Middle Eastern Salad

Ingredients

10 scallions, white and green parts, thinly sliced
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced
Toasted pita bread, for serving

1. Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine. 
2. In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

Kolac od Pekmeza "Bosnian Brownies"

Ingredients

2 eggs

1 cup sugar

1 cup milk

1 cup vegetable oil

1 cup plum or apple jam "pekmez"

1 cup flour

1 cup semolina

1 tsp baking powder "prasak za pecivo"

Chocolate (melted)

Instructions

Mix the eggs with the sugar.

Add the milk, oil, and jam.

Add in the semolina and flour.

Add the mixture into a buttered pan

Bake at 350 degrees for 12- 15 minutes.

Protein Balls

Ingredients:

1 cup dates

3/4 cup ground almonds

1 tbsp peanut butter (or almond butter)

1 tbsp coconut oil

1/2 cup shredded coconut

Instructions:

Add the dates, almonds, peanut butter, and coconut oil into 

a blender and blend until shredded and combined.

Make into balls and roll in the shredded coconut.

Refrigerate and enjoy!

Lemon Ricotta Cookies

Ingredients:

Cookies:

2 1/2 cups flour

1 tsp baking powder

1 tsp salt

1 stick unsalted butter, softened

2 cups sugar

2 eggs

1 (15 oz.) container whole milk ricotta cheese

3 tbsp lemon juice

1 tsp vanilla extract

1 lemon, zested

Glaze:

1 1/2 cups powdered sugar

3 tbsp lemon juice

1 lemon, zested

Instructions:

Preheat the oven to 375 degrees F.

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In a large bowl, combine the butter and the sugar. Using an electric mixer beat the 

butter and sugar until light and fluffy, about 3 minutes.

Add the eggs, 1 at a time, beating until incorporated. 

Add the ricotta cheese, lemon juice, lemon zest, and vanilla extract.

Beat to combine. Stir in the dry ingredients. 

Line 2 baking sheets with parchment paper.

Spoon the dough (about 2 tbsp for each cookie) onto the baking sheets.

This is easier if you use an ice cream scoop.

Bake for 15-18 minutes, until slightly golden at the edges.

Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

For the glaze, combine the powdered sugar, lemon juice, 

and lemon zest in a small bowl and stir until smooth.

Spoon about 1/2-1 tsp onto each cookie and use the back of the spoon

to gently spread.
Let the glaze harden for about 2 hours.  

Chicken Tortilla Soup

Ingredients:

1 tsp olive oil

1 cup chopped onion

2 garlic cloves

2 cups shredded cooked chicken breast

1 cup frozen or canned whole-kernel corn

1/4 cup dry white wine

1 chopped seeded jalapeno pepper

1 tsp cumin

1 tsp Worcestershire sauce

1/2 tsp chili powder

2 (14 oz) cans no-salt-added chicken broth

1 (14 oz) can diced peeled tomatoes

1 (10 oz) can condensed reduced-fat, reduced-sodium tomato soup

1 1/4 cups unsalted baked tortilla chips

Sour cream

Avocado

Heat the oil in a pot over medium-high heat.

Add onion, garlic, and jalapeno, and saute for 2 minutes.

Stir in the chicken and the next 9 ingredients (chicken through tomato soup).

Bring to a boil.

Reduce heat, and simmer for 1 hour

Ladle soup into bowls, and top with tortilla chips, sour cream, and avocado