Made this for a picnic yesterday, and it turned out great! This is an easy, yummy dish to make for a potluck.

Ingredients:

2 cans garbanzo beans (rinsed and drained)

1 can kidney beans (rinsed and drained)

2 stalks of celery (finely chopped)

1/2 red onion (finely chopped)

a few dashes of mixed herbs (I used rosemary, thyme, basil, etc)

Dressing Ingredients:

1/3 cup apple cider vinegar

1/3 cup granulated sugar (could use a little less and it would still be good)

1/4 cup olive oil

1 1/2 teaspoons salt

1/4 teaspoon black pepper

Directions:

In a large bowl, mix main ingredients. In a separate bowl, whisk the dressing ingredients. Add them together and put the in the fridge for about 2 hours to allow the beans to soak up the dressing. 

Grilled Peaches With Dukkah and Blueberries

                                                                Francesco Tonelli for The New York Times

I have not tried this recipe, but I want to try and make it some time, so I thought I would post it.

Grilled Peaches With Dukkah and Blueberries

4 peaches

Olive oil, for brushing

1 tablespoon dukkah (see note)

Whipped cream, for serving

Blueberries, for serving.

Prepare the grill. Halve and pit the peaches, then brush them with oil. Grill the peaches, cut side down, for 5 minutes, without turning. To serve, transfer 2 peach halves to each of 4 plates. Sprinkle with some of the dukkah, then spoon over some whipped cream and top with blueberries.

Yield: 4 servings.

Note: Dukkah, an Egyptian nut-and-spice blend, can be purchased from kalustyans.comor made using the recipe below.

Dukkah

1/3 cup pistachios, lightly toasted

1/3 cup almonds, lightly toasted

1 tablespoon coriander seeds

1 tablespoon cumin seeds

1 tablespoon caraway seeds

1 teaspoon crushed Urfa pepper, or substitute Aleppo pepper

3 tablespoons sesame seeds, lightly toasted

2 teaspoons fine sea salt

1 teaspoon nigella seeds

1 teaspoon dried mint

1 teaspoon dried lemon zest

1/2 teaspoon dried marjoram.

Roughly chop the pistachios and almonds. Grind the coriander, cumin and caraway seeds in an electric coffee grinder or spice mill. Combine all ingredients and mix well. Sprinkle on fruit, grilled fish or zucchini. Keep in a tightly covered jar.

Yield: About 1 cup.

Corn Casserole

                                                                                                             photo courtesy of my camera

This is the best corn casserole I have ever had and is really easy to make! It is from Monica via "cooks.com"

Ingredients:

1. 1 16 oz. can whole corn, drained
2. 1 16 oz can cream style corn
3. 2 eggs beaten
4. 1 cup sour cream or Greek yogurt 
5. 1 stick butter (I used 2 tablespoons less than a stick and it came out fine)
6. salt and pepper to taste
7. 1 box Jiffy Corn Mix

Directions:

1. Butter a 2 quart casserole dish
2. Beat the two eggs in the dish
3. Combine first 6 ingredients (besides eggs) and mix well in the casserole dish
4. Gradually add the Jiffy corn mix and stir until all is combined
5. Bake at 1 hour at 350 degrees

*the reason I mix everything in the buttered casserole dish is because it is fast and easy to make that way

Homemade Granola

                                                                                    photo courtesy of my camera
This is the best granola I have ever made! In the past, I have had problems making granola where, no matter I what I did, it would not clump, and it would burn. The flour in this recipe enables the granola to clump. Also the stirring helps the granola not to burn. If the granola ever starts to look really dark like it might be burning, remove it from the oven; the oats should never burn.

Ingredients:

• 4 cups rolled oats
• 1/2 cup honey
• 1/4 cup canola oil
• 3 tbs. flour (any kind: white flour, wheat flour, bread flour, oat flour, etc)
• 1 1/2 tbs. sugar
• 1tsp. cinnamon
• 1/2 cup walnuts (or any nut)
• 3/4 cup raisins (or any dried fruit)
• 1/4 cup sunflower seeds (optional)

Directions:

•  Mix all dry ingredients (except nuts, seeds, and dried fruit)
• Add oil, sugar, honey
• Mix thoroughly so the oats absorb the liquid and become shiny (if necessary add a little more oil or honey)
• Spread granola on a shallow baking pan
• Bake for 20 minutes at 300 degrees. (After the first 10 minutes, stir granola so edges don't burn)
• Add fruit and nuts (and seeds) and stir granola again
• Bake for another 10 minutes
• Cool on the baking sheet to retain clumpiness
• Enjoy with milk, yogurt, blueberries, or whatever you want! 

*Other options: my friend from Holland suggests using grape seed oil (instead of canola), adding a little salt, with dried cranberries, sliced almonds, and sunflower seeds

                                                                                    photo courtesy of natehendersonphoto

Cream of Carrot Soup

*serves 6 cups

Ingredients

• 1/4 cup water
• 1 tablespoon butter
• 1 medium onion, coarsely chopped
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon curry powder
• 4 cups chicken broth
• 1 cup orange juice
• 1 1/2 lbs. fresh carrots, sliced 
• 1/4 cup heavy cream, half & half, or whole milk
• 1 teaspoon salt
• 1/8 teaspoon black pepper
• parsley to garnish
• *Need a big pot and a blender 

Directions

1. Heat water and butter over medium low heat.
2. Add onion, ginger, and curry, and cook, partially covered, until tender (5-10 min.)
3. Stir in chicken broth, O.J., and carrots. Bring to boil and reduce heat and simmer until carrots are tender (15-20 min.)
4. Blend all the ingredients in a blender.
5. Return it to pot and stir in heavy cream, salt, and pepper. Heat through, but do not boil.
6. Garnish with parsley.
7. Invite friends over, break bread, and enjoy!

recipe inspired by The Joy of Cooking