Ingredients

• 2 cups short-grain rice (Bomba or Arborio), 4 cups chicken stock
• 1 pinch saffron, 1 onion, 2 tomatoes, 3 cloves garlic
• Chicken thighs, prawns, mussels, peas, lemon
• Olive oil, paprika, salt, parsley

Instructions

1. Heat olive oil in paella pan. Brown chicken, set aside. Sauté onion, garlic, tomato
2. Add rice, stir. Add stock, saffron, paprika. Nestle chicken back in
3. Simmer 15 min, add seafood and peas. Cook until rice is tender and socarrat forms
4. Rest 5 min. Garnish with lemon and parsley. Serve from the pan

Ingredients

• 2 large tomatoes, 1 cucumber, 1 red onion
• 200g feta cheese, Kalamata olives, capers
• Extra virgin olive oil, red wine vinegar, dried oregano
• Salt, pepper, optional green pepper

Instructions

1. Chop tomatoes and cucumber into chunky pieces. Slice red onion thinly
2. Combine in bowl with olives and capers. Crumble feta on top
3. Dress with olive oil, vinegar, oregano, salt, and pepper
4. Toss gently. Serve with crusty bread

Ingredients

• 1 baguette or ciabatta, 4–5 ripe tomatoes
• Fresh basil, 2 cloves garlic, extra virgin olive oil
• Balsamic glaze (optional), salt, pepper

Instructions

1. Dice tomatoes, mix with torn basil, 1 minced garlic clove, olive oil, salt, pepper
2. Slice bread, brush with olive oil. Grill or toast until golden
3. Rub warm bread with remaining garlic clove
4. Top with tomato mixture. Drizzle balsamic if using. Serve immediately

Ingredients

• 2 cans chickpeas (drained, reserve liquid), 1/3 cup tahini
• 3 tbsp lemon juice, 2 cloves garlic, cumin, salt
• Olive oil, paprika, parsley for garnish

Instructions

1. Blend chickpeas, tahini, lemon juice, garlic, cumin, salt. Add reserved liquid to reach desired consistency
2. Blend until silky smooth. Taste and adjust lemon and salt
3. Serve in a bowl, drizzle with olive oil, dust with paprika, add parsley
4. Pair with warm pita, carrots, or cucumber

Ingredients

• 1 cup Greek yogurt, 1 cucumber (grated, squeezed dry)
• 2 cloves garlic, minced; fresh dill; 1 tbsp olive oil
• Lemon juice, salt, pepper

Instructions

1. Grate cucumber, salt lightly, squeeze out excess liquid in a towel
2. Mix yogurt, cucumber, garlic, chopped dill, olive oil, lemon juice, salt, pepper
3. Chill at least 30 min for flavors to meld
4. Serve with pita, grilled lamb, or as a sauce

Ingredients

• 1.5 lb potatoes, cut into chunks; olive oil; paprika, cayenne
• Sauce: 1 can tomatoes, 1 onion, garlic, vinegar, sugar
• Aioli: mayo, garlic, lemon

Instructions

1. Parboil potatoes 5 min. Drain, rough up edges. Toss with oil, salt, paprika. Roast at 425°F until golden
2. Blend tomatoes, onion, garlic, vinegar, cayenne, sugar for bravas sauce. Simmer 10 min
3. Mix mayo, garlic, lemon for aioli
4. Serve potatoes with bravas sauce and aioli drizzle