1 cup orzo (about 8 ounces uncooked)
Ground black pepper
Baharat spice blend – I like New York Shuk’s, about 2 teaspoons (or more)
Sumac, 1-2 teaspoons (or more)
1 lemon
Olive oil
1 cup canned garbanzo beans (no sodium added), rinse and drain.
1 large tomato, diced
Capers, about 2 tablespoons
Kalamata olives, about 3 tablespoons, chopped
Oregano leaves, chopped fine
Greek feta, crumbled
Arugula, roll up handfuls and chop into “ribbons”
 
Cook the orzo according to package directions (drain and cool). In a large serving bowl, add the orzo and garbanzo beans, pepper, baharat, sumac, tomato, oregano, feta cheese, capers and olives and stir together. Pour on lemon juice and olive oil. Add arugula. Gently mix all together. 

Arugula
Chopped tomatoes
Halloumi cheese
Pepperoncini slices
Bread
Olive oil
Vinegar
 
Cut bread into cubes. Spray with olive oil. Bake in oven until crunchy. At the same time, spread a little olive oil on the halloumi (use parchment paper) and bake until golden brown. Cut into cubes. Place Arugula, tomatoes, cheese, pepperoncini, and croutons in bowls. Drizzle on olive oil and a little vinegar.
 
Easy peasy.
 

Whole wheat spaghetti, preferably thin
2 bunches broccolini, rinsed and chopped fine (I used mostly the heads)
Lemon zest from 1 lemon
Lemon juice from 1 (same) lemon
Olive oil
Red hot pepper flakes
Black pepper
Asiago cheese, grated
 
Boil water for pasta (I never use salted water – who wants salty pasta?)
 
Place broccolini in a bowl, sprinkle a little water over and microwave it for about 1 to 1 and a half minutes. Add lemon juice, zest, olive oil, red and black pepper.
 
When spaghetti is done, drain water and put back in pot. Add the broccolini mixture and stir it in. Place in bowls and add the cheese.
 
Yum!

Croutons:
Olive oil
Garlic (I use granulated)
Sourdough bread, cubed
Parmesan, finely grated
 
Vinaigrette:
2 tablespoons apple cider vinegar
Olive oil, about ¼ cup
1/2 teaspoon Dijon mustard
A little maple syrup
 
Salad:
Artichokes in a jar (TJ’s grilled), drained, chopped
1 pound asparagus, cleaned, trimmed
 
Preheat oven to 375°F.
 
Mix the bread cubes with garlic, olive oil, and parmesan.  Place bread on a baking sheet, bake for about 10 to 15 minutes. Mix the ingredients for the vinaigrette.
 
Roll asparagus in some wet paper towels. Place in microwave and cook for about a minute - 30 seconds more if needed. Chop into bite sized pieces, 
 
Place asparagus, artichokes and croutons in a serving bowl. Pour dressing over. Add pepper if desired.

Russian Dressing:
Sour cream, about 3 tablespoons
Small carton of 2% Greek yogurt
Mayo (not a lot, 1-2 tablespoons)
Spicy pickles, chopped fine (sub. = capers?)
A little black pepper
 
Put all ingredients in a bowl and stir.
 
Slaw:
Apple cider vinegar, 2-3 tablespoons
A little mayo
Black pepper
1 bag cabbage carrot mix
 
Mix the first 3 ingredients and add to cabbage.
 
Cheese:
A bag of TJ’s Swiss and gruyere shredded cheese.
 
Bread:
Sourdough or rye, enough for 4 big sandwiches
 
Instructions:
Put Russian dressing on both sides of bread. Add some cheese and then slaw followed by more cheese on top. Put top of bread on next. Bake on a baking sheet in 350 to 375 degree oven. Flip once during cooking and cook until toasty and cheese is melted.
 
So good!

16 oz rigatoni pasta
¼ cup Parmesan cheese, grated
2-3 tablespoons sliced almonds; cook in a single layer in microwave for a minute and let cool.
Garlic (I use powdered)
One jar marinated artichokes (I like TJ’s grilled artichokes)
Parsley
1 lemon
Black pepper
Olive oil
 
In a food processor add parmesan cheese and almonds. Pulse until combined. Add the artichokes including the oil in the jar, juice of half a lemon, the zest from the lemon, some parsley and more olive oil if needed. Pulse into a pesto consistency. Boil pasta in water until al dente and drain it, add to a serving bowl. Add the pesto. Serve right away but it’s fine room temperature as well.

2 cups chicken or vegetable broth, low sodium
¼ to ½ cup buffalo sauce or hot sauce (I used Cholula)
Garlic granules
3-4 ribs of celery, chopped fine
1 can of chickpeas, no salt added, drained and rinsed (I mash them a bit)
1 head of cauliflower, chopped (can precook it in microwave to speed up time in the oven)
1 package frozen brown rice, cooked in microwave
Blue cheese, crumbled
 
Preheat oven to 375 degrees.  Heat broth, hot sauce, and garlic up in a small pot or microwave. Layer in a casserole dish: chickpeas, cauliflower, celery and brown rice. Pour broth mixture over. Cover with tin foil and cook for about 50-60 minutes. Remove from oven and add blue cheese. Yummy!

1 or 2 grapefruits, supremed (remove rind and cut out segments). Save any juice for dressing.
Olive oil
Arugula
Radicchio, shredded
1 fennel bulb, shaved (I use a cheese slicer)
1 cup pecorino cheese, grated
Chives, chopped fine (about 2 tablespoons worth)
Dijion mustard
Black pepper
 
Place some olive oil in a small saucepan and heat up. Add the chives. Cook for a few minutes and then take off heat. When cool, put oil/chives in a small bowl. Add a little Dijion mustard, grapefruit juice, black pepper and whisk ingredients together. In a serving bowl add the arugula, grapefruit segments, fennel and half of the pecorino cheese. Add dressing and toss salad. Add extra cheese if desired. Serve with crusty bread.

Four cups cherry tomatoes
Olive oil
1 cup dry Israeli couscous
1 can cannellini beans, no salt added, drained and rinsed
1-2 tablespoons lemon juice (or more to taste)
Some smoked paprika
Sumac
Thyme, leaves from about 6 sprigs
Basil, around ¼ cup or more, chopped
One Persian cucumber, chopped
Crumbled feta cheese, I prefer goat and or sheep's milk
Ground black pepper
A pinch of sea salt
 
Preheat oven to 375°. Place parchment paper on a baking sheet. Add tomatoes, drizzle with olive oil, a few grinds of black pepper and a pinch of salt. Bake for 20-25 minutes. When done sprinkle some smoked paprika and sumac. Let the tomatoes cool off and then add them to a serving bowl.

Cook couscous per directions on package. Drain and add to the serving bowl followed by the beans, basil, thyme, lemon juice and feta. Add more olive oil to taste. Easy peasy.

Baby potatoes, chopped
Baby cabbage, chopped (from TJ’s or use regular sized)
English peas (fresh)
Lemon zest
Thyme
Olive oil
Miso paste, about 1 tablespoon maybe a bit more
Chicken or veg broth, low sodium
Sourdough bread, toasted
 
Heat olive oil in pot. Add potatoes, lemon zest and thyme and cook a bit. Add broth. Cook until potatoes soften. Add cabbage. When it is close to done, put some hot broth in a small bowl and add miso. Stir and add back into the pot. Add peas. Heat soup up to a simmer. Serve with toasted and sourdough bread.