JoJo's Biscuits (From Magnolia Table Cookbook)

 Ingredients

• 4 cups self-rising flour, plus more for the work surface
• 2 Tablespoons baking powder
• 1 teaspoon baking soda
• 3/4 lbs (3 sticks) salted butter, cold, cut into 1/2 inch pieces or grated
• 2 large eggs, beaten, plus 1 large egg for brushing
• 1 1/2 cups buttermilk, or as needed, plus 1 Tablespoon for brushing
• Optional: strawberry jam or gravy

In a large bowl, whisk together the flour, baking powder, and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas. 

Stir in the beaten eggs with a wooden spoon until combined. Stir in 1 1/2 cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 Tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight. 

Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. 

Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about 1/2 inch thick. 

Use a floured 2 3/4 inch round cutter to cut out about 20 biscuits. If necessary, collect and pat our the scraps to cut more biscuits. 

Transfer the biscuits to the prepared baking sheet, arranging them so that they are all touching. 

In a small dish, beat together the remaining egg and 1 Tablespoon buttermilk. Brush the mixture on the top of the biscuits. 

Bake until golden brown, 15 to 20 minutes. Let cook slightly in the pan on a rack. 

Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with strawberry jam or gravy, if desired. Store leftovers in an airtight container at room temperature for up to 2 days. 

Enjoy! 

Note: For longer storage, arrange the biscuits about 1/2 inch apart on two parchment-paper-lined baking sheets and free until solid. Transfer them to a zip-top plastic bag and freeze for up to 2 weeks. There is no need to thaw them before baking. 

Tuscan Sausage Pasta

 Ingredients

• 8 oz. uncooked pasta (fettuccine) 
• 10.6 oz. Italian sausages, crumbled
• 3 cloves garlic minced
• 1/2 cup chicken broth or dry white wine
• 1/2 teaspoon Dijon mustard
• 1 teaspoon flour
• 1 teaspoon lemon juice
• 1/4 cup sun-dried tomatoes 
• 1 cup heavy whipping cream
• 1.5 cups baby spinach
• Small handful of fresh basil (chopped finely)
• Salt and pepper to taste
• Freshly grated parmesan cheese to taste

Boil a salted pot of water and cook pasta al dente according to package directions. 

Take the sausages out of their casings and crumble the meat into a skillet. Saute over medium-high heat for 5 minutes, stirring occasionally, until it's nicely browned on the outside. 

Remove the sausage from the pan and set aside. If there's a lot of fat, discard most of it. 

Add the garlic, chicken broth, Dijon mustard, flour, and lemon juice to the pan. Stir until well combined and let it bubble for a minute or two. 

Add the sun-dried tomatoes and cream to the pan. Let it cook for 2-3 minutes. 

Add the sausage back into the pan. Cook for another few minutes until the sauce has thickened a bit. 

Stir in the basil and spinach. Let it cook for a minute or so until it wilts. Give the sauce a taste and season with extra salt and pepper if needed. 

Drain the pasta and toss it with the sauce. Serve immediately with some freshly grated parmesan. 

Enjoy! 

Bacon Ranch Chicken Foil Packets

 Ingredients

• 6 Tablespoons butter melted
• 2 Tablespoons ranch seasoning powder
• Salt and pepper to taste
• 4 medium sized chicken breasts
• 1 pound small red potatoes
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 2 Tablespoons chopped parsley 

Preheat the oven to 425 degrees F or grill over medium high heat. In a small bowl whisk together the butter, ranch seasoning, and salt and pepper to taste. 

Coat 4 large squared of foil with cooking spray. 

Place the potatoes in a bowl and drizzle with 4 Tablespoons of the ranch butter over the top. Toss to coat evenly. 

Place a chicken breast onto each of the foil squares and season with salt and pepper to taste Divide the potatoes evenly among the 4 foil squares and arrange them around the chicken. 

Drizzle the remaining 2 Tablespoons of butter over the chicken breasts. Fold the edges of the foil over the chicken and potatoes to make a packet. 

Bake for 45 minutes or grill for 30 minutes. Open the packets and sprinkle the cheese over the chicken and potatoes. Leave the packets open and return to the oven or grill for 2-3 minutes or until cheese melts. Sprinkle with bacon and parsley and serve. 

Enjoy!

Creamy Baked Macaroni and Cheese

 Ingredients

• 2 cups elbow macaroni noodles
• 5 Tablespoons butter
• 1/4 cup onion, finely diced
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup all purpose flour
• 3 cups milk
• 8 oz. Velveeta cheese, cut into small cubes
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1 cup shredded Swiss cheese

Cook macaroni to al dente according to package directions. Drain and rinse. 

Grease a 9 x 13 glass baking dish. Preheat oven to 350 degreed F. 

In a large pan, melt the butter over medium heat. Add onions, paprika, salt and pepper and sauce for 5-7 minutes or until onion is tender. 

Add flour, stir until combined and cook for about 2-3 minutes. Add milk and heat until sauce begins to thicken, stirring often. 

Stir in the Velveeta, 1 cup cheddar and Swiss. Remove from heat once cheese is melted. Stir in the cooked macaroni until combined. 

Pour into the greased baking dish. 

Sprinkle remaining 1/2 cup cheddar evenly over the top. Bake for 30 minutes until bubbly and browned. 

Enjoy! 

Apple Cinnamon Baked Oatmeal

 Ingredients

• 2 cups rolled old-fashioned oats
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2 cups milk
• 1/2 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1 Tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 1 cup diced apple, divided
• 1/2 cup raisins

Preheat oven to 375 degrees F. Spray an 8x8 baking dish with non-stick spray. 

In a large bowl, mix together rolled oats, cinnamon, baking powder, salt, milk, applesauce, maple syrup, vegetable oil, and vanilla. 

Fold in raisins and 3/4 cup of the diced apples. 

Pour mixture into prepared baking dish and top with remaining 1/4 cup of diced apples. 

Bake about 40 minutes or until the center has set and a toothpick comes out clean. Allow baked oatmeal to cool just a bit before serving. Serve with a drizzle of maple syrup. 

Enjoy! 

To reheat: For the whole baked oatmeal, cover with foil and reheat in a 350 degree F oven for about 20 minutes. For individual portions, set oven to 350 degrees F and bake for 5-10 minutes or reheat in microwave for 1 minute. 

Pan-Fried Steak

 Ingredients

• 2 steaks (8-9 oz. each)
• 2 1/2 Tablespoons soy sauce
• 2 Tablespoons basalmic vinegar
• 2 Tablespoons Worcestershire sauce 
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 1/8 teaspoon black pepper
• 2 cloves garlic, minced
• 1 Tablespoon avocado oil 

In a large resealable plastic bag combine soy sauce, balsamic vinegar, Worcestershire sauce, Dijon mustard, lemon juice, pepper and minced garlic. Shake to mix the ingredients.

Add steaks to the bag, squeeze out excess air, seal, and marinate in the refrigerator at least 2 hours (the longer the better). Remove them from the refrigerator about 30 minutes before cooking (to allow to come to room temperature, omitting this step will make your steaks tougher).

Heat a heavy-bottomed frying pan over high heat until very hot (if it starts to smoke, take it off the heat to slightly cool). 

Remove the steaks from the marinade, shake off excess (you can lightly pat dry them with paper towels, this will help to get a more consistent and even sear). Discard the remaining marinade. Coat the steaks with avocado oil place in the pan.

Cook undisturbed (DO NOT move the steaks, DO NOT shake the pan, just leave it alone, we need to get a good sear which will lock in the meat's juices) for 4-5 minutes (depending on the thickness of your meat)

Flip the steaks and cook another 4-5 minutes (for medium rare, if you prefer medium, add a minute for each side).

Allow to rest on plate for about 5 minutes. 

Enjoy! 

Marshmallow Cream Cheese Fruit Dip

 Ingredients

• 1 8 oz. pkg cream cheese (room temperature)
• 15 oz marshmallow creme

Blend cream cheese and marshmallow creme with hand mixer until combined. 

Serve with assorted fresh fruit and graham sticks. 

Enjoy! 

Egg & Cheese Hash Browns Waffles

 Ingredients

• 1 20 oz. package shredded hash browns
• 3 eggs
• 1/4 cup milk
• 1 cup shredded sharp cheddar cheese
• 1/4 cup fresh chopped chives
• Salt and pepper
• Sour cream for serving, optional

Heat waffle iron on medium-high. Spray each side generously with non-stick cooking spray and brush with melted butter. 

In a mixing bowl, whisk together eggs and milk. Stir in potatoes, cheese, chives and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. 

Depending on the size of your waffle iron, scoop a layer of the potatoes mixture onto the surface (for the round waffle maker about 1 cup of the mixture). Spread to about 1/2 inch from the edges and close the waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning. When the entire waffle is golden brown in color, carefully remove from the waffle iron with a fork or tongs. 

Enjoy! 

Dark Chocolate Cream Pie

 Ingredients

• 1 ready made graham cracker crust
• 8 oz. cream cheese, softened
• 1/2 cup powdered sugar
• 1 1/2 cups (1 pkg.) sweetened dark chocolate chips
• 1/3 cup heavy cream
• 8 oz. container of Cool Whip, softened
• *Whip cream for topping

Melt chocolate and heavy cream in the microwave for about 45-60 seconds. Remove from microwave and stir until chocolate is completely melted, created a chocolate ganache. If needed, heat for an additional 10 seconds. 

With a mixer, cream softened cream cheese and powdered sugar together. Add chocolate ganache, reserving out about 1/4 cup for the drizzle on top of the pie, and mix again until all combined. 

Still using the mixer, on low speed, add in Cool Whip. Once combined, pour filling into crust. 

If 1/4 cup chocolate for drizzle has thickened, place back in microwave for 10-15 seconds to liquify. Place melted chocolate in a plastic bag and then cut a small hole in one corner of the bag. Drizzle chocolate over pie in the pattern of your choice. 

Refrigerate pie for at least 4 hours before serving. 

Enjoy! 

Chicken Pesto Sandwich

 Ingredients

• 2 cups shredded chicken breast
• 1/4 cup Greek yogurt
• Salt and pepper, to taste
• 1 baguette, cut into 3-4 equal pieces, toasted
• 2 cups arugula
• 2 Roma tomatoes, thinly sliced
• 8 oz. mozzarella, sliced

For the Basil Pesto

• 1 cup fresh basil leaves
• 3 cloves garlic, peeled
• 3 Tablespoons pine nuts
• 1/3 cup grated Parmesan
• Salt and pepper, to taste
• 1/3 cup olive oil

To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. 

In a large bowl, combine chicken, 1/2 cup pesto, Greek yogurt, salt and pepper. 

Serve sandwiches on baguette with arugula, tomatoes, mozzarella and chicken pesto mixture. 

Enjoy! 

Grilled Chicken Kabobs with Greek Salad

 Ingredients 

For the Kabobs: 

• 8 oz. plain Greek yogurt
• 1 Tablespoon dried oregano 
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon fresh cracked black pepper
• 1 lemon, zested and juiced
• 1 1/2 pound boneless skinless chicken breast, cut into 1 inch cubes
• 1/2 large red onion, cut into wedges
• 2 Roma tomatoes, cored, seed, and cut into wedges (or a container of cherry tomatoes)
• Wooden skewers, soaked in water for at least 30 minutes prior to grilling

For the Salad:

• 1/2 cup extra virgin olive oil
• 2 Tablespoons fresh lemon juice (1/2 large lemon)
• 2 cloves garlic, minced or grated
• 1 Tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 10 oz chopped Romaine lettuce
• 2 Roma tomatoes, seeded and diced
• 1 medium English cucumber, diced
• 1/2 large red onion, thinly sliced
• 3/4 cup kalamata olives, pitted and cut in half (optional)
• 4 oz feta cheese crumbles

In a medium bowl, combine the Greek yogurt, oregano, onion powder, garlic powder, salt, pepper, lemon zest, and juice. Stir well. 

Place the marinade and chicken breast cubes in a large plastic bag. Mix well with your hand and place in the refrigerator for 1 to 4 hours. 

When ready to grill, prepare the grill by lightly oiling the grates and set to medium-high heat. 

If using wooden skewers, prepare them by soaking in water for 30 minutes. 

Thread the chicken on the skewers alternating with the red onion and tomato wedges until you've reached the end of the skewer, ending with chicken. Repeat with the remaining skewers. Discard the remaining marinade. 

In a small mason jar (or small bowl) combine the extra virgin olive oil, 2 Tablespoons lemon juice, minced garlic, red wine vinegar, and oregano. Shake (or stir) to combine well.

Place the lettuce, tomatoes, cucumber, red onion, and olive in a salad bowl. Pour the dressing over and toss to combine. Sprinkle with the feta crumbles. Place salad in the refrigerator. 

Grill the chicken, turning often, so each side has light grill marks, about 10-15 minutes or until the chicken reaches 165 internal temperature. 

Serve the kabobs over a place of the Greek salad. 

Enjoy! 

Chicken, Bacon, and Ranch Sliders

 Ingredients

• 12 Hawaiian rolls
• 1/3 cup ranch dressing
• 1 pound sliced chicken (pre-cooked) deli meat
• 8 oz. sharp cheddar cheese (about 9 thick slices)
• 1/2 cup bacon bits

Glaze Ingredients

• 5 Tablespoons butter (melted)
• 1/4 cup brown sugar
• 1 1/2 teaspoons Dijon mustard
• 2 teaspoons Worcestershire sauce
• 2 Tablespoons poppyseeds

Line a 9 x 13 inch baking dish with foil and preheat oven to 350 degrees F. 

Slice slider rolls in half and place bottom half of rolls in baking dish and toast for about 5 minutes if desired. 

Spread ranch dressing over bottom half of sliders. 

Fold slices of chicken in half and layer on sliders. Then layer cheese and sprinkle bacon on top. Place open faced sliders in oven for up to 5 minutes for meat and cheese to warm while mixing up the glaze. 

Glaze: Melt butter and stir in brown sugar, poppyseeds, mustard, and Worcestershire sauce. 

Add top of bun to the sliders and spoon glaze over top of sliders. Bake for 12-18 minutes until cheese is melted and rolls begin to brown. 

Use a serrated knife to slice sliders apart and serve warm.

Classic Burger

 Ingredients

• 1 1/2 lbs. 80% lean ground beef or ground chuck
• 1 Tablespoon Worcestershire sauce
• 1 1/2 teaspoons seasoning salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• Hamburger buns
• Optional: Slices of cheese & other hamburger toppings 

Preheat grill to 375 degrees F (medium-high)

In a large bowl, add the beef. Sprinkle evenly with the Worcestershire sauce, seasoning salt, garlic powder, and pepper. Use your hands to mix the ingredients until they are just combined. 

Divide the meat mixture into fourths. Take 1/4 of the meat mixture and use your hands to press it into the shape of a hamburger patty that is about 3/4 inch thick. Make an indention in the middle of the patty to prevent bulging in the center of the hamburger as it cooks. Repeat with the remaining meat mixture, making 4 hamburgers. 

Place the burgers on the grill. Cook 4/5 minutes on the first side. Flip the burgers over and cook an additional 4/5 minutes, until the burgers have reached the desired doneness. 

If adding cheese, lay a slice of cheese on each burger patty about 1 minute before taking the burgers off the grill, so the cheese has a chance to melt. 

Serve the burgers on hamburger buns with optional hamburger toppings. 

Enjoy! 

Buttery Garlic Green Beans

 Ingredients

• 1 pound fresh green beans, trimmed and snapped in half
• 3 tablespoons butter 
• 3 cloves garlic, minced
• 2 pinches lemon pepper
• Salt to taste

Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. 

Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.

Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. 

Season with lemon pepper and salt.

Enjoy! 

Quick & Easy Shepherd's Pie

 Ingredients

• 1/2 (13 oz) box of mashed potatoes (plus ingredients required to make them on the box-- butter, milk & salt)
• 1 lb. ground beef
• 1 (12 oz) bag frozen mixed veggies
• 1 (10.75 oz) can tomato soup
• 1 (1.5 oz) packet beef stew seasoning mix
• 1/2 cup water
• 1-2 cups shredded cheddar cheese

Preheat oven to 400 degrees F. 

Prepare the mashed potatoes according to the package directions (about half of a 13 oz box; more if you like a lot of potatoes or are feeding a large family). 

Meanwhile, brown the ground beef on medium heat in a large skillet; drain any excess grease. 

Add the can of tomato soup, frozen mixed veggies, beef stew seasoning mix and 1/2 cup of water to the browned beef; stir and simmer 5-10 minutes on low heat. 

Spread the ground beef mixture onto the bottom of a greased 9x13 baking dish, evenly spread the prepared mashed potatoes over top, and then sprinkle with cheese. 

Bake uncovered in the center rack for about 30 minutes, or until the cheese starts to brown. 

Enjoy!

Dijon Chicken Kebabs

Ingredients 

• 1 pound small red potatoes, halved
• 3 Tablespoons honey
• 2 Tablespoons Dijon mustard
• 1 Tablespoon fresh lemon juice
• 1/2 teaspoon dried thyme
• 1/4 teaspoon freshly ground black pepper
• 1 pound boneless, skinless chicken breasts cut into 32 pieces
• 16 large mushrooms, stems removed
• 8 Roma tomatoes, halved 

Preheat grill to medium and spray rack

Boil potatoes 10 minutes to blanch

In a small bowl, combine the honey, mustard, lemon juice, thyme, and pepper. Add the chicken and mushrooms, tossing well to coat. 

Alternately thread the chicken, mushrooms, tomatoes, and potatoes onto 8 skewers. 

Grill the kebabs, covered, turning occasionally, for 8 minutes or until the chicken is cooked through. 

Serve. 

Enjoy! 

Baked Potato

 Ingredients

• Russed baking potatoes
• Cooking oil
• Salt
• Toppings: Butter, pepper, sour cream, green onions, etc. 

Preheat oven to 450 degrees F. 

Wash and dry potatoes. Poke holes all over potatoes. 

Brush potatoes in cooking oil. Season with salt. 

Cook for 1 hour. 

Enjoy! 

Roasted Broccoli with Parmesan

 Ingredients

• 1 1/2 pounds broccoli, cut into florets of even size
• 3-4 Tbsp extra virgin olive oil
• Juice from half a lemon, about 1 Tbsp
• 2-3 garlic cloves, minced
• Salt
• Pepper
• 1/4 cup grated Parmesan cheese

Preheat oven to 425 degrees F. 

In a large bowl, toss the broccoli and garlic with olive oil, and lemon juice until lightly coated. Sprinkle salt over the broccoli and toss to coat. 

Arrange the broccoli florets in a single layer on a baking sheet that has been rubbed with olive oil or lined with aluminum foil. 

Roast in oven for 16-20 minutes until cooked though (check by poking with a fork, should be fork tender) and lightly browned. 

Put the roasted broccoli back in the bowl and toss with pepper and grated parmesan cheese. 

Serve immediately. 

Enjoy! 

Parmesan Spinach Gnocchi

 Ingredients

• 16 oz. potato gnocchi
• 2 Tablespoons butter
• 1-2 cloves garlic, minced
• 2 Tablespoons flour
• 1 1/4 cups milk
• 3 cups of fresh spinach, roughly chopped
• Salt and pepper to taste
• 1 cup shredded Parmesan cheese

Cook the gnocchi according to package directions. Drain, set aside, and return the empty pot to the stove. 

Melt butter over medium heat. 

Add garlic to butter and sauté for about a minute until garlic is fragrant. 

Add flour to butter and whisk to form a roux. Cook for 30 seconds or so to cook out any raw flour taste. 

Slowly add milk to roux, whisking constantly to break up any lumps. Cook for 3-4 minutes until sauce has just begun to thicken. 

Stir chopped spinach into sauce and cook 3-4 minutes more until spinach has wilted and sauce has thickened. 

Add salt and pepper to taste. 

Remove pot from heat. Add Parmesan cheese to sauce and stir to combine. 

Return cooked gnocchi to sauce and stir to combine. Serve immediately. 

Enjoy! 

Red Slaw (BBQ Slaw)

 Ingredients 

• 4 cups finely chopped cabbage 
• 1/3 cup apple cider vinegar
• 1/3 cup ketchup
• 2 Tablespoons white sugar
• 2 teaspoons crushed red pepper flakes
• 2 dashes hot pepper source, or to taste

Place the cabbage into a salad bowl.

In a small bowl, whisk together the apple cider, vinegar, ketchup, sugar, red pepper flakes, and the hot sauce until the sugar has dissolved. 

Pour the dressing over the cabbage, toss thoroughly, and refrigerate at least 1 hour before serving. 

Enjoy! 

Jo's Fatayar (Magnolia Table)

 Ingredients

• 1 Tablespoon extra virgin olive oil
• 1/4 cup minced white onion
• 2 lbs. ground beef
• 2 cups thawed frozen shredded hash browns
• 2 cups/8 oz. bagged grated Cheddar cheese
• Kosher salt
• 1 teaspoon freshly ground black pepper
• Three 16.3 oz cans refrigerated Pillsbury Grands! Southern Homestyle Original biscuits
• All-purpose flour, for the work surface
• 4 Tablespoons salted butter, melted

Position racks in the top third and middle of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper. 

In a large sauté pan, heat the oil over medium-high heat. Add the onion and cook, stirring often, until softened, about 3 minutes. Add the beef and cook, stirring often to break up the meat, until no longer pink, about 6 minutes. Pour off any standing liquid. Stir in the hash browns, Cheddar, 2 teaspoons salt, and the pepper. Stir until well combined. Taste and adjust the seasoning. Set aside. 

Open the cans of biscuits and separate the dough into individual biscuits (24 total). Dust a work surface with some flour. Roll out each biscuit to a roughly 5 1/2 inch round. 

Working with one round at a time, place about 1/4 cup meat filing in the middle, leaving a roughly 1/2 inch border all around. Bring the sides of the dough up in three parts and pinch together the three seams from the base up to the top center so that the package forms a triangle. It is fine if the meat peeks through at the top. 

Continue to fill and pinch all the biscuit rounds, arranging the pies on the prepared baking sheets as you form them and placing them close together so that they all fit. 

Brush the tops with the melted butter and sprinkle a little kosher salt on the top. 

Bake until golden, about 30 minutes switching racks and rotating the pans halfway through baking so that the pies bake evenly. 

Serve Jo's Fatayar hot with Lebanese Salad. 

Enjoy! 

*Store leftover fatayar and salad in separate covered containers in the refrigerator for up to 3 days. 

Lebanese Salad (Magnolia Table)

 Ingredients

• 4 large vine-ripened tomatoes, cut into 1/4 inch dice
• 4 English cucumbers, cut into 1/4 inch dice
• 1/2 cup minced white onion (optional)
• Juice of 1 lemon
• 1/4 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Garnish: 2 teaspoons dried parsley flakes

In a medium bowl, combine the tomatoes, cucumbers, onion (if using), lemon juice, oil, salt, and pepper. Toss gently until well combined. Garnish with parsley flakes. 

Enjoy!