Southwestern Black Bean, Quinoa and Mango Medley

This is great to eat as a side dish or scoop into tortillas for a light, cool lunch or snack.

15-ounce can black beans, no salt added, rinsed and drained

1 c. cooked quinoa (according to package directions)
1 c. fresh or frozen corn

1 small red bell pepper, chopped
1 c. chopped fresh mango

1/4 c. finely chopped red onion
1/2 c. chopped fresh cilantro

1 small jalapeño pepper, seeded and finely diced
juice from 1 medium lemon or lime

1 1/2 tbsp extra virgin olive oil
2 garlic cloves, minced

1/2 tsp ground cumin
1/2 tsp chili powder

1/4 tsp ground turmeric

Mix together the beans, quinoa, corn, bell pepper, mango, onion, cilantro, and jalapeño in a mixing bowl.

Whisk together the lemon juice, olive oil, garlic, cumin, chili powder, and turmeric in a small bowl.

Drizzle over the mixture and toss. Refrigerate until ready to serve.

Recipe from



15 c. tomatoes, diced                                         15 oz. tomato paste
3 large onions, diced                                         4 large peppers, diced
1/2 tsp cayenne                                                   1 c. vinegar
6 1/2 cloves of garlic, diced                              2 tbsp sugar (or honey)
4 tbsp salt                                                             1 1/2 jalapenos, diced
Cumin to taste                                                    Cilantro to taste

Chop up all ingredients and  and place in a large pot.  Simmer for 45 min. to 1.25 hrs.  Place in freezer bags when cooled or sterilized jars while hot.  If doing the latter, give the filled jars a hot water bath for 20 min.

Recipe from the Seely Family

Roasted Eggplant and Feta Dip

Active Time: 40 min.

To Make Ahead: Cover and refrigerate for up to 2 days

Makes 12 servings, about ¼ c. each.

If the dip is bitter, you can remedy that with a little sweetener.  Serve with Toasted Pita Chips or as a sandwich spread.

1 medium eggplant (about 1 pound)

2 Tbsp. lemon juice

¼ c. extra-virgin olive oil

½ c. crumbled feta cheese, preferably Greek

½ c. finely chopped red onion

1 small red bell pepper, finely chopped

1 small chile pepper, such as jalapeno, seeded and minced (optional)

2 Tbsp. chopped fresh basil

1 Tbsp. finely chopped flat-leaf parsley

¼ tsp. cayenne pepper, or to taste

¼ tsp. salt

Pinch of sugar (optional)

Position oven rack about 6 inches from the heat source; preheat broiler.  Line a baking pan with foil.  Place eggplant in the pan and poke a few holes all over it to vent steam.  Broil the eggplant, turning with tongs every 5 min., until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily, 14 to 18 min.  Transfer to a cutting board until cool enough to handle.  Put lemon juice in a medium bowl.  Cut the eggplant in half lengthwise and scrape the flesh into the bowl, tossing with the lemon juice to help prevent discoloring.  Add oil and stir with a fork until the oil is absorbed.  (It should be a little chunky.)  Stir in feta, onion, bell pepper, chile pepper (if using), basil, parsley, cayenne and salt.  Taste and add sugar if necessary.

Taken from Eating Well magazine October 2008.

Refrigerator Pickles

Pickles will keep for about 3 months in refrigerator, covered.

7 c. sliced cucumbers (about 3 cucumbers)
1 c. sliced onion
1 green pepper, finely sliced
2 c. sugar
1 c. white vinegar
1 tbsp salt
1tsp celery seed

Mix together all ingredients in a bowl. Refrigerate at least 24 hours before serving. Stir a couple times during the first 24 hours to ensure pickles are evenly covered.

Recipe from subscriber Tabitha Steinbock

Mexican Pepper Casserole

Spicy sautéed peppers, layered with cheese, topped with a sour cream custard.  And it’s not difficult to make.  6 servings.

Preheat oven to 375 F.

6 medium bell peppers (try to get a mixture of red and green)

1 ½ c. thinly-sliced onion

2 Tbsp. each – butter and olive oil

3 medium cloves crushed garlic

1 tsp. each: salt, cumin, coriander

½ lb. medium-sharp cheddar, thinly-sliced

½ tsp. dry mustard

¼ tsp. each: black and red pepper

2 Tbsp. flour


The Custard  (Beat together):

4 large eggs

1 ½ c. sour cream ( you can use part yogurt)

Slice peppers in thin strips.  Heat butter and olive oil together in a heavy skillet.  Saute onions and garlic with salt and spices.  When onions are translucent, add peppers.  Saute over low heat for about 10 min.  Sprinkle in flour.  Mix well and sauté until there is no extra liquid.  Butter a deep casserole.  Spread in half the sauté, topped with half the sliced cheese.  Repeat these layers.  Pour custard over and sprinkle with paprika.  Bake 40-45 min.  (Uncover for last 15 min.)

Recipe from Moosewood Cookbook, by Mollie Katzen

Imam Bayildi (Stuffed Eggplant)

The name of this much loved Turkish dish translates as ‘the Imam fainted’, and is said to represent his reaction on tasting the superb stuffed aubergines. Serves 6. This dish can be made in advance and is ideal for a buffet table.

3 aubergines (eggplants)

4 Tbsp. olive oil

1 large onion, chopped

1 small red (bell) pepper, seeded and diced

1 small green (bell) pepper, seeded and diced

3 garlic cloves, crushed

5-6 tomatoes, skinned and chopped

2 Tbsp. chopped fresh parsley

about 1 c. boiling water

1 Tbsp. lemon juice

salt and ground black pepper

chopped fresh parsley, to garnish

Preheat the oven to 375 degrees F.  Cut the aubergines in half lengthways and scoop out the flesh, reserving the shells.  Set aside.  Heat 2 Tbsp. of the olive oil and fry the onion and peppers fro 5-6 min., until both are slightly softened but not too tender.  Add the garlic and continue to cook for a further 2 min., then stir in the tomatoes, chopped parsley and aubergine flesh.  Season and then stir well and fry over a medium heat for 2-3 min.  Heat the remaining oil in a separate pan and fry the aubergine shells, two at a time, on both sides.  Stuff the shells with the sautéed vegetables.  Arrange the aubergines closely together in an ovenproof dish and pour enough boiling water around the aubergines to come halfway up their sides.  Cover with foil (do NOT skip this step) and bake in the oven for 45-60 min., until the aubergines are tender and most of the liquid has been absorbed.  Place a half aubergine on each plate and sprinkle with a little lemon juice.

Recipe from Food and Cooking of Africa and the Middle East, by Josephine Bacon and Jenni Fleetwood

Grilled Pepper Salad

4 bell peppers
¼ c. halved oil-cured olives
¼ c. sun-dried tomatoes
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar

Grill 4 bell peppers until softened; chop and toss with ¼ c. each halved oil-cured olives and chopped sun-dried tomatoes, 1 Tbsp. each olive oil and balsamic vinegar, and salt to taste.

Recipe from Eating Well (August 2008)