By Fadi Farhan
2 cans of garbanzo beans
¼ cup extra-virgin olive oil (IFANCA
certified Int’l Food & Flavors,
Cargill brands or your choice)
½ cup tahini paste
¼ cup fresh lemon juice, or more to
1 large clove garlic, minced, or more
to taste
1 teaspoon ground cumin
salt to taste
1 tablespoon extra virgin olive oil, for
1 teaspoon paprika for garnish
1. Drain the beans, save some water to
use later. Reserve a handful of the
whole beans for garnish. Transfer
the rest to a large bowl. Blend the
beans with hand blender until a
smooth paste, adding ½ cup of
olive oil gradually. Add the saved
water if needed to help it blend. Add
the tahini and blend in along with
the lemon juice. Blend in the garlic,
cumin and salt.
2. Spread the hummus into a flat serv-
ing dish and garnish with the saved
beans and paprika, a drizzle of olive
oil. Serve with Pitta bread.
Tomato Salad
By Fadi Farhan
1 cup seeded, finely diced cucumber
1 teaspoon salt
1 cup finely diced tomato
1 cup finely diced sweet onion
1 cup finely chopped fresh parsley
½ cup finely chopped mint to taste
2 tablespoons olive oil to taste
(IFANCA certified Int’l Food & Flavor,
Cargill brands or your choice)
1 tablespoon fresh lemon juice to taste
salt and ground black pepper to
Place diced cucumbers into a bowl. Toss
with tomatoes, sweet onions, parsley,
and mint. Drizzle salad with olive oil,
fresh lemon juice and season with salt
and black pepper.
Stuffed Grape
By Fadi Farhan
2 cups long-grain white rice
1 large onion, chopped
½ cup chopped fresh dill
½ cup chopped fresh mint leaves
2 quarts chicken broth — (IFANCA
certified Saffron Road brand or
your choice)
¾ cup fresh lemon juice, divided
60 grape leaves, drained and
rinsed (IFANCA certified Orlando
California or your choice)
Hot water as needed
1 cup olive oil
1. In a large saucepan, add ½ cup olive
oil and onions, sauté, than add rice,
dill, and mint cook for about 5 to 10
minutes. Pour in 1 quart of broth,
simmer for another 10 minutes, or
until rice is almost cooked. Stir in ½
of lemon juice and remove from heat.
2. Take one leaf, shiny side down, and
place 1 teaspoon of the rice mixture
at the bottom (stem) end of the leaf.
Fold both sides of the leaf towards
the center, roll up from the broad bot-
tom to the top, and place into a flat
bottom pot. Repeat with all leaves,
layer them tight without gaps. Add
remaining lemon juice and olive oil.
3. Pour chicken broth over to cover
grape leaves. Cover pot and sim-
mer for about 1 hour on low heat.
Remove from heat, and let cool for
½ hour. Transfer to serving dish and
serve warm.
Salmon Panzanella
By Nuzhat Husain, Training Specialist
at National Association of Medicare
Supplement Advisors, Inc. (NAMSA)
8 Kalamata olives, pitted and
3 tablespoons red-wine vinegar
1 tablespoon capers, rinsed and
¼ teaspoon freshly ground pepper,
3 tablespoons extra-virgin olive oil
2 thick slices day-old whole-grain
bread, cut into 1-inch cubes (see Tip)
Spring 2013
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