Ingredients

• 2 cucumbers (chopped), 4 tomatoes (quartered), 1 red onion (sliced), 1 cup Kalamata olives
• 6 oz feta (cubed), 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, salt and pepper

Instructions

1. Combine cucumbers, tomatoes, onion, olives, and feta in a large bowl.
2. Whisk oil, vinegar, oregano, salt, pepper. Pour over salad and toss gently. Serve with bread.

Ingredients

• 4 salmon fillets (6 oz each), 2 lemons (juice + slices), 2 tbsp olive oil
• 2 cloves garlic (minced), 2 tbsp fresh dill (chopped), salt and pepper

Instructions

1. Mix oil, lemon juice, garlic, dill, salt, pepper. Brush over salmon. Let sit 10 min.
2. Heat grill or grill pan to medium-high. Grill salmon 4–5 min per side until 145°F (63°C) inside. Serve with lemon slices.

Ingredients

• 1 cup quinoa (rinsed), 2 cups water, 1 can chickpeas (rinsed), 1 cucumber (diced), 2 tomatoes (diced)
• 1/2 cup feta (crumbled), 1/4 cup olive oil, 2 tbsp lemon juice, 1 tbsp fresh parsley, 1 clove garlic, salt and pepper

Instructions

1. Cook quinoa in water per package; fluff and cool. Combine with chickpeas, cucumber, tomato, feta.
2. Whisk oil, lemon juice, parsley, garlic, salt, pepper. Toss with bowl. Serve at room temperature or chilled.

Ingredients

• 2 zucchini (chunked), 2 bell peppers (chunked), 1 eggplant (chunked), 2 cups cherry tomatoes
• 4 tbsp olive oil, 4 cloves garlic (sliced), 1 tsp oregano, 1/2 tsp thyme, salt and pepper

Instructions

1. Preheat oven to 425°F (220°C). Toss all vegetables with oil, garlic, oregano, thyme, salt, pepper on a large sheet pan.
2. Roast 30–35 min, stirring once, until tender and slightly charred. Serve with fresh herbs if desired.

Ingredients

• 1 cup lentils (rinsed), 1 onion (diced), 2 carrots (sliced), 2 celery stalks (sliced), 2 cloves garlic
• 6 cups vegetable broth, 1 can diced tomatoes, 2 cups spinach, 1 tsp cumin, 1/2 tsp turmeric, salt and pepper

Instructions

1. In a large pot, sauté onion, carrots, celery, garlic 5 min. Add lentils, broth, tomatoes, cumin, turmeric. Bring to boil; reduce heat and simmer 25–30 min until lentils are tender.
2. Stir in spinach; cook 2 min. Season with salt and pepper. Serve with bread or lemon.

Ingredients

• 1 whole chicken (or 6 pieces), 2 lemons (halved), 4 cloves garlic, 2 sprigs rosemary, 2 sprigs thyme
• 4 carrots (chunked), 4 potatoes (chunked), 3 tbsp olive oil, salt and pepper

Instructions

1. Preheat oven to 400°F (200°C). Place chicken in a roasting pan; tuck lemon, garlic, and herbs inside or around. Arrange carrots and potatoes around. Drizzle with oil; season all with salt and pepper.
2. Roast 1 hour (or until chicken reaches 165°F / 74°C and vegetables are tender). Rest 10 min before carving. Serve with pan juices.