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INGREDIENTS:
1 large head garlic, roasted* [see below]
3 large eggplants, whole with skin on
1 meduim Vidalia, red or other sweet onion, chopped
1/2 cup fresh Italian parsley, chopped
1 tablespoon fresh basil, chopped [optional]
2 tablespoons olive oil
1/4 teaspoon Tabasco Sauce [optional]
Salt and pepper, to taste
PREPARATION:
On a gas or preferably charcoal barbecue, roast the whole eggplant evenly on all sides until the skin is charred or the eggplant is soft. Set aside and let cool. Peel off charred skin,or scoop out the soft insides of the eggplant and place in a large bowl. Add Garlic, olive oil, onion, parsley, basil, Tabasco® Sauce, salt and pepper to taste. Serve as a canape', or serve with Armenian cracker bread, as a vegetable dip, or as a vegetable side dish. Can be served hot or cold.
ROASTED GARLIC:* Peel outer skin layer from head of fresh garlic, leaving cloves and head intact. Place head on double thickness of foil; top with 1 teaspoon butter and a sprig of fresh rosemary or oregano [or 1/4 teaspoon dried]. Fold up and seal. Bake in a 375 degree over for 55-60 minutes. Squeeze cloves from skins and set aside. Discard skins.

A delicious side dish for a main course or a tasty appetizer!

SERVES 6-8 INGREDIENTS:
*3 large yellow onions, halved lengthwise and then thinly sliced crosswise.
*2 cups Swiss, Gruyere or white cheddar cheese
*1 Tbl. extra virgin olive oil
* 1/2 cube butter
* 1 tsp. roasted garlic oil
* 1/2 cup milk
* 1 egg
* Pizza dough (or pie dough) to fill a 9 in. tart or pie plate
* 1 tsp. salt >
* 1 tsp ground pepper
PREPARATION:
*Place the butter, olive oil, and roasted garlic oil in a heated skillet. Salt, pepper and cook the
onions until they turn a golden color. Set aside and cool. Bake the pizza dough for 8 minutes in
a 425 degree oven, remove and cool. Spread the onions on the pizza crust. Mix the milk, egg
and cheese together and pour over the onions. Bake for 15 minutes in a 425 degree oven,
remove and let cool some before slicing and serving.

15 Minute Black Bean Salad

Ingredients:

1 15 oz can black beans, drained and rinsed
1 cup frozen corn, thawed
8 cherry tomatoes, quartered (gently squeeze out seeds)
½ cup minced onion
2 medium cloves garlic, pressed
½ cup diced red bell pepper
2 Tbsp pumpkin seeds coarsely chopped
1/4 cup chopped fresh cilantro
2 Tbsp extra virgin olive oil
3 Tbsp fresh lemon juice
salt and black pepper to taste
* optional: dandelion greens

Directions:

Mix all ingredients together and serve. This salad will keep for a couple of days and gets more flavorful if you let it marinate in the refrigerator for awhile.

Serves 4.

Curried Cumin Hummus

Ingredients:

1 Tbsp olive oil
3 cloves garlic, minced
1 Tbsp curry powder
1/2 tsp cumin seeds
1/2 cup water
3 Tbsp lemon juice
3/4 tsp salt
2 cans chickpeas, rinsed and drained

Directions:

1. 1. Heat oil in a small skillet over medium-high heat.

2. 2. Add garlic; cook 30 seconds, stirring constantly.

3. 3. Add curry and cumin; cook 30 seconds or until fragrant, stirring constantly.

4. 4. Place garlic mixture, water, and remaining ingredients in a food processor; process until smooth.

Makes 3 cups.

Black Bean Hummus

Ingredients:

1 clove garlic
1 (15 ounce) can black beans; drain and reserve liquid
2 tablespoons lemon juice
1 1/2 tablespoons tahini
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
10 Greek olives

Directions:

1. 1. Mince garlic in the bowl of a food processor.

2. 2. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper.

3. 3. Process until smooth, scraping down the sides as needed.

4. 4. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.

Serves 8.

Black-Eyed Pea Salsa

Ingredients:

1 pkg. frozen black eyed peas
2 cans diced tomatoes
1 cup fresh cilantro
1 Jalapeno pepper, minced
2 Tbsp. minced garlic
1 small can corn niblets
1 small can black olive slices
1/2 cup olive oil
1 cup balsamic vinegar
Juice from 4 limes
Salt and pepper to taste
Tabasco sauce if desired

1. Cook peas per package directions.

2. Combine drained peas and all other ingredients in a large sealable bowl.

3. Toss to blend flavors.

4. Add Tabasco to desired taste.

5. Chill at least 3 hours, mixing occasionally.

Avocado Aperitif - serves 4

1 md avocado
1 lg cucumber
1 lemon, juice
1/2 cup parsley, chopped
2 cup crushed ice
Garnish: lemon slices; or cucumber peel

Peel avocado and cucumber; chop in chunks and place in a blender. Add parsley, lemon, and blend until smooth. Add the crushed ice and blend together again. Strain into glasses. Garnish with lemon slices or cucumber peel.

Banana-Pineapple Yogurt Smoothie - serves 4

1 cup nonfat plain yogurt
1 1/2 ripe bananas, peeled, sliced
1 cup unsweetened pineapple juice
10 ice cubes
3 tbsp golden brown sugar

Place yogurt in small bowl; cover and freeze at least 6 hours or up to 2 days.
Transfer frozen yogurt to blender. Add bananas, pineapple juice, ice cubes, and brown sugar and blend until smooth. Divide among 4 glasses.

Banana Split Shake - serves 5

1/2 cup milk
1 small ripe banana, cut into chunks
10 marachino cherries
1 tbsp baking cocoa
1/2 tsp coconut extract
3 cups vanilla ice cream, softened

Place the first five ingredients in a blender; cover and process until smooth. Add ice cream; cover and process until blended.
Pour into chilled glasses. Serve immediately.

Caribbean Fruit Shake - serves 2

1/2 cup orange juice
1 tbsp grenadine syrup, optional
1 banana, ripe
1/2 cup pineapple juice
1 cup Ice cubes

Peel banana and break into pieces. Place in blender or food processor. Pour in pineapple juice, orange juice and grenadine syrup (if using); blend until smooth, about 30 seconds. Add ice cubes; blend for 1 minutes or until creamy and frothy.