Ingredients

• 2 large cucumbers, 4 ripe tomatoes, 1 red onion, 1 cup Kalamata olives, 6 oz feta (cubed)
• 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, salt and pepper

Instructions

1. Chop cucumbers and tomatoes into chunks. Thinly slice onion. Combine in a bowl with olives and feta.
2. Whisk oil, vinegar, oregano, salt, and pepper. Pour over salad and toss. Serve chilled.

Ingredients

• 1 cup brown lentils (rinsed), 1 onion (diced), 2 carrots (diced), 2 celery stalks (diced)
• 4 cups vegetable broth, 1 tsp cumin, 1/2 tsp turmeric, 2 tbsp olive oil, salt and pepper, lemon juice

Instructions

1. Heat oil; sauté onion, carrots, celery 5 min. Add lentils, broth, cumin, turmeric. Bring to boil; simmer 30–35 min until lentils are tender.
2. Season with salt, pepper, and a squeeze of lemon. Serve with bread.

Ingredients

• 4 salmon fillets (6 oz each), 2 tbsp olive oil, 2 cloves garlic (minced), 2 tbsp fresh dill (chopped)
• 1 lemon (juice + slices), salt and pepper

Instructions

1. Brush salmon with oil; season with salt, pepper, garlic, dill, and lemon juice. Let sit 10 min.
2. Grill over medium-high 4–5 min per side until flaky. Serve with lemon slices.

Ingredients

• 2 carrots, 2 parsnips, 1 sweet potato, 1 red onion (all cut into chunks)
• 3 tbsp olive oil, 1 tsp rosemary, 1/2 tsp thyme, salt and pepper

Instructions

1. Toss vegetables with oil, rosemary, thyme, salt, and pepper on a sheet pan.
2. Roast at 400°F (200°C) 30–35 min until tender and golden. Serve hot.

Ingredients

• 1 cup long-grain rice, 2 cups water or broth, 1 lemon (zest + 2 tbsp juice), 2 tbsp butter
• 2 tbsp fresh parsley (chopped), salt

Instructions

1. Cook rice in water or broth according to package. Fluff with fork.
2. Stir in butter, lemon zest, lemon juice, parsley, and salt. Serve.

Ingredients

• 2 cups Greek yogurt, 1 cup mixed berries (fresh or thawed), 1/2 cup granola, 1 tbsp honey (optional)

Instructions

1. In glasses, layer yogurt, berries, and granola. Repeat. Drizzle with honey if desired. Serve cold.