This is quick and easy and packed full of flavor. Original recipe found on Half Baked Harvest.
Cauliflower Shawarma Wraps with Green Tahini and Feta
Light and delicious.
Preheat oven to 425.
On large baking sheet combine cauliflower, olive oil, honey, paprika, cumin, garlic, lemon, crushed red pepper flakes, salt and pepper. Toss well to evenly coat. Place in oven and roast for 20 minutes.
In a blender make the tahini. Combine tahini, cilantro, parsley, cumin, lemon juice, and salt. Blend well. You made to add a little water to make a little more smoother.
To assemble take a piece of naan. Add the tahini sauce, cauliflower and toppings of choice.
Original recipe on Cooking Classy
Ravioli With Tomatoes Asparagus Garlic and Herbs
This is quick and easy. Full of flavors.
Cook ravioli in boiling water according to package instructions.
Heat oil and butter in a large skillet.
Add asparagus to skillet and saute until tender, about 4 minutes.
Add tomatoes and garlic, saute for 1 minute. Toss in vinegar.
Drain water from pasta and pour in large serving bowl.
Add asparagus mixture, walnuts, basil, parsley. Season with salt and pepper and toss.
Sprinkle in Parmesan and serve.
Original recipe found on Cooking Classy
Greek Potato Salad
Delicious and unusual take on potato salad
Put potatoes in a large pot and cover with water. Add a little salt and bring to boil. Cook about 8-10 minutes until tender. Drain potatoes and then chill.
Meanwhile put cucumber in bowl. Add yogurt, mayonnaise, parsley, dill, lemon juice, garlic and season with salt and pepper. Add in potatoes and red onion and evenly coat. Garnish with parsley, dill and lemon zest.