Ingredients:
French bread
2 cups of boiled chickpeas
2 carrots, cut into small chunks
2 celery stalks, cut into small pieces
1 onion, quartered
Fresh italian parsley
1 teaspoon of Thyme
1 tablespoon salt
Extra virgin olive oil
Balsamic vinegar
In a medium saucepan, combine chickpeas, carrots, onion, celery, parsley, thyme, salt and 2 cups of water. Bring to boil, then cover, reduce heat and cook for 10 minutes.
Drain the chickpea mixture. Transfer everything to the food processor.
While processing, drizzle olive oil into the mixture.
Cut the bread into 1 inch slices. Toast the bread in the oven if desired.
Spread a thick helping of the chickpea mixture onto each slice of bread. If desired, drizzle each with olive oil and then balsamic vinegar.
Fish Tacos made with fresh tilapia, whole wheat taco shells, red onions in vinegar, guacamole.
Ingredients:
2 pounds skinless halibut or tilapia or sea bass
16 corn tortillas
2 cups white flour
Vegetable oil
Fresh salsa
2 cups buttermilk
1/2 cup chopped fresh cilantro
3 tablespoons hot peper sauce
1 tablespoon fresh lime juice
1 red onion, halved lengthwise, cut thinly crosswise
5 whole small jalapenos
2 cups seasoned rice vinegar
3 tablespoons fresh lime juice
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons fresh lime juice
1 teaspoon finely grated lime peel
pinch of salt
Russian Honey Cake
Whole Wheat Pasta with Spinach and Chicken 
