rice and mung bean pilaf

vegetable stew with chickpea flour sauce

Artichoke Hearts, Roasted Red Pepper, and Capers salad with Basil Dressing

http://www.yummly.com/recipe/external/Warm-or-cold-salad-with-artichoke-hearts_-roasted-red-pepper_-capers_-and-basil-dressing-309551

Ingredients:
16 oz. frozen or canned artichoke hearts (I prefer frozen artichoke hearts, but canned artichokes are often cheaper)
1 T extra virgin olive oil
salt and fresh ground black pepper
12 oz jar roasted red pepper (or use onered bell pepper roasted on a barbecue grill)
3 T capers (drained but not rinsed, next time I might use even more)
1/2 cup chopped red onion
freshly chopped parsley or basil for garnish (optional)

Basil Dressing Ingredients:
2 minced shallots (or use about 2 T finely minced red onion)
1/2 cup chopped fresh basil (or use 3-4 tablespoons purchased basil pesto, frozen basil, or Pistou sauce)
3 T fresh lemon juice
1 T white wine vinegar
1 tsp. Dijon mustard
1/2 cup extra virgin olive oil (I'd use a bit less if using pesto, frozen basil, or pistou sauce)
salt and fresh ground black pepper to taste

Instructions:

Preheat oven or toaster oven to 350F / 175C. Pour roasted red bell pepper into a colander placed in the sink, and let drain well.)

Thaw frozen artichokes in the microwave, or drain well if using canned artichokes. Put artichokes in large bowl and toss with olive oil, salt, and fresh ground black pepper. (Use a bowl that's big enough for finished salad, so you don't have to dirty two bowls.) Spray small baking sheet with non-stick spray or olive oil, then arrange artichokes in a single layer and roast for 20 minutes.

While artichokes roast, fit food processor with steel blade and process minced shallot (or red onion) and chopped basil (or basil pesto, frozen basil, or pistou sauce.) When shallots and basil are fairly well chopped, add lemon juice, white wine vinegar, and Dijon and process 30 seconds. Then measure 1/2 cup olive oil (or a little less) and with food processor running, add it slowly through the feed tube and process 1-2 minutes, until dressing mixture is well-blended.

Put roasted artichoke hearts back into the bowl and toss with 1/2 cup basil dressing, then let it marinate for a few minutes if you're not rushed for time. While artichoke hearts marinate, cut roasted red pepper into same-size pieces (I cut them into small strips about 1 inch long.) Chop red onion into very small pieces and drain capers. Add roasted red pepper, chopped red onion, and drained caper to marinating artichoke hearts, and enough dressing so that all ingredients are moistened. (You will not need all the dressing, but save it to re-moisten any leftover salad.) Season salad with salt and fresh ground black pepper, sprinkle with chopped parsley or basil if desired, and serve.

This can also be chilled and served cold. You may want to stir in a bit more dressing before you serve it after the salad has been chilled.

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cottage cheese pancakes

http://www.yummly.com/recipe/external/Cottage-cheese-pancakes-307131