Easy Basic Hummus
- 1 can chickpeas rinsed and drained
- ½ c tahini
- 3 tbsp fresh lemon juice
- ¼ cup water
- ½ tsp cumin
- 1 clove garlic
- ½ tsp salt
- ¼ tsp pepper
- 3 tbsp olive oil
- 1 bunch romain hearts cleaned and pat dry
- A drizzle of Olive Oil
- A pinch of salt
- Parmesan cheese for sprinkling optional
Grilled Baby Eggplant
- 5-6 baby eggplant clean and sliced lengthwise into 1/4 inch thick slices
- Olive oil
- pinch of salt
Lemony Tahini Sauce (from Cooking Light)
- 3 tablespoons water water
- 2 tablespoons tahini
- 4 teaspoons fresh lemon juice
- 1 teaspoon honey
- 1/2 teaspoon cumin
- 1 garlic clove minced
- 1-2 cups of red grapes cleaned and removed from stem
- 1/2 -1 cup pecans
- 1-2 tablespoons olive oil
- Fresh Rosemary sprigs optional
- 1 cup quinoa prepared according to package and cooled to room temperature (1 cup quinoa is just over 4 cups cooked)
- ¼ cup fresh lemon juice
- ¼ cup Extra Virgin Olive Oil
- ½ tsp kosher salt or more to taste
- ½ - 1 tsp black pepper or to taste
- 1 cup chopped scallions white and green parts (approximately 1 bunch)
- ½ -1 cup chopped flat-leaf parsley (to taste)
- ½ - 1 cup chopped fresh mint leaves optional -- I love but my family doesn't so I make it without
- 1 cup chopped cucumber unpeeled
- 1 - 1½ cups cherry tomatoes to taste, cut in half
Easy Basic Hummus
- Place all the ingredients except the olive oil in a food processor. Add the olive oil by streaming while mixing.
- Process until smooth and creamy.
- Adjust to tastes as desired.
- In a small bowl, whisk together lemon juice, olive oil and salt.
- In a large bowl, mix prepared quinoa with lemon juice dressing.
- Add scallions, parsley, cucumber, tomatoes, pepper. Toss to combine. Season with additional salt and pepper to taste.
- Serve. Stores well in a sealed container in the refrigerator for a few days.
- Preheat oven to 425 degrees F
- Toss grapes and pecans in olive oil with rosemary if using, then place in single layer on baking sheet (lined with foil). Bake 10-12 minutes or until grapes begin to wilt (a few may even pop)
- Lightly brush romaine with olive oil and sprinkle with salt. Heat grill pan over medium hight heat, place romaine in a single layer on pan and grill each side approximately 2 minutes or until romaine wilts. Depending on how much romaine you grill, you may have to grill in stages.
- Remove from pan, sprinkle with parmesan if using.
- Brush both sides of eggplant with olive oil, sprinkle with a pinch of salt. Over medium high heat, grill on a grill pan or outdoor grill for approximately 15 minutes, flipping once.
Lemony Tahini Sauce
- Whisk all ingredients together in a small bowl. Set aside.