Olive oil
1 small lemon, cut in half
Feta cheese
1 T chopped oregano
3 red bell peppers, cut in half, stem and seeds removed
1 English cucumber, peeled and diced
2-3 tomatoes, cut in half
2 T red wine vinegar
Tortillas

​Start-up grill. Mix peppers and tomatoes with some olive oil. Place on grill. Do the same for the lemon halves. Cook until slightly charred. Take off and let cool. Place tortillas on grill and cook until crispy. Take off grill. Chop the peppers and tomatoes. Add cucumber. Mix together with some olive oil, lemon juice and oregano. Serve veggie mix on top of tortilla. Sprinkle on some feta cheese. 

Multi-grain sourdough bread, tear into small pieces to make breadcrumbs
Olive oil
4 eggs
Salt/pepper
Apple cider vinegar
Dijon mustard
​​Maple syrup
Arugula
4-5 radishes, sliced
Smoked salmon, cut into pieces

Spray bread with olive oil and bake until crunchy. Add some olive oil to sauté pan and heat. Crack eggs into pan and cook to your liking. Make dressing: olive oil, cider, salt, pepper, a little Dijon mustard and maple syrup. Whisk ingredients. Serve: arugula and radishes in bowl, add dressing. Next eggs and finally smoked salmon.

1 large bunch broccolini, chopped
About a cup of grape tomatoes, pricked with a knife (so they don’t burst when you bite into them)
Blue cheese
Tube of polenta, sliced
Olive oil
Black pepper

​Heat oven to 350 degrees. Put unbleached parchment paper on a sheet pan. Place veggies and polenta on the pan. Drizzle on olive oil and add some cracked black pepper. Place in oven; cook for about 25-30 minutes. Take out. Cut up polenta into smaller pieces. Sprinkle crumbled blue cheese over all the ingredients. Pop back into oven until the cheese gets a little melty looking. Take out and serve. Super easy!