Italian Rainbow Cookies from eatswellwithothers.com

Italian Rainbow Cookie Cake
Makes one 9" triple layer cake, adapted from Always Order Dessert

Ingredients

• 3 sticks butter, softened
• 1 1/2 cups sugar
• 6 large eggs
• 12 oz almond paste, grated
• 1 tbsp pure almond extract
• 3 cups AP flour, sifted
• 3 tsp baking powder
• red, green and yellow coloring gels or liquid coloring (I used gels)
• 1/4 cup seedless raspberry jam
• 1/4 cup apricot preserves
• 1 cup heavy cream
• 12 oz semisweet chocolate (I used Guittard)

Instructions

1. Grease three 9-inch cake pans and line with a round of parchment paper on the bottom.
2. In the base of an electric mixer, cream the butter and sugar until fluffy, about 5 minutes. Add the eggs and continue to beat for 3 more minutes. Add the grated almond paste and almond extract and beat until well combined.
3. In a separate bowl, sift together the flour and baking powder then slowly add to the almond paste batter and mix until combined.
4. Separate the mixture evenly into three bowls. Dye each bowl a different shade (one green, one yellow, one red).
5. Pour each color of the mixture into individual pans making sure to smooth out the top. Bake at 350 degrees for approximately 20-25 minutes or until a cake tester inserted into the center comes out clean. Remove from the oven and let cool for 5 minutes before inverting onto a cooling rack. Remove the parchment paper and let cool completely.
6. While the cake is cooling, prepare the ganache by heating 1 cup of heavy cream in a small saucepan just until bubbles start to form around the edge. Turn off the heat and pour over the chocolate in a large bowl. Stir continuously until melted completely and smooth. Let cool to room temperature.
7. Start with the pink layer of the cake and spread with the raspberry jam until it nearly reaches the edges of the cake. Top with the yellow cake. Spread this with the apricot preserves. Top with the final green layer.
8. Use a spoon to pour the ganache over the cake, using an offset spatula to even the sides and make sure the cake is completely covered. Use as much ganache as you need. Let sit at room temperature in a cool spot for 1-2 hours until completely set

Mixed Winter Salad with Pomegranate Molasses Dressing

Salad
Mixed greens
Cherry tomatoes
Red pepper, sliced
2 Kirby cucumbers, diced
1/4 cup diced purple onion
1/4 cup slivered almonds
1/2 cup dried sweetened cranberries
1/4 cup crumbled blue cheese
Dressing
1/4 cup olive oil
1/4 cup rice wine vinegar
2 tablespoons pomegranate molasses
2 tablespoons agave nectar

In a large salad bowl, add lettuce, tomatoes, red pepper, cucumbers and purple onion.  Sprinkle almonds, dried cranberries and blue cheese on top.
Mix dressing ingredients well.  We serve the dressing separately from the salad, but you can mix it in, if you like.

Lentil Salad

Colorful Lentil Salad with Walnuts & Herbs

From Apartment Therapy
6 to 8 servings

1 pound (2 to 2 1/4 cups) dry Umbrian or green French lentils
4 cups chicken broth (optional)
1/2 cup dry-packed sun-dried tomatoes
1 large yellow onion
3 bell peppers (ideally a mix of orange, yellow, and red)
3 cloves garlic
1/2 cup olive oil, divided
1 cup walnuts, toasted and chopped
1 cup flat parsley leaves, roughly chopped
1 cup mint leaves, roughly chopped
1 1/2 ounces Parmesan cheese, divided (omit for a vegan salad)
1 lemon, juiced and zested
2 tablespoons pomegranate molasses (make sure it is pure pomegranate molasses with no added sugar)
2 teaspoons flaky or kosher salt, or more to taste
Freshly ground black pepper
Rinse the lentils well and place them in a saucepan. Add the chicken broth, if using, or simply cover them with about 4 cups of water. Salt lightly. Bring to a boil then lower the heat and cover the pot, and cook the lentils for about 25 to 30 minutes. Test them after 20 minutes; cooking time will vary according to freshness and age of the lentils. You should turn off the heat when the lentils are toothsome and tender, but not yet mushy or falling apart. When the lentils are done cooking, spread them out on a baking sheet to cool.
Meanwhile, finely chop the sun-dried tomatoes and place them in a heatsafe container. Pour about 1/2 cup of boiling water over the tomatoes and set them aside to steep.
Dice the onion, and clean out the bell peppers and dice them as well. Finely mince the garlic. Heat about 1/4 cup of olive oil in a sauté pan over medium heat and add the onion, bell peppers, and garlic. Cook for 4 to 6 minutes, or until the onion is just beginning to be translucent, but the peppers have not yet lost their snap or color.
Turn off the heat and mix the onion mixture with the lentils in a large bowl. Drain the tomatoes (reserve about 1/4 cup of the steeping liquid) and stir them in, as well as the toasted walnuts, chopped parsley and mint, and the lemon zest. Grate about 1 ounce of the Parmesan cheese and stir this in as well.
In a smaller bowl or measuring cup, whisk together the remaining 1/4 cup olive oil, the 1/4 cup of steeping liquid from the sun-dried tomatoes, the lemon juice, and the pomegranate molasses. Toss this dressing with the lentils. Taste for seasoning, and stir in salt and pepper.
Spread the lentils on a serving plate or in a bowl, and use a vegetable peeler to shave the remaining Parmesan into flakes. Sprinkle these over top and serve.

Junior's Cheesecake

Adapted from Junior's!

1 3/4 cups graham cracker crumbs
5 tablespoons melted butter
In a buttered 9 inch springform pan, place graham cracker crumbs and melted butter and press on bottom of pan.

4 eight ounce packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra large eggs
3/4 cup heavy whipping cream.

Preheat oven to 350 degrees. Wrap bottom of springform pan with foil.
Place one package of cream cheese, 1/3 cup of the sugar, and 1/4 cup cornstarch in mixer. Beat on low until creamy, about 3 minutes.  Beat in remaining packages of cream cheese.
Increase mixer speed to high and beat in the remaining 1 1/3 cups of sugar, then beat in the vanilla.  Add eggs, one at a time, beating well with each addition.  Blend in the heavy cream, but do not overmix, just blend.
Gently pour cheese filling on top of graham cracker crumbs.  Place the springform pan in a shallow pan containing about an inch of water. Bake about 1 hour until top barely jiggles when you shake the pan.
Cool for an hour and then cover cake with plastic wrap and refrigerate until completely cold, at least 4 hours or overnight.

Skordalia (garlic potato and olive oil)

From Food From Many Greek Kitchens by Tessa Kiros
1 pound five ounces unpeeled potatoes
8 garlic cloves, peeled
Salt
Juice of 2 lemons
3/4 cup olive oil
Freshly ground black pepper

Boil potatoes in their skins in salted water until soft.  While they are cooking, crush garlic cloves with a little salt to a puree using a mortar and pestle.  When the potatoes are cool, peel off their skins.  Pass through a ricer into a tall bowl.  Add pureed garlic and pour in the lemon juice and olive oil.  Beat briskly with a wooden spoon until smooth.  Season well with salt and pepper.  Stir in 3 tablespoons or so of hot water or hot broth.  Serve when cool.

Honey Creamy Mustard For Seafood Sauce

From Serious Eats
http://www.seriouseats.com/recipes/2011/12/the-secret-ingredient-honey-creamy-mustard-for-seafood-sauce-side.html

Chickpea and Mango Curry

Adapted from Get Cooking by Molly Katzen
2 tablespoons vegetable oil
1 onion, diced
1 tablespoon curry powder
1/2 teaspoon salt
Cayenne pepper for dusting
2 15 oz. cans chickpeas
1 mango, diced


Heat oil in a large, heavy skillet.  Add onion, curry powder and salt.  Cook, stirring occasionally for about 5 minutes or until onion softens.
Drain chickpeas and rinse. Add to skillet until they are coated with the onion and spices.Cook on medium heat for 5 minutes. 
Stir in mango and cover. Let cook for 5 minutes.  Add up to 1/2 cup water, if needed for more sauce.Cook slowly for another 10 minutes.  Serve hot with a dusting of cayenne.

Oven Baked Mushrooms

1 10 ounce or 16 ounce package of mushrooms (button or Baby Bella)
1 large onion
Parmesan cheese
salt to taste
pepper to taste
Olive oil

Clean mushrooms and dry thoroughly. Slice mushrooms and spread them on a foiled lined and well-oiled baking sheet.  Drizzle a small amount of olive oil,salt, and pepper  on mushrooms.  Mix mushrooms so that they are evenly coated.  Spread them in a single layer.  Sprinkle Parmesan cheese on top and place in 375 degree oven until crisp and brown.  Drain water midway if any accumulates from the mushrooms.
Saute a  sliced large onion in a frying pan until brown. 
Place mushrooms on a serving tray and scatter fried onions on top.  May be served at room temperature or you can reheat this dish.

Black Bean Soup

Adapted from The Silver Palate Cookbook

1 lb. dried black beans
1 tablespoon olive oil
1 large sweet onion
1 red pepper diced (you can use jarred peppers)
4 cloves garlic, crushed
1 ham bone
4 quarts water
1/2 tablespoon cumin
1/2 tablespoon dried oregano
1 bay leaf
1/2 tablespoon sea salt
1/4 tablespoon black pepper
3 tablespoons chopped parsley
1/8 cup balsamic vinegar or sherry wine
1 tablespoon brown sugar
1 tablespoon lemon juice

Heat the oil in a large pot. Add onions and garlic and cook over low heat until vegetables are tender, about 10 minutes.
Clean beans and add them, the ham bone and water to the pot. Stir in cumin, oregano, bay leaf, salt, pepper, and parsley.  Bring to a boil, reduce heat and cook, uncovered, until beans are very tender and liquid is reduced.....about 1 1/2 to 2 hours.
Transfer ham bone to a plate, cool and pull off any remaining meat and shred.  Return meat to pot.
Stir in sweet red pepper, sherry, brown sugar and lemon juice.  Simmer another 30 minutes, stirring frequently, and taste before serving.
Can be served with small bowls of diced purple onion, sour cream and chopped hard-boiled egg.

Baked Sweet Potato Latkes with Sour Cream

Adapted from Gourmet, via Epicurious.com

3 large sweet potatoes, peeled and coarsely grated in a food processor
4 green onions, chopped
1/3 cup of all-purpose flour
2 eggs, lightly beaten with a fork
1 teaspoon of salt
1/2 teaspoon of black pepper
pinch of ground nutmeg
1/4 teaspoon of cinnamon
pinch of ground ginger
1 teaspoon of brown sugar
1/4 teaspoon of ground cumin
sour cream, to serve
vegetable oil (optional, for frying)

1. Pre-heat the oven to 425 degrees F and line a baking sheet with a silpat, or an oiled piece of foil.
2. Combine the ground up potatoes, green onion, flour, eggs, and spices in a medium sized bowl.
3. Form dough into balls (roughly 1/4 cup of dough per latke), and flatten then onto the baking sheet.
4. Bake on one side for about 15 minutes, then flip and bake for another 10, allowing both sides of the latkes to get slightly crispy and golden brown.
5. Serve warm, with sour cream.
6. You can also go the traditional route, and fry these for a several minutes on each side in a cast iron skillet. Place on a paper towel to absorb the oil.

Lillet aperitif

1 bottle Lillet
Sliced lemons
Granulated sugar

Pour Lillet (a french aperitif) into champagne flutes.   Cut halfway through each lemon slice so that it can be inserted onto the lip of the flute.  Dip each slice into sugar. Place on champagne flute. Delicious.

Smokey Chickpeas

Adapted from: http://www.seriouseats.com/recipes/2011/10/smoky-fried-chickpeas-recipe.html

Two 1-pound, 13-ounce cans chickpeas
1 tablespoon olive oil
1 tablespoon lemon zest, in thin strips
1 fresh thyme sprig
4 garlic cloves, sliced
1 tablespoon smoked paprika (sweet or hot, depending on your taste)
Coarse salt to taste
Pepper to taste

Saute very well drained and dried chickpeas in olive oil.  Add lemon zest, thyme garlic and smoked paprika.  Heat through on medium high. Let cool and serve.

Diet Tomato and Cabbage Soup

1 small head cabbage, sliced thin
1 large onion, sliced lengthwise
3 carrots, diced
1 stalk celery, diced
1 large can crushed tomatoes
2 cloves garlic, crushed
Salt and pepper to taste
3 tablespoons balsamic vinegar
1 tablespoon olive oil
Water to cover

Heat olive oil in large soup pot. Put in cabbage, onion, carrots, celery and garlic.  Saute until wilted.
Add tomatoes, salt and pepper. Pour in water to cover the vegetable mix. Bring to a boil.
Cover pot and cook for an hour on low heat.

Ina Garten's Chipotle & Rosemary Roasted Nuts

Vegetable Oil
3 cups whole roasted unsalted cashews (14 ounces)
2 cups whole walnut halves (7 ounces)
2 cups whole pecan halves (7 ounces)
1/2 cup whole almonds (3 ounces)
1/3 cup pure maple syrup
1/4 cup light brown sugar, lightly packed
3 tablespoons freshly squeezed orange juice
2 teaspoons ground chipotle powder
4 tablespoons minced fresh rosemary leaves, divided

Preheat oven to 350 degrees.  Brush a sheet pan generously with vegetable oil. Combine cashews,walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly.  Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
Spread the nuts in one layer. Roast for 25 minutes, stirring twice with a metal spatula until the nuts are glazed and golden brown.  Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.
Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool.  Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

Roby's Caviar Pie

1 doz. eggs, hard boiled
1 1/2 tbsp. mayonnaise
1 med. onion, finely diced
1 8 ounce package cream cheese
1 16 ounce container sour cream
1 or 2 (4 oz.) jars lumpfish caviar
Grease 10 inch springform pan with cooking spray or butter.  Chop hard boiled eggs and mix with mayonnaise.  Spread in the bottom of springform pan. Spread chopped onions on top of egg mixture.
Combine cream cheese and sour cream. Spread evenly over eggs and onions.   Spread lumpfish caviar on top of all.  Refrigerate until ready to serve.

Jacques Torres' Chocolate Chip Cookies

http://sweets.seriouseats.com/2011/12/a-cookie-a-day-jacques-torres-chocolate-chip-cookie-recipe.html

Vegetarian Fried Rice From Leftover Chinese Take-out White Rice

1 container white rice from Chinese take-out
1 egg, beaten
2 tablespoons vegetable oil
1 large onion, diced
2-3 tablespoons soy sauce
1/2 cup frozen green peas
Salt and pepper to taste

Put oil in hot fry pan over high heat.  Saute chopped onion until light brown.  Remove onion to serving platter or bowl.
Keep pan on high heat and put beaten egg in(you may have to add more oil), stirring continually until it is scrambled.
Remove to dish with onions.
Add a bit more oil and heat.  Put white rice in pan.  Add 2 tablespoons soy sauce, the onions and the egg.  Stir until white rice turns a pale brown. Add salt and pepper to taste, or more soy sauce, if necessary. Add frozen peas and heat until cooked through, 1 or 2 minutes.  Place on platter or bowl and serve.  Can be frozen and reheated.

Proscuitto Wrapped Stuffed Dates

3/4 cup (6 ounces) goat cheese

1 tablespoon minced shallots

1 tablespoon chopped fresh thyme

1/4 teaspoon freshly ground black pepper

24 whole pitted dates

6 thin slices prosciutto

 

1, Preheat oven to 350 degrees.2. Combine first 4 ingredients in a small bowl, stirring with a fork. Slice dates lengthwise, cutting to, but not through, other side. Open dates; place 1 rounded teaspoon cheese mixture into each date. Cut 1 prosciutto slice in half lengthwise and then crosswise to make 4 equal pieces. Repeat procedure with remaining prosciutto to form 24 pieces. Wrap each date with 1 prosciutto piece; place dates on a baking sheet lined with parchment paper. Bake at 350° for 8 minutes or until filling is thoroughly heated. Serve immediately.

Maureen Callahan, Cooking Light

Lentil Soup

Adapted from Moosewood Cookbook by Mollie Katzen

3 cups brown lentils
7 cups water
2 teaspoons salt
1 tablespoon olive oil
2 teaspoons minced garlic
1 large onion, diced
1 celery stalk, diced
2 carrots, diced
Black pepper, to taste
1 can crushed or diced tomatoes

2 tablespoons balsamic vinegar
2 tablespoons lemon juice
1 tablespoon wine vinegar
1 1/2 tablespoons brown sugar or agave nectar

Saute garlic, onion, celery and carrots in olive oil. Add lentils, water and salt. Simmer until lentils are soft and cooked through.  Add balsamic vinegar,lemon juice, wine vinegar and sugar.  Simmer another 30 minutes.

Guacamole

3 ripe avocados, chopped
1 large tomato, diced
1 medium purple onion, diced
1/2 bunch cilantro, chopped
Sea salt
1/8 -1/4 cup lime juice, to taste
1/4 small jalapeno pepper, diced fine (more or less, according to taste)

Place all ingredients in bowl and blend.  Depending upon the consistency you would like, either leave the guacamole chunky, or mash to blend.
Serve with tortilla chips.

Sparkling Cranberries

From 101 Cookbooks www.101cookbooks.com

For the simple syrup, raw cane sugar or real brown sugar lends a nice molasses flavor to the cranberries, but regular granulated sugar (or a blend of brown/white) will work.

2 cups cranberries, picked over
2 cups water
2 cups sugar (see head notes)
More sugar for coating: I do a mix of medium-grained organic sugar for the first coating, and then a second toss with regular granulated white sugar. You don't want a huge grain for that first toss, just something larger than standard sugar, smaller than most turbinado sugars. You can sort of see the different grain sizes in the third photo in the main write-up.

Place the cranberries in a medium glass bowl and set aside.
Make a simple syrup by bringing the water and sugar just to a simmer in a medium saucepan. Let the syrup cool for a couple minutes and then pour it over the cranberries. If the syrup is too hot the cranberries will burst, so be careful. Cover and refrigerate overnight.
The next day, drain the cranberries and toss them with larger grained sugar until they are well coated. I only use a scoop of sugar at a time, and small batches of cranberries, so the sugar doesn't get too damp. Place the coated cranberries on a baking sheet to dry for a few hours.
Do a second toss with the regular granulated sugar, this typically takes care of any sticky spots on the cranberries. Let dry another hour.
Makes 2 cups of sparkling cranberries.

101 Cookbooks http://www.101cookbooks.com/

Tuna Burger

From EAT, Robert Irvine's Hilton Head Restaurant
Food Network Post

http://www.foodnetwork.com/recipes/robert-irvine/tuna-burger-recipe/index.html

Kenji's Chicken and Rice With White Sauce

From Serious Eats:
http://www.seriouseats.com/recipes/2011/12/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe.html?ref=carousel

Fudge Sauce

From realsimple.com
Makes 2 3/4 cups|                                      

Ingredients

• 1 cup heavy cream
• 2 tablespoons light corn syrup
• 12 ounces semisweet or bittersweet chocolate, chopped
• 2 teaspoons pure vanilla extract

Directions

1. In a medium saucepan, combine the cream and corn syrup; bring to a boil.
2. Remove from heat and whisk in the chocolate until melted and smooth. Stir in the vanilla. Let cool.
3. Refrigerate in an airtight container for up to 1 month.

Hasselback Potatoes with Garlic and Parmesan Cheese

http://www.seriouseats.com/recipes/2011/12/grilling-hasselback-potatoes-with-garlic-and-parmesan-recipe.html
I would eliminate the microwaving and grilling instructions, and bake these potatoes on a baking sheet in a 400 degee oven for one hour or until done.

Thai Lettuce Wraps

http://restaurantrecipesbook.com/the-cheesecake-factory-lettuce-wraps-recipe/print/
Chef Pablo

Ingredients

• 6-8 Butter Lettuce Leaves
• 2 red cabbage leaves – cut in half vertically
• Thai Chicken Satays (recipe below)
• Julienne carrots
• Sesame Bean Sprouts (recipe below)
• Thai Coconut Curry Noodles (recipe below)
• Thai Marinaded Cucumbers (recipe below)
• 1 Tablespoon Roasted Peanuts – Chopped
• Tamarind Cashew Dipping Sauce (recipe below)
• Thai Peanut Sauce (recipe below)
• Sweet Red Chili Sauce (recipe below)

Directions

1. Remove the hard stems from the bottom of each leaf of lettuce.
2. Wash and dry the leaves and arrange in a group on a larger platter.
3. Remove 2 red cabbage leaves, wash and dry and slice in half vertically.
4. Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers).
5. Let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce.
6. Fold the leaf in half and enjoy!

Here are the individual recipes:

Thai Chicken Satays

Ingredients

• 1 lb boneless skinless chicken breast
• 1/4 cup soy sauce
• 2 tablespoons fresh lime juice
• 2 cloves garlic – minced
• 1 teaspoon grated fresh ginger
• 3/4 teaspoon red pepper flakes
• 2 tablespoons water
• 4 green onions – cut into 1″ pieces
• 8 Bamboo skewers (10-12 inches)

Directions

1. Cut chicken into 3/4″ strips
2. Place in a shallow glass dish
3. Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl.
4. Add water and mix thoroughly.
5. Pour over chicken
6. Toss to coat all of the chicken pieces.
7. Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally.
8. Soak bamboo skewers 20 minutes in cold water to keep them from burning.
9. Drain the chicken and reserve the marinade.
10. Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer.
11. Brush chicken and onions with reserved marinade.
12. Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.

Bean Sprouts

Ingredients

• 1½ cups bean sprouts
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp roasted sesame seeds

Directions

1. Heat the oil in a frying pan
2. Add the bean sprouts along with the other ingredients.
3. Cook over a medium-high heat until the bean sprouts are tender
4. Chill in the refrigerator until ready to serve.

Thai Coconut Curry Noodles

Ingredients

• 12 oz fresh egg noodles
• 1 tbsp minced garlic cloves
• 1 tbsp red curry paste
• 1 cup coconut milk
• 1 cup chicken broth
• 1 tbsp curry powder
• 1 pinch turmeric powder
• 1 tbsp fish sauce
• 1 tbsp lime juice

Directions

1. Place the noodles in hot water, seperating with a fork.
2. Let the noodles soak until tender or according to the directions on the package.
3. Drain and keep warm.
4. In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste.
5. When it begins to simmer, add in the remaining ingredients.
6. Continue to simmer for approximately 2 minutes.
7. Stir in the noodles and serve.

Thai Marinated Cucumbers

Ingredients

• 1/3 cup rice vinegar
• 1/4 cup sugar
• 1/4 cup water
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 large cucumber – seeded

Directions

1. Combine the vinegar, sugar, water and salt in a small pan.
2. Cook over a medium heat, stirring until it boils and the sugar is dissolved.
3. Remove from heat and let it cool to room temperature.
4. Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8″ slices.
5. Place in a serving bowl and pour marinade over cucumbers, stirring to blend.
6. Cover and refrigerate for up to 2 hours.

Tamarind Cashew Dipping Sauce

Ingredients

• 1/4 cup chopped cashews
• 1 tbsp hoisin sauce
• 2 medium garlic cloved – minced
• 2 green onions – chopped
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper
• 1/4 cup canola oil
• 3 tsp honey
• 6 tbsp rice wine vinegar
• 1/2 tsp tamarind pulp
• 1/2 tsp toasted sesame seeds

Directions

1. Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.
2. In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp.
3. Heat at medium for 1 minute.
4. Stir until the tamarind pulp is completely dissolved.
5. Add this to the cashew mixture and process until smooth
6. Pour into a serving bowl and sprinkle with toasted sesame seeds.
7. Refrigerate for at least 30 minutes

Peanut Sauce

Ingredients

• 1/4 cup creamy peanut butter
• 2 tbsp water
• 4 tbsp sugar
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp lime juice
• 1/2 tsp chili oil

Directions

1. Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan.
2. Stir mixture over a medium heat until it begins to bubble.
3. Cover the pan and remove from the heat.

Sweet Chili Dipping Sauce

Ingredients

• 1/4 cup rice wine vinegar
• 2 tbsp fish sauce
• 1/4 cup hot water
• 2 tbsp sugar
• 1 lime – juiced
• 1 tsp garlic – minced
• 1 tsp red chili paste

Directions

1. Combine the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and chili paste in a blender.
2. Puree until smooth.
3. Pour into bowls and serve.

Moroccan Butternut Squash and Chickpea Tagine with Quinoa

Serves 4, adapted from Closet Cooking
http://www.joanne-eatswellwithothers.com/

Ingredients

• 1 tbsp olive oil
• 1 small onion, diced
• 1 tbsp garlic, minced
• 1 tbsp raw ginger, minced
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1 cup quinoa
• 2 1/2 cups vegetable broth
• 1 cup dried chickpeas soaked overnight and boiled until tender
• 1 tbsp harissa
• 1 tbsp honey
• 1/4 cup raisins
• 1/4 cup green olives, chopped
• 4 cups butternut squash, diced
• 1 handful cilantro, chopped
• 2 tbsp brown sugar (only if your butternut squash seems to be on the bland side!)
• salt and black pepper, to taste

Instructions

1. Heat the oil in a large pot.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic, ginger, turmeric, cumin, cinnamon, and cayenne pepper. Saute until fragrant, about a minute.
4. Add the quinoa, broth, chickpeas, harissa, honey, raisins, olives, salt, and pepper. Bring to a boil and then simmer, covered, for 10 minutes.
5. Add the butternut squash and continue to simmer, covered, for another ten minutes.
6. Mix in the cilantro. Add brown sugar until the desired flavor is reached. Add salt and pepper to taste.