Quinoa Taboleh

1 c quinoa
parsley chopped
lemon
some olives pitted and chopped
some feta crumbled
2 tomatoes chopped

rinse the quinoa well. put in in a pan and cook for a couple min over lowish heat. add 2 c water. bring to a boil, then reduce. cook until the water is gone 15 min or so. cool. add the juice of a lemon and all the other stuff. add olive oil until desired consistency. and salt and pepper if you wish.

served with an olive ciabatta

Vegetable Soup

1 1/2 c dried white beans
fresh sage
fresh rosemary
several cloves of garlic, peeled and whole
2 yellow onions, chopped
5 carrots, chopped
5 celery, chopped
2 zucchini, chopped
1/2 cabbage, chopped
bunch of red chard, chopped
28 oz can of whole tomatoes, chopped with juices saved
8 cups veg stock or a mixture of stock and water

soak the beans overnight
cook them with the sage, rosemary, and garlic until tender, adding a bit of salt.
sautee the onion, celery and carrot in a bit of olive oil, in a LARGE pot for around 10 minutes. add a bit of salt and pepper. add the zucchini and stock and bring to a simmer. add the cabbage, chard, and the chopped tomatoes and their juices. cook for 30 min then add the beans and cook for an hour (or so) over low heat.

Chickpea, Rosemary and Tomato Soup

2 cups dried chickpeas
couple sprigs rosemary
several cloves garlic
crushed red pepper
28 oz can crushed tomato
4 c. stock

soak the chickpeas overnight, then cook until tender
saute the garlic, rosemary, crushed pepper, and salt and pepper in a little olive oil until the garlic begins to brown. add the tomatoes, chick peas, and stock. cook for a bit then transfer about half of the mixture to the blender and puree. add back to the pot and reheat.
garnish with Parmesan and parsley

served with salad and rosemary focaccia