Based on a delicious product prepared nationwide at Whole Foods Markets. This recipe was originally  posted on chowhound.com, with several modifications to suit my own preferences. I have made this delicious salad much to rave reviews. For a main course meal, grilled chicken or shrimp served on top would be terrific!

Serves 4-6 people

If you are lucky enough to find this great product, I highly recommend using the tri-color variety of Israeli couscous!

Salad:
2 cups Israeli couscous, uncooked
1 cup dried cherries or cranberries, coarsely chopped
1 cup toasted pecans, coarsely chopped
2 scallions, minced

Dressing:
3 tbsp canola oil
1.5 tbsp champagne -or- white wine vinegar
zest of 1 orange
1/2 orange, juiced maybe a little more to taste
1/2 tsp turmeric
1/2 tsp dried tarragon
Salt and pepper to taste

Bring a pot of salted water to a boil, and add the couscous. When it’s done (roughly 8-10 mins, or when it’s al dente), drain it but do not rinse. Set aside and let cool while you mince the scallions, toast and chop the pecans, and make the dressing.

In a small bowl, whisk together the canola oil, vinegar, orange zest and juice, spices and salt and pepper.

In a large bowl, combine the couscous, cranberries, pecans and scallions. Pour the well-whisked dressing over it and toss to combine.

Serve immediately, or chill in the fridge for a few hours to blend the flavors. Best served at room temperature. Enjoy!

I never thought that using baking powder instead of yeast would result in such an amazing, light, lavash-like cracker in a lot less time than lavash would! This recipe is a keeper.

There was a fantastic recipe titled “Best Hummus” in the May-June 2008 issue of Cook’s Illustrated, and I’ve been using it as my go to hummus.Many times I have tried to duplicate this delicious spread served at our favorite Mediterranean place. I mean, the taste was always ok, but I yearned for that perfect texture, both light and fluffy.So when my office potluck rolled around once again, I really needed to step up and find that perfect recipe of yummy, beany goodness.  The following hints should help prevent disappointment in homemade concoctions.First, everybody’s taste in hummus is slightly different, but when in doubt, I prefer a texture with more light fluffiness and less pastiness, and this recipe achieves that goal.

Ingredients

To make ~1 1/2 cups hummus.

• 1/2 cup dried chickpeas (or 1 15-oz can, rinsed and drained)
• 3 TB lemon juice
• 1/4 cup water
• 6 TB tahini
• 2 TB extra-virgin olive oil (at least)
• 1 clove garlic
• 1 tsp kosher salt (1/2 teaspoon of the more finely grained kind)
• 1/2 tsp ground cumin
• 1/4 tsp cayenne
• 1 TB minced fresh cilantro or parsley (this is another optional-but-delicious ingredient that can be increased if you’re looking for more flavor)

Directions

If you’re starting from dried chickpeas, cook them first! Pre-soaking is really nice here because garbanzos are huge and sometimes need to cook for two hours even when soaked. The Cook’s Illustrated recipe suggests cooking the beans with 1/8 teaspoon baking soda, which I have never tried but the idea intrigues me. Combine lemon juice and water and set aside. Whisk tahini and 2T olive oil and set aside. Reserve 2 T of chickpeas. Process chickpeas, garlic, salt and cumin in food processor until almost ground about 15 seconds. While running, add lemon juice mixture in a stream and process 1 minute. Add oil/tahini mixture in a stream and process until smooth and fluffy, about 30-60 seconds. The idea being to make an emulsion, like vinaigrette, with oil smoothly coating everything). Be sure to scrape down the sides of your food processor periodically during this process. Spread hummus in a thin layer on a small platter or plate, then drizzle with olive oil, chickpeas and parsley. Best served the day it is made!

Serve hummus as a spread for sandwiches (falafel if you’re so inspired), use it as a dip with raw veggies or bread for dipping (pita is particularly nice), or some homemade olive oil crackers.

More possible garnish ideas: fresh herbs (as mentioned before); keep a few chickpeas aside; drizzle with olive oil; sprinkle with spices (cumin is especially nice roasted up a bit in a dry skillet or toaster oven).

Diablo Cookie

These chocolate chip diablo cookies borrow a little something from the ancient Mayans who knew that  chile powder and chocolate could possibly become bff’s.  With the spicy kick of cayenne, cinnamon and 3 T. fresh grated ginger (fresh only, please) topped with fleur de sel  or Maldon salt and raw sugar come from the famous Tacofino taco truck . Chocolatey, cakey and with just enough of a kick to let you know this is not your average chocolate cookie.

My husband took a batch to the office and the verdict was that either you love ‘em or you don’t. If you enjoy a rich chocolatey salty sweet and spicy flavor explosion, then this cookie is for you!  Layers of flavor galore!

Caramel Nut Corn

“This homemade caramel corn far surpasses the store-bought variety. Adding nuts makes it extra special. I like to double the recipe for gifting.”

Servings: 8 quarts

Prep Time: 10 min

Directions 

Adapted from Epi April 2001

A pre made crust and frozen berries make this pie super easy and quick!

• 4 large eggs
• 1 6-ounce (8- to 9-inch) purchased graham cracker crumb crust

• 1 1/2 cups sugar
• 3 tablespoons unsalted butter, room temperature
• 2 teaspoons grated lemon peel
• 3 tablespoons all purpose flour
• 1/2 cup buttermilk
• 1/4 cup fresh lemon juice

• 1 1-pound package frozen unsweetened blueberries
• 3/4 cup blueberry jam

Preheat oven to 350°F. Separate 1 egg, placing white in small bowl and yolk in large bowl. Beat white with fork until very foamy; brush over inside of crust several times to coat (discard remaining white).

Add 1 1/4 cups sugar, butter, and lemon peel to bowl with egg yolk. Using electric mixer, beat mixture until blended and smooth. Beat in remaining 3 eggs, 1 at a time. Beat in flour, then buttermilk and lemon juice. Pour into prepared crust. Bake until filling is golden on top and set in center, about 45 minutes. If crust is browning too quickly, cover with foil. Cool pie until firm at least 2 hours.

Toss berries, jam, and remaining 1/4 cup sugar (if desired) in large bowl to blend. Let topping stand until berries thaw and juices form, stirring occasionally, about 2 hours.

Other berry combinations could be used, such as blackberries or raspberries with equally delicious results.

Cut around crust to loosen. Cut pie into wedges. Serve, spooning topping over.

Adapted from  BonAppetit May 2008

Salads made with hearty romaine stand up well to strong flavors like garlic, lemon, and pungent Parmigiano-Reggiano. For a main dish salad, you could add pieces of grilled chicken!

• 1/4 cup fresh lemon juice
• 3 tablespoons grated Parmesan cheese
• 1-2 teaspoons whole grain ( or dijon) mustard (to taste)
• 1 teaspoon Worcestershire sauce ( I use vegetarian Annie’s brand)
• 1 garlic clove, smashed into a paste with a little salt
• 5 tablespoons extra-virgin olive oil
• 2 hearts of romaine- or one large head (organic preferred)

Mix first 5 ingredients in jar. Place lid on jar; shake to combine. Add oil. Replace lid; shake. Season with salt and pepper. DO AHEAD: Can be made 3 days ahead. Keep chilled. Bring to room temperature before using.

Shake vinaigrette to blend. Trim ends of romaine, then break or cut into bite sized pieces. I like to toss with the dressing at the last minute to prevent wilting.

I am always looking for new and creative ways of mixing it up with one of my favorite things- Pesto! I welcome  ideas like trading out pine nuts for walnuts or pepitas and basil for parsley or sage.   Pine nuts, basil, Parmesan, and olive oil may be the most popular and arguably the most sublime of these concoctions (known officially as pesto Genovese), but there are other great ones too, like this one from Sicily: pesto Trapanese.

Other than replacing pine nuts with almonds, it’s not a sweeping change. But the recipe also adds plum tomatoes, and they offer a little sweetness. Their crushed juices also help counteract the relative dryness of the almonds, which, unlike softer pine nuts, refuse to give themselves up to the pesto—they remain distinct and crunchy, adding a wonderful textural interest to the dish that pesto Genovese sometimes lacks. I found that a little pasta water was the essential step to keep it from drying out too much and helping to bind everything together. this is an easy, healthy and flavorful weeknight dish. This is traditionally made with a long strand pasta, such as linguine, but I enjoy it with the Barilla Cellentani.

Linguine with Pesto Trapanese

adapted from Epi January 2009

• 3/4 cup slivered almonds
• 1 large handful fresh basil leaves
• 1 to 2 large garlic cloves
• Several sprinkles of sea salt
• 8 ripe plum tomatoes , lightly seeded
• Handful of grated Pecorino (about 1/2 cup)
• A generous splash of olive oil (about 1/3 cup)
• 1 pound linguine

Toast the almonds in a 325 oven for about 3-5 minutes until lightly brown.

Put basil, garlic, and salt in food processor and chop. Put aside.

Put in almonds and pulse until size of orzo.

Put tomatoes, almonds, basil garlic, cheese, and olive oil back in food processor and whir briefly. Add some fresh-ground coarse pepper. Tomatoes should be about the size of peanuts.

Boil linguine. If you are Sicilian, become hysterical at the prospect of overcooked pasta. When al dente, drain instantly. Save a cupful of pasta water.

Put pasta in with pesto and mix quickly. Add a little pasta water if necessary. Serve lukewarm or at room temperature.

Adapted from a recipe in Cooking Light

Now is the time of year we are all looking for a quick, healthy and comforting meal. What could be easier than a delicious bowl of Black Bean Soup? An added plus about this soup is that is can be made vegetarian ! I like to make this the day before I plan to serve, as it really does taste better when you let the flavors meld together …. Serve alongside some warm corn muffins with butter, yum!

Garnish with some chopped scallions, chopped cilantro and a sprinkle of cheese.

yield: Makes 4 servings

• 2 tablespoons olive oil
• 1 onion, chopped
• 1-2 carrots, chopped
• 4 garlic cloves, chopped
• 2 teaspoons ground cumin
• 1 to 2 teaspoons chopped jalapeño chile with seeds, divided (to taste)
• 2 15- to 16-ounce cans black beans, drained
• 1 15-ounce can petite diced tomatoes in juice
• 1 1/2 cups low-salt chicken broth ( or veggie broth)

Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Cook 1 minute. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 2 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.

Ladle soup into bowls. Pass cilantro, green onions, and  cheese separately.