In a medium bowl, combine the beans, onion, tomato, basil, oil, vinegar, garlic, and ground black pepper. Serve immediately or chill until ready to serve.
Yield: 3 Servings
Place the bread slice on a serving plate and spread evenly with the cheese. Cut in half diagonally and top each half evenly with the spinach, then the tomato and beef. Evenly space the olive slices on top of the beef and serve.
Yield: 1 serving
In a large saucepan, combine the beans, broth, water, cumin, oregano, black pepper, and ground red pepper. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer, stirring once or twice, for 15 minutes, or until the flavors are blended.
Meanwhile, heat the oil in a small nonstick skillet over medium heat. Add the bell peppers and cook, stirring frequently, for 4 minutes, or until tender.
Ladle half of the soup into a food processor or blender. Process or blend until pureed. Return the puree to the pan; add the lemon peel.
Ladle the soup into bowls and top each serving with the bell peppers.
Yield: 4 Servings
In a medium nonstick saucepan, bring the water to a boil. Add the bulgur. Reduce the heat and simmer, covered, for 15 minutes, or until the water has absorbed. Spread the bulgur evenly over a baking sheet and refrigerate it for 10 minutes to cool.
Meanwhile, in a medium mixing bowl, combine the parsley, tomatoes, cucumbers, mint, lemon juice, salt, and pepper. Add the cooled bulgur and stir until well combined. Serve immediately, or refrigerate and allow the flavors to meld.
Yield: 4 (generous 1-cup) servings
In a large bowl, combine the chickpeas, onion, cucumber, pepper, tomatoes, parsley, garlic, lemon juice, olive oil, and salt. Toss to mix. Allow to stand at room temperature for 10 minutes for flavors to blend.
Yield: 4 Servings
Coat a grill rack with nonstick spray. Preheat a grill. Position the rack 4 inches from the heat and let it get hot. Add the eggplant, squash, onions, and peppers in a single layer. Cook the eggplant, squash, and onions for 2 to 3 minutes per side, or until lightly browned and softened; remove from the grill and set aside. Continue cooking the peppers until charred all over. Transfer the peppers to a paper bag and let stand for 5 minutes. Remove the tops, charred skin, ribs, and seeds from the peppers; discard. Slice the peppers into thin strips. Place the tomatoes in a small bowl and cover with boiling water. Let soak for 10 minutes, or until softened. Drain.
In another small bowl, stir together the cream cheese, goat cheese, sour cream, thyme, pistachios (if using), and tomatoes until well-mixed. Remove the soft insides from the crust of each half of the bread. Discard or reserve for another use. Spread the tomato mixture over both halves of the bread. Layer the grilled vegetables on the bottom half, and then cover with the top half of the bread. Cut into a total of 4 sandwiches.
Yield: 4 servings
In a large bowl, combine the beans, green and red peppers, onion, scallions, lime juice, cilantro, oil, and hot-pepper sauce. Serve immediately or chill until ready to serve.
Yield: 4 Servings
In a large bowl, combine the chickpeas, tomato, garlic, lime juice, cilantro, oil, and cumin. Mix well and serve with salad or rice.
Yield: 4 Servings
In a large nonstick saucepan, combine three-fourths of the black beans, one-half of the tomatoes, and the water and bring to a simmer over medium heat. With an immersion blender, puree until mostly smooth. (Note: When using an immersion blender, make sure not to scratch the bottom of your nonstick pan.)
Add the remaining black beans and tomatoes, along with the celery, onion, jalapeno, garlic, and cumin. Season with black pepper and red pepper flakes. Cover the pot, leaving the lid slightly ajar for steam to escape, and reduce the heat to low. Simmer for 20 to 25 minutes longer, or until the vegetables are tender. Divide the soup evenly among 6 soup bowls and serve.
Yield: 6 servings; Serving = 1 cup
In a large bowl, combine the chicken, apple, celery, pecans, parsley, onion, mint, jalapeno pepper (if desired), salt, lemon juice, and oil; stir. Add the avocado; toss gently until all the ingredients are combined, leaving some diced avocado visible while mashing some. Serve over the mixed greens.
Yield: 4 servings
