• Drop garlic herb butter (in packet) into a glass of warm water to soften. Wash and dry produce. • Thinly slice cucumber. Chop dill fronds. • In a bowl, mix sour cream and vinaigrette.

• Drizzle oil in a hot pan. Cook falafel until golden and crispy, 2-3 minutes per side. • Toast pitas. Spread with garlic herb butter. Cut into wedges.

• Toss spinach with creamy dressing. • Top spinach with cucumber, dill, falafel, tomatoes, cheese, hummus, and almonds. Serve with garlicky pita.