Mediterranean Nourish Plate

ZA’ATAR QUINOA

• 1 cup freshly cooked quinoa
• 1/2 lemon, juiced
• 2 tablespoons za’atar spice
• 1 large handful of fresh herbs (such as parsley, mint, and oregano), finely chopped
• 2 tablespoons olive oil
• small garlic clove, minced (optional)
• big pinch of salt and pepper

HUMMUS

PICKLED CABBAGE

• 1/2 of a medium red cabbage, thinly sliced
• 1 cup water
• 1/2 cup apple cider vinegar
• 1/2 cup red wine vinegar
• 2 teaspoons sugar
• 1 clove garlic smashed
• 1 teaspoon salt

MASSAGED KALE

• 1 bunch kale
• 2 tablespoons olive oil
• 1 teaspoon apple cider vinegar

CARMELIZED SUMAC NUTS

• 2 cups raw almonds, walnuts, and sesame seeds
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• pinch cayenne
• 1/4 teaspoon sumac
• 1/4 teaspoon smoked paprika
• 1/4 cup honey
• 2 tablespoons olive oil

CUCUMBERS

TOMATOES

HALLOUMI