Charoseth (Haroset)

4 large, tart apples, chopped small
1 1/2 C spouted buckwheat and wheat mixed (this is optional but we really like it. If not desired, replace with more apples and/or nuts)
1 C walnuts, chopped
1/2 C raisins
1/4 C honey
1 T cinnamon (or to taste)
apple or grape juice to desired consistency, taste (probably up to 1/2 C)

Stir together and enjoy!

This is a variation on a traditional Jewish dish served as part of the annual Passover feast. In the Passover service it symbolizes the sweetness of hope in the midst of opposition, and is eaten directly after the bitter herb as a contrast. We decided we liked it so much we decided we wanted to make it other times as well. It works well as an appetizer or a side dish, and can be served with matzo, toasted rye bread, or just by its sweet self! :-)

Camilla Ready

Hummus

2 cups (1 can) canned garbanzo beans, drained and rinsed
1/3 cup tahini*
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved (garlic powder works fine too)
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley

1. Place the garbanzo beans, tahini, lemon juice, olive oil salt and garlic in a blender or food processor. Blend until smooth. Add some liquid from the beans or water to have it mix smoothly depending on how chunky or smooth you like it. Transfer mixture to a serving bowl.

2. Sprinkle with paprika and parsley to garnish. Or you can just add it in with everything else.

3. Eat with chips, crackers, pita bread, pita chips, veggies or spread on sandwiches.

*Tahini is a sesame seed paste. It can be found in either the health food section or the Asian section of the grocery store.

Kassie Howe

South of the Border Salad

2 cans whole kernel corn, drained
2 cans black beans, rinsed and drained
1 can tomatoes and green chilies, un-drained
3/4 C. thinly-sliced green onions
1/3 C. canola oil
1/4-1/3 C. lime juice
1 T. minced cilantro
1 t. salt
1 t. ground cumin

Mix all ingredients together and enjoy!

Emily Wall

Artichoke Dip

1 large can artichokes hearts, drained, not marinated
1 cup mayonnaise
1 cup parmesan cheese
1 6 oz. can diced green chilies

Chop artichokes hearts. Mix all ingredients together and pour into an 8 x. 8 baking pan. Sprinkle top with extra parmesan cheese. Bake at 350 for 30 minutes. Serve with crackers.

Emily Sessions