Labbanese Tabbouleh Salad Procedures:

Ingredients: 1. Bring a pot of heavily salted water to a boil over

medium-high heat. Add the pasta to the boiling water and
⅓ cup extra-virgin olive oil cook for 8-10 minutes, or until the pasta is al dente.
Drain the pasta and rinse with cold water to stop the
3 tablespoons lemon juice
cooking.
¼ teaspoon salt
2. Transfer the cooled pasta to a large bowl. Add
¼ teaspoon black pepper the mozzarella, tomatoes and basil on top.

¼ cup fine #1 bulgur 3. In a small bowl, whisk together the olive oil,
balsamic vinegar, salt and pepper until emulsified.
2 bunches fresh curly parsley finely chopped (about Drizzle the dressing over the pasta and toss gently to
3 cups) combine.

2 firm tomatoes finely chopped 4. Enjoy immediately or refrigerate for 30 minutes

before serving.
2 green onions finely chopped
Tools and Equipments:
¼ cup fresh mint leaves finely chopped
Anodized Nonstick Cookware
Procedures:
Zwilling Knife Block Set
1. Whisk the olive oil, lemon juice, salt, and pepper
in a large bowl until well combined. Stir in the bulgur. Let Non Slip Cutting Board
the grains soak up the dressing until they are plump and
most of the moisture is absorbed for about 20 to 30 Measuring Cups and Spoons
minutes.
Italian Pasta Salad
2. Meanwhile, add the parsley, tomatoes, green
onions, and mint to one side of the large bowl with the Ingredients:
bulgur, but don’t mix yet. 1 pound tricolor rotini pasta
3. When the bulgur is plump, and the lemon-olive oil ¾ cup greek yogurt
mixture is mostly absorbed, stir everything together until
well combined. Serve at room temperature or chilled ¼ cup olive oil
from the fridge.
2 tablespoons red wine vinegar
Tools and Equipments:
1 garlic clove grated
Mixing Bowl Set
1 shallot minced
Balloon Whisk
2 teaspoons Italian seasoning
Zwilling Knife Block Set
½ teaspoon salt plus more for pasta water
Cutting Board
½ teaspoon black pepper
Caprese Pasta Salad
1 6-ounce can sliced black olives
Ingredients:
1 green bell pepper diced
½ pound orecchiette pasta or other short cut
½ English cucumber diced
8 ounces mozzarella pearls
1 pint grape tomatoes halved
1 pint grape tomatoes halved
8 ounces small fresh mozzarella balls ciliegine size
¼ cup fresh basil leaves thinly sliced
Procedures:
¼ cup extra-virgin olive oil
1. Bring a large pot of water to a boil. Season with
2 tablespoons balsamic vinegar salt and add pasta. Cook according to the package
directions, then drain and set aside in a large bowl.
¼ teaspoon salt plus more for cooking pasta
2. Meanwhile in a small bowl or jar, make the
¼ teaspoon freshly ground black pepper dressing by whisking Greek yogurt, olive oil, red wine
vinegar, garlic, shallot, Italian seasoning, and salt and
pepper until smooth and emulsified.
 3. Add the dressing to the cooked pasta, then top 4. Return the pot of water to a gentle boil and
with the olives, bell pepper, cucumbers, tomatoes and delicately drop the eggs in and cook for 6 ½ minutes (for
cheese. Toss until everything is combined and evenly jammy yolks) or 8 to 10 minutes if you prefer hard-boiled
coated in the dressing. eggs. Remove from the pot with a slotted spoon and set
in the ice bath to stop the cooking. When cool enough to
4. Chill before serving to allow the flavors to handle, peel eggs then slice in half.
develop.
5. Remove the shallots from the vinegar and set
Tools and Equipments: aside. Whisk in Dijon, herbs de Provence, salt and pepper
into vinegar until smooth. Slowly stream in olive oil and
Ceramic Nonstick Cookware Set
whisk until emulsified.
Zwilling Knife Block Set
6. Layer the prepared salad ingredients on a platter
Cutting Board and drizzle the dressing over it. Toss and serve!

Nicoise Salad Tools and Equipments:

Ingredients: Ceramic Nonstick Cookware Set

1 shallot thinly sliced Mixing Bowl Set

¼ cup red wine vinegar Balloon Whisk

1 pound baby potatoes halved Cutting Board

½ pound green beans trimmed Zwilling Knife Block Set

4 eggs Waldorf Salad

1 4 ounce container mixed greens Ingredients:

1 cup cherry tomatoes halved ½ cup Greek yogurt

4-5 radishes thinly sliced 1 lemon zest and juice

½ cup pitted Nicoise olives ½ teaspoon black pepper

2 teaspoons Dijon mustard ¼ teaspoon salt

¼ teaspoon herbs de Provence 2 cups diced cooked chicken breast

¼ teaspoon salt 3 celery stalks diced

¼ teaspoon pepper 1 cup halved red grapes

¼ cup olive oil 1 cup chopped walnuts

Procedures: 1 green apple diced

1. In a small bowl, combine the shallot and red wine green leaf lettuce for serving
vinegar and let sit for about 30 minutes while you
prepare the remaining ingredients. Procedures:

2. Add the baby potatoes to a medium saucepan and 1. In a large bowl, whisk together yogurt, lemon zest,
cover with cold water by 1-inch. Season with a pinch of lemon juice, salt and pepper. Add chicken, celery, grapes,
salt. Place over medium heat and bring to a boil. Once walnuts and apple and fold until everything is evenly
boiling, reduce to a simmer and cook until the potatoes coated.
are fork tender, about 5 to 7 minutes. Drain, and set 2. Serve over a bed of green leaf lettuce
aside in a medium bowl. Season with salt and pepper.
Tools and Equipments:
3. Bring a medium pot of water to a boil and set up
an ice bath. Once the water is boiling, add green beans Microplane Grater
and cook for 2 to 3 minutes, or until bright green and
tender. Remove with a slotted spoon and place in the ice Lemon Squeezer
bath for 30 seconds to stop cooking. Drain and set aside. Cutting Board

Zwilling Knife Block Set

Mixing Bowl Set

Spinach Strawberry Salad ¼ teaspoon black pepper

Ingredients: Procedure:

Basil Vinaigrette 1. Cook the lentils according to package

instructions until tender. Drain and set aside to cool.
1 cup basil leaves
2. In a large bowl, whisk together the dressing
1 lemon juiced ingredients until well combined: olive oil, apple cider
vinegar, honey mustard, cumin, dill, salt, and pepper.
¼ cup olive oil
3. Add the cooled cooked lentils, chickpeas, kidney
¼ teaspoon salt
beans, carrots, celery and red pepper on top of the
¼ teaspoon pepper vinaigrette and toss well to combine.

Salad 4. Serve immediately or chill in the refrigerator until

ready to serve.
1 5 ounce container baby spinach
Tools and Equipment Needed:
1 cup quartered strawberries
5 Piece Cookingware Set
½ cup crumbled feta cheese
Mixing Bowl Set
¼ cup sliced almonds
Balloon Whisk
Procedures:
Broccoli Salad
1. To make the basil vinaigrette, add all of the
ingredients to a small food processor or blender, and Ingredients:
process for 30 seconds to 1 minute, or until smooth and
bright green. ¾ cup full-fat Greek yogurt

2. To assemble the salad, place spinach on a large ¼ cup mayonnaise

serving platter or salad bowl. Scatter strawberries, feta 2 tablespoons honey
and almonds on top. Drizzle with dressing and serve.
2 tablespoons apple cider vinegar
Tools and Equipments:
½ teaspoon salt
Measuring Cups and Spons
½ teaspoon pepper
Lemon Squezzer
2 pounds broccoli cut into florets (about 8 to 9 cups
Red Kidney Bean Salad florets)

Ingredients: ½ tablespoon olive oil

½ cup uncooked green lentils ½ cup raw sunflower seeds

1 can chickpeas drained and rinsed ½ teaspoon smoked paprika

1 can kidney beans drained and rinsed 1 cup dried cranberries

3 large carrots peeled and small diced ¼ cup diced red onion

3 celery stalks small diced Procedures:

½ red pepper chopped 1. In a large bowl, whisk together yogurt,

mayonnaise, honey, apple cider vinegar, salt and pepper.
2 tablespoons chopped fresh parsley for garnish
Set aside in the fridge.
Dressing:
2. Bring a large pot of water to a boil. Set up an ice
¼ cup olive oil bath and line a rimmed sheet pan with a clean tea towel
or paper towels. Add the broccoli to the boiling water and
3 tablespoons apple cider vinegar cook for 3 to 5 minutes, or until bright green and crisp
tender. Transfer the broccoli to an ice bath with a slotted
1 tablespoon honey mustard
spoon. Once cool, drain thoroughly and transfer to the
½ teaspoon cumin prepared sheet pan. Pat the broccoli to remove as much
excess moisture as possible and use a salad spinner if
½ teaspoon dried dill possible to ensure it’s dry.

½ teaspoon salt
 3. In a small skillet over medium heat, heat olive oil. ½ teaspoon salt plus more to taste
Add sunflower seeds and smoked paprika and toast for 2
to 3 minutes. Remove from heat and let cool, then add to ½ teaspoon pepper plus more to taste
the bowl with the chilled dressing along with the broccoli, 1 ½ pounds New York Strip steak
cranberries and red onion. Toss to combine, then chill for
about 1 hour before serving. 2 tablespoons balsamic vinegar

Tools and Equipments Needed: ½ tablespoon honey

5 Piece Cookware Set 1 teaspoon Dijon mustard

Colander 1 5 ounce container green leaf lettuce (or lettuce of

choice), roughly chopped
Mixing Bowl Set
1 cup cherry tomatoes halved
Salad Spinner
1 avocado sliced
Healthy Egg Salad
½ cup crumbled blue cheese
Ingredients:
½ cup pickled red onions
6 hard boiled eggs peeled
Procedures:
⅓ cup plain Greek yogurt
1. In a shallow medium bowl, whisk together garlic,
2 teaspoons dijon mustard ¼ cup olive oil, rosemary, shallot, half of the lemon juice,
salt and pepper. Add the steak, toss to coat and let
½ teaspoon lemon zest
marinate at room temperature for 20 minutes.
½ teaspoon salt
2. Preheat a cast iron skillet over high heat for two
¼ teaspoon black pepper minutes then add the steak . Cook for 4 minutes
undisturbed, then flip and cook for an additional 4 to 5
3 celery stalks chopped minutes depending on your desired doneness. If you
want a medium-cooked steak, you are looking for an
1 tablespoon parsley chopped
internal temperature of 140˚F. When the steak is cooked
Procedures: to your liking, remove from heat and tent with foil. Let
rest for 10 minutes.
1. Peel the eggs and roughly chop; set aside.
3. While the steak rests, whisk balsamic vinegar,
2. In a large bowl, whisk together the Greek yogurt, honey, Dijon and remaining olive oil and lemon juice in a
dijon mustard, lemon zest, salt and pepper. Add the small bowl until emulsified. To assemble, arrange lettuce
chopped eggs, celery and parsley, and stir to combine on a large platter. Top with tomatoes, avocado, blue
with the dressing. cheese and pickled onions. Slice the steak across the
grain and set on top of the salad. Drizzle with balsamic
3. Serve the egg salad in a sandwich, lettuce cups,
vinaigrette and serve.
salad or even as a dip.
Tools and Equipments Needed:
Tools and Equipment Needed:
10" Cast Iron Skillet
5 Pieces Cookware Set
Mixing Bowl Set
Zwilling Knife Block Set
Cutting Board
Non Slip Cutting Board
Zwilling Knife Block Set
Mixing Bowl Set
Lemon Squeezer
Microplane Grater
Measuring Cups and Spoons
Steak Salad
Charcuterie Wreath
Ingredients:
Ingredients:
2 garlic cloves minced
24-30 4- inch skewers
½ cup olive oil divided
8 ounces beef salami
1 tablespoon chopped fresh rosemary
16 ounces fresh ⅓-inch mozzarella balls about 24 –
1 small shallot minced
30 balls
1 lemon juiced and divided
 1 pint cherry or grape tomatoes about 24 – 30 Air Fryer Meatballs
16 ounces green olives pits removed (about 24 – 30) Ingredients:

12-15 fresh rosemary sprigs 1 egg

Balsamic glaze for serving ½ cup panko bread crumbs

Procedures: 2 tablespoons milk

1. Assemble the skewers by placing folded salami, 2 tablespoons chopped parsley

mozzarella balls, grape tomatoes and green olives on a
skewer. Repeat with the remaining skewers and 2 garlic cloves minced
ingredients, switching the order of ingredients on the
½ teaspoon Italian seasoning
skewer.
½ teaspoon onion powder
2. Place the skewers on a large circular serving
platter or cutting board, overlapping them if needed to fit ½ teaspoon salt
the size of the board. Tuck the rosemary springs
underneath the skewers all around. ¼ teaspoon black pepper

3. Refrigerate until ready to serve. Drizzle balsamic 1 pound 85% lean ground beef
glaze immediately before serving.
Marinara for serving
Tools and Equipments:
Procedures:
Skewers or Toothpicks
1. Preheat an air fryer to 400ºF.
Air Fryer Tofu
2. Beat the egg in a large bowl. Add the panko
Ingredients: breadcrumbs, egg, milk, parsley, garlic and the seasoning
and stir to combine. Add the ground beef and mix again
12 ounces extra firm tofu pressed and cubed to combine. Form into 16 meatballs and set on a plate.

1 tablespoon soy sauce 3. Transfer the meatballs to the air fryer and
arrange in a single layer. You may need to cook in two
1 teaspoon avocado oil batches. Cook until the meatballs are browned and the
1 teaspoon garlic powder internal temperature of the beef reaches 160°F, shaking
the basket halfway through, 8-10 minutes total.
½ teaspoon ginger powder
4. Allow the meatballs to rest for 5 minutes before
½ teaspoon chili powder serving with marinara sauce, if desired.

¼ teaspoon black pepper Tools and Equipments:

1 tablespoon cornstarch Instant Vortex Plus Air Fryer with ClearCook

Sliced green onions for serving Mixing Bowl Set

Procedures: Measuring Cups and Spoons

1. Toss the tofu with soy sauce, oil, garlic powder, Meat Baller
ginger powder, chili powder and black pepper. Add
cornstarch and toss until coated, let sit for a minute, toss Garlic Butter Steak Bites
again.
Ingredients:
2. Preheat the air fryer to 400˚F.
1 tablespoon olive oil
3. Carefully lift the tofu cubes out of the bowl and
1 ½ pounds sirloin steak cut into 1-inch bite sized
place on the hot air fryer basket. Air fry until the tofu is
pieces
golden brown, shaking the basket every 5 minutes, about
20 minutes total. Garnish with green onions and serve ½ teaspoon salt
immediately.
½ teaspoon black pepper
Tools and Equipments:
2 tablespoons butter
Measuring Cups and Spoons
4 cloves garlic minced
Mixing Bowl Set
1 tablespoon fresh parsley chopped
Instant Vortex Plus Air Fryer with ClearCook
Procedures: Measuring Cups and Spoons

1. Heat the olive oil in a large skillet over high heat. Authentic Lebanese Hummus
Season the steak with salt and pepper.
Ingredients:
2. Add the steak cubes to the skillet and cook on
one side undisturbed until browned, about 4-5 minutes. 1 ⅕-ounce can chickpeas
Flip them over and cook on the other side for 3 more
3 tablespoons lemon juice
minutes.
2 tablespoons tahini
3. Add the butter and garlic and continue cooking,
stirring frequently, until the garlic is lightly golden and 2 small garlic cloves
fragrant, about 1 more minute.
¾ teaspoon salt
4. Garnish with parsley and serve immediately.
3 ice cubes
Tools and Equipments:
Extra-virgin olive oil for serving
Ceramic Nonstick Cookware Set
Paprika for serving
Non Slip Cutting Board
Chopped fresh parsley for serving
Zwilling Knife Block Set
Procedures:
Deviled Egg
1. Place the chickpeas in a large bowl of warm
Ingredients: water. Rub them with your fingers to release the skins,
which will easily float to the surface of the water. Skim
6 large eggs the skins from the water with a slotted spoon and discard.
2 tablespoons mayonnaise This is an optional step, but peeling the chickpeas is
what yields a super creamy texture.
2 teaspoons Dijon mustard
2. Drain and dry the chickpeas as thoroughly as
2 teaspoons fresh lemon juice possible. Transfer the chickpeas to a food processor and
pulse into a fine, breadcrumb-like texture, scraping down
¼ teaspoon salt the sides as needed, about 15 seconds total.
¼ teaspoon black pepper 3. Add the lemon juice, tahini, garlic, salt, and ice
Paprika for garnish cubes. Blend until completely smooth, about 5 minutes.
Taste the hummus and adjust the flavor as needed by
Procedures: adding more lemon juice or salt.

1. Place the eggs in a medium pot. Cover with cold Tools and Equipments:
water by one inch. Set over medium heat and bring to a
boil. As soon as the water reaches a boil, remove from Mixing Bowl Set
heat and cover. Let sit for 15 minutes. Remove from pot Colander
and set in an ice bath to cool.
Cuisinart Food Processor
2. Once cool, peel hard boiled eggs. Cut the eggs in
half and scoop the yolks into a large bowl. Set the egg Caprese Skewers
whites aside on a large platter and place in the fridge
while you prepare the filling. Ingredients:

3. Mash the egg yolks with the back of a fork, then 1 pint cherry tomatoes or grape tomatoes
stir in mayonnaise, Dijon, lemon juice, salt and pepper
8 ounces fresh mozzarella Ciliegine small
and mix until well combined. Scoop the mixture into a
mozzarella balls
sturdy zip top bag. Snip off the corner, and using it like a
pastry bag, pipe the filling into the prepared egg white ¼ cup fresh basil leaves
shells. Garnish with paprika and serve immediately.
2 tablespoons balsamic glaze
Tools and Equipments:
Sea salt to taste
Stainless Steel Pot / Stockpot
freshly cracked black pepper to taste
Zwilling Knife Block Set
Procedures:
Non Slip Cutting Board
1. Start by threading a cherry or grape tomato onto
Mixing Bowl Set a skewer or toothpick, followed by a mozzarella Ciliegine
ball, and then a fresh basil leaf. Repeat this process until
you have the desired number of skewers or until you have Procedures:
used up all the ingredients.
1. In a medium pot, cover potatoes with 3 inches of
2. Arrange the assembled Caprese skewers on a heavily salted, cold water. Bring to a boil and cook until
serving platter or plate. knife tender, 10-12 minutes. Drain.

3. Drizzle balsamic glaze over the skewers, sprinkle 2. Add potatoes to a large bowl. Mash with a fork or
salt and pepper and serve immediately. masher. Add tuna, 1 cup of the breadcrumbs, egg, shallot,
dill and black pepper, and mix until combined. Scoop ¼
Tools and Equipments: cup of tuna mixture and shape into ¾-inch thick discs.
Skwekers or Toothpicks 3. Toss the tuna cakes in the remaining
breadcrumbs.
Whipped Cottage Cheese
4. Line a baking sheet with paper towels. Heat 2
Ingredients:
tablespoons oil in a large skillet over medium high heat.
1 cup cottage cheese Add 6 tuna cakes and cook until golden brown, 4-5
minutes per side. Transfer to prepared baking sheet.
2 tablespoons olive oil Repeat with the remaining oil and tuna cakes. Top with
dill and serve with lemon wedges and tzatziki sauce, if
1 garlic clove smashed
desired.
1 tablespoon fresh dill
Tools and Equipments:
1 tablespoon fresh chives
Potato Masher
1 teaspoon lemon juice
Measuring Cups and Spoons
¼ teaspoon salt
Mixing Bowl Set
Fresh vegetables for serving
Anodized Nonstick Cookware
Procedures:
Halloween Fruit Kabobs
1. In the bowl of a food processor, place the cottage
Ingredients:
cheese, olive oil, garlic, dill, chives, lemon juice and salt.
Blend until the mixture becomes creamy and smooth, ½ cantaloupe scooped with a melon baller
about 2 minutes.
20 large blackberries
2. Serve in a bowl along with fresh cut vegetables.
20 large green grapes top thinly sliced
Tools and Equipments:
20 small candy eyeballs
Cuisinart Food Processor
Procedures:
Potato Tuna Cakes
1. Layer the fruit onto the skewers using your
Ingredients: preferred pattern of choice, making sure each skewer
has at least 2 of each fruit.
½ pound Yukon gold potatoes peeled and cut into 1-
inch cubes 2 . Place the candy eyeballs inside the grapes on the
sliced portion of the fruit and carefully push it into the
salt to taste
fruit to adhere. Serve immediately.
2 5- ounce cans tuna packed in water, drained
Tools and Equipment Needed:
1 ½ cups panko breadcrumbs divided
10 Wooden Skewers
1 egg
Melon Baller
1 small shallot finely chopped
Chicken Lettuce Cups
2 tablespoons finely chopped dill plus more for
Ingredients:
garnish
1 tablespoon olive oil
½ teaspoon black pepper
1 ¼ pound ground chicken
4 tablespoons avocado oil divided
½ teaspoon salt
Lemon wedges for serving
½ teaspoon black pepper
Tzatziki sauce for dipping
 1 onion diced Procedures:

1 8-ounce can water chestnuts diced and drained 1. Peel the roasted beet and place in the food
processor and process to roughly chop the beets.
4 ounces mushrooms diced
2. Add the chickpeas, lemon juice, tahini, garlic, salt
2 carrots diced and ice cubes. Blend until the mixture is smooth with a
¼ red pepper diced bright pink color, 3- 5 minutes.

1 teaspoon fresh ginger minced 3. Serve at room temperature or cold with naan or
your favorite dippers.
2 cloves garlic cloves minced
Tools and Equipments Needed:
Procedures:
Cuisinart food processor
1. Heat olive oil in a saucepan over medium high
heat. Add the chicken, season with salt and pepper, and Lebanese Kibbeh
cook until no longer pink, 5-8 minutes.
Ingredients:
2. Add the onions, water chestnuts, mushrooms,
1 cup fine #1 bulgur wheat
carrots and peppers and continue cooking until the
vegetables soften, 5 more minutes. Add the ginger and 1 cup water plus more for shaping
garlic and cook until fragrant, 1 more minute.
1 pound 100% lean beef
3. In a small bowl whisk together the ingredients for
the sauce. 1 red pepper seeded

4. Lower the heat to low and transfer the sauce to 4 tablespoon unsalted butter
the skillet, and cook for an additional 2-3 minutes to
2 teaspoons salt
make sure the chicken mixture is well coated with the
sauce. 1 small onion quartered
5. To serve, scoop the chicken mixture onto the ¼ cup kamouneh spice mixture
lettuce. Add peanuts and green onions, if desired.
¼ cup packed fresh basil
Tools and Equipment Needed:
¼ cup packed fresh mint plus more for serving
Zwilling knife
Olive oil for serving
Chopping Board
Procedures:
5 set Cookware set
1. Place the bulgur and water in a small bowl and all
Mixing bowl set the bulgur to soak for 15 minutes. The water should all
be absorbed. Fluff the bulgur with a fork
Ballon wisk
2. Place the beef, red pepper, butter and salt in the
Microplane grater
bowl of a food processor. Blend until the meat forms a
Beet Hummus dough ball, stopping to scrape down the food processor
as needed, about 5 minutes. Remove the mixture from
Ingredients: the food processor and place it in a large shallow bowl in
the fridge while you prepare the kamouneh mixture.
1 medium roasted beet cooled
3. In the same food processor used to make the
1 15-ounce can chickpeas rinsed and drained meat paste, add the soaked bulgur, onion, kamouneh
2 tablespoons lemon juice spice, basil, mint and. Blend until well combined.

2 tablespoons tahini 4. Transfer the bulgur kamouneh mixture on top of

the meat paste, wet your hands with cold water and
2 garlic cloves knead the kamouneh mixture into the beef until well
combined. Continue to add water to your hands while
½ teaspoon salt kneading until everything is well combined and smooth to
form the kibbeh, about 5 minutes.
2-3 ice cubes
5. Transfer the kibbeh to a serving dish and spread
Extra virgin olive oil for serving
it out to cover the surface of the plate. You can use a
Fresh parsley for serving knife or fork to make designs across the kibbeh.

Arabic style pita chips for serving 6. Garnish it with fresh mint, drizzle olive oil and
serve with pita bread.
Tools and Equipments Needed: 1 tablespoons mint leaves

Cuisinart Food Processor 2 teaspoons sea salt

Baked Vegan Spinach Procedures:

Ingredients: 1. Allow the butter to soften by coming to room

temperature, (do not melt the butter), then stir in a bowl
Cooking spray to loosen it so that it’s spreadable.

1 cup raw cashews soaked at least 2 hours, then 2. Spread the butter, making a swirl pattern if you’d
drained like on a small serving board, spreading it over the entire
surface.
1 cup almond milk
3. Add the strawberries, blueberries, and walnuts on
¼ cup nutritional yeast
top of the butter. Garnish with mint leaves and flaky sea
2 garlic cloves salt followed by a drizzle of honey.

1 lemon zested and juice 4.Serve immediately with warm bread.

1 teaspoon hot sauce Tools:

½ teaspoon sea salt Mixing bowl set

1 10-ounce bag frozen spinach, thawed Cutting Board

1 14-ounce jar artichoke hearts, chopped Sweet Mezze Platter

Procedures: Ingredients:

1. Preheat the oven to 375°F. Spray an 8×8 or 8×11 2 cups tabbouleh

oven-safe baking dish with cooking spray and set aside.
1 cup hummus
2. In a high-speed blender, combine the cashews,
almond milk, nutritional yeast, garlic, lemon, hot sauce 1 cup baba ghanoush
and salt. Blend until all the ingredients are well combined, 1 cup marinated olives
smooth and creamy, about 1 minute.
4 ounce block feta cheese cubed
3. Place the thawed spinach and artichokes in the
baking dish. Pour the creamy sauce on top and stir to 3 Persian cucumbers sliced
combine. Transfer the mixture to the baking dish and
bake for 20-25 minutes, until the dip is bubbling and 3 Roma tomatoes cut into wedges
mostly set. 5 radishes quartered
4. Remove and serve immediately with your choice Procedures:
of bread, crackers, pita or sliced veggies!
1. Place the tabbouleh, hummus, baba ghanoush
Tools and Equipments Needed: and olives into small bowls and place the bowls on a
High blender large platter or charcuterie board. Arrange the
cucumbers, tomatoes and radishes.
Measuring cups and spoons
2. Serve cold or at room temperature with warm pita
Mixing Bowl set for dipping.

Sweet Butter Board Tools:

Ingredients: Zwilling knife

2 sticks butter softened Cutting board

Whole wheat or sourdough bread for serving Baked Chicken Nuggets

Toppings: Ingredients:

5-8 strawberries sliced 1 ½ cups plain panko breadcrumbs

¼ cup blueberries 2 tablespoons olive oil

¼ cup chopped walnuts ½ teaspoon garlic powder

1 tablespoon honey ½ teaspoon onion powder

 ¾ teaspoon salt 2. Combine cooked chicken, taco seasoning, and
salsa in a bowl and stir to combine.
¼ teaspoon paprika
3. Line each cup of prepared muffin tin with a
½ cup all-purpose flour wonton wrapper. Add 1 tablespoon of the chicken taco
2 large eggs mixture and sprinkle with 1 tablespoon of cheese. Press
down and add another layer of wonton wrapper, taco
1 ½ pounds boneless skinless chicken breast cut mixture, and a final layer of cheese.
into 1½-inch nuggets
4. Bake in the preheated oven until the cups are
Procedures: heated through and the edges are golden and crispy,
about for 10-12 minutes.
1. Preheat the oven to 400°F.
5. Serve with a dollop of sour cream and green
2. In a medium bowl, toss the panko breadcrumbs onions, if desired
with the olive oil. Spread onto a rimmed baking sheet and
bake until golden-brown and crisp, 4-5 minutes, stirring Tools:
every 2 minutes. Remove from the oven and let cool
slightly, then transfer to a large bowl and stir in the garlic Mixing bowl set
powder, onion Cupcake and muffin Pan
3. Place a large baking rack on top of the rimmed
Roasted Red Pepper Hummus
baking sheet and spray with nonstick cooking spray. Add
flour to a medium sized bowl. In another medium bowl, Ingredients:
beat eggs together until combined.
1 15-ounce can chickpeas
4. One at a time, dredge the chicken pieces in the
flour, then dip in the egg. Shake off the excess egg, then 3 tablespoons lemon juice
roll in the seasoned breadcrumbs, pressing gently to
2 tablespoons tahini
encourage them to stick to the chicken as much as
possible. Transfer the breaded chicken pieces to the 2 garlic cloves
oiled baking rack.
½ teaspoon salt
5. Bake for 10-15 minutes or until crisp and cooked
through (a thermometer should read 165°F). Serve Extra virgin olive oil for serving
immediately.
Paprika for serving
Tools:
7-8 ounces roasted red bell peppers drained and
Cooling rack wire baking rack squeezed

Aluminum sheet pans Procedures:

Mesuring cups and spoons 1. Place chickpeas in a bowl of water and rub them
together to peel the skin (optional step, but helps create
Mixing bowl set a creamy texture).

Chicken Taco Wonton Cups 2. Drain the chickpeas and transfer them to a food
processor. Blend them alone until they become powder-
Ingrediets:
like, scraping down the sides as needed.
2 cups cooked shredded chicken breast
3. Add the lemon juice, tahini, garlic cloves and salt
1 tablespoon taco seasoning and 2-3 ice cubes, and blend for about 5 minutes until
smooth.
½ cup salsa
4. Add roasted red bell peppers to the food
24 wonton wrappers processor and process until creamy and well blended.

1 ½ cups shredded cheddar cheese 5. Serve at room temperature or cold with naan or
your favorite dippers.
Sour cream for serving
Tools:
Sliced green onions for serving
Cuisinart Food Processor
Chopped tomatoes for serving
Lemon
Procedures:
Squeezer
1. Preheat oven to 375°F. Generously coat a 12 cup
muffin tin with nonstick cooking spray.
Eggplant Pizza 1 tablespoon parsley chopped

Ingredients: For the dressing

1 large globe eggplant cut into ½ inch rounds ¼ cup olive oil

Salt and pepper to taste 3 tablespoons lemon juice

4 tablespoons olive oil 2 teaspoons Dijon mustard

1 ¼ cups shredded mozzarella cheese 1 garlic clove pressed

½ cup freshly grated Parmesan ½ teaspoon oregano

¾ cup baby bella mushrooms sliced ¼ teaspoon salt

8-10 tablespoons pizza sauce ¼ teaspoon black pepper

Crushed red pepper for garnish Procedures:

Fresh basil for garnish 1. Assemble the salad in a large bowl by placing the
chopped lettuce first, then arranging lines of the
Procedures: remaining ingredients on top of the chopped lettuce.

1. Place the eggplant rounds on a baking sheet. 2. To prepare the dressing, whisk together all the
Generously salt the slices and leave them to “sweat” for ingredients for the dressing in a small mason jar until
20 minutes, then wipe them off with a paper towel. emulsified.

2. Preheat oven to 400°F. Brush slices with 2 3. When ready to serve, pour the dressing on top of
tablespoons oil and season with black pepper. Bake until the salad. Garnish with parsley. Toss if you prefer to
softened and slightly golden brown, 30 minutes. keep the salad untossed for best presentation.

3. Meanwhile, arrange mushrooms on a sheet pan Tools and Equipments Needed:

and toss with remaining 2 tablespoons olive oil. Season
with salt and pepper and bake until golden brown, 30 Vegetable Chopper
minutes.
Zwilling Knife Block Set
4. Remove eggplant slices from the oven and pour
Mixing Bowl Set
about 2 tablespoons of the sauce mixture onto each one.
Sprinkle mozzarella and parmesan on each eggplant Cutting Board
slice and top with roasted mushrooms.
Balloon Whisk
5. Return to oven and bake until cheese is melted, 5
minutes. Garnish with crushed red pepper, fresh basil, Creamy Cucumber Salad
and serve immediately.
Ingredients:
Tools:
½ cup sour cream
Oven
3 tablespoons red wine vinegar
Kitchen Knife
1 tablespoon chopped fresh dill
Chopping board
1 teaspoon granulated sugar optional
Mixing bowl set
¼ teaspoon garlic powder
Mediterranean Chopped Salad
Salt and pepper
Ingredients:
2 large English cucumbers thinly sliced
2 heads romaine lettuce chopped, about 6 cups
¼ red onion thinly sliced
1 pint grape tomatoes quartered
Procedures:
1 cup chopped Persian cucumbers
1. In a medium bowl, mix the sour cream, vinegar,
15 ounce can chickpeas drained and rinsed dill sugar, and garlic powder until well combined. Taste
and season with salt and pepper.
¼ cup red onions finely chopped
2. Add the sliced cucumbers and red onions on top
¼ cup Kalamata olives pitted sliced of the sour cream dressing and stir to coat.
¼ cup crumbled feta cheese
 3. Serve immediately at room temperature or ½ cup basil leaves chiffonade
refrigerate for one hour before serving.
¼ cup crumbled feta cheese
Tools and Equipments Needed:
Procedures:
Mixing Bowl Set
1. In a small jar, whisk together olive oil, balsamic
Yogurt Chicken Salad vinegar, honey, salt, and black pepper to create a
dressing. Set aside until ready to serve the salad.
Ingredients:
2. Place the watermelon and cucumbers in a large
½ cup plain whole milk Stonyfield yogurt bowl. Drizzle the dressing on top of the salad. Add the
feta cheese and basil on top and enjoy immediately.
2 tablespoons lemon juice
Tools and Equipments Needed:
2 tablespoons chopped fresh dill
Non Slip Cutting Board
1 teaspoon dijon mustard
Zwilling Knife Block Set
½ teaspoon salt
Mixing Bowl Set
¼ teaspoon cracked black pepper

2 ½ cups diced chicken breast

Pear Salad with Candied Walnuts

½ cup finely chopped green apple Ingredients:

¼ cup finely chopped celery For the Dressing

¼ cup finely chopped green onion both light and 1 garlic clove grated
dark green parts 2 tablespoons fresh orange juice
8 butter lettuce cups or 8 slices of whole wheat 2 tablespoons apple cider vinegar
bread for serving
1 teaspoon Dijon mustard
Procedures:
1 teaspoon honey
1. In a large bowl, stir together the yogurt, lemon
juice, dill, dijon mustard, salt, and black pepper. Fold in ¼ teaspoon salt
the diced chicken, apple, celery, and green onions. Serve
immediately or cover and refrigerate until ready to serve. ¼ teaspoon black pepper

2. To serve, scoop a ¼ – ½ cup of the chicken salad ¼ cup olive oil

into the center of a lettuce cup or spread on top of a slice For the Salad
of bread.
6 cups kale leaves roughly chopped
Tools and Equipments Needed:
2 small pears thinly sliced
Zwilling Knife Block Set
1 cup candied walnuts
Cutting Board
½ cup crumbled blue cheese
Mixing Bowl Set
¼ cup dried cranberries
Balloon Whisk
Procedures:
Watermelon Cucumber Salad
1. In a large serving bowl, whisk together garlic,
Ingredients: orange juice, apple cider vinegar, Dijon, honey and salt
and pepper. Slowly stream in the olive oil and whisk until
6-8 cups seedless watermelon cubed
emulsified.
4 Persian cucumbers chopped
2. Add chopped kale on top of the dressing. Using
2 tablespoons extra-virgin olive oil your hands, massage the dressing into the kale to help
break down the leaves. Massage until the kale is bright
1 tablespoons balsamic vinegar green and starts to feel soft.

1 tablespoon honey 3. Top kale with sliced pears, candied walnuts, blue
cheese and cranberries, serve.
½ teaspoon Kosher salt

¼ teaspoon freshly cracked black pepper

Tools and Equipments Needed: 2 tablespoons chopped fresh dill

Mixing Bowl Set Procedures:

Turkey Salad Sandwhich 1. Rinse and drain chickpeas, reserving about 2

tablespoons of the liquid from the can. In a large bowl,
Ingredients: combine chickpeas and reserved liquid. Use a potato
masher to mash the chickpeas to your desired
2 cups cubed cooked turkey breast
consistency. Add celery and shallots and fold until
2 celery stalks diced incorporated.

1 shallot mined 2. In a small bowl, whisk together the tahini, lemon,

Greek yogurt, Dijon mustard, salt, pepper. When the
½ cup Greek yogurt dressing is smooth, pour over the chickpeas, then
sprinkle with dill. Mix together until combined. Serve
1 tablespoon Dijon Mustard
immediately, or store in the fridge in an airtight container
1 lemon juice and zest for up to 3 days.

¼ teaspoon salt Tools and Equipments Needed:

¼ teaspoon black pepper Colander

½ cup dried cranberries Potato Masher

½ cup chopped parsley Cutting Board

12 dinner rolls for serving Mixing Bowl Set

Lettuce for serving Balloon Whisk

Procedures: Red Cabbage Slaw

1. Add turkey, celery and shallot to a large bowl and Ingredients:
mix to combine. Add greek yogurt, Dijon, lemon juice and
For the dressing
zest and salt and pepper. Fold until the turkey is evenly
coated. ⅓ cup red wine vinegar
2. Fold in cranberries and parsley and divide into ¼ cup extra-virgin olive oil
dinner rolls with lettuce.
1 tablespoon maple syrup
Tools and Equipments Needed:
1 teaspoon salt
Mixing Bowl Set
½ teaspoon freshly cracked black pepper
Zwilling Knife Block Set
For the salad
Cutting Board
½ red cabbage about 6 cups thinly sliced
Lemon Squeezer
2 carrots peeled and cut into matchsticks (about 1
Measuring Cups and Spoons cup)

Chickpea 'Tuna' Salad ¼ red onion very thinly sliced

Ingredients: 1 cup packed cilantro chopped

2 15-ounce cans chickpeas Procedures:

2 celery stalks diced 1. Whisk the red wine vinegar, olive oil, maple syrup,
salt, and pepper in a large bowl. Add the cabbage,
1 shallot diced
carrots, red onions, and cilantro. Toss well to coat the
2 tablespoons tahini dressing into the cabbage. Serve immediately, or cover
and refrigerate for up to 4 hours.
Zest and juice of ½ lemon
Tools and Equipments Needed:
¼ cup Greek yogurt
Mixing Bowl Set
1 tablespoon Dijon mustard
Measuring Cups and Spoons
¼ teaspoon salt
Cutting Board
¼ teaspoon black pepper
 Zwilling Knife Block Set ¼ green pepper diced

Fresh Garden Salad ¼ cup fresh parsley chopped

Ingredients: 1 tablespoon fresh mint chopped

1 head romaine lettuce chopped Procedures:

1 cup grape tomatoes 1. Place the tahini paste in a large serving bowl.
Add the lemon juice, garlic and salt. Use a whisk or fork
2 Persian cucumbers to combine the mixture until it forms a paste-like
consistency.
1 carrot peeled and grated
2 Slowly add water to the mixture and continue
½ small red onion sliced
whisking until it’s smooth and well blended.
1 tablespoon chopped parsley
3. Add the cucumbers, tomatoes, red onions, green
Dressing pepper, parsley and mint on top and toss to combine.

3 tablespoons olive oil Tools and Equipments Needed:

2 tablespoons lemon juice Mixing Bowl Set

1 teaspoon dijon mustard Cutting Board

1 teaspoon honey Zwilling Knife Block Set

½ teaspoon salt

¼ teaspoon black pepper

Procedures:

1. Place the salad ingredients in a large bowl or

divided into 4 bowls.

2. Whisk the dressing ingredients together in a

small bowl or jar. Pour the dressing over the salad and
toss to combine. Serve immediately after tossing.

Tools and Equipments Needed:

Zwilling Knife Block Set

Cutting Board

Mixing Bowl Set

Tahini Salad
Ingredients:

For the dressing

⅓ cup tahini paste

⅓ cup lemon juice

2 garlic cloves pressed

½ teaspoon salt

½ teaspoon black pepper

2 tablespoons water

For the salad

2 Persian cucumbers diced

2 Roma tomatoes diced

½ red onion diced