Lemon Balm Gazpacho with Za’atar Quinoa and Cucumber Salad

Lemon Balm Gazpacho

• In a high-speed blender, add all the ingredients and blend until smooth. Taste and adjust the mint, garlic, or vinegar ratios to your liking. Store the soup in a mason jar and let it cool in the fridge before serving. To serve, make this extra special by topping with fresh edible flowers and a drizzle of good olive oil.

Quinoa and Cucumber Salad

FOR THE DRESSING:

• In a small bowl, whisk the za’atar with the lemon juice while drizzling in the olive oil so it emulsifies into a silky dressing. Taste and add a pinch of sea salt and black pepper, then set aside so the flavors have a chance to marinate.

FOR THE SALAD:

• In a large mixing bowl, add the quinoa, chopped herbs, tomatoes, and cucumber, tossing to combine. Pour over the dressing a few spoonfuls at a time and toss well. Just before serving, sprinkle over the feta, an extra drizzle of olive oil, and reserved herbs for garnish.

ZA’ATAR

• To make your own za’atar spice mix, combine 1 tablespoon each of dried oregano, sumac, sesame seeds, and cumin in a small bowl or jar. Then add 1 teaspoon each of sea salt and freshly cracked black pepper. Store in a small glass jar with a tight-fitting lid to maintain freshness.