Shall we begin?
Cannellini Bean Lettuce Wraps with Home Made Hummus Serves 4
1 Tbsp extra virgin olive-oil
1/2 cup diced red onion (about 1/4 onion)
3/4 cup chopped fresh tomatoes
(about 1 medium tomato)
¼ teaspoon freshly ground black pepper
1(15-ounce) can cannellini or
great northern beans, drained and rinsed
1/4 cup finely chopped fresh curly parsley
1/2 cup hummus (see Hummus recipe)
DIRECTIONS:
1. In a large skillet over medium heat, heat the oil. Add the onion and cook for 3 minutes, stirring occasionally. Add the tomatoes and pepper and cook for 3 more minutes, stirring occasionally. Add the beans and cook for 3 more minutes, stirring occasionally. Remove from heat, and mix in the parsley.
2. Spread 1 tablespoon of hummus over each lettuce leaf.
Evenly spread the warm bean mixture down the center of each leaf. Fold one side of the lettuce leaf over the filling lengthwise, then fold over the other side to make a wrap and serve.
Homemade Hummus Serves 8
1 can (15 ounces) chickpeas, rinsed and drained,
1/4 cup lemon juice (from 1 1/2 to 2 lemons), more to taste
1 medium-to-large clove garlic, roughly chopped
½ teaspoon salt, to taste
½ cup tahini
2 to 4 tablespoons ice water, more as needed
½ teaspoon ground cumin
1Tbsp. extra-virgin olive oil
Garnishes: parsley, chopped, paprika, sumac, or olive oil
DIRECTIONS:
1. In a food processor, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
2. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
3. While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1to 2 tablespoons more ice water.)
4. Add the cumin and the chickpeas to the food processor.
While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
5. Taste, and adjust as necessary - add another 1/4 teaspoon
salt for more overall flavor and another tablespoon of lemon juice for extra zing.
6. Scrape the hummus into a serving bowl or platter. Top with
garnishes of your choice, and serve.
Trader Joe's carries Tahini and so do Mediterranean Markets.
Mediterranean Bean Soup with Tomato Pesto 8 Servings
2 Tbsp. extra virgin olive oil
1 Large russet potato,peeled, diced into small cubes
1 medium yellow onion,
chopped
6 links Andouille Chicken Sausage (Trader Joe's) Sliced
1 15-oz can diced tomatoes
1 Tbsp. white vinegar
1 Tbsp. ground coriander
1 tsp Spanish paprika
1/2 tsp salt
1/2 tsp pepper
5 cups low sodium vegetable or chicken broth
8-oz frozen spinach,(no need
to thaw)
1 15-oz can red kidney beans
1 15-oz can cannellini beans
1-15-oz can chickpeas
Basil leaves for garnish
FOR TOMATO PESTO SAUCE
2-3 large garlic cloves
11/2 cup diced fresh tomatoes
15-20 large basil leaves
1/2 cup extra virgin olive oil
Salt and pepper
1/3-1/2 cup grated Parmesan cheese
DIRECTIONS:
1. In a large heavy pot, heat two tbsp of olive oil. Reduce heat to medium and add the diced potatoes, sliced sausage and onions. Cook for about 4-5 minutes, tossing regularly.
2. Add tomatoes, vinegar, spices, salt and pepper. Stir to combine. Cover and cook for another 4 minutes.
3. Uncover, add vegetable broth and frozen spinach. Raise
heat to medium-high and bring to a boil for 4 minutes or so. Add the kidney beans, cannellini beans, and chickpeas. Bring back to a boil, then reduce heat to medium-low. Cover and cook for another 15 to 20 minutes (potatoes should be tender at this point).
4. While soup is cooking, make the tomato pesto. In the bowl
of a food processor fitted with a blade, place garlic and tomatoes. Pulse a few times to combine. Add basil and puree. While processor is running, drizzle in the olive oil a little bit at a time. Transfer the thick tomato pesto to a bowl, and stir in grated Parmesan.
5. When soup is ready, remove from heat. Stir in the tomato
pesto.
6. Transfer to serving bowl. Top each bowl with a few basil leaves
1 Tbsp extra virgin olive-oil 1/2 cup diced red onion (about 1/4 onion)
3/4 cup chopped fresh tomatoes
(about 1 medium tomato)
¼ teaspoon freshly ground black pepper
1(15-ounce) can cannellini or
great northern beans, drained and rinsed
1/4 cup finely chopped fresh curly parsley
1/2 cup hummus (see Hummus recipe)
DIRECTIONS:
1. In a large skillet over medium heat, heat the oil. Add the onion and cook for 3 minutes, stirring occasionally. Add the tomatoes and pepper and cook for 3 more minutes, stirring occasionally. Add the beans and cook for 3 more minutes, stirring occasionally. Remove from heat, and mix in the parsley.2. Spread 1 tablespoon of hummus over each lettuce leaf.
Evenly spread the warm bean mixture down the center of each leaf. Fold one side of the lettuce leaf over the filling lengthwise, then fold over the other side to make a wrap and serve.
Homemade Hummus Serves 8
1 can (15 ounces) chickpeas, rinsed and drained,
1/4 cup lemon juice (from 1 1/2 to 2 lemons), more to taste
1 medium-to-large clove garlic, roughly chopped
½ teaspoon salt, to taste
½ cup tahini
2 to 4 tablespoons ice water, more as needed
½ teaspoon ground cumin
1Tbsp. extra-virgin olive oil
Garnishes: parsley, chopped, paprika, sumac, or olive oil
DIRECTIONS:
1. In a food processor, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.
2. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.
3. While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1to 2 tablespoons more ice water.)
4. Add the cumin and the chickpeas to the food processor.
While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.
5. Taste, and adjust as necessary - add another 1/4 teaspoon
salt for more overall flavor and another tablespoon of lemon juice for extra zing.
6. Scrape the hummus into a serving bowl or platter. Top with
garnishes of your choice, and serve.
Trader Joe's carries Tahini and so do Mediterranean Markets.
Mediterranean Bean Soup with Tomato Pesto 8 Servings
2 Tbsp. extra virgin olive oil
1 Large russet potato,peeled, diced into small cubes
1 medium yellow onion,
chopped
6 links Andouille Chicken Sausage (Trader Joe's) Sliced
1 15-oz can diced tomatoes
1 Tbsp. white vinegar
1 Tbsp. ground coriander
1 tsp Spanish paprika
1/2 tsp salt
1/2 tsp pepper
5 cups low sodium vegetable or chicken broth
8-oz frozen spinach,(no need
to thaw)
1 15-oz can red kidney beans
1 15-oz can cannellini beans
1-15-oz can chickpeas
Basil leaves for garnish
FOR TOMATO PESTO SAUCE
2-3 large garlic cloves
11/2 cup diced fresh tomatoes
15-20 large basil leaves
1/2 cup extra virgin olive oil
Salt and pepper
1/3-1/2 cup grated Parmesan cheese
1. In a large heavy pot, heat two tbsp of olive oil. Reduce heat to medium and add the diced potatoes, sliced sausage and onions. Cook for about 4-5 minutes, tossing regularly.
2. Add tomatoes, vinegar, spices, salt and pepper. Stir to combine. Cover and cook for another 4 minutes.
3. Uncover, add vegetable broth and frozen spinach. Raise
heat to medium-high and bring to a boil for 4 minutes or so. Add the kidney beans, cannellini beans, and chickpeas. Bring back to a boil, then reduce heat to medium-low. Cover and cook for another 15 to 20 minutes (potatoes should be tender at this point).
4. While soup is cooking, make the tomato pesto. In the bowl
of a food processor fitted with a blade, place garlic and tomatoes. Pulse a few times to combine. Add basil and puree. While processor is running, drizzle in the olive oil a little bit at a time. Transfer the thick tomato pesto to a bowl, and stir in grated Parmesan.
5. When soup is ready, remove from heat. Stir in the tomato
pesto.
6. Transfer to serving bowl. Top each bowl with a few basil leaves
Harissa-Roasted Butternut Squash with Dates 4 servings
2-3 lb. butternut squash, cut into 1/2-inch cubes
2 Tbsp. olive oil
2 Tbsp Harissa Sauce (Trader Joe's)
1/4 tsp ground sumac ½ tsp garlic powder
¼ tsp ground Cinnamon
1/2 tsp salt
4-5 pitted dates,roughly chopped
¼ cup tahini
Chopped parsley for garnish
DIRECTIONS:
1. Preheat the oven to broil or 400°F and line a baking sheet with foil.
2. Toss together the cubed butternut squash, oil, harissa, sumac, garlic powder, cinnamon and salt and arrange in a single layer on the baking sheet.
3. Roast squash for about 20-25 minutes, turning occasionally, until tender and caramelized on the outside.
4. Remove the roasted squash from the oven and transfer to a serving platter. Top with the dates. Drizzle with the tahini or serve on the side for dipping. Garnish with chopped parsley.
Raspberry Citrus Clafoutis 4 Servings
1/4 teaspoon unsalted butter
5 tablespoons (65 g) sugar, divided
2 extra-large eggs
1/2 cup (63 g) unbleached, all-purpose flour
1 cup (235 ml) heavy cream
1 teaspoon pure vanilla extract
1 teaspoon orange zest
1 teaspoon almond extract
Pinch of unrefined sea salt or salt
1 cup (1 2 5 g) raspberries
Confectioners' sugar, for dusting
DIRECTIONS:
Preheat the oven to 375°F (190°C). Butter an 8-inch (20 em) baking dish. Sprinkle 2 tablespoons (26 g) granulated sugar over the bottom. Beat the eggs and the remaining 3 tablespoons (39 g) sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed, until light and fluffy, about 3 minutes. With mixer running on low speed, add in the flour, cream, vanilla extract, orange zest, orange blossom water or almond extract, and salt. Add the raspberries (or other fresh fruit) to the bottom of the baking dish, turn to coat in sugar, and pour the batter over the top. Bake for 15 to 20 minutes, until the top is golden and custard is set. Serve warm, sprinkled with confectioners' sugar.
We made all of this WITHOUT a food processor...
Appetizer 
Side dish
Side dish
Enjoy!
Main dish.
Dessert 
Enjoy with Friends/Family
