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Ingredients:
1 salmon fillet (thaw if frozen)
1/2c Feta cheese
1/4c chopped fresh parsley- rough chopped you will finish chopping with Feta
2 Tbsp chopped fresh chives-rough chopped you will finish chopping with Feta
Juice from half a lemon
1/8 tsp salt
pinch of pepper
Directions:
1.Preheat oven to 400 degrees.
2.Line baking sheet with parchment or foil for easy clean-up.
3.Combine parsley, chives, feta, lemon, salt and pepper on cutting board.
4.Run knife through it several times, chopping up all ingredients to mix.
5.Spread on fillet.
6.Bake for 20 minutes or until cooked through.
7.Serve!
Ingredients:
For Vegetables:
2 medium zucchini diced 1/2 inch
2 medium yellow squash diced 1/2 inch
2 bells peppers diced 1/2 inch
1 Tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
For Dressing:
Juice of 1 lemon
1/4c olive olive oil
1 Tbsp tahini
1 garlic clove minced
1/2 tsp kosher salt
1/2 tsp black pepper
For Couscous:
1 Tbsp olive oil
1c pearl couscous
1c plus 2 Tbsp water
2 scallions thinly sliced
1 Tbsp chopped parsley
Directions:
1.Preheat the oven to 400°F. On a baking sheet, toss the zucchini, yellow squash and peppers with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread the vegetables into a single layer across the pan. Roast for 25-30 minutes until they are browned at the edges.
2.For dressing, whisk together the lemon juice, 1/4 cup olive oil, tahini, garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
3.For the couscous, heat 1 tablespoon olive oil in a large saucepan over medium heat. Toast the couscous stirring until it’s golden, about 2-3 minutes. Add the water and bring to a boil. Reduce heat to low, cover and simmer until the couscous is tender and most of the water has been absorbed, about 10 minutes. Drain any remaining water and transfer the couscous to a large bowl.
4. Stir the lemon tahini dressing into the couscous.
5.Then add the roasted vegetables, scallions and parsley to the couscous, stirring to combine.
Ingredients:
1 cup butter, room temperature
3/4c light brown sugar
3/4c granulated sugar
1c creamy peanut butter
2 whole large eggs
1 tsp vanilla extract
2c all-purpose flour
2c old fashioned oats
1 Tsp baking powder
1/2 tsp salt
Topping:
12oz milk chocolate chips
1c creamy peanut butter
Directions:
1. Preheat oven to 350°F.
2.Using an electric mixer cream together the softened butter with both kinds of sugar and the peanut butter. You want it to come together and be light and fluffy.
3.Mix in the eggs and vanilla until they are fully incorporated.
4.Add in the oats, flour, baking powder and salt and mix until it is just combined.
5.Press into a 13×9 inch baking pan and bake for 20-25 minutes, just until the edges are golden and the center is set.
6.Remove from oven and let cool slightly
7.To prepare the topping, place the chocolate chips and peanut butter in a microwave safe bowl and heat for 60 seconds. Remove and stir until the chocolate is completely melted.
8.Pour over the bars and spread into an even layer.
9.Let the chocolate set and then serve!
Ingredients:
2c hummus, store bought or homemade
1c tabbouleh, store bought or homemade
2 Persian cucumbers, diced
1/2c cherry tomatoes, halved
1/4c crumbled feta cheese
1/3c kalamata olives, pitted
2 Tbsp pine nuts (toasted)
1 Tbsp dill, chopped
black pepper, freshly ground
toasted pita (or pita chips), for serving
Directions:
1.On a large platter or cheese/charcuterie board, spread out the hummus with the back of a spoon.
2.Top with tabbouleh, cucumbers, tomatoes, feta, olives, toasted pine buts, fresh dill and freshly ground black pepper.
3.Serve with toasted naan or pita chips.
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