This bright flavorful salad is perfect for a warm day. Bring it to a BBQ or to a family gathering and you’ll be sure to be a star. The fresh herbs combine beautifully with the cherry tomatoes, while the cuscus provides the mouthfeel and substance that makes this a true crowd pleaser.

• FinaMill
• FinaPod with large crystal salt
• Sharp knife
• Oven
• Frying Pan
• Parchment

• 2 corn tortillas, sliced into strips
• Extra-virgin olive oil
• 1 medium head romaine lettuce, chopped
• 1 cup shredded red cabbage
• ½ cup cooked black beans, drained and rinsed
• 2 red radishes, thinly sliced
• ½ cup sliced cherry tomatoes
• 1 avocado, sliced
• Jalapeno slices, optional
• Olive oil and lime juice dressing
• Large crystal sea salt in your FinaMill
• Lime wedges, for serving
• 1 lb. ground beef
• Taco seasoning packet

1. Preheat the oven to 400°F, prep a baking sheet with parchment. Toss the tortilla strips with a tiny bit of olive oil sprinkle with salt from your FinaMill. Spread onto the sheet, bake for 10 to 14 minutes until crispy.
2. Put 1 tablespoon of olive oil in a large frying pan and brown the ground beef 3-5 minutes
3. Drain oil and fat, stir in taco seasoning.
4. Assemble the salad with the romaine lettuce, cabbage, black beans, taco meat, radishes, tomatoes, avocado, jalapenos, and drizzle with olive oil lime dressing. Season again with salt.
5. Serve with lime wedges.

A quick and easy side is always something that every chef and even home cook should have in their back pocket. This recipe is a good one for a quick turnaround. The freshness of the broccoli and the sweetness of the cranberries delights the tongue. The different textures makes sure that this is never a boring side. Give it a try, we’re sure you’ll love it.

• FinaMill
• FinaPod large crystal salt

• 1 pound broccoli crowns
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons mayo
• 1½ tablespoons apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon maple syrup or honey
• 1 garlic clove, minced
• ¼ teaspoon large crystal salt to taste
• ⅓ cup diced red onions
• ⅓ cup dried cranberries
• ½ cup smoke house almonds
• ½ cup roasted pumpkin seeds

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Chop the broccoli into ½-inch pieces. Cut the stem pieces smaller as they tend to be harder and take longer to cook.
3. In the bottom of the bowl, whisk together the olive oil, mayo, apple cider vinegar, mustard, maple syrup, garlic, and salt using your FinaMill .
4. Add the broccoli, onions, almonds, pumpkin seeds, and cranberries and toss to coat.
5. Toss again and serve

Brussels sprouts have gotten a bad rap in the past as being a food that no one wants to eat. The image of a stubborn child refusing to eat them is burned into everyone’s minds. In recent times, they’ve become very popular and for good reason: they’re healthy and delicious! We put together a quick and delicious recipe for you to try!

• FinaMill
• FinaPod with large crystal salt
• FinaPod with whole black pepper
• Sharp knife or mandoline
• Medium bowl

• 4 cups Brussels sprouts
• ¼ cup extra-virgin olive oil, and some extra to drizzle on top
• ¼ cup fresh lemon juice
• ½ cup pine nuts, toasted
• ⅓ cup dried cranberries
• ⅓ cup grated parmesan cheese
• ⅓ cup chopped chives
• Sea salt and freshly ground black pepper

1. Thinly slice the Brussels sprouts using a mandolin, or a nice sharp knife. Place in a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, parmesan cheese, and chives.
2. Grind salt and pepper with your FinaMill to taste.
3. Let salad sit until room temperature. Serve and enjoy.

This bright flavorful salad is perfect for a warm day. Bring it to a BBQ or to a family gathering and you’ll be sure to be a star. The fresh herbs combine beautifully with the cherry tomatoes, while the cuscus provides the mouthfeel and substance that makes this a true crowd pleaser.

• FinaMill
• FinaPod with large crystal salt
• FinaPod with whole black pepper
• Sharp knife
• Oven
• Baking pan
• Parchment
• Large bowl

• 4 cups cherry tomatoes. Divided into two servings
• Extra-virgin olive oil
• 1 cup dry couscous
• 1½ cups cooked chickpeas, drained and rinsed
• ¼ teaspoon smoked paprika
• 1 tablespoon lemon juice, even more if you need
• 1 garlic clove, minced
• Leaves from 6 sprigs fresh thyme, reserve some for garnish
• ¼ cup fresh basil, reserve some for garnish
• 2 english cucumbers, thinly sliced
• ⅓ cup crumbled feta cheese

1. Roast the cherry tomatoes by preheating the oven to 300°F. Slice 2 cups of the cherry tomatoes in half, drizzle with olive oil and season with salt and pepper from you FinaMill , and place cut side up on a baking sheet. Roast 60 to 90 minutes or until shriveled and browned around the edges. Remove.
2. Cook the couscous according to the package directions about 9 minutes. Drain and set aside.
3. Increase the oven heat to 400°F and line a baking sheet with parchment paper. Place the chickpeas on the baking sheet and toss with a drizzle of olive oil and sprinkles of salt and pepper. Roast 20 minutes, or until crispy. Remove from the oven and toss with the smoked paprika.
4. In the bottom of a large bowl, combine 1 tablespoon of olive oil, the lemon juice, garlic, thyme, ¼ teaspoon salt, and several seconds of grinding the FinaMill with black pepper. Add the cooled couscous and toss. Slice the remaining raw cherry tomatoes in half and add them to the bowl with the roasted tomatoes, the chickpeas, basil, cucumbers, and feta. Top with more fresh herbs and a generous drizzle of olive oil. Season to taste.