• ½ cup eggplant, roasted
• 1 tbsp olive oil, to roast eggplant
• 1 red bell pepper, chopped
• ½ red onion, chopped
• ½ cup cucumber, cubed
• ¼ cup feta cheese, cubed
• 1 handful dill, chopped
• 1 handful parsley, chopped
• 1 Pita, cut in half

Dressing

• ½ lemon, juiced
• 2 tbsp tahini
• 2 tbsp olive oil
• salt & pepper to taste

• 8 slices fresh mozzarella cheese
• 3 roma tomato sliced, about 8 pieces
• 8 basil leaves 1-2 sprigs
• 2 tbsp olive oil to drizzle
• salt & pepper to taste
• balsamic glaze/reduction to drizzle

• 2 boiled eggs
• 1 avocado
• 1 tbsp red onion, chopped
• 2 tbsp cream cheese
• 4 leaves gem lettuce or small pieces of lettuce
• ½ lemon, juice of
• 2 tbsp parmesan cheese, grated
• 2 tbsp parsley, dry or fresh optional
• 2 tbsp basil, dry or fresh optional
• 4 slices Sourdough bread
• salt and pepper

• 6 ounces fusili half a pack
• 20 cherry or grape tomatoes
• ¼ onion thinly sliced (about 2 cups)
• 5 cloves garlic thinly sliced
• ½ teaspoon red-pepper flakes
• 10 Basil leaves
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• 2 cups water

• ½ cup ditalini pasta, dry
• 1 cup cherry tomatoes or chopped plum/roma tomato
• ½ cup sweet corn
• ¼ red onion, diced
• 7.5 oz black beans, rinsed and drained
• ½ bell pepper
• ½ cup cilantro, chopped
• 2 oz feta cheese, cubed optional

Dressing

• ¼ cup olive oil
• 1 lime, juice of
• 1 tbsp wine vinegar
• ½ tbsp maple syrup
• 1 tbsp taco seasoning
• salt & pepper to taste

Optional

• 4 oz guacamole or cubed avocado optional
• hot sauce

• 1 cup Cherry tomatoes
• ½ cup Mini Mozzarella Cheese Balls
• 2 tbsp Extra Virgin Olive Oil
• salt & pepper to taste
• fresh basil, ~10 small leaves