For the Salad:

• 1 small head iceberg lettuce, outer leaves and core removed, chopped (3-4 cups), or chopped romaine lettuce
• 1 small tomato or 10-12 cherry tomatoes
• ½ medium sweet yellow or red onion, sliced or chopped (about ⅓ cup)
• ¼ cup sliced pepperoncini or banana peppers, chopped 
• 4 slices (3 oz) provolone cheese
• 4 slices (3 oz) deli ham
• 4 slices (3 oz) deli turkey
• 4 slices (2 oz) deli-sliced salami

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper

Instructions:

1. Using a knife or a vegetable chopper, chop all of the salad ingredients and add them to a large bowl.
2. In a small bowl or a jar with a lid, whisk or shake the dressing ingredients together. 
3. Before serving, pour the dressing over the chopped salad ingredients and toss until well mixed.
4. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 1 day.

Ingredients:

• 2 Tbsp. vegetable oil, divided
• 1/2 yellow onion, sliced into half moons
• 2 bell peppers, seeds and ribs removed, thinly sliced
• Kosher salt
• Freshly ground black pepper
• 1 lb. skirt steak, cut into 1/2” slices
• 1/2 lime, juiced
• 1/2 tsp. chili powder
• 1/2 tsp. cumin
• 4 cups cooked brown rice
• 1 avocado, thinly sliced
• 1 cup black beans, drained, rinsed
• 1 cup frozen corn, thawed, warmed
• 1 Tbsp. finely chopped fresh cilantro
• Sour cream, for serving

Instructions:

1. In a large skillet over medium heat, heat 1 Tbsp. oil. Add onions and peppers; season with salt and pepper. Cook, stirring frequently, until onions are translucent and peppers are tender, 7 to 10 minutes. Transfer to a plate.
2. In the same skillet over medium-high heat, heat remaining 1 Tbsp. oil until very hot, about 30 seconds. Arrange steak in pan and pour lime juice over. Add chili powder and cumin; season with salt and pepper. Cook steak, undisturbed, until browned, 2 to 3 minutes. Continue to cook, stirring occasionally, to your preference, about 2 minutes more for medium. Transfer to another plate.
3. Divide rice among bowls. Top with steak, onions, peppers, avocado, beans, and corn. Top with cilantro. Drizzle with sour cream.

Ingredients:

• 2 cups chicken or vegetable stock
• 1 cup dry quinoa
• 15 oz can chickpeas, drained and rinsed
• 1 English cucumber, chopped
• 1/2 small red onion, minced
• 1/2 cup packed fresh parsley, finely chopped
• 1/2 cup loosely-packed fresh mint leaves, finely chopped
• 1/2 cup roasted salted pistachios, chopped
• 1 cup crumbled feta cheese, 4oz
• salt and pepper, to taste

For the Lemon Dressing:

• 1/2 cup lemon juice, ~3-4 lemons
• 1/2 cup extra virgin olive oil
• 1 Tablespoon honey
• salt and pepper, to taste

Instructions:

1. For the dressing: Add ingredients to a jar with a tight-fitting lid, or a small bowl, then shake or whisk to combine.
2. Add chicken or vegetable stock to a small saucepan over high heat, then bring to a boil. Add quinoa, then turn heat down to low, place a lid on top, and simmer until quinoa is tender and broth has been absorbed, 12-15 minutes. Fluff cooked quinoa with a fork, then scoop into a storage container or large mixing bowl to cool. Once cool, cover and refrigerate until chilled. Can be made a day or two ahead of time.
3. Add chilled quinoa to a large mixing bowl, then add remaining salad ingredients. Drizzle with desired amount of dressing, then toss to combine and serve, or refrigerate for up to 3 days.