Blackberry-Feta Crostinis

Start to finish: 1 hour, 25 minutes
Impresses: 8

2 pints blackberries, rinsed
1 lemon, juiced
½ teaspoon lemon zest
1 teaspoon thyme leaves
2 tablespoons sugar
1 French baguette, sliced
2 tablespoons olive oil
8-ounce tub whipped cream cheese
4 ounces feta cheese, crumbled

Add blackberries, lemon juice and zest, thyme and sugar to a heavy-bottomed saucepan over medium heat. 

Using a wooden spoon, stir and muddle the berries while they reduce. Bring to a simmer until thickened, about 7 minutes. 

Let cool completely before transferring to a jar and storing in the fridge until ready to use.

Heat oven broiler and place baguette slices onto a baking sheet. Drizzle with olive oil and toast about 3 minutes, until golden.

Combine cream cheese and feta cheese in a medium-sized bowl.

Schmear a healthy amount of cheese mixture onto toasted baguette slices and top with blackberry compote.

Serve immediately.

Greek Potato Salad

Start to finish: 35 minutes
Impresses: 4

1 pound baby potatoes, halved
1 teaspoon salt
¼ cup olive oil
1 tablespoon red wine vinegar
1 tablespoon dijon mustard
¼ teaspoon black pepper
4 ounces feta cheese, cubed
¼ cup kalamata olives
¼ cup green olives
¼ cup fresh dill, chopped
4 cups arugula

Place potatoes and salt into a large pot and cover with cold water. Bring to a boil and cook until fork tender — about 13 minutes.

While potatoes boil, make the dressing by whisking together olive oil, red wine vinegar, dijon mustard and pepper in a large bowl until emulsified.

Drain potatoes completely upon cooking and place immediately into the bowl with dressing. Toss to combine. Store in the bowl overnight or until ready to serve. 

When packing lunches the next morning, toss in feta, olives and dill. Place 1 cup arugula on the bottom of your containers and divide potato salad on top.

Tip: If you’re only making lunch for yourself, still prep four servings and store potato salad, tossed with mix-ins. Add arugula when packing lunch the day of.

Slammin' Salmon Salad

Start to finish: 30 minutes
Impresses: 4

For the salad:
1    lemon
4    3-ounce salmon filets,
      skinned and deboned
      salt and pepper
1    5-ounce container arugula
1    cup fresh spring peas
¼    cup dill
1    cup quinoa,
      cooked to package instructions

For the dressing:
¼    cup extra virgin olive oil
¼    cup lemon juice
½    cup plain yogurt
1    garlic clove, minced
      salt and pepper
½    cup feta cheese

Heat oven to 350 degrees. Set aside four pieces of parchment paper, each about the size of a magazine.

Slice lemon into thin rounds. Grab a sheet of parchment and place two lemon slices in the middle. Place a salmon filet on top and sprinkle with salt and pepper. Fold one side of parchment to meet the other, then starting from the left, fold the bottom portion of parchment over the top. Repeat all the way around to create a sealed pouch. 

Repeat with rest of lemon, salmon and parchment pieces. 

Place salmon pouches onto a baking sheet and cook for 15–18 minutes or until salmon is a light pink color and flaky. Remove from oven and let rest 5 minutes before opening pouches.

While salmon steams, make the dressing. In a small bowl, whisk together all ingredients, except feta, until fully combined. Stir in crumbles of feta. 

Divide arugula onto four plates or bowls and top with equal parts peas, sprigs of dill and quinoa. Top with piece of poached salmon and drizzle with a few tablespoons of dressing.