Spinach

• 3 tablespoon extra virgin olive oil
• 3 onion finely chopped
• 12 clove garlic minced
• 3 teaspoon tomato paste
• 1 teaspoon Kosher salt more or less to taste or dietary preference
• 1/2 teaspoon freshly ground black pepper more or less to taste
• 3 pound fresh spinach rinsed and spun dry

Yogurt sauce

• 2 cup low fat plain yogurt
• 2 clove garlic grated
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoon dried mint

Topping

• 6 tablespoon unsalted butter
• 3 tablespoon Aleppo pepper
• 6 tablespoon walnuts chopped

• 2 each English cucumber
• 4 pound tomato chopped
• 4 each Fresno chile or for 10 servings 1 red bell pepper, stemmed and seeded
• 2 ounce red onion peeled
• 4 clove garlic peeled
• 6 tablespoon extra virgin olive oil
• 4 tablespoon sherry vinegar or red wine viniger, Start with less and adjust to taste, don't over do the vinegar
• 2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fresh cilantro chopped plus more for garnish

Optional Garnishes

• cucumber chopped
• cherry tomato
• fresh cilantro or other fresh herbs
• freshly ground black pepper
• extra virgin olive oil drizzle

• 2 pound white mushroom
• ⅓ cup extra virgin olive oil
• 1 teaspoon Kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 cup fresh lemon juice freshly squeezed
• ½ cup orange juiced freshly squeezed
• 2 tablespoon pickled jalapeno small can in the Mexican aisle
• ½ cup fresh cilantro chopped
• ½ red onion thinly sliced
• 1 red bell pepper diced
• ½ cup fresh chive chopped or green onion