recipes

• Preheat the oven to 400°.
• Spread pita quarters on a baking sheet and brush with 1 tablespoon olive oil.
• Season with salt and bake for 8 or until golden brown and crisp.
• Let cool.
• In a food processor, combine mint, parsley, basil, lemon juice, and sugar, then pulse until combined.
• With the motor running, slowly add 1/2 cup olive oil in a steady stream until smooth, then season with salt and pepper.
• Roughly crumble pita crisps.
• In a shallow serving dish, arrange sections of tomato, cucumber, feta, olives, and pita.
• Drizzle with vinaigrette and serve immediately.

• In a large skillet over medium-high heat, heat 1 tablespoon olive oil.
• Add onion and cook until soft, 5.
• Add balsamic vinegar and brown sugar, and continue to cook for another 2, until very soft.
• Season with salt and pepper, then remove to bowl and let cool.
• Rub grill pan with 1 tablespoon olive oil and heat over high heat.
• Season skirt steak generously with salt and pepper, and grill steak for 3 per side for medium rare.
• Remove steak to cutting board and let sit for 5.
• In large bowl, whisk together red wine vinegar with remaining 4 tablespoons of olive oil, then season with salt and pepper.
• Add arugula and tomatoes to vinaigrette and toss gently to combine.
• Thinly slice steak diagonally across the grain.
• Divide salad mixture among 4 plates.
• Top each with caramelized onions, steak, and crumbled feta, and serve immediately.

• Bring a pot of salted water to boil and prepare a bowl of ice water.
• Cook green beans until bright green; transfer with a slotted spoon to ice water.
• Drain and set aside.
• 2.
• In a mini food processor, combine basil, lemon juice, and garlic and pulse to combine.
• With the motor running, add olive oil in a steady stream until smooth, then season generously with salt and pepper.
• 3.
• In a large bowl, combine farro, tomatoes, chickpeas, and green beans, then pour over basil vinaigrette and toss gently to combine.
• Season with salt and pepper.

• Heat oven to 400 degrees F.
• Place the tortilla strips on a rimmed baking sheet and bake until crisp.
• Meanwhile, in a blender, purée the avocado, yogurt, cilantro, lime juice, ¼ cup water and ¼ teaspoon each salt and pepper.
• Toss the dressing with lettuce, then fold in beans, cucumber and peppers.
• Heat the oil in a large skillet over medium-high heat.
• Season shrimp with ½ teaspoon paprika and ¼ teaspoon each salt and pepper and cook until opaque throughout.
• Serve the shrimp over the salad and top with the tortilla strips.

• Preheat oven to 350°.
• Line sheet pan with parchment and place bacon strips without overlapping them.
• Bake until crispy, 20 to 22.
• Meanwhile, make dressing: In a small jar, add garlic, vinegar, mustard, salt and pepper, and oil and, with a tightly fitted lid, shake until blended.
• Keep in fridge until ready to serve.
• In a large non-stick skillet over medium heat, melt butter.
• When it begins to bubble, fry eggs until whites are set and edges are crispy but yolk is bright yellow and runny, 3 to 5.
• In a larger platter or bowl, toss kale with dressing.
• Top with Parmesan, avocado, croutons, a fried egg, and bacon.

• In a large skillet over medium-high heat, heat oil.
• Add chicken and cook until no longer pink, about 6 per side.
• Season with salt and pepper.
• Pour over buffalo sauce and stir until coated.
• Slice.

MAKE DRESSING:

• In a small bowl, combine garlic, 1/2 tsp. salt, lemon juice, egg yolks, mustard, and 1 tsp. buffalo sauce.
• Stir in Parmesan.
• In a large salad bowl, toss romaine with dressing and buffalo chicken.
• Top with croutons and sprinkle with Parm.

• Cook the pasta according to the package’s instructions.
• Drain excess water, rinse with cool water to bring the pasta to room temperature, and set aside.
• In a large mixing bowl, beat the pineapple juice, milk, sugar and pudding mix until thoroughly combined, about 1-2.
• Fold in the pasta, both kinds of pineapple, oranges, marshmallows and coconut.
• Cover and refrigerate for at least 3 hours, or overnight, if you want to make it ahead.

• Bring a medium saucepan of salted water to boil over medium-high heat, then cook green beans until crisp-tender, 1 minute.
• Remove with a slotted spoon and run under cold water, then transfer beans to a paper-towel lined plate to dry.
• Return water to a boil and gently lower in eggs with a slotted spoon.
• Cook eggs 9, then drain and run under cold water.
• Peel eggs and quarter lengthwise.
• Whisk oil, mustard, vinegar, and salt and pepper in a large bowl.
• Add romaine and toss to combine.
• Divide between serving bowls and top with tuna, tomatoes, olives, green beans, and eggs, dividing evenly.

• In a large pot of salted boiling water, cook orecchiette according to package directions until al dente.
• Drain, then transfer to a large serving bowl.
• Add pesto and toss pasta until coated.
• Add tomatoes, feta, and basil and toss.

• Preheat oven to 350 degrees F.
• Line sheet pan with parchment paper and 7 slices bacon (don’t overlap).
• Bake until crispy, about 20 to 25, then chop into bite-size pieces and set aside.
• Meanwhile, in a large skillet over medium heat, cook remaining slice bacon until crisp, about 5.
• Add garlic and shallot and cook until softened, 2 to 3.
• Remove from heat; add mustard, 1/2 teaspoon salt, and red wine vinegar and whisk in olive oil.
• Set aside.
• On a large platter, layer romaine, eggs, bacon, and cheese.
• On low heat, warm dressing; drizzle over salad.
• Garnish with chives and season with black pepper.
• Serve immediately.