4 Cups Italian Parsley, Washed & Chopped Test Batch 2 Cups
1 Cup Fresh Tomatoes, Washed & Chopped ½ Cup
2 Cup Quinoa, Cooked 1 Cup Cooked
4 Fl Oz Lemon Juice 2 Fl Oz
4 Fl Oz Olive Oil 2 Fl Oz
2 Tbsp Dried Mint 1 Tbsp
2 Tsp Kosher Salt 1 Tsp
Toss all ingredients together except salt, lemon juice and oil.
Before ready to serve, toss with salt, lemon juice and oil.
6 six inch round Pita, Diced 1/4" cubes (use day-old pita when available)
1/2 Cup Olive Oil
¼ Cup Sumac
2 tsp Kosher Salt
Preheat oven to 275 degrees.
Toss all ingredients together layout on a sheet pan lined with parchment paper.
Bake until croutons are dry and crispy (about 45 minutes).
Remove from oven and place sheet pan on a speed rack. Allow croutons to cool to room temperature before storing. If stored hot, they will continue to steam and become stale.
Pickled Red Onions
8 Fl Oz Water
1 Cup Sugar
15 Sprigs of Thyme
2 Tbsp Black Peppercorns, Whole
1 Tbsp Kosher Salt
4 Bay Leaf
1 Qt. Red Wine Vinegar
10 lb. Red Onion, Peeled & Sliced into ⅛” Coins
In a large stock over medium heat, bring all ingredients to a simmer except onions and vinegar, and cook until water has evaporated.
Gently pour in vinegar and return to a boil.
Meanwhile, place sliced onion in a thick, plastic mixing bowl.
Pour hot vinegar mixture over onions through a fine mesh sieve (discard aromatics).
Using a wooden spoon, carefully break up any remaining clusters and submerge onions in liquid.
Cool to room temperature; refrigerate (this is best when prepared at least one day ahead to allow flavors to develop).
1 lb. Kalamata Olives
1 Tbsp Dried Oregano
1 Tbsp Dried Orange Zest
4 Fl Oz White Balsamic Vinegar
Toss all ingredients together and allow to marinate for 12 hours.