Corn & Cilantro Salad

Cilantro – 1 cup, chopped
Red Onion – 1/2 cup, sliced long
Frozen Corn – 4 cup
Red Pepper – 1 Medium size

Garnish
None

Sauce:
Balsamic Vinegar – 1/4 cup
Olive Oil – 1/4 cup
Lemon – 1/4 Cup
Salt – 1 teaspoons

Cooking directions:

  • Bring a pot of hot water to a boil
  • Pour corn and let it boil for 3 minutes until slightly soft (to desired taste)
  • Rinse the cilantro, pick leaves and chop
  • chop red pepper into small cubes
  • Dice onion into long slices
  • Place the ingredients into a salad bowl
  • Mix the sauce in a sauce dispenser
  • Pour the sauce on to the ingredients and toss

 

Mediteranean Eggplant Salad

Eggplant – 6 small sized.. pounds
Vegetable oil – 2 cups

Garnish:
Parsley – 1/2 cup
Sumac – 1 teaspoon

Sauce:
Eggplant – 1 small sized
Parsley – 1/2 cup
Garlic – 1 clove
Yogurt – 1 cup
Tahineh – 2 teaspoons
Lemon juice – 2 teaspoons
Olive Oil – 2 teaspoons
Pomegranate paste – 2 teaspoons
Salt – 1 teaspoons

Cooking directions:

  • Chop 4 eggplants, deep fry in a sauce pan in the vegetable oil until golden, strain and let it cool on paper towel to drain the oil
  • Chop the remaining eggplant, place on a baking sheet, covered with 2 teaspoons of olive oil and grill in the oven for 10 minutes at 200 degrees.
  • place the eggplant in a food processor with the pomegranate paste, lemon juice, salt, tahineh, garlic and yogurt and mix for 5 seconds
  • Place the eggplant in a plate, add the yogurt sauce on top, garnish with parsley and sumac.

Facts:
– Tahineh is sesame paste
– For a healthier version, you can grill the eggplant instead of deep frying.

Black Bean and Corn Salad

1/3 cup fresh lime juice
1/2 cup olive oil
1 clove garlic, minced
1 teaspoon salt
pinch ground cayenne pepper (you hardly need any – leave it out if you aren’t sure)
2 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups frozen corn kernels (thawed in fridge overnight if you want to eat it that day – I actually use organic canned corn, drained)
1 red bell pepper, chopped
2 tomatoes, chopped (I sometimes leave these out if I don’t have good ripe ones)
6 green onions, thinly
1/2 cup chopped fresh cilantro (optional – but it really makes it great)

Cooking directions:

  • Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.
  • In a salad bowl, combine beans, corn, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.

Adas & Red Peppers Salad

Cilantro – 1 cup, chopped
Brown Lentil – 1 cup, chopped
Red Pepper – 1 large
Cumin powder – 1 teaspoon
Olive Oil – 2 teaspoons

Garnish
Scallion / Green Onions – 1/2 cup, chopped
Olive Oil – 1/4 cup
Mint – 1/2 cup, chopped
Fresh Ginger – 2 teaspoon pealed and ground

Dressing:
Lemon juice – 1/2 cup
Olive Oil – 1/2 cup
Pomegranate paste – 1/4 cup
Cumin powder – 2 teaspoons
Salt – 2 teaspoons

Cooking directions:

  • Place the lentil, 1 teaspoon of cumin powder in a pot with 4 cups of boiling water for 1/2 hour or until the lentil is soft.
  • Drain the lentil, allow it to cool for 1/2 hr.
  • Chop the red peppers, place on a baking sheet, covered with 1 teaspoon of olive oil and grill in the oven for 10 minutes on 200 degrees.
  • Allow it to cool for 1/2 hr.
  • In a sauce pan, sauté the mint, scallions and ginger in 1/4 cup of olive oil for 3 minutes.
  • In a bowl, mix 2 teaspoons of cumin powder, salt, 1/2 cup of olive oil, pomegranate paste, lemon juice.
  • Mix the chopped cilantro, lentil, red pepper in a bowl, add the sauce
  • Place in a plate and decorate with garnish mix

 

Adas and Pomegranate Salad

Pomegranate – 1 cup, pealed
Brown Lentil – 1 cup
Granny Smith Sour Apple – 2 chopped fine
Pasta – 1 cup (bow-tie)
Red Onion – 1 chopped small
Lemon – ½ squeezed
Cumin powder – 1 teaspoon
Salt – 1 tablespoon

Dressing:
Lemon juice – 1/4 cup
Pomegranate Paste – ½ cup
Balsamic Vinegar –  ¼ cup
Olive Oil – 1/2 cup
Persian Allspice – 1 teaspoon
Salt – 1 teaspoons

Cooking directions:

  • Place the lentil, 1 teaspoon of cumin  in a pot with 4 cups of boiling water for 20 Minutes or until the lentil is chewable; drain.
  • Place the pasta in a boiling pot of water with a teaspoon of salt and a teaspoon of olive oil and boil for 5 minutes or until the pasta is chewable; drain.
  • Saute  onions for 3 minutes in olive oil
  • Mix the pasta, onions, lentil and dressing in a bowl.
  • Add the apples and pomegranate.
  • Garnish with pomegranates.

Adas w Kusa Salad

Cilantro – 1 cup, chopped
Yellow Lentil – 1 cup
Kusa (Zucchini) – 4 Medium chopped
Cumin powder – 1 teaspoon
Olive Oil – 2 teaspoons

Garnish

Garlic – 2 cloves, chopped
Olive Oil – 1/4 cup
Fresh Ginger – 2 teaspoon pealed and chopped

Dressing:
Lemon juice – 1/4 cup
Olive Oil – 1/2 cup
Persian Allspice
Salt – 1 teaspoons

Cooking directions:

  • Place the lentil, 1 teaspoon of Persian Allspice in a pot with 4 cups of boiling water for 20 Minutes or until the lentil is chewable.
  • Saute  Zucchini for 3 minutes in olive oil
  • Add lentils and chopped ginger cover and cook on medium heat stove top for 10 minutes
  • Add sauteed cilantro and garlic, and allow it to cool for 1/2 hr
  • In a sauce pan, saute the mint, scallions and ginger in 1/4 cup of olive oil for 3 minutes.
  • Add lemon juice, place in a serving plate, decorate with garnish mix

Jarjeer & Artichoke Salad

Jarjeer aka Arugula – 4 cup, cut
Fresh Artichoke Hearts – 3 pieces, cut in 4 segments
Red Pepper – 2 medium sized.. pounds
Squash – 4 small sized… pounds
Olive Oil – 4 teaspoons

Garnish:
Scallion / Green Onions – 1/2 cup, chopped
Olive Oil – 1/4 cup
Mint – 1/2 cup, chopped
Fresh Ginger – 2 teaspoon pealed and ground

Dressing:
Lemon juice – 1/4 cup
Olive Oil – 1/4 cup
Pomegranate paste – 3 teaspoons cup
Cumin powder – 2 teaspoons
Salt – 1 teaspoons

Cooking directions:

  • Place the artichoke in a pot with 3 cups of boiling water for 1/2 hour or until the artichoke is soft.
  • Drain the artichoke, allow it to cool for 1/2 hr.
  • Chop the red peppers, and squash, place on a baking sheet, covered with 4 teaspoon of olive oil and grill in the oven for 10 minutes on 200 degrees.
  • Allow it to cool for 1/2 hr.
  • Rinse and drain the arugula
  • In a sauce pan, sauté the mint, scallions and ginger in 1/4 cup of olive oil for 3 minutes.
  • In a bowl, mix the salt, 1/2 cup of olive oil, pomegranate paste, lemon juice.
  • Mix the red pepper, squash, arugula and artichoke in a bowl, add the sauce
  • Place in a plate and decorate with garnish mix

Served as a side dish with fish, lentils and rice

Potato & Apple Salad

Potato – 4 mid or large potatoes
Granny Smith Apple – 1
dried cranberry – ½ cup
Olive Oil – 4 teaspoons

Garnish:
Scallion / Green Onions – 1/2 cup, chopped
Olive Oil – 1/4 cup

Dressing:
Lime juice – 1/4 cup
Olive Oil – 1/4 cup
Raspberry Jam – 3 teaspoons cup
Salt – 1 teaspoons

Cooking directions:

  • Place the potatoes in a pot with 3 cups of boiling water for 1/2 hour or until the potatoes are soft.
  • Drain the potatoes, allow it to cool for 1/2 hr. Peal, chop into cubes into cubes and place in a bowl.
  • Chop scallions and to the potatoes. Slice apples into ½ inch slices and add to the potatoes.
  • In a bowl, mix the salt, 1/2 cup of olive oil, raspberry jam, lime juice.
  • Place in a plate and decorate with garnish mix

Served as a side dish with baked or grilled meat (Fish, chicken or beef)

Mediteranean Dip

Olives & Pimentos – 1 jar… OZ… 
Chickpeas – 1 cup cooked or 1 jar cooked… OZ….
Red Pepper – 1 medium size
Eggplant – 1 medium size
Parsley – 1/2 cup
Olive Oil – 1/2 cup
Lemon juice – 1 teaspoon
Salt – 1/2 teaspoon

Cooking directions:

  • Stick a knife through the eggplant and allow it to penetrate to the other side
  • Place the red pepper and eggplant on a baking sheet and grill in the oven for 20 minutes on 200 degrees.
  • Remove the eggplant and red pepper from the oven and allow to cool in a brown bag
  • Allow it to cool for 1/2 hr.
  • Remove the skin off the eggplant and red pepper
  • Remove the seeds from the eggplants and red peppers
  • Drain the chickpeas and olives and place in the food processor with the remaining ingredients; mix for 5 sec.

Facts:
– Placing the grilled eggplant and red pepper in a closed brown bag for 5 minutes makes it easier to peal the skin off once cool
– eggplant seeds are often bitter; choose smaller eggplants or remove the seeds

Served with raw veggies, toasted Arabic bread or chips

Muhammarah

Dried red pepper – 1 cup… directions to dry
Red Pepper – 1 medium size
Walnuts – 1/2 cup
Olive Oil – 1/2 cup
Lemon juice – 2 teaspoon
Salt – 1/2 teaspoon
Pomegranate paste – 3 teaspoons
Water – 1 & 1/2 cup

Cooking directions:

  • Chop walnuts fine
  • Roast fresh red pepper in the oven until soft.
  • Peal, remove seeds and dice the red pepper.
  • Place the dried red pepper in a bowl and mix it with the hot water
  • Add the the fresh red pepper, olive oil, lemon juice, pomegranate paste, walnuts and salt

Served with raw veggies, toasted Arabic bread or chips