Mamma Alva's Favorite Plate Recipe

If using basmati rice: rinse 1 cup dry rice until water runs clear. In a medium pot, combine rice, 1 3/4 cups water, 1 tbs olive oil and 1/2 tsp salt. Bring to a boil, reduce to low, cover and simmer 15 minutes. Turn off heat and let rest covered 10 minutes, then fluff. Measure 2 cups cooked for plating.

If using ancient grains blend: follow package instructions for 2 cups cooked (usually 1 cup dry grains to 2 cups water, simmer 20–25 minutes). Stir in 1 tbs olive oil and 1/2 tsp salt, then fluff and keep warm.

Grilled Lemon-Oregano Chicken

Slice chicken into 1/2-inch cutlets or keep whole. In a bowl combine 2 tbs olive oil, 2 tbs lemon juice, 2 tsp minced garlic, 1 tsp dried oregano, 1 tsp salt and 1/2 tsp black pepper. Marinate chicken for 20–30 minutes (or up to 2 hours). Preheat grill or skillet over medium-high heat and oil the surface. Cook chicken 4–6 minutes per side (internal 165°F / 74°C). Let rest 5 minutes, then slice.

Seasoned Ground Lamb

Heat 1 tbs olive oil in a skillet over medium heat. Add 1 lb ground lamb, sprinkle 1 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp salt and 1/4 tsp pepper. Break up and cook 6–8 minutes until browned and cooked through. Drain excess fat if needed. Keep warm.

Pan-Seared Tofu (vegetarian)

Press tofu to remove moisture, then cut into 3/4-inch cubes. Toss with 1 tbs soy sauce and 1/2 tsp smoked paprika. Heat 1 tbs oil in a nonstick skillet over medium-high heat. Add tofu and sear 3–4 minutes per side until golden and slightly crisp. Remove and keep warm.

House Hummus (quick method)

In a food processor combine 1 cup cooked chickpeas, 1/4 cup tahini, 2 tbs lemon juice, 1 garlic clove, 1 tbs olive oil and 1/2 tsp salt. Process until smooth, adding 1–2 tbs cold water if needed to reach a creamy texture. Taste and adjust salt or lemon. Transfer to a bowl and drizzle a little olive oil on top.

Tzatziki Mast

Grate or finely dice 1/2 cup cucumber and squeeze out excess water in a towel. In a bowl combine 1 cup Greek yogurt, cucumber, 1 tbs chopped dill, 1/2 tsp minced garlic, 1 tsp lemon juice and 1/4 tsp salt. Stir until combined and chill briefly to let flavors meld.

Prepare vegetables: wash and dry greens (4 cups). Halve cherry tomatoes (1 cup), dice 1 cup cucumber, thinly slice 1/4 cup red onion, halve 1/2 cup kalamata olives. Chop parsley and crumble feta if using. Toast 2 tbs pine nuts or chopped almonds in a dry skillet over medium heat 2–3 minutes until fragrant; watch carefully to avoid burning.

Keep vegetables crisp and chilled until plating.

Divide the 2 cups cooked grain/rice among four bowls (about 1/2 cup per bowl as base). Arrange 3–4 oz cooked protein per bowl (slice chicken, spoon lamb or place tofu).

Add a generous spoonful (about 2 tbsp) of chosen sauce (hummus or tzatziki) to each bowl, placing it to one side so it can be mixed by the diner.

Distribute greens, cherry tomatoes, diced cucumber, red onion and olives among bowls. Sprinkle chopped parsley, crumbled feta and toasted nuts as desired.

Drizzle each bowl with 1/2 tsp extra-virgin olive oil and a light sprinkle of red wine vinegar or a pinch of sumac. Season with salt and pepper to taste. Serve with lemon wedges on the side.