Shaved Zucchini with Miso Vinaigrette

Ingredients: 1.5 tablespoons black or white sesame seeds 3 tablespoons white miso paste 2 tablespoons soy sauce 2 scallions, chopped 1 tablespoon rice vinegar 1 tablespoon fresh lemon juice 1 teaspoon sugar 1 Thai chile, very thinly sliced 1/4 cup extra-virgin olive oil 1/4 cup chopped cilantro Salt and freshly ground pepper 6 firm medium […]

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Tangy Roasted Beef Salad

Ingredients:3 pounds medium beets3 tablespoons fresh lemon juice1 tablespoon extra-virgin olive oil3/4 teaspoon sweet paprika1/4 teaspoon ground cumin Directions: Preheat the oven to 350 degrees. Spread the beets in a cake pan and cover with aluminum foil. Bake the beets until they are tender, about 1.5 hours. Let the beets cool slightly, then peel and […]

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*Garbanzo Bean Dip*

*Garbanzo Bean Dip* ( Homos Bi Tahini ) By St George Ladies Auxiliary (Middle Eastern) 1(15 oz) can garbanzo beans 1 clove garlic, mashed 1/4 cup lemon juice 1/4 cup  juice from beans 1/4 cup sesame tahini* (stir well) 1 clove garlic, mashed 1/2 tsp. salt dash white pepper Put all ingredients in blender or […]

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Hazelnut Baklava

Ingredients: 1 pound shelled hazelnuts 2 cups sugar 1 pound phyllo dough 2 sticks (1/2 pound) unsalted butter, melted 1.5 cups water 1 teaspoon fresh lemon juice Directions: Preheat the oven to 350 degrees. Butter a 9-by-13 inch baking dish. Spad the hazelnuts ona rimmed baking sheet and bake until the nuts are fragrant and […]

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