Archives: Recipes

Heat 1 teaspoon oil in large nonstick skillet coated with cooking spray over medium heat. Add shallots, cook 10 minutes or until tender, stirring frequently. Stir in sage, thyme, pepper, and garlic; cook 2 minutes, stirring constantly. Add broth and beans, reduce heat to low. Cook 5 minutes or until most of liquid is absorbed. Remove from heat; cool to room temperature.

Place bean mixture, cheese, parsley, 2 tablespoons oil, and juice in a food processor; process until smooth.

Place about 3 tablespoons spread on each bread slice, top each with 2 onion slices.

Heat grill or grill pan over medium heat.

In a food processor or blender, combine 1/4 of garlic (about 1/2 teaspoon), 1 tablespoon thyme, beans and 1 teaspoon oil: process to form a smooth and spreadable paste. If mixture it too thick, add 1 teaspoon water. Season with pepper and pulse to combine. Set aside.

Combine remaining garlic, tablespoon thyme, and oil on a plate or baking pan. Gently toss musroom caps in the mixture. Season with pepper and drizzle with vinegar. Lightly coat onion slices with cooking spray; grill until lightly charred on both sides. Transfer onions to a clean plate; keep warm.

Grill mushrooms stem side up until browned and juices have begun to collect in centers, about 5 minutes. Flip mushrooms, and continue cooking until center is tender, about 4 minutes more.

Split hamburger buns in half and place cut side down on grill; cook until warm and toasted. Spread 1/4 cup puree on bottom half of each bun, top with two grilled musroom caps. Layer each with sliced cheese, grilled onions, and a small handful of arugula. Top each with matching roll halves, and serve.

To clean mushroom caps, wipe with a damp paper towel; do not rinse or soak them because they will remain soggy even after cooking.

Combine beans, rosemary, garlic, olive oil and black pepper in a food processor or blender. Pulse until smooth.

Combine tomatoes, cucumber, onion, olives, parsley, greens and lemon juice in a bowl. Drizzle with olive oil and sprinkle with salt. Combine well.

Warm pitas or wraps in oven or on a griddle pan. Spread pitas with a generous dose of white bean hummus. Top with a layer of Greek salad mixture. Sprinkle with feta and roll. Wrap lower half or wraps with foil or waxed paper to keep them together while you eat your way down.

Bring large pot of lightly salted water to a boil over medium heat. Add pasta, stirring to prevent sticking, and cook according to package directions, until al dente.

Meanwhile, heat oil from sun-dried tomatoes in large skillet over medium-high heat. add garlic; cook, stirring, 1 minute.

Add sun-dried tomatoes and swiss chard; mix well. Cover, and cook, stirring occasionally, 3 minutes. Add beans with 1/2 cup water. Cook stirring occasionally, until heated. Season to taste with salt and freshly-ground pepper.

Drain pasta; transfer to serving dishes; top with bean mixture and serve.

Serve in soup bowls to take advantage of the delicious broth.

In food processor or blender, combine all ingredients except beans and tomato juice. Process until well blended but still chunky.

Transfer vegetable mixture to large serving bowl. Add beans and tomato juice; mix well. Cover and refrigerate at least 15 minutes before serving.

Put a large pot of water on to boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes or according to package directions. Drain.

Meanwhile, heat oil in a large skillet over medium heat. Add beans and garlic; cook, stirring frequently, until the beans are just heated through, 2 to 3 minutes. Remove from the heat. Add tomatoes, olives, basil, salt and pepper. Stir gently to combine. To serve, divide the pasta among 4 plates and top with sauce and cheese.

Press down on olives with the side of a heavy knife to split them open and make removing the pits easier.

Drain beans well. In a large kettle, saute’ onion and garlic in 2 tablespoons oil until soft. Blend in flour. Stir in tomatoes, chilies and beans, breaking up tomatoes. Cook and stir until boiling. Set aside. Combine 1/4 cup oil with remaining ingredients, except cheese, to make batter. Pour two-thirds of the batter into a greased 2-quart casserole. Sprinkle with two-thirds of the cheese. Top with bean mixture. Spoon remaining batter around edge. Sprinkle with remaining cheese. Bake in preheated 350 degree F. oven for 30 to 35 minutes or until cornbread is done.

Preheat oven to 350 degrees F. In a heavy pan, sauté onion in olive oil. Add garlic and cook over medium heat.

Add diced red pepper, white rice, salt and black pepper; sauté for 2 minutes. Add cooked beans, tomato, currants, parsley, oregano, mint and dill; sauté 2 minutes.

Remove from heat. Drain grape leaves and rinse. Place 2 tablespoons of filling on each leaf, vein side up. Fold sides over and roll tightly as if making a burrito.

Line a 9” x 13” baking dish with a layer of grape leaves. Place rolled dolmas snugly into dish. Place layer of grape leaves on top.

Place lemon juice and vegetable broth into a small saucepan and bring to a boil. Remove from heat and pour over dolmas. Cover with foil and bake for 40 minutes. Cool slightly before serving.