Stuffed Grape Leaves

Ingredients:

• 1 jar grape leaves, about 50-60 leaves.
• 1 1/2 cups rice, Italian or calrose.
• 2 tomatoes, finely chopped.
• 1/2 cup parsley, finely chopped.
• 1/4 cup mint, finely chopped.
• 3 tbsp lemon juice.
• 2 tbsp olive oil.
• 1/2 tsp salt.
• 1 tsp mixed spices.(seven spice)
• 2 tomatoes, sliced in circles.
• 1 1/2 cup water.
• 2 tbsp lemon juice, extra.
• 1/2 tsp salt, extra.
  

Wash rice and soak in hot water for 30 minutes, drain.
In large bowl, combine rice, tomatoes, parsley, mint, lemon juice, oil, salt and mixed spice; set
aside.
Rinse grape leaves under cold water. In large pot of boiling water, blanch for 3 minutes. cool under cold water; drain. If there is a stem on the leaf; cut it off.
Place 1 grape leaf, shiny side down, on work surface. Place about 1 tbsp of the rice mixture on bottom of leaf, fold over sides and roll up,like a spring roll; but not very tight. Repeat with rest of grape leaves and rice mixture.
In a large pot, line bottom with any broken leafs, then; place tomato slices. Place rolls over the tomatoes. Add any liquid left from rice mixture to 1 1/2 cup of water, add lemon juice and salt, pour over rolls. Cover rolls with a heatproof plate. Cover with lid and bring to boil; reduce heat and simmer for about 1 hour.
convert to serving plate. serve warm or cold.

Peanut Butter Stir Fry

Ingredients:

• 1 pkg (250 g) noodles.
• 2 tbsp peanut butter.
• 1/4 cup soy sauce.
  
• 1 cup vegetable or chicken stock.
• 2 tbsp white wine vinegar.
• zest of 1 lemon.
• juice of half a lemon.
• 1/2 tsp chili sauce.(optional)
• 1 tbsp oil.
  
• 2 tbsp grated ginger.
• 3 cloves garlic, minced.
• 4 springs green onions, chopped.
• 1 small pkg frozen stir fry vegetable.
• 2 tbsp chopped cilantro(coriander).
  

Cook noodles as directed on package, drain and sit aside. In a small bowl, mix peanut butter, soy sauce, stock, vinegar, lemon zest, lemon juice and chili sauce until Incorporated. In a large skillet, heat oil and add green onion, ginger and garlic. Cook for 2 minutes then add vegetable and cook for 2 other minutes. Add sauce mixture and cook until starts boiling. Take skillet of heat and add cooked noodles. Mix slowly until noodles well coated. Transfer into serving plate. Sprinkle with chopped cilantro.

* serves 4.

Tabouleh (Parsley Salad)

Ingredients:

• 1/4 cup fine bulgur.
  
• 6 cups finely chopped flat-leaf parsley.
• 3 springs of green onions, finely chopped.
  
• 2 large tomatoes, finely diced.
• 2 lebanese cucumbers, finely diced.
• 1/4 cup finely chopped mint leaves.
• 1/4 cup olive oil.
• 2 medium lemons, juiced.
  
• salt and pepper to taste.

In a small bowl, place bulgur and Pour warm water over it. Let sit for about half an hour or until softened.
Combine parsley, green onion, tomatoes,cucumber and chopped mint in a large bowl. Drain bulgur of any excess water( squeeze it between your hand if needed), then fold in with parsley. Stir in olive oil, lemon juice, salt and pepper. Serve it on a plate covered with lettuce leaves. use lettuce leaves as scoops.

Caramelized Onions, Potatoes, Yam and Asparagus

Ingredients:

• 2 large onions.
• 2 large potatoes.
• 1 large yam.
• 1 pound asparagus.
• 2 tbsp olive oil.
  
• 1/2 tsp salt.
• 1/2 tsp freshly ground pepper.
  
• 1 tsp thyme.
  
• 1/2 cup vegetable or chicken broth.

Cut onions, potatoes and yam into equal small cube size. Cut asparagus to 1 inch size.
Heat oil in a large nonstick skillet. Add onions, potatoes, yam, thyme, salt and pepper and cook on low-medium heat for about 15 minutes until caramelized. Add asparagus and chicken broth. Cover and cook for another 3 minutes.

Note: you can use oregano instead of thyme or any other herb you like.