Combine all the ingredients in a mixing bowl & blend gently. Refrigerate one hour before serving.

In a 3-qt. pot, bring chickpeas, kombu and soaking water to a boil. Cover, reduce heat to medium and boil for 2 hours. Add water as necessary so that water just covers the chickpeas. Remove 2 c. liquid from the pot and set aside in a 2-qt. pot. Place onions, carrots and turnips on top […]

Slice the carrots fairly thin lengthwise. Cut slices into 3/4″ lengths. Cook segments in boiling, salted water until just tender. Drain. Toss in pot with remaining ingredients. Serve hot as a side dish or cold as an appetizer accompanying other vegetables.

-DRESSING – 1 tb Vinegar 3 tb Olive oil Trim the zucchini & cut into 1/4″ thick slices. Combine slices in a pot with 2/3 c water, oil, hot pepper, cumin, black pepper & salt. Cook for 5 minutes until just tender-crisp. Cool & chill. When ready to serve, drain the zucchini. Combine the dressing […]

Quarter lemons lengthwise and put in a noncorrosive airtight container. Freeze for 8 hours. Add 1 tablespoon salt per lemon (4 quarters). Store airtight at room temperature for 6 days; shake occasionally. Use as suggested. To store, chill up to 6 months (color darkens). Each lemon makes 4 pieces.

Dredge beef in flour and salt and brown in oil. Pour off drippings. Add spices, celery, onion and garlic. Stir in juice and water. Cook slowly 1 hour. Add carrots and cook 30 minutes more. Add pineapple and tomatoes and heat through. Garning with parsley. Makes 8 servings.

Salt eggplant slices generously & leave to drain for 30 minutes. Rinse well under running water & pat dry on paper towels. Saute eggplants in oil until just golden. Add salt to taste, along with the peppers & the rest of the ingredients except the lemon quarters. Cook & mash gently for 10 to 12 […]

-DRESSING – 2 tb Vinegar 8 tb Olive oil Salt & pepper Hot red pepper -GARNISH – Black olives Cut off ends of beets. Wash well & cook in boiling salted water until tender. Drain & remove skins under running cold water. Dice. Mix together the dressing ingredients. Combine beets in a salad bowl with […]

-TO SERVE – Olive oil Lemon juice Lettuce leaves 2 tb Italian parsley, chopped Seed & core the peppers. Cut peppers, tomatoes & onions into cubes. Cut eggplants & zucchini into 1/2″ cubes. Wash, drain & saute in 6 tb olive oil along with the garlic, sweet pepper, salt & black pepper, until slightly softened. […]

FRUITED COUSCOUS 1 1/2 c Chicken broth 1 c Couscous 1/4 c Light raisins CHICKEN: 1. Spray a cold 10-inch skillet with nonstick coating. Preheat skillet over medium heat. Add chicken to skillet and cook about 5 minutes on each side or until chicken is no longer pink. Remove chicken from pan. Set aside. 2. […]