Toasted pine nut hummus
Preparation time:10 minutes
Yield: 6 servings
Start the feast with hummus, a chickpea dip. Tahini (sesame paste) is available in specialty stores and in the Middle Eastern section of some supermarkets.
1 can (15 1/2 ounces) chickpeas, drained, rinsed
1/2 cup plus 1 Tbsp. toasted pine nuts, see note
1 clove garlic
1 tsp. salt
1/4 cup each: lemon juice, tahini
2 Tbsps. water
1 Tbsp. each: extra-virgin olive oil, chopped fresh parsley
Pita breads, quartered
1. Combine the chickpeas, 1/2 cup of the pine nuts, garlic and salt in a blender or food processor; blend until smooth. Gradually add the lemon juice and tahini by the Tbsp., stopping occasionally to scrape down the sides. Add water by the Tbsp., increasing the amount if you prefer a thinner consistency.
2. Spread the hummus on a small plate. Drizzle with olive oil; sprinkle with the remaining 1 Tbsp. of toasted pine nuts and parsley. Serve with pita bread.
Note: To toast pine nuts, cook in a small, dry skillet over medium heat, shaking the pan occasionally, until lightly browned, about 3 minutes.
Nutrition information per serving: 246 calories, 56% of calories from fat, 16 g fat, 2 g saturated fat, 0 mg cholesterol, 21 g carbohydrates, 7 g protein, 611 mg sodium, 4 g fiber.
Moroccan mint tea with rose water
Preparation time: 5 minutes
Cooking time: 3 minutes
Yield: 4 servings
Chef Daniel Wright of Alhambra restaurant serves this version of mint tea at the restaurant. Rose water can be found at any Middle Eastern grocery store and many other grocery stores.
Ingredients
6 sprigs fresh mint
4 cups water
1/3 cup high quality loose black tea
2 Tbsps. sugar
1 Tbsp. rosewater
1. Combine the mint, water, tea, sugar and rose water in a medium saucepan. Heat to a boil; turn off heat. Steep 3-5 minutes. Strain through a strainer; serve.
Nutrition information per serving: 27 calories, 1% of calories from fat, 0.02 g fat, 0 g saturated fat, 0 mg cholesterol, 7 g carbohydrates, 0 g protein, 7 mg sodium, 0 g fiber.
from kcrw.com
Sing Gua Salad with Ginger, Garlic and Redwood Hill Feta Cheese
(From Kazuto Matsusaka and Vicki Fan of BEACON, an Asian Cafe)
4 small appetizers
1/2 tablespoon minced garlic
1/2 tablespoon minced ginger
1 tablespoon canola oil
2 pounds Chinese Sing Gua (Chinese Okra, Silk Squash, Luffa)
4 oz Redwood Hill feta cheese
Salt and pepper
Pine nuts, optional