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W E E K D A Y M E A L SC U C I N A

S O T H R I L L E D T O O F F E R A C O L L E C T I O N O F O U R F A V O R I T EW E E K D A Y M E A L S . S I M P L E A N D D E L I C I O U S A N Y T I M E O F Y E A R . B U O N A P P E T I T O !I N T R O D U C T I O N

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L A M A T T I N A / / “ T H E M O R N I N G ”

B E R R Y C H I A P U D D I N G

B E R R Y C H I A P U D D I N GS E R V E S 4W H A T Y O U ' L L N E E D H O W T O P R E P A R E1 1/2 cups unsweetened almondmilk, plus more if needed1/2 cup chia seedspinch of fine sea salt1-2 cups fresh mixed berriessmall fresh mint sprigs, for garnish1 tablespoon honeyIn a lidded container, whisk together the 1½cups almond milk, chia seeds, and salt. Let themixture soak in the refrigerator at least 1 hourand up to overnight. This allows it to turn intoa pudding. If the mixture becomes too thick,whisk in more almond milk.T H E F I N A L T O U C HBefore serving, whisk the pudding toincorporate any liquid on top and break up thechia seeds, then spoon pudding into bowls. Topwith berries, drizzled honey and mint sprigs.N O T E SYou can store pudding in a 1-quart container orsmall, airtight jars for individual servings. Agreat go-to for seamless weekday mornings.

V I L L A G E S A L A T A

V I L L A G E S A L A T AS E R V E S 6W H A T Y O U ' L L N E E D H O W T O P R E P A R E3 large heirloom tomatoes, cut intowedges1 large cucumber, cut into half moons1 medium red onion, halved and cutinto half moons1 medium green pepper, sliced 4 pepperoncini peppers5-8 ounces Bulgarian feta, crumbled2 tsp fresh mountain oregano1/3 cup of Greek extra-virgin olive oil3 tablespoons red wine vinegar 3 tablespoons of Kalamata olivesflaky sea salt and freshly groundpepper to tastePlace tomato, cucumber, green pepper and redonion in a serving bowl or platter. Drizzle oliveoil, vinegar, salt and pepper and mix.T H E F I N A L T O U C HLayer feta, olives, oregano and pepperoncini ontop and drizzle a little more olive oil. N O T E SWe like to add rinsed capers and green onionsfor extra flavor.

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