Hummus with Greek Salad


Makes 4 cups

2 (15-1/2-ounce) cans garbanzo beans, rinsed and drained
1 large garlic clove, mashed
1 small jalapeho chili, seeded and coarsely chopped
2 tablespoons plus 1-1/2 teaspoons tahini
1/4 cup freshly squeezed lemon juice
juice of 1 lime
1 teaspoon agave nectar
1/4 cup coarsely chopped fresh cilantro
1-1/2 teaspoons ground cumin
pinch of cayenne pepper
1/2 teaspoon salt
1/3 cup extra-virgin olive oil

Yogurt Dressing
Makes 3 cups

1/4 cup freshly squeezed lemon juice
1/4 cup white balsamic vinegar
1 shallot, minced
2 tablespoons whole-grain Dijon mustard
2 tablespoons agave nectar
2 tablespoons chopped fresh oregano
1/4 teaspoon salt
pinch of freshly ground black pepper
1/2 cup expeller-pressed canola oil
1/2 cup extra-virgin olive oil
1-1/2 cups Greek-style plain yogurt

Greek Salad

1/4 cup thinly sliced cucumber
1/4 cup thinly sliced red onion
1 cup cherry tomatoes, halved
1/4 cup Kalamata olives, pitted and quartered
1/4 cup crumbled feta cheese
6 tablespoons chopped mixed fresh herbs, such as parsley, oregano, and basil
4 pita bread rounds, each cut into 6 wedges, warmed


  1. To make the hummus, place the beans, garlic, jalapeno chili, tahini, lemon juice, lime juice, agave nectar, cilantro, cumin, cayenne, and salt in a food processor and blend until it is a smooth paste.
  2. Add the olive oil slowly in a thin stream and blend until smooth and well combined.
  3. Transfer to a bowl. Store in the refrigerator for up to 3 days.
  4. To make the yogurt dressing, combine the lemon juice, vinegar, shallot, mustard, agave nectar, oregano, salt, and pepper in a blender. Blend for 30 seconds on low speed and then turn the blender to medium speed. Slowly drizzle in the oils and blend until the mixture is emulsified and thick, like mayonnaise.
  5. Transfer to a bowl and whisk in the yogurt. Store in the refrigerator for up to 4 days.
  6. To make the Greed salad, mix the cucumber, red onion, cherry tomatoes, and olives with 1/4 cup of the Yogurt Dressing.
  7. To serve, put 2 cups hummus on a plate.
  8. Top the hummus with the Greek salad.
  9. Sprinkle with the crumbled feta and herbs. Serve with the warm pita.

Makes 4 to 6 servings.

Source: True Food


Spicy Wonton Filling Burgers


1/4 cup plus 2 tablespoons sliced green onion, including some green tops
1/4 cup chopped fresh Chinese chives or cilantro (coriander)
1-1/2 tablespoons finely minced fresh ginger root
2-1/2 tablespoons finely minced garlic
1/4 cup plus 1 tablespoon soy sauce
1-1/2 tablespoons Chinese rice wine or dry sherry
1-1/2 teaspoons coarse kosher salt
1 teaspoon finely ground black pepper
1-1/2 tablespoons hot chili oil
1/4 cup unsalted homemade chicken stock or canned low-sodium chicken broth
3 pounds coarsely ground pork butt (use about 1 part fat to 3 to 4 parts lean)
2 slender French baguettes, each cut crosswise into 4 equal portions and then split lengthwise
peanut oil or corn oil
Dijon-style mustard


  1. In a large bowl, combine the green onion, chives or cilantro, ginger, garlic, soy sauce, rice wine or sherry, salt, pepper, chili oil, and stock or broth and mix well.
  2. Add the pork and stir in one direction with your hands or a large spoon just until the mixture is thoroughly blended. Do not overwork the meat. (At this point the mixture can be sealed airtight and refrigerated overnight. The flavors will actually enlarge. Bring to room temperature before cooking.)
  3. Handling the meat mixture as little as possible to avoid compacting it, divide it into 8 equal portions and form the portions into rectangles to fit the bread.
  4. Brush a heavy skillet with a film of peanut oil or corn oil. Remember that the pork will render some of its own fat, so you’ll need only minimal oil for cooking. Place the pan over high heat and heat it as hot as possible. Add the patties and sear, turning once, until well browned on both sides.
  5. Reduce the heat and cook until done (internal temperature 165°F).
  6. Spread the cut surfaces of the baguette portions with mustard and enclose the patties inside.

Makes 8 servings.

Source: Chef Barbara Tropp

Italian Caprese Avocado Toast


1 pint cherry tomatoes (halved)
1/4 cup basil, finely sliced, plus more garnish if desired
4 slices whole-grain or whole wheat bread (toasted)
1 avocado, halved and pitted
1/8 tsp ground black pepper
1/4 cup fat-free, shredded mozzarella
2 tsp balsamic vinegar


  1. Halve each cherry tomato and finely slice the basil leaves.
  2. Toast each piece of bread.
  3. Slice the avocado in half and remove the pit. Use a spoon to remove the avocado’s flesh from the skin and place it into a bowl.
  4. Add the chopped basil and pepper. Mash together with a fork.
  5. Divide avocado mixture between each toast piece, spreading a layer onto each one.
  6. Place each toast onto a plate.
  7. Add tomatoes onto the avocado cut-side-down. There may not be space for all the tomatoes, depending on how large the bread is.
  8. Divide shredded mozzarella between each toast and drizzle with balsamic vinegar.
  9. Garnish with a few basil leaves, if desired, before serving.

Makes 4 servings.


  • If you prefer a gooey, cheesy toast, place under the broiler for 1 to 2 minutes for the mozzarella to melt.
  • If the avocado is ripe but still a bit firm, peel and add avocado flesh into a blender or food processor to purée with the basil leaves.

Source: American Heart Association

Tunisian-style Fricassee Sandwich


1 small Yukon Gold potato (3 ounces)
2 large eggs
4 tsp extra-virgin olive oil, or more as needed
4 hotdog buns
harissa, to taste
2 (5-ounce) cans tuna in oil, drained and roughly flaked
1/4 cup Kalamata olives, green olives or oil-cured black olives, pitted and halved


  1. Bring a small saucepan of water to boil over high heat. Add the potato and boil for 17 minutes, then add the eggs and boil for an additional eight minutes. (You may need to add more water to the pot if some has evaporated.)
  2. While the potato and eggs are cooking, prepare an ice bath in a large bowl.
  3. Check the potato for doneness; it should be easily pierced with a knife. Drain and transfer the potato and eggs to the ice bath until cool enough to handle.
  4. Peel and quarter the eggs; they will still be a touch jammy in the centre.
  5. Quarter the potato (the peel may come off) and thinly slice each quarter crosswise.
  6. In a large non-stick pan over medium-low heat, warm the olive oil until shimmering. Toast the rolls on the outside, until warmed through, about 90 seconds per side, then transfer to a paper towel-lined plate.
  7. To assemble the sandwiches, spread a liberal amount of harissa in each roll. To each roll, add 2 egg quarters and a few potato slices. Add the tuna and top with the olives. If you like, garnish with an additional drizzle of olive oil and/or dash of harissa.

Makes 4 servings.

Source: Winnipeg Free Press

Avocado Fattoush Toast


Four 3/4-inch thick slices country-style bread
Extra-virgin olive oil, for the bread
Kosher (coarse) salt, for the bread
1 avocado, quartered, pit discarded
Nigella seeds (optional)


1/2 small red onion, finely chopped
1/2 teaspoon plus a few pinches of kosher (coarse) salt
2 juicy medium tomatoes, cored and finely chopped
1 medium cucumber, peeled, seeded, and finely chopped
3 radishes, thinly sliced
1/2 fresh red chili (such as a Thai bird’s-eye chili or a Fresno), halved and thinly sliced crosswise
2 tablespoons roughly chopped fresh flat-leaf parsley
1 tablespoon extra-virgin olive oil
juice of 1 lemon
1/2 teaspoon ground sumac


  1. To make the fattoush, sprinkle the red onion with a few pinches of salt and set aside (the salt helps to dull its sharpness).
  2. In a medium bowl, toss together the tomatoes, cucumber, radishes, chili, parsley, olive oil, lemon juice, sumac, and the remaining 1/2 teaspoon salt.
  3. Toast the bread. Let the toast cool slightly before topping.
  4. Smash one-quarter of the avocado over each toast.
  5. Stir the salted red onion into the fattoush, then spoon a few generous scoops over the avocado. Add a few spoonfuls of the collected juices, too. Serve sprinkled with za’atar and nigella, if desired.

Makes 4 servings.

Source: Toast