Ingredients
Instructions
Place the goat cheese on a serving plate and drizzle first with the olive oil and then with the honey. Garnish and serve at room temperature with crostini or a variety of crackers.
You can use store-bought hummus or easily, and much more inexpensively, make your own with the Garlic Hummus recipe. I’ve also used a peach-tomato salsa in this layered dip, and it was wonderful.
From “The Dinner Doctor.”
Ingredients
Instructions
Using a rubber spatula, spread the hummus over the bottom of a 1-quart glass or ceramic bowl. Layer the avocado cubes on top and sprinkle the lime juice all over. Top with layers of the salsa, then sour cream and the cilantro. Serve with tortilla chips.
Great Northern Beans also work well if you don’t want to use the chickpeas.
From “The Dinner Doctor.”
Ingredients
Instructions
Place the garlic in a food processor and pulse quickly 7 or 8 times until pureed.
Add the chickpeas, 1 Tbl of the olive oil. Process until pureed, about 30 seconds. Season with salt and pepper and more olive oil if the puree is too dry.
Using a rubber spatula, transfer the hummus to a serving bowl. Serve with crackers, pita chips, and veggies.
Variations:
Add 1 cup roasted red peppers, cut into strips, with the garlic and 1 tsp curry powder with the chickpeas.
Add ½ cup sun-dried tomatoes, snipped into small pieces, with the garlic and 1 Tbl lemon juice with the chickpeas.
Add 2 Tbl lemon juice and 1 Tbl dill with the chickpeas.
Mint leaves. (Photo credit: Wikipedia)
Prep Time: 10 minutes
Ingredients (serves 8)
Instructions
Combine all ingredients in a medium mixing bowl; chill for at least 2 hours.
Ingredients (serves 4)
Instructions
Combine all ingredients then drizzle with olive oil and season with salt & pepper. Can be served chilled or room temperature.
Ingredients
Instructions
Fill a large bowl with ice water; set aside. Cook peas in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain; transfer to bowl with ice water to cool. Drain peas; transfer to a kitchen towel-lined baking sheet to dry.
Whisk oil, 1 tablespoon lemon juice, vinegar, and 3/4 teaspoon sumac in a small bowl. Toss peas, radishes, and cheese in a large bowl. Can be made a day ahead. Cover dressing and salad separately and chill.
Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice.. Garnish with mint and sprinkle with sumac.
MeatBall Army (Photo credit: Mr. Usaji)
Ingredients
Instructions
Place onion, garlic and lemon zest in a food processor. Add 1 tablespoon fresh rosemary (or 1 teaspoon dried) and pulse just until the mixture is finely and evenly chopped (but not mushy).
Transfer the mixture to a medium bowl and gently mix in turkey, breadcrumbs, Parmesan, egg, 1/2 teaspoon salt and pepper until combined. Use a generous 2 tablespoons each to shape the mixture into 12 meatballs (about 1 1/2 inches in diameter). Place flour in a shallow dish and roll the meatballs in it to lightly coat. (Reserve the remaining flour.)
Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium, add meatballs and cook, turning once, until brown, 3 to 5 minutes total. Transfer to a plate.
Add wine (or 1/2 cup broth) to the pan, increase heat to medium-high and cook, scraping up any browned bits, until almost evaporated, 1 to 3 minutes. Add the can of broth and bring to a boil. Reduce heat to maintain a simmer and return the meatballs to the pan along with the remaining 1 tablespoon fresh rosemary (or 1/4 teaspoon dried). Cover and cook until the meatballs are cooked through, 8 to 10 minutes. Remove the meatballs to a serving bowl.
Bring the sauce to a boil over medium-high heat and cook until reduced to 1 cup, 4 to 8 minutes. Whisk lemon juice and 1 tablespoon of the reserved flour in a small bowl (discard any remaining flour); whisking constantly, add the flour mixture to the sauce along with butter and the remaining 1/4 teaspoon salt. Simmer, whisking, until slightly thickened, 1 to 2 minutes. Strain the sauce through a fine-mesh sieve. Serve the sauce over the meatballs.
Ingredients (serves 6)
Instructions
Slice the potatoes into 1/4-inch slices. Layer them in the bottom of a casserole or deep-dish pie plate. Overlapping is fine. Drizzle a little olive oil on the potatoes and cook at 350 for about 10 minutes.
While the potatoes are cooking a little, whisk together the eggs, milk, and mayonnaise.
Separately, chop up the feta cheese.
Remove the potatoes from the oven and sprinkle them with a generous sprinkling of Penzeys Greek Seasoning.
Pour the egg mixture over the potatoes, sprinkle the feta cheese evenly into the egg and bake in a water bath (I used a baking dish for the water) at 350 for about 45 minutes.
Ingredients (serves 4)
Instructions
Rinse the cherry tomatoes and pat them dry. Rinse the basil leaves and pat dry.
Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, and 1/2 tsp salt. Blend for a minute or more to a fine purée; scrape down the bowl and blend again if any large bits or pieces have survived.
With the machine still running, pour in the olive oil in a steady stream, emulsifying the purée into a thick pesto. Taste and adjust seasoning. (If you’re going to dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.)
To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt to the boil in the large pot. Scrape all the pesto into a big warm bowl.
Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle the cheese all over, and toss again. Serve immediately in warm bowls
Ingredients
Instructions
Place potatoes in 2 1/2 -quart microwave-safe dish. Cover dish and microwave on High until fork tender, about 8 minutes.
Meanwhile, in 5- to 6-quart saucepot, heat oil over medium-high heat until hot. Add garlic, cumin, salt, cinnamon, and crushed red pepper and cook, stirring, 30 seconds. Stir in beans, broth, tomatoes, and peanut butter until blended; heat to boiling and cook, stirring occasionally, 1 minute.
Reduce heat to medium-low; add sweet potatoes and simmer, stirring occasionally, 2 minutes. Stir in cilantro
a little of each 