Ingredient: chopped parsley

Eggplant Dip – Baba Ghanoush

How To Prepare
Preheat oven to 400 degrees. Prick eggplant all over with a fork. Place in oven for 45-50 minutes until very soft. Remove from oven, plunge in cold water to cool or simply wait for the eggplant to cool.

Peel and chop cooked eggplant. Place in a blender with the garlic, tahini, scallions, lemon juice and parsley. Blend until almost smooth. Refrigerate until ready to serve. Just before serving, sprinkle a little paprika on top. Enjoy with cut vegetables.

Makes 2 Cups.

BBQ Chicken and Vegetable Salad

How To Prepare
MARINADE: In a jar, combine garlic, black pepper, parsley, and olive oil. Shake well to mix.

VEGETABLE SALAD: In a large bowl place zucchini, mushrooms, bell pepper, eggplant, par-boiled potatoes, and onion. Add marinade and toss to coat.

Preheat a barbecue and spray with a little oil. Add Chicken Breast with BBQ marinade and cook until fully cooked. Drain vegetables from marinade. Add to hot barbecue. Sauté until tender.

Place on a large serving platter. Drizzle with marinade, lemon juice and lemon zest. Serve immediately.

Salmon Loaf

How To Prepare
Heat oven to 350 degrees. Spray 8×4 inch loaf pan with non-stick cooking spray.
2. Drain salmon, flake with a fork.
3. Add all ingredients, mix well. Shape in to loaf with hands and pat into loaf pan.
4. Bake 40 minutes, let stand 5-10 minutes before serving.

Serving suggestions: Serve over mixed greens or tomato slices as a salad or cool summer entrée!