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Bell Pepper Hummus |
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 1 can chick
peas, mashed
2 cups sesame tahini
1 large bell pepper
1 clove red garlic
Juice of 1/2 lemon |
Salt and pepper to taste
fresh parsley for garnish
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Mash the chick peas, and blend them with the tahini
in a food processor. Chop the peppers into small pieces. Press the
garlic. Mix all the ingredients. Drizzle with lemon juice and garnish
with fresh parsley. Chill and serve with fresh vegetables or pita bread.
Courtesy of Wendy Gardner.
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Easy Marinated Radishes |
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 1/4
cup sugar
3/4 cup white vinegar
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Slice radishes and place in sugar/vinegar mix. Cover and refrigerate 4
to 6 hours. Drain. Courtesy of: Margaret Fox-Hawthorn
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Gorgonzola Burgers |
Nutrition Info |
1 pound ground bison
1 egg
1/2 cup panko flakes (or
bread crumbs)
1 clove garlic |
1 tsp. Worcestershire sauce
1/4 cup red onion (very fine dice)
1 tbsp. smoked paprika
1/2 tsp. black pepper
1/2 tsp. salt
5 oz. sliced gorgonzola cheese
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Mix ingredients thoroughly and form into
patties. Cook on grill over high heat for approximately 2-3 minutes a
side depending on size of patty. These burgers should be cooked for half
the time of beef burgers. Do not overcook. Makes 4 burgers.
Courtesy of: Northwest Herald
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Dill and Feta Stuffed Potatoes |
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 4
large russet potatoes
1 cup plain yogurt
fresh dill leaves
1/2 cup feta cheese
1/2 lemon freshly squeezed
Chopped fresh parsley |
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Bake four large potatoes till soft. Chop the dill and
the parsley. Crumble the feta cheese into the yogurt. Add lemon juice
and salt. Open the potatoes and coat the inside with the yogurt mixture.
Bake slightly until the cheese melts. Serve hot.
Courtesy of Wendy Gardner. |
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Mushroom Nut Mix |
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 10
oz cooked brown rice
2 tbsp sunflower oil
1 onion sliced
5 oz Portabella mushroom
5 shitake mushrooms soaked for 15 min. |
1/2 cup hazelnuts, chopped
1/2 cup almonds, chopped
5 tbsp chopped parsley
salt and pepper
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Heat 1 tbsp. of oil in pan. Add rice. Stir fry for
3-4 minutes. Set aside. Heat remaining oil, add onions and cook till
soft. Slice and add mushrooms and nuts. Cook 3-4 minutes. Add rice back
and stir till heated. Add salt, parsley and cook 1-2 minutes. Serve.
Courtesy of Karla Walter. |
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Zesty Guacamole |
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 2
large ripe avocados
1 large garlic clove, minced or pressed
juice of 1-1/2 lemons
salt to taste
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Slice the avocados in half. Remove the pits and scoop
out the avocado flesh with a spoon. In a mixing bowl, mash the avocado
until fairly smooth. Add the garlic, lemon juice, and salt to taste. Or
use a food processor for a very smooth guacamole. Recipe
from Sundays at Moosewood Restaurant. |
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