Monday, December 27, 2010


Hummus is one of the more popular Middle Eastern dips. Served with fresh or toasted pita bread, hummus makes for a great snack or appetizer. Tahini is an important part of the hummus recipe and cannot be substituted.
1 16 oz ( 453gm. ) can of chickpeas ( )
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini ( )
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil ( )
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Chickpeas, olice oil and tahini are all available from

Sunday, December 26, 2010




1 1/2 to 2 pounds of your choice of the following, or any combination of: "baby" packaged fresh carrots, brussel sprouts, yellow squash (you can also use broccoli, cauliflower and zucchini)

1/2 cup water

1/2 cup balsamic vinegar

1 tablespoon butter

Salt and freshly ground black pepper

Chopped parsley leaves, for garnish

Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley. For an optional glaze for the vegetables, substitute 1/4 melted butter and 1/4 cup honey for 1/2 cup balsamic vinegar. Follow method as listed.


Balsamic vinegar available from




As prepared by Philip Mastin, CEC, chef at The Lodge at Smithgall Woods, Helen, Georgia



1/4 cup balsamic vinegar 
1/4 cup red wine vinegar 
1/2 teaspoon dry mustard 
1/2 teaspoon sugar 
1 teaspoon thyme 
1/2 teaspoon basil 
1/2 teaspoon marjoram 
1/2 teaspoon oregano 
1/2 teaspoon parsley 
1/2 teaspoon salt and pepper 
3/4 cup vegetable oil 
3/4 cup virgin olive oil


Add the vinegars, mustard, sugar, herbs, salt, and pepper to processor and combine. Slowly add, with processor running, the vegetable oil and virgin olive oil.



Vinegars and olive oil available through


Saturday, December 25, 2010

Balsamic Orange Sauce

Balsamic Orange Sauce
Accompaniment to roast pork

Ingredients per 2 portions

2 tbsp olive oil ( try our Lebanon Garden EVOO )
6 clove(s) garlic, minced
1       tsp fresh rosemary, minced
4 tbsp balsamic vinegar ( Denigris 6-year old Balsamic )
100 ml orange marmelade

Heat oil over medium heat. Add the garlic and rosemary and stir in marmalade and vinegar. Stir until heated through.


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