Directions

1. Pickled Zucchini & Onions (make ahead)

2. Add the dill sprigs, garlic, peppercorns, dill seeds, dried dill, coriander, and crushed red pepper to a large sterilized, heat proof jar. Pack zucchini and onion into the jar, wrapping the zucchini around the side of the jar and dropping the onions into the middle of the jar.

3. In a small saucepan over medium-high heat, bring vinegar, water, salt, and honey to a boil. Carefully pour the hot mixture into the jar. Press down on the vegetables so that brine covers them completely.
4. Leave the jar to cool at room temperature, without a cover. Once cool, secure the lid and refrigerate for at least 12 hours. Store the leftovers in the refrigerator for up to a month.

Cook the Quinoa

1. Cook as per the package directions.

Tomato Cucumber Salad

1. Add the tomatoes, cucumbers, and onions in a large bowl.

2. In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, dill, salt, pepper. Shake well to mix, then pour 2 tablespoons over the salad, and gently toss. Taste and adjust the seasoning to your liking.

Sheet Pan Lemon Garlic Shrimp

1. In a small pot over medium heat, add the oil, butter, garlic, salt, red-pepper flakes, and black pepper. Cook for one minute, then remove from the heat and let cool

2. Position an oven rack 6 inches from the broiler and preheat.
3. Place the thinly sliced lemon on a small sheet pan in a single layer.
4. Brush the lemon slices lightly with olive oil. Pour the wine onto the baking sheet.
5. Place the pan into the oven and broil until the tops of the lemon slices are lightly charred. 6 to 8 minutes.
6. Watch carefully as every oven is different and you don’t want to burn the lemons.
7. In a small bowl, gently toss the shrimp with the cooled butter mixture.
8. When the lemons are ready, place the shrimp in an even layer on top of the lemon slices.
9. Return to the oven and broil until shrimp are cooked through, 3 to 5 minutes, flipping halfway through.
10. Carefully toss the lemons and shrimp together in what is remaining of the wine.

Assemble the Bowls

1. Place a thick lemon slice in the middle of each of 6 shallow dinner bowls. Around the lemon divide the quinoa, and the salad on either side of the hummus. Then add the chickpeas, a few zucchini slices, and red pepper strips. Add the hummus on top of the lemon slice, then fill the gaps with the feta cheese, olives, pepperoncini, and pickled onion.

2. Add the shrimp on top of the quinoa and spoon over a little of the pan juices.

3. Sprinkle with extra chili flakes, chopped dill (optional) and serve with extra salad dressing.