Greek Cucumber Salad

 Ingredients (4 servings)

• 2 large cucumbers (Persian or English cucumbers are best), sliced into half-moons
• 1 pint cherry tomatoes, halved
• ½ red onion, thinly sliced
• 1 green bell pepper, chopped (optional but traditional in horiatiki salad)
• ½ cup Kalamata olives, pitted
• ½ cup feta cheese, crumbled (or dairy-free feta if needed)
• 2-3 Tbsp fresh parsley or oregano, chopped

Dressing

• 3 Tbsp extra virgin olive oil
• 1 Tbsp red wine vinegar (or lemon juice)
• 1 garlic clove, minced
• ½ tsp dried oregano
• Salt & black pepper, to taste

Instructions

1. Prepare veggies: Place cucumbers, tomatoes, onion, bell pepper, and olives in a large bowl.
2. Make dressing: Whisk together olive oil, vinegar, garlic, oregano, salt, and pepper.
3. Combine: Pour dressing over vegetables, toss gently.
4. Top: Add feta and herbs right before serving.

Sourdough Naan

 Ingredients (8 pieces)

• 1 cup (240 g) sourdough starter (active or discard, unfed is fine)
• ½ cup (120 g) plain dairy-free yogurt (or Greek yogurt if not dairy-free)
• 2 Tbsp olive oil (or melted butter/ghee)
• 2 cups (250 g) all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• Optional: garlic butter or olive oil + herbs for brushing

Instructions

1. Mix the dough: In a bowl, combine starter, yogurt, and oil. Add flour, baking powder, baking soda, and salt. Mix until it comes together.
2. Knead: Knead lightly for 2-3 minutes until smooth (it will be soft and slightly sticky). Add a sprinkle of flour if needed.
3. Rest: Cover and let rest at room temp 2-3 hours (if using discard) or 1 hour (if using active starter). For extra flavor, you can refrigerate overnight.
4. Shape: Divide into 8 balls. Roll each into an oval or round, about ¼-inch thick.
5. Cook: Heat a cast-iron skillet or heavy pan over medium-high. Cook each naan for 1-2 minutes per side, until puffed and golden brown spots form.
6. Finish: Brush with melted garlic butter, olive oil, or ghee. Sprinkle with cilantro if you like.

Creamy Wild Rice Soup

🌾 Creamy Wild Rice Soup

(Skip roux and milk for a non-creamy soup)

Ingredients (4–6 servings):

• 1 cup uncooked wild rice (rinsed)
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups vegetable broth (or chicken broth if preferred)
• 1 tsp dried thyme
• 1 tsp dried rosemary (or 1 sprig fresh)
• 1 bay leaf
• 1 cup mushrooms, sliced (optional but recommended)
• 1 cup diced cooked chicken (optional, for non-vegetarian version)
• 1 cup coconut milk, oat milk, or heavy cream (for creaminess)
• 2 tbsp olive oil or butter
• 2 tbsp flour (or gluten-free flour) for thickening
• Salt & pepper to taste
• Fresh parsley for garnish

Instructions:

1. Sauté veggies – In a large pot, heat olive oil or butter. Add onion, carrots, celery, and mushrooms. Cook about 5–7 minutes, until softened. Stir in garlic and cook 1 more minute.
2. Add rice & broth – Stir in wild rice, thyme, rosemary, bay leaf, and broth. Bring to a boil, then reduce to low. Simmer 45–50 minutes, until rice is tender.
3. Make a roux (for creaminess) – In a small pan, melt 2 tbsp butter or heat oil. Stir in flour to form a paste, cook 1–2 minutes. Slowly whisk in 1 cup of soup liquid until smooth. Return this mixture to the pot.
4. Finish the soup – Stir in coconut milk/oat milk (or cream) and cooked chicken (if using). Simmer 5–10 minutes more. Adjust salt & pepper.
5. Serve – Remove bay leaf, garnish with parsley, and enjoy warm with crusty bread.

Flourless Peanut Butter Banana Muffins

 Bake 15 minutes at 325°

Spray mini muffin pan

2 ripe bananas mashed

1 cup creamy peanut butter

½ Cup maple syrup

1 egg

1 tsp baking soda

Cinnamon ½ tsp to 1 tsp

Pinch of salt ¼ tsp

Chocolate chips - measure with your heart

Sourdough Discard Crackers

 

• ¾ cup (200 g) discarded sourdough starter (stirred down)
• 2 tablespoons (28 g) butter (melted)
• ¼ teaspoon (1 g) fine sea salt
• 2 teaspoons dried herbs (Herbs de Provence)
• ¼ teaspoon (1 g) salt for sprinkling on

• Preheat your oven to 325°F (162°C) and line a baking sheet with parchment paper. Melt the butter in a mixing bowl and let cool.
• Weigh the sourdough discard, dried herbs and salt into the bowl of melted butter and mix thoroughly until well combined. Use an off-set spatula to spread the mixture in a thin, even layer onto the parchment paper. Sprinkle the top with salt.
• Bake for 10 minutes. Remove from oven and score the crackers. Bake for an additional 20