Ingredients:

. 2 lb skirt, flank, sirloin, hanger steak or skinless, boneless chicken breast / thinly sliced

. 1 red pepper, deseeded and sliced into thin strips

. 1 green or yellow pepper, deseeded and sliced into thin strips

. 1 medium onion, peeled and sliced into thin strips

. 3 tablespoons of THYA extra-virgin olive oil

. 1 tablespoon lime juice

. 1 teaspoon ground cumin

. 3 gloves garlic, minced, divided

. 1/2 teaspoon hot pepper flakes, divided

. 1/2 teaspoon black pepper, divided

. 1/2 teaspoon salt, divided

. 8-10 tortillas warmed

Toppings :

Sour cream

Salsa

Sliced avocado or guacamole

Preparation:

In a bowl, mix together 1 tablespoon THYA extra-virgin olive oil, lime juice, cumin, 2 gloves of garlic minced, 1/4 teaspoon hot pepper flakes, 1/4 teaspoon black pepper and 1/4 teaspoon salt. Add beef or chicken strips and stir to coat, set aside.

Heat 2 tablespoons of THYA extra-virgin olive oil in a large non-stick skillet over medium-high heat, add onions and peppers, 1 glove of garlic minced, 1/4 teaspoon hot pepper flakes, 1/4 teaspoon black pepper and 1/4 teaspoon salt, stirring for 3-4 minutes until softened, transfer to a bowl and set aside.

Add beef or chicken to skillet, cook, stirring for 3-4 minutes. Return onions and peppers to skillet, stir for about 1 minute.

Serve with warm tortillas and optional toppings, fold bottom of tortilla up over filling, roll or fold the sides in, overlapping.

Ingredients:

. 3 large tomatoes, seeded, diced

. 1 big cucumber, seeded, peeled, diced

. 1 large red bell pepper, diced

. 1/2 red onion, thinly sliced

. 1/4 cup pitted kalamata olives or other brine-cured black olives, halved

. 1/4 cup feta cheese, diced

. 2 tablespoons fresh flat-leaf parsley chopped

. 4 tablespoons THYA extra-virgin olive oil

. 1 teaspoon dried oregano

. 1/2 teaspoon salt

. 2 tablespoons fresh lemon juice

Preparation:

Toss tomatoes, cucumber, bell pepper, red onion, kalamata olives, parsley in a medium bowl to blend. Gently mix in cheese. Season with salt and dress with lemon juice and THYA extra-virgin olive oil.

Ingredients:

. 5 tablespoons THYA Organic ExtraVirgin Olive Oil

. 1 medium white onion peeled and diced

. 1 tablespoon tomato paste

. 1/2 cup THYA Organic Red Split Lentils

. 1.5 cups THYA Organic Bulgur Wheat

. 3 cups water

. 1 tablespoon fresh lemon juice

. 2 tablespoon fresh flat-leafparsley chopped

. 2 tablespoons fresh green onions or scallions chopped

 

Cooking Spices:

. 2 teaspoons cumin

. 1 teaspoon sea salt

. 1/8 teaspoon crushed red pepper

. 1/8 teaspoon black pepper

 

Preparation:

Heat 5 tablespoons of THYA Organic Extra Virgin Olive Oil in a soup pan over medium heat, add 1 diced onion, stirring onions 3-4 minutes until golden and soft

Add tomato paste, stirring 2-3 minutes

Add 3 cups of water, 1/2 cup of red split lentils, 2 teaspoons cumin, 1 teaspoon sea salt, 1/8 teaspoon crushed red pepper, 1/8 teaspoon black pepper. Bring to a boil, reduce heat to low, cook for 30 minutes in a soup pan

Turn the heat off, add 1.5 cups of bulgur wheat, stir for evenly distribution, cover for 30 minutes

Transfer mash into a bowl, add 1 tablespoon fresh lemon juice, 2 tablespoons fresh flat-leaf parsley chopped, 2 tablespoons fresh green onions or scallions chopped and toss. Divide and roll into small size balls.

Serve warm or room temperature.