Cook chick peas until very tender, up to 3 hours. Drain & cool. Transfer to a food processor. Add ginger, pepper, lime juice, almond butter & oil & herbs. Process until smooth. Season with salt & pepper. Place in a shallow serving dish, smoothing the top with a spatula. Sprinkle with cumin & serve with […]

Layer mushrooms & sliced tomatoes down the centre of a large platter. Ring with the halved yellow & cherry tomatoes. In a small bowl, whisk together the remaining ingredients & drizzle this over the tomatoes. Cover & marinate at room temperature for 30 minutes.

Combine all ingredients. Allow to blend 8 to 10 hours. Chill.

Place teff & 2 c water in medium covered saucepan. Bring to a boil, lower heat & simmer until water is absorbed, about 15 minutes, stirring occasionally. Add onion, jalapeno, flour & rest of water to make a batter. Oil a hot skillet with sesame oil. To make cakes, pour 1/4 c of teff batter […]

In a mixing bowl, combine corn bread, wheat bread, crackers, eggs, buttermilk, margarine, sage, and sour cream. Bring broth to a boil in a 2-quart saucepan. Add onions and celery. Simmer over medium heat for 15 minutes, or until vegetables are tender. Add broth mixture to ingredients in bowl and mix thoroughly. Put into a […]

Recipe Summary: Preparation Time: 20 minutes Number of Servings: 8 Cups of Fruits and Vegetables Per Person: 1.00 Ingredients: 1/4 cup olive oil 1 cup diced onion 2 cloves garlic, finely chopped 2 cups diced red bell peppers 2 cups diced zucchini 2 cups diced yellow summer squash 3 cups frozen lima beans 3 cups […]

Recipe Summary: Preparation Time: 15 minutes Number of Servings: 8 Cups of Fruits and Vegetables Per Person: 0.75 Ingredients: Nonstick cooking spray 1 cup chopped celery 1 cup chopped onion 1 garlic clove, minced 1 cup chopped red pepper 10 oz package frozen lima beans, thawed 10 oz can chopped tomatoes with green chilies, undrained […]

Prepare a medium hot fire (the same as cooking steaks). Dampen the husks and, if desired, wrap in foil. Grill for 15-20 minutes, turning to roast both sides. When ready to serve, remove husks and coat with butter, lime juice, salt and chile powder to taste. Serves 8.

Combine ingredients. Heat to boiling. Cook slowly, stirring frequently, until vegetables are tender. M.B. Horsky, Simpson, PA.

Pack the eggs in 2 quart jars. Combine beet juice, vinegar, and spices in a saucepan and simmer 10 minutes. Pour over eggs, seal, let cool and chill. Refrigerate a few days to allow flavors to permeate the eggs. Small cooked beets may also be pickled along with the eggs.