A place at the table.

Ingredients

• 2 fillets, about 6 ounces each sockeye salmon, thawed if frozen
• 1/2 cup dry quinoa
• 3 cups broccoli florets
• 1 tablespoon, divided Kolymvari extra virgin oil
• 1 clove, finely chopped garlic
• 1 cup water
• 1/4 teaspoon, optional Himalayan salt

Make it

1. Heat the oven to 425°F. Rinse quinoa; bring to a boil with 1 cup water, cover and simmer for about 15 minutes, or follow the package ratio and timing. Rest covered for 5 minutes, then fluff.
2. Toss broccoli with 2 teaspoons oil and some optional salt. Spread on a baking sheet and roast for about 10 minutes.
3. Rub salmon with the remaining oil, garlic and optional salt. Put in a separate baking dish and roast alongside broccoli for roughly 10–15 minutes more. Check each fillet’s thickest part with a thermometer for 145°F; remove broccoli when tender and lightly browned.
4. Divide quinoa and broccoli between two plates. Add the salmon and spoon its fully cooked juices over the quinoa.

Ingredients

• 3/4 pound boneless chicken meat cut from a whole chicken, in 1-inch pieces
• 1/2 cup dry red lentils
• 2 medium, diced carrots
• 2 cups, loosely packed and chopped kale, tough stems removed
• 1/2 medium, chopped red onion
• 1 clove, chopped garlic
• 3 cups, plus more as needed water
• 1/4 teaspoon, optional Himalayan salt

Make it

1. Rinse the lentils. Put chicken, lentils, carrots, onion, garlic and 3 cups water in a saucepan with the optional salt.
2. Bring to a gentle boil, then simmer partly covered for about 20–25 minutes, stirring occasionally. Add small splashes of water if the lentils become too thick.
3. Stir in kale and simmer for about 5–10 minutes more, until lentils and carrots are soft. Check several of the largest chicken pieces with a thermometer and continue until their centres reach at least 165°F.
4. Lift out the cooked chicken and lightly shred with two forks. Stir it back into the thick lentil stew and divide between two bowls.

Ingredients

• 4 large organic pasture-raised eggs
• 3 cups, loosely packed spinach
• 1 cup, sliced commercially sold edible shiitake mushrooms, tough stems removed
• 2 slices rye bread, already baked from the rye bread mix
• 2 teaspoons, divided Kolymvari extra virgin oil
• 2 tablespoons, plus a splash if needed water
• 1/8 teaspoon, optional Himalayan salt

Make it

1. Beat the eggs with optional salt and toast the rye bread. Cook mushrooms with 1 teaspoon oil and the water in a covered nonstick skillet for about 5–7 minutes. Add spinach for 1–2 minutes until wilted; transfer filling to a bowl.
2. Cook one omelet at a time. Warm 1/2 teaspoon oil in the skillet, add half the beaten eggs and cook gently for about 2–3 minutes, drawing set edges inward so uncooked egg reaches the pan.
3. Add half the filling to one side, fold over and cover over low heat for roughly 2–4 minutes more. Check the thickest part with a thermometer; continue until it reaches 160°F with no liquid egg remaining.
4. Plate and cover the first omelet. Repeat with remaining oil, eggs and filling, checking the second omelet for 160°F. Serve one omelet and one slice of rye toast per person.

Ingredients

• 2 small tins, about 3.75 ounces each before draining ready-to-eat canned sardines with bones and skin
• 2 medium, about 1 pound total red potatoes
• 1/2 medium, chopped cucumber
• 1 medium, chopped tomato
• 1/4 medium, thinly sliced red onion
• 1 tablespoon Kolymvari extra virgin oil
• 2 teaspoons organic apple cider vinegar
• enough to cover the potatoes by 1 inch water

Make it

1. Cut potatoes into bite-size pieces. Place in a saucepan and cover with water by about 1 inch.
2. Bring to a boil, then simmer for about 12–18 minutes until easily pierced with a fork. Drain and let steam escape for a few minutes.
3. Meanwhile, chop cucumber and tomato, thinly slice red onion, and drain the ready-to-eat canned sardines.
4. Divide warm potatoes, cucumber, tomato and onion between two bowls. Top with sardines, spoon over the oil and vinegar, and serve promptly.

Ingredients

• 1 1/2 cups fully cooked chickpeas, or one 15-ounce can drained and rinsed
• 3 cups, peeled and diced red beets
• 1 medium avocado
• 1/2 medium, diced cucumber
• 2 cups, loosely packed baby spinach
• 1/4 medium, thinly sliced red onion
• 1 tablespoon, divided Kolymvari extra virgin oil
• 2 teaspoons organic apple cider vinegar
• 1/8 teaspoon, optional Himalayan salt

Make it

1. Heat the oven to 425°F. Cut peeled beets into roughly 3/4-inch cubes. Toss with 2 teaspoons oil and optional salt; spread on a baking sheet.
2. Roast for about 30–40 minutes, turning once, until easily pierced with a fork. Add fully cooked chickpeas for the final 5 minutes if you want them warm.
3. Meanwhile, dice cucumber and thinly slice red onion. Just before serving, halve the avocado, remove the stone and skin, and slice the flesh.
4. Divide spinach between two bowls. Add chickpeas, beets, cucumber, avocado and onion; spoon over the remaining teaspoon of oil and the vinegar, then serve promptly.