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.
 

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.

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.

Container of 0-fat or low-fat Greek yogurt (5.3 oz container)
2 tablespoons lemon juice
2 tablespoons capers, rinsed and smashed with a fork
1-2 tablespoons miso paste (I like white)
3 T olive oil
Romaine lettuce
Sourdough bread, cubed
Garlic granules
Freshly grated parmesan cheese
 
In a bowl combine Greek yogurt, lemon juice, capers, miso paste and olive oil. Stir well. Place bread cubes on a baking sheet and spray with olive oil. Sprinkle on some garlic granules. Bake until toasted.
Wash and cut up romaine lettuce. Combine lettuce and dressing in a serving bowl. Serve with the parmesan cheese and croutons.
 

Baby zucchini, put on wooden skewers if really small
Tomatoes, on the smaller side
Red bell peppers
Radicchio (small size) or baby gem lettuce
Carrots, cut tops off
Olive oil
Sherry vinegar
Green olives
Thyme, copped fine
Oregano, chopped fine
Manchego cheese, shredded
Sourdough bread, sliced
 
Wash all veggies. Halve the bell peppers. Leave the rest whole. Put veggies in a bowl or casserole dish. Pour some olive oil and sherry vinegar over them. Sprinkle the herbs on and stir. Put olives on wooden skewers. Heat up grill. Put veggies plus olives on grill and cook; keep them somewhat firm but get some char on them. Put slices of bread on grill and toast them. When cooled, cut them up into cubes. Take off veggies when done and chop them up; place back in bowl or casserole dish. Add the cubed bread. Then the shredded Manchego cheese. Mix together. Ready to serve!

Frisée lettuce, chopped fine
Olive oil
Apple cider vinegar
Dijon mustard
Maple syrup
Gorgonzola cheese, crumbled
Toasted walnuts
Pear or Asian pear, chopped
Eggs
 
For the vinaigrette: in a bowl place the olive oil, apple cider vinegar, a little Dijon mustard, and the little maple syrup; whisk well. Heat up a sauté pen pan with some olive oil. Crack a few eggs in and cook to desired from this firmness. In individual serving bowls, and the lettuce, pears, cheese, and walnuts. Place an egg on top and drizzle with the vinaigrette.

Mayo or vegan mayo (about ¼ cup)
Non-fat Greek yogurt (about ¼ cup)
Apple cider vinegar (about 2 teaspoons or to taste)
Whole grain mustard (about 1 teaspoon)
Garlic powder
1 package gnocchi
2-3 stalks celery, diced
1-2 dill pickle diced (I used spicy dill pickle)
Dill, chopped
Smoked paprika
 
Combine all of the dressing ingredients in a bowl and stir to combine. Cook gnocchi according to directions. Drain. Let cool. Combine the gnocchi, celery, dill weed, dill pickle and dressing in a bowl. Gently toss until combined. Sprinkle some smoked paprika on top.

Sourdough bread, cut or torn into bite-size pieces
Olive oil
Salt and pepper
1-1/2 pounds small mixed-color carrots, halved lengthwise
1 tablespoon coriander seeds crushed
2 teaspoons cumin seeds
1 orange cut into wedges
1 lemon halved
Apple cider vinegar
1-1/2 tablespoons dijon mustard
2 ripe but firm Hass avocados, pitted, peeled, and cut into wedges
4 cups sliced Belgian endive

Preheat the oven to 375°F. On a large rimmed baking sheet, toss the bread with some olive oil, salt and pepper. Spread in an even layer and bake for about 12 minutes, until golden and almost crisp. Transfer to a bowl and let cool. Keep the oven on.

In a large bowl, toss the carrots, about 2 tablespoons of the olive oil, and the coriander and cumin seeds. Squeeze the orange and lemon over the carrots, then add the squeezed fruit to the bowl, too. Season salt and pepper and toss to mix.

Spread on a baking sheet and roast for about 25 minutes, until lightly charred and tender. Let cool; discard the orange and lemon.

In a small bowl, whisk together the vinegar, mustard, and the remaining 4-5 T olive oil. In a large serving bowl, gently toss the bread, carrots, and avocados with the vinaigrette. Add the endive and toss to mix. Serve at room temperature.

Original recipe found on The Oregonian OregonLive, with some modifications