Tabbouleh

• 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

Preparation

1. Toss all ingredients together except salt, lemon juice and oil.

2. Before ready to serve, toss with salt, lemon juice and oil.

Pita Croutons

• 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

Preparation

1. Preheat oven to 275 degrees.

2. Toss all ingredients together layout on a  sheet pan lined with parchment paper.

3. Bake until croutons are dry and crispy (about 45 minutes).

4. 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

Preparation

1. In a large stock over medium heat, bring all ingredients to a simmer except onions and vinegar, and cook until water has evaporated.

2. Gently pour in vinegar and return to a boil.

3. Meanwhile, place sliced onion in a thick, plastic mixing bowl.

4. Pour hot vinegar mixture over onions through a fine mesh sieve (discard aromatics).

5. Using a wooden spoon, carefully break up any remaining clusters and submerge onions in liquid.

6. Cool to room temperature; refrigerate (this is best when prepared at least one day ahead to allow flavors to develop).

Marinated Olives

• 1 lb. Kalamata Olives

• 1 Tbsp Dried Oregano

• 1 Tbsp Dried Orange Zest

• 4 Fl Oz White Balsamic Vinegar

Preparation

1. Toss all ingredients together and allow to marinate for 12 hours.