Ingredients:
1 eggplant (approximately 1 lb)
4 cloves garlic, minced
1/4 cup tahini – or to taste
salt and pepper to taste
3 T lemon juice – or to taste
1 T olive oil
Pinch of cayenne
Pinch of ground sumac or smoky paprika
1 T olive oil
2 T parsley, chopped Read More
Do you have a favorite brand of hummus or do you enjoy it at one particular restaurant because they make it so perfectly? You don’t have to go out – make it yourself.
Once you have mastered hummus basics, check out the ideas below the recipe to take your hummus beyond the ordinary. Enjoy it often – it’s good for you. I love to dip carrots, radishes, and cucumbers in my hummus. Or try it on sandwiches as a replacement for mayo.
ps – It’s not cheating to use canned garbanzo beans. It’s just easy.
Basic Hummus
Ingredients:
1 (15 oz can) garbanzo beans (chickpeas), drained and rinsed
2 T extra virgin olive oil
2 cloves garlic
1 T tahini
2 T fresh lemon juice
Sea salt and pepper to taste
3 T olive oil (you may use less or more to taste)
Optional Ingredients: see below for a few delicious suggestions Read More
Ingredients:
4 cups (one head) of cauliflower, rinsed, broken into florets, and patted dry
1 recipe sauce
Sauce Ingredients:
1 cup ketchup (natural style)
2 T ground horseradish
1 t lemon juice, fresh squeezed
1 t Worcestershire Sauce
1 t white wine vinegar
1 t onion powder
Optional: dashes of hot pepper sauce, decrease or increase the horseradish Read More
Ingredients:
2 lbs chicken breast
4 T butter
4 T olive oil
12 oz buffalo sauce
8 oz pkg cream cheese
2 slices Swiss cheese
2 slices Provolone Read More
Ingredients:
3 large soft Haas avocados
1-2 limes, juiced
pinch celery salt
pinch ground garlic
Optional: minced tomatoes, Serrano chilies, and cilantro Read More
Join writer and editor Rosemary Gretton as she walks us through this most delicious day.
First, make sure you have a red pepper. And garlic. And a can of chickpeas. And tahini. And fresh lemons. And olive oil.
Split the red pepper in two and remove seeds and white parts. Flatten and lightly coat the red pepper with olive oil. Read More
Mindful Palate 