antipasto salad with creamy italian peperoncini dressing + feta burger with caramelized onions (Edit recipe)

antipasto salad

• 2 pieces Green Bell Peppers, diced
• 15 oz Chickpeas, drained & rinsed
• 15 oz Artichoke Hearts, drained & diced
• 6 cup Arugula, or greens of choice
• 1 cup English Cucumber, diced
• 6 whole Kalamata Olives, sliced
• 1 whole pepperoncini peppers, sliced
• 1 cup Grape Tomatoes, quartered
• 3 - 6 oz Prosciutto, or salami, diced
• 3 - 6 oz Feta Cheese, or parmesan cheese
• 1 fresh Basil, or any fresh or dried herbs

creamy italian dressing

• 0.25 - 0.333 cup Plain Greek Yogurt
• 2 Tbsp Pepperoncini Juice
• 1 Tbsp Apple Cider Vinegar
• 1 Tbsp Coarse-Dijon Mustard (Noble Made)
• 1 tsp Italian Seasoning
• 1 Salt and Pepper
• 1 Water, or olive oil to thin

feta burger + caramelized mushrooms

• 1.5 lb Ground Beef, I love using one with organ meats!
• 0.5 cup Feta Cheese
• 2 Tbsp Steak Seasoning - Primal Palate
• 16 - 24 oz Baby Bella Mushrooms, sliced
• 1 Tbsp Avocado Oil, or fat of choice
• 2 Tbsp Balsamic Vinegar
• 1 Tbsp White Miso Paste
• 1 - 2 Tbsp Classic Monkfruit Sweetener (with Allulose) - Lakanto
• 1 Salt and Pepper