Chickpea Salad with Red Onion and Tomatoes

19 oz garbanzo beans
1 cup cherry tomatoes
2 tbsp. chopped red onion
1/2 cup chopped parsley
2 cloves garlic
3 tbsp olive oil
1 tbsp lemon juice
Salt and pepper to taste.

In large bowl, combine the chickpeas, red onion, garlic, tomatoes, parsley, olive oil, lemon juice and salt and pepper to taste.

Chill for 2 hours before serving.

Taste and adjust seasoning if necessary.

Serves 4

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Celery Slaw

1 bunch celery
1 1/2 tsp salt
1 tbs wine vinegar
1 tsp sugar
2 tbs fresh lemon juice
1/4 cup olive oil
2 tsp Dijon mustard
3/4 light mayonnaise or sour cream
1/2 cup chopped red onions

Wash and trim celery and cut into very thin diagonal slices. Finely chop 1/2 cup celery leaves. Combine vinegar, lemon juice, mustard, salt and sugar. Slowly, first beat in the oil, then the sour cream. Mix thoroughly with celery, celery leaves and red onions. Marinate in refrigerator for at least 3 hours.

*For variation, try shredded red cabbage, carrot or celery root.

Celeric Salad

3-4 medium sized celeric
1/4 cup white vinegar
1/2 cup oil
salt and pepper to taste

Cover celeriac with water and bring to a boil. Cook until celeriac are just starting to become tender. Do not overcook.
Drain and let cool.
When celeriac are cool to the touch, peel and quarter, removing marshmallowy centers. Slice remaining celeriac very thin. Add vinegar and oil til celeriac is well coated. Add 1 or 2 tablespoons of water if vinegar is too sharp. Season with salt and pepper. Refrigerate til needed. This salad is best if done the day before serving.
Serves 6.

Bulgur Pilaf with Roasted Tomatoes, Onions and Garbanzo beans

2 lbs tomatoes quartered
1 large onion, cut into 1/2 in. thick wedges
1 -15 ounce can garbanzo beans (chickpeas), drained
4 cloves garlic, crushed
2 1/2 cups water
2 cups bulgur
4 tbsp chopped fresh parsley
2 tbsp chopped fresh dill
1 tbsp fresh lemon juice

Preheat oven to 400. Spread tomatoes and onion in large roasting pan. Drizzle with oil. Sprinkle with salt and pepper. Roast 30 minutes, stirring occasionally. Stir in garbanzo beans and garlic. Roast until onion is golden, stirring occasionally, about 25 minutes longer.

Remove pan from oven. Add 2 1/2 cups water to pan and stir, scraping up browned bits.

Transfer roasted vegetable mixture to large saucepan. Bring to boil. Stir in bulgur. Reduce heat to low, cover and simmer until bulgur is tender and liquid is absorbed, about 10 minutes. (This can sometimes take longer).

Stir 3 tbsp parsley, 1 1/2 tbsp dill and lemon juice into pilaf. Season to taste with salt and pepper. Transfer to bowl. Sprinkle pilaf with remaining 1 tbsp parsley and 1/2 tbsp dill.

Arugula, Pear and Parmesan Salad

3 ripe pears, preferably Bartlett
4 oz arugula
2 tsp of lemon juice
3 oz parmesan cheese
3 tblsp of hazelnut or walnut oil
freshly ground black pepper

Peel and core pears and slice thickly. Moisten with lemon juice to keep the flesh white.

Combine the nut oil with the pears. Add the arugula leaves and toss. Turn the salad out onto four small plates and top with shavings of Parmesan cheese. Season with freshly ground black pepper and serve with open textured bread.