Recipes Teens Will Love!

Stacked Summer Salad
1 red pepper, in strips
1 yellow pepper, in strips
3 medium tomatoes, diced
2 cups broccoli flowerettes, lightly steamed
1 cup baby carrots, lightly steamed
1½ cups red onion, diced
1 cup chickpeas or navy beans, cooked
1 cup Greek olives
1 cup Feta cheese
¾ cup extra virgin olive oil
½ cup apple cider vinegar
2 teaspoons Dijon mustard
2 teaspoons parsley, minced
2 teaspoons cilantro, minced
2 cloves garlic, minced
1 teaspoon each sea salt and pepper

In large glass salad bowl, layer pepper strips, broccoli, carrots, onion, beans, olives, Feta and tomatoes. Blend together olive oil, vinegar, Dijon mustard, parley, cilantro, garlic, salt and pepper. Pour dressing over salad and refrigerate for 24 hours. Serves 6.

Mark’s Hummus
1 tablespoon tahini (sesame seed paste)
¼ cup extra virgin olive oil
2 cloves garlic, minced
2 cups chickpeas, cooked
¼ cup reserved chickpea liquid
1 tablespoon lemon juice
1 teaspoon cumin
¼ cup parsley

Place tahini, olive oil, and garlic in food processor. Process for 1-2 minutes. Add chickpeas, reserved chickpea cooking liquid and lemon juice; process until chickpeas are smooth. Add cumin and parsley, process for an additional minute. Serve with vegetable dippers and with good quality pita bread or crackers (i.e. whole grains, no refined sugar). Makes 2¾ cups.