2 green onions, trimmed and chopped | 1 bell pepper (any color), cored and chopped () % cup walnut halves/pieces } % cup chopped fresh parsley () % cup chopped fresh mint |} % cup chopped fresh dill ) Feta cheese, to your liking For The Dressing (.) 5 tablespoons Homemade Greek salad dressing, (use this salad dressing recipe), more to your likingInstructions @ Cook the farro. Bring 3 cups of water, seasoned with kosher salt, to a boil. Add the farro and lower the heat to medium. Simmer for 20 to 40 minutes, depending on the kind of farro you are using. The farro will have absorbed the water but use a sieve to fully drain. If you like, spread the farro on a tray or sheet pan and pat dry with a paper towel. @ Make the dressing using this Greek salad dressing recipe. © Toss the salad together. In a mixing bowl, combine the farro (still somewhat warm) with the arugula, tomatoes, onions, peppers, walnuts, and fresh herbs. Pour the salad dressing, then toss well. Taste and adjust seasoning. Finish with a sprinkle of feta cheese to your liking.Ingredients | x fm 3X % cup fresh lemon juice, juice of 2 large lemons (©) 1 to 2 teaspoons dried oregano (|) 1 large garlic clove minced (_) % teaspoon kosher salt () % teaspoon black pepper |) % cup extra virgin olive oil Instructions @ Put the lemon juice, oregano, garlic, salt and pepper in a bowl. Whisk to combine. @ While you are whisking vigorously, slowly drizzle in the extra virgin olive oil.a) For Salmon: ®@ 2\b salmon fillet © Kosher salt e Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil) @ % lemon, sliced into rounds e Parsley for garnish For Lemon-Garlic Sauce: © Zest of 1 large lemon ® Juice of 2 lemons ® 3 tbsp extra virgin olive oil (lused Early Harvest Greek extra virgin olive oil) © Sgarlic cloves, chopped ® 2tsp dry oregano ©@ 1tsp sweet paprika @ ‘tsp black pepper@ Heat oven to 375 degrees F. @ Make the lemon-garlic sauce. In a small bow! or measuring cup, mix together the lemon juice, lemon zest, extra virgin olive oil, garlic, oregano, paprika and black pepper. Give the sauce a good whisk. © Prepare a sheet pan lined with a large piece of foll (should be large enough to fold over salmon). Brush top of the foil with extra virgin olive oil © Now, pat salmon dry and ‘season well on both sides with kosher salt. Place it on the foiled sheetpan. Top with lemon garlic sauce (make sure to spread the sauce evenly.) © Fold foil over the salmon (seamside up). Bake for 15 to 20 minutes until salmon is almost completely cooked through at the thickest part (cooking time will vary based on the thickness of your fish. If your salmon is thinner, check several minutes early to ensure your salmon does not overcook. If your piece is very thick, 1 % or more Inches, it may take a bit longer.) © Carefully remove from oven and open foil to uncover the top of the salmon. Place under the broiler briefly, about 3 minutes or so, Watch closely as it broils to make sure it doesn't overcook and the garlic does not burn.)e Wa 2 sx 4 thick slices whole grain or whole wheat bread of choice % cup/123 g hummus homemade or quality store-bought) Za‘atar spice blend, to your liking Handful baby arugula 1 cucumber, sliced into rounds 1 to 2 Roma tomatoes, sliced into rounds 2 tbsp/about 16 g chopped olives of your choice Crumbled feta cheese, a sprinkle to your liking Cook Mode Prevent your screen from going dark Toast bread slices to your liking Spread about 2 tablespoon hummus on each slice of bread. Add a generous sprinkle of Za'atar spice, then load on the arugula and remaining toppings. Enjoy!Ingredients 2X | 3X L) JOOL 1 medium red onion, thinly sliced into half moons 4 medium juicy tomatoes, sliced into bite-sized pieces or wedges 1 English cucumber, partially peeled to make a striped pattern and sliced into half moons 1 green bell pepper, cored and sliced into rings 1 handful pitted Kalamata olives 1 % teaspoons dried oregano Kosher salt % cup extra virgin olive oil 1-2 tablespoons red wine vinegar 1 (7 ounce) block Greek feta cheese in brine, torn into slabsIngredients. Ge ~ For The ety ion str esing 25 teaspoon good quality Dijon mustard Zest of 1 lime 1 slimes, Juice of cup extra virgin olive oll %» teaspoon sumac Pinch of kosher salt and black. Pepper ¥s teaspoon crushed red pepper flakes, optional 3 cans tuna, § ounces each (use ‘quality tuna of your choice) 2 vecelery stalks, chopped % English cucumber, chopped 4-5 radishes, stems removed, chopped 3 green onions, both white and ‘green parts, chopped % medium red onion, finely ‘chopped 4 cup cup pitted Kalamata olives, halved 1 bunch parsley, stems removed, ‘chopped (about 1 cup chopped fresh parsley) 10-15 fresh mint leaves, stems removed, finely chopped (about ¥ ‘cup chopped fresh mint) Instructions, @ Tomake the zesty mustard vinaigrette, in a small bow, whisk together the Dijon mustard, ime zest, and lime juice. Add the olive ‘ll, sumac, salt and pepper, and ‘rushed pepper flakes (if using), and whisk again until well: blended. Set aside brief, © Tomake the tuna salad, n a large salad bowl, combine the tuna with the chopped vegetables, Kalamata ‘lives, chopped fresh parsley and mint leaves, Mix gently with a ‘wooden spoon. © Pour the dressing over the tuna salad, Mix again to make sue the tuna salad seventy coated with the dressing. Cover and refrigerate for alf an hour before serving, Whenreadytoserve,tossthe salad gently to refresh,Ingredients Gi: « 1 small red bel pepper cored and chopped 1 smal zucein smal diced 2 green onions white and ight ‘green parts ony, roughly chopped 4 ounces broceol eu into small florets Kosher slt and black pepper 3 tablespoon Extra vin olive ol large eggs ‘teaspoon baking powder optional ‘cup whole rie ‘scup feta cheese crumbled, more cup finely chopped fresh parsley 1 teaspoon fresh thyme, Instructions © Preheat the oven to 450°F and postion arack nthe mide. Puta rimmed sheet nthe oven and allow to heat. 2 mixing bow, toss the bell peppers, zucchini, green onion and broccol with a good pinch of kosher sat and black pepper. Add ‘a drzze of extra virgin ove oll (about2 to tablespoon) and toss to make sure all the veggies sre well-coated nthe ol © carefully move the hot pan from the oven using oven mits. Spread the veggies onthe heated pan, Return the panto the oven and 00k for 15 minutes or until the veggles ae sft and somewhat charred © Turnthe oven heat down to 400°F rill, et, parsley thyme, and a goed pinch of kosher salt and black pepper Fold inthe roasted vegetables. © cost the bottom and sides of 10- Inch east ton or oven-safe pan and warm the oll over medium high heat until shimmering, Pour the egg an veggie misture inthe pan and cook for 2103 minutes to allo the bottom ofthe eggs to sete © Transfer the panto the heated ‘oven and cook fr 8 to 10 minutes ‘or unt the center of the eggs are cooked through and the center of the frittata ie fm and no longer rn). (© serve with more feta cheese anda ‘garish of fresh parsley.@ In your mixing bowl, whisk together the eggs, baking powder, milk, feta, parsley, thyme, and a good pinch of kosher salt and black pepper. Fold in the roasted vegetables.Ingredients Ge « 11% pounds broccoli Extra-virgin olive oll Kosher salt %% to 1 teaspoon Aleppo pepper or ted pepper flakes (optional) ‘lemon (optional) Feta cheese (optional) Instructions @ Get ready. Preheat your oven to 50°F. Put a large sheet tray in your oven to preheat. © Prep the broccoli. Trim the very thick bottom part ofthe vegetables’ stems. Use a peeler or sharp knife to remove the tough ‘outer layer, picking off any eaves 1s you go. lice lengthwise into equal size pieces, making a long flat surface with the stem that will brown and crisp up nicely © Season the broccoli. Add the sliced broccoli to a large mixing bowl. Toss with enough oll to coat (about ¥ cup) and a good pinch of salt © Add the broccoli to the hot sheet an. You'll want to work fast here to keep the heat of the pan-Grab a pair of tongs and set your broccoli next to the oven. Carefully take the ‘sheet pan out of the oven and use the tongs to lay the broccoll in one ‘single layer on the pan with the cut ‘side down (leave any excess oll in the bowl). Return the pan to the heated oven. © Brown on both sides. Roast for 10 minutes on the cut side until nicely charred. Flip and cook for another 5 minutes or so until charred, © Dress and serve. Arrange the broccoli on a platter. Sprinkle with more kosher salt and red pepper flakes or Aleppo pepper. Zest on the lemon, then slice it in half and ‘squeeze on the juice. If you'd lke, finish with a crumbling of feta ewes. ExjoylIngredients ax | ax 2% cups old-fashioned rolled oats % cup shelled pistachios. % cup walnuts Ye cup sunflower seed 3 tablespoons raw sesame seeds 11 cup unsweetened coconut flakes % cup honey warmed up so it's runny % cup tahini % cup extra virgin olive oi, 2 teaspoons pure vanilla extract ‘Ye cup packed light brown sugar Ye teaspoon ground cinnamon ¥ teaspoon cardamom, ¥ cup chopped Medjool dates (about 6 dates, pitted and chopped) ¥ cup dry cranberries or cherries Instructions @ Heat the oven to 350 degrees F. @ Combine the oats, pistachios, walnuts, sunflower seed, and sesame seeds, and coconut flakes ina large bowl. © In another bowl, mix the honey, tahini, olive oll, vanilla extract, brown sugar, cinnamon and cardamom. Pour over the oat mixture and toss until the oat mixture is well-coated. © Spread the mixture on a large sheet pan in one single layer. Bake In the heated oven, stirring every 7 to 10 minutes, until the mixture Is golden and well-toasted (anywhere from 30 to 45 minutes) © Remove from the heat and allow the granola to cool completely. Break it up into clusters and mix in the dates and cranberries (or other dried fruits of your choice).Ingredients = J pieces 1/2 eapeon ded oregano conned 1 ozchory or ape tomatoes pled alata aves to your uty reo eta leks to your ‘sow Bara vega oe of 2a clover, rush hopped stems (tout 7 grams 0) 1 Ywspoon ded oregon Pieces acer saan tack pepper ‘ateepen cr mero yu ing © rest te onto 425 egaesF © sseasen he salmon. Pat amon dry on bth des and tn ed ereoan. range on & ght oted het pan ae Ime top ofthe samen went © hehe simon nthe ested one nd aes easy (ne cooks ‘#1 below Meanwhle workon theta th vnalget, (© Prepares geld bon ate tee, tomatoes epeppers, cucumbers shalt, te alata lve (dnt ad the aye) (© repr the vine. nthe laren ie, gee, rch mit regana, and papi, A pinch kosher alta oc pepper © our stoi ofthe vnc cep. (Hl the remang inet to tess te amon inte @ ut your enamel tone “Transfer aad serving simon Ol te reaing ‘age on top oe simon yoy!vn oe * ag nn capa 2 eer sae pee 2s ertepso and opp pe loves moet ‘eto eter ‘smn youte) apy ewe ‘expe vege bth = — ear © masage cst tats termed Nah het rth ‘een bt tok hs Spel siete Lover ‘esto mem nck ‘ong era ee adie gut ndcoktoe epsoy sont ate (© sas ronan tevin and Ine song andrea (0 it tontt stood prces ‘epet ie boty tomat 0 Tote pantie feo nyt a, (© Nowa tt es th te sls peda) and treo nretne eicbregea es) 6 ‘coking pt a he alco rere bene be tae yest hn te © Pero am te et Renee taylan tyme Te te mem Folin battogredits = = = 10 to 12 chicken drumsticks bone in, skin on Kosher salt ‘tablespoon dry oregano 1 tablespoon black pepper 1% teaspoon coriander 1 teaspoon sweet paprika % teaspoon cumin 1 head garlic about 12 garlic cloves, peeled and chopped “1 medium yellow onion eut into wedges Zest and Juice of 2 lemons + 1 lemon sliced %4 cup extra virgin olive ol | used Private Reserve Greek olive oll Instructions © Pat chicken dry and season with kosher salt, be sure to season under the skin too. If you have the time, arrange the chicken on a tray ‘ora shallow dish and chil in the {ridge uncovered for a few hours ‘or overnight (optional.) © Place the chicken In a large zip bag. Ina small bowl, combine spices (oregano, black pepper, coriander, paprika, and cumin.) ‘Add the spices tothe chicken in the bag. © Add the gare, onion, lemon zest, lemon juice, and olive oll. Zip the bag shut. Toss chicken around and massage to make sure Its well coated in the marinade, Let the ‘chicken marinate for about 30 minutes, orf you have the time, refrigerate for 2to 4 hours. © When ready, heat the oven to 450 degrees F. © Lightly olla baking dish and arrange the chicken drumsticks (yes, include the onions and the marinade). Arrange lemon slices in between, © Bake for 3§ minutes or until the chicken is fully cooked and its juices run clear (Internal temperature of chicken should register 165 degrees F using an Instant read thermometer). If you lke, broll for Just afew minutes until skins are erlspy to your liking,togeeiens = extra virgin olive oll (Our Italian Nocellara EVOO Is a good choice here) 1 %ecups orzo pasta Kosher salt S cloves garlic (minced) red pepper flakes (optional) % lemon (juice of) 1 cup parsley (chopped, packed) % cup dil (chopped) ° cup sundried tomatoes in olive ‘ll (chopped) black pepper to % cup grated parmesan (more to-your liking) Instructions © ina large saucepan, eat 2 tablespoons extra virgin olive oll ‘over medium-high. Add the orzo and cook, tossing around, until toasted to a beautiful golden brown, © Add atleast 7 cups of boing ‘water to the saucepan and season ‘well wth kosher sat, Cook the pasta In boling water to al dante according to the package Instructions (about 7 to 8 minutes) © Just before the pasta is fully ‘cooked (about § minutes), take @ ‘cup ofthe starchy pasta water and save It aside for now. © Ina large pan, warm Ys cup extra virgin olive ol over medium heat. ‘Add the garlic and season with a pinch of kosher salt and red pepper flakes, if using. Cook, tossing regulary, until just fragrant. Add the lemon juice and % cup of the pasta cooking water. Raise the heat if needed to bring to boll. Add the parsley and dil © When the pasta is ready, drain and ‘add ito the pan and toss to ‘combine. Season with kosher salt and black pepper. Add the sundried tomatoes and a bit of the ‘grated parmesan. Toss to ‘combine. i needed, add a litle more ofthe pasta cooking water. Finish with more Parmesan and red pepper flakes, if you like.Instructions @ Shock the onion (optional). If you'd like to mellow the onion’s raw taste, fill a small bowl with ice water. Add about 1 teaspoon of red wine vinegar to the water, then add the sliced onion. Set aside to soak for 10 minutes or so. © Combine the veggies. Place the tomato, cucumber, bell pepper, and olives in a large serving dish. Remove the onions from the water and add to the dish with the rest of the vegetables. © Season. Sprinkle the vegetables with % teaspoon of oregano and a pinch of kosher salt. Add the oil and vinegar (to your liking) then give everything a gentle toss. © Finish and serve. Top the salad with slabs of feta and sprinkle with the remaining % teaspoon of oregano and enjoy!Ingredients | 3x (D 1 large egg (1 to 2 tbsp extra virgin olive oil, more if you like () % teaspoon Kosher salt () 2 tsp za’atar Instructions @ Crack your egg in a ramekin or small dish. @ Over medium-high heat, warm a nonstick skillet. Add the olive oil and turn the heat to medium. Tilt the pan around to spread the oil, and watch for it to shimmer. © Carefully slide the eggs in the heated oil. Season with Kosher salt and the za’atar. Cook for about 2 to 3 minutes over medium heat, spooning some of the olive oil on top, until the whites are cooked the edges crisp up and the yolk is cooked to your liking (if you like, you can cover the pan for a few seconds to help it). © Serve immediately with warmed pita bread or your favorite crusty bread!Ingredients ie 3x | ) 1 pound large sea scallops, cleaned (about 12 to 13 scallops) Extra virgin olive oil Kosher salt and black pepper 2 large lemons, halved For The Fresh Tomato Salsa © 1 Mediterranean-style tomato salsa, follow this recipe Instructions @ Make the Mediterranean-style Homemade Salsa according to this recipe. Set aside for now. © Heat a grill pan or outdoor gas grill to medium-high heat and brush the cooking surface with olive oil. © Pat the scallops dry and brush with extra virgin olive oil and season on both sides with Kosher salt and black pepper. © When ready, assemble the scallops on the hot cooking surface and grill for 2 minutes on each side (you should see grill marks). Meanwhile, grill the lemon halves, flesh side down until you see grill marks. © Remove the scallops from the heat and immediately squeeze a half lemon all over. © Transfer the salsa to serving plates and top with the grilled scallops. Add the remaining grilled lemon to the side. Serve immediately.Eh 1 2cups tong rata oe (uncooked) © ay Harvest Geek entra gin veo 1 medium ytow onion, chopped (ust overt cup chopped erions) 1 atte clove, minced © cup oro pasta © 2emens,uce of PLUS zctoftemon) ‘© 2cupe ow sour both (chicken or vegetable broth valle) © Large handful chopped fresh parsley © Ttepait wees (ay at) 0k Made Prevent your ‘Screen from going da © Wash ice wetland then soekitfor about 51020, rite in plenty of cold ter enovgh to cover the fe by 1 ine. You should beable to eal break 3 sain of rie by simply placing it between your ‘thumb andi ng. Dain wl © Heat about tablespoon extra vigin ave alin 3 large seve pan with aid (ike this one) unt ois shimmering but not smoking. Add onions and cook or about 3 to 4 minutes unt trenelicet. ‘Add gate and orzo past “oss around fora bt nt the 070 has gained some coor then sti he ie Toss to cost © ‘Now add lemon ce and broth Bring qu to 8 rong bal (t should reduce lit) hen tum heat to tom. Cover and et ook for bout 20 minutes ow eet done (qu should be fly absorbed nd ee shouldbe tender but not stick) © ‘remove es romheat For covered and do not det fee for about 10 minutes or © Uncover and sti in parsley «lt weed and lemon zee if youth, edd afew sees of lemon ontop for garish Enjoy!‘Seeds of 1 pomegranate Water Kosher salt 1 small red onion chopped % English cucumber small diced or chopped (about 2 % cups) 20 3 cups baby spinach or other leafy green of choice 1 cup chopped fresh parsley Crumbled feta cheese for garnish Lime Dressing ‘cup fresh lime juice 45 cup extra virgin olive oll | used Early Harvest Greek olive oll 2 teaspoon honey, 1 teaspoon ground cumin % teaspoon ground allspice Salt and pepper Instruetions @ Cook the lentils. In a saucepan, combine lentils with 3 cups of water and pinch of kosher salt, Bring to a boll. Cover, and lower heat to medium-low. Let simmer ntl the lentis are fully tender {anywhere from 25 to 45 minutes depending on the kind of lentils used). Be sure to check and add water if lentils seem too dry during the cooking process (they should absorb a lot of the water. Drain and set aside to cool. @ Ina large mixing bowl, combine ‘cooked lentils with chopped ‘onions, cucumbers, baby spinach, parsley, and pomegranate seeds {arils.) Give everything a gentle toss. © Make the dressing. in a small bow! ‘or measuring cup, whisk together the lime dressing Ingredients. Pour the dressing over the lentil salad and toss to combine. Add a sprinkle of feta cheese to finish © Allow a few minutes for the flavors to meld before serving.2 pounds baby potatoes (or new potatoes) kosher sat "teaspoon baking soda xtra virgin ove ol ‘cup fresh parsley (chopped) 2 teaspoons zaatar (more to your ng) 2 cloves garlic (minced) 2 green onions (small, chopped) Instructions © Heat the oven to 400 degrees F and adjustarack in the center. @ Bol the potatoes. Bring a large pot of water (about 2 quarts) toa bol ‘Season generously with kosher salt (about 1 tbsp), add the baking soda and potatoes. tir Let the water return toa bol then reduce toa simmer, and cook until tender and you can easly insert a knife in the potatoes (about 10 to 15 minutes after the water had returned toa bol) © rain, Using a colander, drain the potatoes and let them sitin the colander for 5 to 10 minutes to yy. © smash and steam dry the potatoes. arrange the potatoes on a large, lightly olled sheet pan, Using the back ofa fork or a Potato masher lightly smash the Potatoes making sure to keep them n one plece. The thinner you smash them, the rispie they will be. Let the potatoes sit to dry for another 5 to 10 minutes, © season the potatoes with apinch of Kosher salt and drizzle with extra virgin ole ol, making sure allthe potatoes get some ofthe oll © Roast. Roast on the middle rack of your heated oven for about 45 to ‘50 minutes or ntl the potatoes ‘are golden brown and erispy (the rough edges willbe charred). © Make the olive oil garlic sauce. While the potatoes are roasting, in ‘2 small mixing bow, combine cup extra vigin ove oll with the parsley, za'atar, and gare. © season and serve. When the potatoes are ready, remove them from the oven an transfer to 8 serving platter Drizle the olve oll and 2 finish with the chopped groen ‘onions. Enjoy as soon as possible! sr mixture all over And8 ounces dry pasta! used Toscani- shaped pasta Kosher salt 4 cup extra virgin olve ‘tablespoon butter 2 shallots minced 5 gale cloves minced 8 ounces Baby Bella Mushrooms sliced 8 ounces white mushrooms sliced 8 ounces portabella mushrooms roughly chopped black pepper 1 teaspoon rosemary 3 tablespoons of tomato paste % cup merlot wine ‘4 cup of grated Parmigiano- Reggiano (Parmesan) 4 cup packed parsley 1 cup chopped walnuts Red pepper flakes to taste optional Instructions © Cook the pasta to at dante in boling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta © ina large skillet, heat the olive and butter over medium-high heat, add ‘the shallots and gale and cook, tossing regularly for2t0 3 ‘minutes (manage the heat so that ‘the garie does not bur) © Ad ail the mushrooms and toss them around in the pan for 8 couple of minutes, adding another drizzle of extra virgin ove ol ‘Season witha good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, ting ‘occasionally, unl they turn color and release thelr Juices, © Ada the tomato paste, wine and about to % cup of the pasta cooking water. Cook over medium heat for about 4to § minutes (this becomes your mushroom pasta sauce). © Aa the cooked pasta tothe ‘mushroom sauce. Toss to combine. if needed add a ite bit more of the pasta cooking water. © stirin Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve Immediately!Baa © 3Roma tomatoes, small diced © 1 English cucumber (oF 4 small Persian cucumbers), small diced © to % cup finely chopped onions (red or yellow onions will work here) ‘© ‘green bell pepper (optional), chopped into small pieces © 2103 tablespoon EACH chopped fresh parsley, cilantro, and dll © 1 thsp dried mint (or % cup chopped fresh mint) © Salt and pepper © Sumac, to taste (optional) © Juice of 2 large limes (4 ‘thsp) © 3thsp extra virgin olive oil (lused Early Harvest Greek extra virgin olive oil) Cook Mode Prevent your screen from going dark @ Place diced tomatoes for a few minutes in a colander to release excess liquid. (I donit remove the seeds, so, this step helps.) @ inatarge bow, place the diced tomatoes, cucumbers, onions, and bell peppers. © To flavor, add fresh herbs, died mint, and a generous pinch of salt and pepper. Add sumac (I started with 1 ‘sp). Finally, ad lime juice, ‘and a generous drizzle of extra virgin olive oil. Toss to combine, © |fyou have the time, cover and chill this salad in the fridge for 30 minutes to 1 fucarfor beast sens.zeae Yee Sein eto Sra sero ‘que Pern bon 1 1S0xcn oot wary ‘ste torte + sezvaty nezata ctor sho, ate (se sete 9) Som omgong a (© ce enon sees piienthast ate opis ent a copay © Pumaren 0 Geyer Pace he soporte ora labia pan tae ‘ete © sen sent ‘eniongingront one Ingeeeergpae Sete on Selomnente Shorr pane ‘Stele ‘edeceentepinare Seietanentios Sao Stereo t © voscan conrad ptr te ota ton {ve jy wer wate0 spurt penety te (Geen (sat cn ett, Snes) Rae “Sich or © renner dee Fotogataromsipte © sarcasm ns ihe ‘wate cimmena sate © 10 2mm gn porn ha et pone tb dnperh costo vette es panicle (© thc arIngredients 2x | ax 8 07 baby bella mushrooms cleaned, ends trimmed 12 07 baby potatoes, scrubbed (Or cut potatoes in halves or cubes depending on size. You want them to be small) 12.02 Campari tomatoes, grape or cherry tomatoes will work also 2 zucchini or summer squash, cut into 1-inch pieces, 10-12 large garlic cloves peeled Extra virgin olive oil see our olive oll options here % tablespoon dried oregano 1 teaspoon dried thyme Salt and pepper Freshly grated Parmesan cheese for serving optional Crushed red pepper flakes optional Instructions @ Preheat the oven to 425 degrees F. @ Place the mushrooms, veggies, and gatlic in a large mixing bowl. Drizzle generously with olive oil (about % cup olive oll or so). Add the dried oregano, thyme, salt and pepper. Toss to combine. © Toke the potatoes only and spread them on a lightly-olled baking pan. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the mushrooms and remaining vegetables. Return to the oven to roast for another 20 minutes or until the veggies are fork-tender (some charting Is. good!) © Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional).