📝 Ingredients:

• 2 large cucumbers, chopped
• 4 ripe tomatoes, cut into wedges
• 1 red onion, thinly sliced
• 1 green bell pepper, chopped
• 1 cup Kalamata olives
• 200g feta cheese, cubed
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

👨‍🍳 Instructions:

1. Wash and prepare all vegetables
2. Combine cucumbers, tomatoes, onion, and bell pepper in a large bowl
3. Add Kalamata olives to the vegetables
4. In a small bowl, whisk together olive oil, red wine vinegar, and oregano
5. Season dressing with salt and pepper
6. Pour dressing over salad and toss gently
7. Top with cubed feta cheese
8. Serve immediately or chill for 30 minutes for enhanced flavors

📝 Ingredients:

• 2 heads romaine lettuce, chopped
• 1 cup shaved Parmesan cheese
• 3 cups bread cubes for croutons
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• For dressing: 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1/4 cup grated Parmesan

👨‍🍳 Instructions:

1. Preheat oven to 375°F (190°C)
2. Toss bread cubes with olive oil and garlic, spread on baking sheet
3. Bake croutons for 10-12 minutes until golden, stirring halfway
4. For dressing, whisk mayonnaise, lemon juice, mustard, and Worcestershire
5. Stir in grated Parmesan and season with salt and pepper
6. Place chopped romaine in a large bowl
7. Add dressing and toss to coat evenly
8. Top with croutons and shaved Parmesan, serve immediately

📝 Ingredients:

• 1.5 cups quinoa, rinsed
• 1 can (15 oz) chickpeas, drained
• 1 cup cherry tomatoes, halved
• 1/2 cup sun-dried tomatoes, chopped
• 1 cucumber, diced
• 1/2 cup Kalamata olives, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Juice of 2 lemons
• 1/4 cup olive oil

👨‍🍳 Instructions:

1. Cook quinoa according to package directions, let cool
2. In a large bowl, combine cooled quinoa with chickpeas
3. Add cherry tomatoes, sun-dried tomatoes, and cucumber
4. Toss in olives, parsley, and mint
5. Whisk together lemon juice, olive oil, salt, and pepper
6. Pour dressing over salad and mix well
7. Refrigerate for at least 30 minutes to let flavors meld
8. Serve chilled or at room temperature

📝 Ingredients:

• 4 cups Napa cabbage, shredded
• 2 cups red cabbage, shredded
• 2 carrots, julienned
• 1 red bell pepper, sliced thin
• 4 green onions, sliced
• 1/2 cup edamame, shelled
• 1/4 cup rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon fresh ginger, grated
• Crispy wonton strips and sesame seeds for topping

👨‍🍳 Instructions:

1. Combine both cabbages in a large salad bowl
2. Add julienned carrots and sliced bell pepper
3. Toss in green onions and edamame
4. In a jar, combine rice vinegar, sesame oil, soy sauce, and ginger
5. Shake dressing well until combined
6. Pour dressing over salad and toss thoroughly
7. Top with crispy wonton strips and sesame seeds
8. Serve immediately for maximum crunch

📝 Ingredients:

• 4 large ripe tomatoes, sliced 1/4 inch thick
• 16 oz fresh mozzarella, sliced
• 1 large bunch fresh basil leaves
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic glaze
• Flaky sea salt
• Freshly cracked black pepper
• Optional: fresh oregano leaves

👨‍🍳 Instructions:

1. Slice tomatoes and mozzarella into similar-sized rounds
2. Arrange alternating slices on a serving platter
3. Tuck fresh basil leaves between each tomato and mozzarella slice
4. Drizzle extra virgin olive oil evenly over the salad
5. Add balsamic glaze in a decorative pattern
6. Sprinkle with flaky sea salt and cracked pepper
7. Add fresh oregano if desired
8. Serve immediately at room temperature

📝 Ingredients:

• 1 large bunch lacinato kale, stems removed
• 1 can chickpeas, drained and dried
• 2 ripe avocados, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup tahini
• Juice of 2 lemons
• 2 tablespoons olive oil
• 1 garlic clove, minced
• 2-3 tablespoons water
• Salt, pepper, and cumin to taste

👨‍🍳 Instructions:

1. Preheat oven to 400°F (200°C)
2. Toss chickpeas with oil and cumin, roast for 20 minutes until crispy
3. Chop kale into bite-sized pieces and place in large bowl
4. Add a drizzle of olive oil and pinch of salt to kale
5. Massage kale with hands for 2-3 minutes until tender
6. Whisk tahini, lemon juice, garlic, and water until smooth
7. Add dressing to kale and toss well
8. Top with roasted chickpeas, avocado, and tomatoes