Couscous with seven Vegetables

In this traditional dish the vegetables could be varied: pumpkin, artichokes, peas, potatoes, or other vegetables in season can be used to substitute the ones below. Serves 6

Ingredients:

3 T olive oil
1 t black pepper
1 T paprika
1 T cumin
2 onions, medium diced
3 tomatoes, peeled and medium diced
1/3 cup dried chickpeas, soaked overnight and rinsed
3 2/3 cup water
2 carrots, medium diced
2 zucchini, medium diced
3 white turnips, quartered
1 1/4 cup frozen fava beans
7 oz cabbage hearts, chopped
2 red sweet peppers, medium diced
handful fresh cilantro
salt and pepper
1 2/3 cup couscous

Heat the oil in a saute pan. Put in the spices and onions and fry over medium heat for 3-4 minutes. Add the tomatoes and fry for a few minutes.
Drain the soaked chickpeas and add them to the pan with the unsalted water. Bring to a boil, cover and leave to boil for 4l0 minutes. Add the remaining vegetables, cilantro, and salt to taste and water. Bring to a boil and cook another 20 minutes.
When the stew is almost ready prepare the couscous according to the directions on the package. Serve the couscous in the middle and the vegetables around it. Ladle some of the broth over each dish. Enjoy!

Cajun Seasoning

This is great for the gumbos, jambalayas, blackened fish and grilled meats. The spices truly impart that creole and Cajun flavor. I like to mix all of the dry ingredients and then when you are ready to use the spice mixture remove however much you intend to use and add fresh garlic and onion.

Ingredients:

1 t paprika
1/2 t black pepper
1 t ground fennel seed
1/2 t cumin
1/2 t mustard powder
1 t dried oregano
1 t cayenne
1 t thyme
1/2 t sage
1/2 tsp salt
garlic
onion

Combine all of the dry ingredients. Add thee onion and fresh garlic to however much you intend to use. A good amount for this recipe would be 1/2 onion, minced and 2 cloves of garlic, minced. Rub the spice mixture into the meat or fish and let it marinate for one hour. Alternatively, stir some of the mixture into rice dishes or gumbos.

Tangy Tomato Jam

This chutney-like condiment is great as a spread or just on its own. It's a great way to preserve slightly overripe tomatoes. The jam will keep in the refrigerator for up to 1 month.

Ingredients:
2 1/2 # tomatoes
2 granny smith apples, grated
1 1/3 cups sugar
2 T lemon
2 t lemon zest
1 1/2 t jalapeno, minced

Bring a pot of water to a boil. Cut an x on the ends of the tomatoes and blanch for ten seconds. Remove from the boiling water and place in a bowl of ice water. Peel and quarter the tomatoes. Combine the tomatoes, apples, sugar, lemon juice, lemon zest, and jalapeno in a saucepan and bring to a boil for thirty minutes. Stir occasionally to break down the tomatoes and skim off any foam. Reduce the heat to medium-low and simmer for 20 more minutes. Transfer to a mason jar for storage. Serve hot or cold. Enjoy!

Ginger-Lime Dipping Sauce

This sauce is very versatile and enhances almost every dish, from grilled meats to seafood. You can enjoy this as an accompaniment to kebabs or as the fore front of the dish.

Ingredients:

2 cloves garlic
1 serrano chile, chopped
3 T ginger, minced
3 T sugar
1/4 cup fish sauce
3 T lime juice
2 T water

Place the garlic, chile, ginger, and sugar in a mortar and grind to a paste. Transfer to a small mixing bowl and stir in the fish sauce, lime juice, and water. Let set for 15 minutes before serving. Enjoy

Mediterranean Vegetarian Sandwich

When you want to go out for a picnic, you always look for items that are going to hold up and not get soggy. The ciabatta bread provides stability and the sandwich is packed full of flavors. For all of you vegetarians out there, this is a sandwich for you. Serves 6.

Ingredients:

1 zucchini, cut lengthwise into 1/4 in. slices
1 yellow squash, cut lengthwise into 1/4 in. slices
1 eggplant, cut lengthwise into 1/4 in. slices
3 T olive oil
1 large loaf ciabatta bread, halved
1/3 cup prepared pesto
1/3 cup prepared tapenade
2 roasted red peppers, sliced
1 8 oz. pkg. fresh mozzarella, drained and sliced
2 T balsamic vinegar

Heat the grill to medium high heat. Brush the eggplant, zucchini, and yellow squash with 2 T of olive oil. Grill for 2-3 minutes per side or until charred and softened. Hollow the inside of the bread to make room for the vegetables. Brush the pesto on one half and the tapenade on the other half. Layer the eggplant, zucchini, yellow squash, roasted red peppers, and mozzarella on one side of the bread. Drizzle with balsalmic vinegar and the remaining olive oil. Season with salt and pepper. You can eat it the way it is or you have an option of wrapping the sandwich in pastic wrap and weighting it down with a pan or large cans. Refrigerate for 2 hours or overnight. Unwrap before slicing and serving.

Mango and Black Bean Salsa

This salsa is very versatile and compliments so many dishes. Use this salsa with grilled shrimp, chicken or any seafood. It also goes well with pork. Makes about 3 cups.

Ingredients:

1 Mango, peeled, pitted, and finely diced
1 can black beans, rinsed and drained
1/2 small red onion, finely diced
1 jalapeno, seeded and finely diced
2-3 limes, juiced
1/4 cup fresh cilantro, chopped
1 1/2 T honey
1/4 cup olive oil
salt and pepper to taste

Combine all of the ingredients in a mixing bowl. Season with salt and pepper and refrigerate, covered until ready to use. This can be prepared 1 day in advance. Bring to room temperature for service. Enjoy!