2 Large Avocado -- peeled and sliced

1/2 Cup Radishes -- sliced

1/2 Cup Celery -- diced

3 Medium Green Onion -- chopped

2 Tablespoons Olive Oil

2 Tablespoons Lemon Juice

Salt And Pepper -- to taste

2 Loaves Pita Bread -- halved

Combine vegetables. in a cup mix oil, lemon juice salt and pepper. Sprinkle over vegetables and toss lightly. stuff into pitas and serve.

1 Head Cabbage

1 Cup Rice

1/4 Pound Ground Beef

3 Tablespoons Butter

1 Clove Garlic -- chopped

2 Teaspoons Salt

1/2 Teaspoon Pepper

1/2 Teaspoon Cinnamon

2 Tablespoons Lemon Juice

1 Can Tomato Paste

Core and parboil cabbage until limp cut leaves in half set oven to 400 combine all ingredients except cabage tomato paste and water place a heaping tablespoon of the filling in a leaf. fold. arrange in casserole dish. mix tomato paste wilh 1 cup of water and pour over rolls . add water until it just covers rolls cover bake for 60 minutes.

Recipe Based on: Creative Food Processor Cooking
Serving Size: 5

2 Cans Chickpeas -- drained

2 Tablespoons Tahini

1 Medium Egg

1 Clove Garlic

3 Tablespoons Parsley -- fresh

1 Teaspoon Salt

1/2 Teaspoon Pepper

1/2 Teaspoon Turmeric

1/2 Teaspoon Cumin

1/2 Teaspoon Baking Powder

1 Tablespoon Olive Oil

Flour -- for coating

Olive Oil -- for frying

4 Pita Bread

Lettuce -- shredded

Feta Cheese -- crumbled

Tahini Dressing

Place all ingredients for falafel in processor bowl. Process with metal blade until smooth. Form into 1 inch balls. Coat with flour. Deep fry in vegetable oil at 365 degrees for 2 minutes. Remove with slotted spoon and drain on paper towels.

Falafel may also be prepared by forming into small patties and frying in a small amount of oil in a skillet. Add to pita and put remainging ingredients on top.

Recipe Based on: Veggie Life magazine
Serving Size: 6

1 Pound Green Beans -- frozen or fresh

1 Small Red Onion -- chopped

2 Tablespoons Parsley -- chopped

3 Cloves Garlic

2 Tablespoons Lemon Juice

1 Teaspoon Olive Oil

Salt And Pepper -- to taste

Steam beans for 5 milnutes. add remailning ingredients, toss well. Either serve imeediatley, or chill for 2 hours.

Recipe Based on: Mediterranean Cooking - Paula Wolfert
Serving Size: 6

1/2 Pound Lentils

1 Large Onion -- sliced

1/4 Cup Olive Oil

3 Cloves Garlic -- finely chopped

1/4 Cup Cilantro -- chopped

10 Ounces Spinach -- chopped

2 Medium New Potatoes -- peeled and sliced

Salt And Pepper -- to taste

3 Lemons Lemon Juice

Place lentils in saucepan, cover with water and bring to a boil. Cook, covered for 20 minutes. Meanwhile brown onion in olive oil. Stir in garlic and cilantro. Add spinach and saute 6 minutes. Add potatoes, lentils and enough lentil cooking water to cover. Simmer 20 minutes or until thick and soupy. Stir in lemon juice and serve.

Recipe Based on: Veggie Life Magazine
Serving Size: 6

3/4 Cup Poppy Seeds

6 Medium Red Potatoes -- cubed

1 Teaspoon Olive Oil

4 Red Chiles

1 Cup Vegetable Broth

1/2 Teaspoon Turmeric

1/4 Teaspoon Cayenne

Salt -- to taste

Grilnd popy seeds in spice grinder. Saute potatoes in oil until golden, about 10 minutes. Add chlies, seeds, and a1/4 cup stock, simmer 2 minutes. Add remainign ingredients, cook until most of water is absorbed, about 10 minutes.

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