CUT OFF THE TOP of the red pepper about one-third of the way down. Remove the seeds and membranes from both the top and bottom, and the stem from the top. Finely dice the top and put it in a medium-size bowl. Add the tuna, garbanzo beans, cucumber, currants, almonds and scallions to the bowl, […]

Recipe Summary: Preparation Time: 10 minutes Number of Servings: 4 Cups of Fruits and Vegetables Per Person: 1.50 Ingredients: 2 bananas, sliced 1 ripe pear, sliced 4 kiwis, peeled and sliced 2 cups sliced strawberries 2 feijoas, sliced 2 Tbsp orange juice concentrate 1 ripe guava Directions: Combine all of the ingredients, except for the […]

Slice the carrots fairly thin lengthwise. Cut slices into 3/4″ lengths. Cook segments in boiling, salted water until just tender. Drain. Toss in pot with remaining ingredients. Serve hot as a side dish or cold as an appetizer accompanying other vegetables.

Line serving platter with large lettuce leaves. Break the remaining lettuce into bite size pieces and place over the top of the large leaves. Arrange tomato slices, overlapping down the center of the lettuce bed, tucking onion slices in between the tomatos. Arrange sliced hearts of palm next to the tomatos. Add rows of olives […]

Drain fruit cocktail, apricots, and pineapple. Reserve juices. Place fruit into large bowl. Add marshmellows. Set aside. Place fruit juices into saucepan. Stir in gelatin. Place over medium heat. Heat, stirring, until gelatin is dissolved. Cool slightly. Pour over fruit. Stir in diced cherries and cherry juice. In separate bowl, blend together cream cheese and […]

-DRESSING – 1 tb Vinegar 3 tb Olive oil Trim the zucchini & cut into 1/4″ thick slices. Combine slices in a pot with 2/3 c water, oil, hot pepper, cumin, black pepper & salt. Cook for 5 minutes until just tender-crisp. Cool & chill. When ready to serve, drain the zucchini. Combine the dressing […]

1. Fluff leftover rice pilaf with a fork. Add garlic, water chestnuts, carrots, celery, green onions and peanuts. 2. Combine oil, vinegar and sugar in a small jar, cover and shake to combine. Pour over the salad and serve at once.

Wash the eggplants and put into a pan (or wrap in foil) and bake until soft. Put the onions into cold water to soak and remove some of the strength. Remove the skins from the cooked eggplant and mash the pulp thoroughly. Drain the onion well and add to the eggplant. Add salt and pepper, […]

Combine tomatoes, scallions, onion, cilantro & mint. Whisk together oil, lemon juice, garlic, salt & pepper. Pour dressing over tomato mixture. Cover & chill. Serve with pita wedges. Alternatively, this salad makes a great topping for pita stuffed with falafel.

Recipe Summary: Preparation Time: 30 minutes Number of Servings: 6 Cups of Fruits and Vegetables Per Person: 1.50 Ingredients: 1 head romaine lettuce 1 head Belgian endive 1 cup fresh mint leaves 2 large oranges 2 ugli fruit 1/2 cup pineapple juice 3 Tbsp freshly squeezed lemon juice 3 Tbsp sugar 1/8 tsp salt 1/2 […]