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


Purple Sweet Potatoes and Terriyaki Chicken Wing


8 pieces chicken wings


1-1/2 tbsp Japanese teriyaki sauce
1/4 tsp ground black pepper
1 tbspp honey

Purple sweet potato sauce

5 pieces purple sweet potato
3-1/2 tbsp whipping cream
1/2 tsp salt


  1. Rinse thoroughly the chicken wings, drain and dry.
  2. Add marinade to chicken and marinate for 4 hours or overnight in the fridge.
  3. Rinse thoroughly the purple sweet potatoes, steam over water for 25 minutes.
  4. Peel and mash with a spoon. Add the whipping cream, and cook to thicken. Season with the salt.
  5. Shallow-fry the chicken wings in oil until golden and crisp. Serve with purple sweet potato sauce.

Makes 4 servings.

Source: Chicken Delicacy

Mediterranean Vegetable Stew with Stockfish Dumplings


Vegetable Stew
1 red and 1 yellow pepper
5 oz fennel bulb
4 oz carrots
3-1/2 oz celery
1 red onion
3-1/2 oz green courgettes
2-1/2 oz peas (fresh or frozen)
10 cherry tomatoes
1 clove garlic
2 tbsp olive oil
1 red chili
2 tbsp finely chopped herbs (parsley, chives, tarragon)
Approx. 32-48 fl oz vegetable or fish stock
salt and pepper as desired

Stockfish Dumplings

8 oz soaked stockfish (dried cod) without skin or bones
5-6-1/2 fl oz cream
1 egg
4 tsp sherry
1/2 tsp lemon juice
dash of tabasco

Dumpling Cooking Liquid

salted water
2 sprigs thyme
champagne or white wine vinegar


  1. To make the vegetable stew, quarter the peppers and remove the stalks, seeds and white inner membranes.
  2. Trim the fennel and celery, peel the carrots and onions and cut the ends off the courgettes. Cut all the vegetables into approximately 1-1/2 inch strips.
  3. Halve the tomatoes.
  4. Peel and slice the garlic and fry in olive oil. Set aside.
  5. Remove the stalk from the chili and cut the chili into rings, removing the seeds in the process. Put all the vegetables (except the peas, courgettes and tomatoes) into a large pan with the stock and cook until soft.
  6. Add the peas and courgettes 5 minutes, and the tomatoes and chili 2 minutes before the end of the cooking time. Add the garlic and the oil it was fried in, salt, pepper and herbs.
  7. To make the stockfish dumplings, dice the fish and chop roughly in a food processor. Chill the cream and fish separately in the freezing compartment, then puree the fish, at the same time gradually adding the ice-cold cream and the egg, to produce a glossy, compact mixture.
  8. Strain through a fine sieve. Important: stand the bowl containing the dumpling mixture in a bowl of cold water throughout. Season to taste with lemon juice, tabasco and sherry. Shape into dumplings using two spoons and cook very gently in the cooking liquid for 10-12 minutes.
  9. Ladle the stew onto plates and add the stockfish dumplings.

Makes 4 servings.

Source: Mediterranean Cuisine

Chinese Shanghai-style Stir-fried Noodle


400 g thick Shanghai noodle
80 g pork loin, shredded
120 g cabbage
2 slices ginger, shredded
1 stalk green onion

Pork Marinade

1-1/2 tsp light soy sauce
1/8 tsp sesame oil
dash of ground white pepper
1/2 tsp cornstarch
1 tsp water
1 tsp oil

Noodle Seasoning

2 tbsp dark soy sauce
1 tbsp oil


2 tbsp water
1/2 tsp sugar
1/2 tsp sesame oil
1 tsp dark soy sauce


  1. Rinse noodles or blanch in hot water for 1 to 2 minutes, remove and drain, mix with noodle seasoning ingredients, set aside for 5 minutes.
  2. Mix pork with pork marinade.
  3. Cut cabbage into thick strips and cut spring onion into sections.
  4. Heat 2 tbsp oil in a wok, stir-fry pork until done. Remove and seet aside.

  5. Stir-fry cabbage with remaining oil, remove.
  6. Heat another 2 tbsp oil, stir-fry noodles with ginger and spring onion, add sauce ingredients and mix well.
  7. Add pork and cabbage, toss to combine. Serve hot.

Makes 2 to 3 servings.

Source: Delicious Recipes of Rice and Noodles

Peruvian-style Quinoa Tamales with Sarza Criolla


2 cups of quinoa rinsed
1/4 cup rice flour
2 tbsp salt
1 tsp black pepper
1/2 tbsp turmeric or 2 tbsp aji panca paste
2 tsp ground garlic
1/4 cup grape seed oil or oil of preference


1 tsp turmeric
1 tsp garlic
1/4 cup of grape seed oil
1 small size yellow onion diced
1 medium size zucchini, diced small
1 medium size goose-neck squash, diced small
1 pint diced mini portabella mushroom
2 roasted and diced poblano or hatch peppers

Sarza Criolla

1 med size red onion thinly sliced and rinsed
1 large lime
salt to taste


Softened banana leaves or soaked corn husks


  1. Cook the quinoa until soften making sure not to overcook about 15 minutes.
  2. Drain but do not rinse.
  3. In a pot heat the oil and add the turmeric or aji, and the garlic and sauté lightly being careful not to burn the garlic.
  4. Add the cooked quinoa, add the salt and pepper and continue to cook together for about 3 more minutes.
  5. Remove from heat and incorporate the rice flour.
  6. To make the filling, Heat a medium size pot and add the oil.
  7. Add the onion and sauté until translucent.
  8. Add the garlic and cook for an additional minute.
  9. Incorporate the rest of the ingredients and cook until tender but careful not to overcook.
  10. Remove from heat and allow to cool for 5 minutes.
  11. To assemble the tamales place about a 1/4 of a cup of quinoa in the center of the husk or banana leaf and put a spoon full of the filling in the center. Carefully wrap the husk to form the tamale and wrap them individually tightly in aluminum foil and set aside. Once all the tamales are done place them in a pot and cover them in water and place the lid on the pot. Cook the tamales for 30 minutes and remove them from the water. Allow the to rest for at least 10 minutes before serving them.
  12. To make the sarza simply put the onions in a bowl and add the salt and lime juice and allow them to cure for about 5 minutes. If you prefer to make spicy add a slice of pepper to the onions.
  13. Plate the tamale out of the wrap on a plate and top it with the sarza. Enjoy!

Makes 12 servings.

Source: Chef Karla Flores-Ybaceta