Side Pieces!

• Greek Lemon Potatos
• Kale & Cucumber Salad with Lemon Vinaigrette

Greek Lemon Potatos

Greek Lemon Potatoes

Ingredients:

• 8 large potatoes (peeled and cut into wedges)
• ¾ cup olive oil
• 2 lemons, juiced
• ¾ cup water or chicken stock
• Dried oregano, salt, and pepper to taste
• 1 tsp tomato paste (optional, for depth)

Instructions:

1. Preheat Oven: Set the oven to 350°F.

2. Prepare Potatoes:
   Soak the peeled potatoes in cold water for 1-2 hours to remove starch for extra crispiness. Pat dry and toss them in a mixture of olive oil, lemon juice, oregano, salt, pepper, and tomato paste (optional).

3. Bake:
   Arrange the potato wedges in a baking dish. Add ¾ cup water or chicken stock to the pan. Bake for 60-80 minutes, flipping halfway through, until golden and crispy.

4. Serve: Garnish with fresh oregano or parsley before serving.

Kale & Cucumber Salad with Lemon Vinaigrette

Kale & Cucumber Salad with Lemon Vinaigrette

Ingredients:

• 4 cups kale (stems removed, chopped)
• 1 cucumber (thinly sliced)
• ½ red onion (thinly sliced)
• Cherry tomatoes (optional)
• ¼ cup roasted almonds or walnuts (for crunch)

Lemon Vinaigrette:

• ¼ cup olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard (optional)
• ½ tsp honey (optional, for sweetness)
• Salt and pepper to taste

Instructions:

1. Massage Kale: Drizzle a bit of olive oil on the chopped kale and massage for 1-2 minutes to soften.

2. Prepare Salad:
   Combine the massaged kale with cucumber, red onion, cherry tomatoes (optional), and roasted nuts.

3. Make Vinaigrette:
   Whisk together olive oil, lemon juice, Dijon mustard (optional), honey, salt, and pepper.

4. Toss & Serve:
   Drizzle the vinaigrette over the salad and toss before serving.