Serves 4

Ingredients
2 boneless, skinless, chicken breasts, trimmed, split or 1 whole cut up chicken with skin*
4 cloves garlic, sliced
1 Tablespoon chopped rosemary
2 teaspoons chopped thyme
3 Tablespoons olive oil
6 Tablespoons lemon juice
2 Tablespoons honey
1/2 teaspoon salt
1/2 teaspoon fresh pepper

Procedure

1. Pound the chicken breasts to 1/4 inch thickness. Transfer to a large bowl. Add remaining ingredients and toss to coat.
2. Allow to marinate at room temperature for about 30 minutes.
3. Heat a grill until hot grill chicken 3 to 4 minutes on each side until springy to the touch but not hard. Serve hot or room temperature.

* If using whole cut up chicken roast the dark meat in the oven at 350 for 25 minutes before grilling.

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Makes about 2 ½ dozen

Ingredients
1 1/2 cups rolled oats, toasted in a 350 oven for 6 min., ground in food processor, cooled
1 cup whole wheat pastry flour
1/2 tsp. salt
1/4 tsp. baking soda
1 cup raw almonds or hazelnuts toasted in 350 oven for 10 minutes, roughly chopped and cooled
1 cup chocolate or carob chips
1/2 cup walnut or peanut oil
1/2 cup maple syrup
2 tsp. vanilla

Procedure

1. Preheat oven to 375. Line two half sheet pans with parchment, set aside.
2. Combine oats, flour, salt, soda, nuts and chips in a large bowl stir and set aside. Combine the oil, syrup and vanilla in a small bowl and whisk. Stir wet into dry ingredients just until mixed.
3. Drop by rounded tablespoons onto sheet pans about 1 1/2 inches apart. Flatten dough with fingers.
4. Bake one pan at a time until lightly browned on bottom about 15 min. Cool and remove to wire rack. Repeat with the other pan and remaining dough.

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Serves 6

Ingredients
6 cloves garlic, halved
1 small red pepper cut in chunks
1 yellow pepper cut in chunks
1 zucchini cut in chunks
1 red onion cut in chunks
3 Tb. olive oil
1 ½ cups Israeli couscous
1 tsp. saffron threads
2 cups chicken broth
1 cinnamon stick
1 tsp. ground cumin
Salt and pepper, to taste

Procedure 

1. Heat the oven to 400. Place the garlic, vegetables and 2 tablespoons of the olive oil on a baking sheet and season well with salt and pepper. Toss and roast for 40 minutes, until tender and browned.
2. Heat the remaining tablespoon of olive oil in a medium saucepan over med-high heat. Add the couscous and saffron and sauté, stirring about 3 minutes. Add the chicken broth, cinnamon and cumin, cover and cook over medium heat until the liquid is absorbed, about 8 to 10 minutes.
3. Stir in the roasted vegetables, salt, pepper and serve.

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Ingredients:
2 Tb. coriander seeds
2 Tb. cumin seeds
2 Tb. fennel seeds
1 1/2 tsp. salt
1/2 tsp. fresh pepper
3 Tb. olive oil
1 Tb. lemon juice
1 boneless skinless chicken breast, cut into one inch pieces

Yogurt Sauce:
1 cup plain Greek yogurt
2 Tb. lemon juice
1 Tb. Dijon mustard
2 tsp. honey
2 scallions, thinly sliced
Salt, pepper

Directions:
1.         Toast the seeds in a small skillet for 30 seconds and then transfer to a spice grinder and grind to a powder. Combine with the salt and pepper and set aside on a plate.

2.         Combine the olive oil and lemon in a small bowl and add the chicken pieces. Transfer the chicken to the spice mixture and turn to coat. Skewer the chicken and set on a baking sheet.

3.         Combine the sauce ingredients in a small bowl and stir, taste for seasoning.

4.         Heat a grill pan over high heat and grill the chicken 3 to 4 minutes per side.

5.         Season with salt and pepper and serve with the yogurt sauce.

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Ingredients:
2 European cucumbers
1 medium red onion, halved and thinly sliced
1 1/2 pounds tomatoes, seeded, cut into 1/2 inch chunks
3 Tb. chopped parsley
3 Tb. red wine vinegar
1/3 cup olive oil
1 1/2 cups black Kalamata olives, pitted, halved
Salt, pepper
10 oz. feta cheese, cubed

Directions:
1.         Halve cucumbers lengthwise, remove seeds and cut into 1/2 inch dice. Sprinkle with salt and drain in a sieve for about 30 minutes in the refrigerator. Place in a salad bowl.

2.         Add the remaining ingredients, toss gently and garnish with the feta right before serving.

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Ingredients:
1 medium cucumber, peeled, seeded, grated
Salt
2 cups plain whole milk yogurt
1/2 tsp. sugar
3 Tb. lemon juice
1 large garlic clove, mashed to a paste
2 Tb. olive oil
3 Tb. minced dill
1 package whole wheat pita bread, cut into triangles and toasted

Directions:
1.         Place the cucumber in a colander and toss with a 1/2 tsp. of salt. Set over a plate and drain for at least 1 hour or overnight in the refrigerator.

2.         Place the yogurt in a cheesecloth-lined sieve over a bowl. Drain until thickened about 2 hours or overnight as above.

3.         Combine the cucumbers, yogurt, sugar, lemon juice, garlic, olive oil and dill in a medium bowl. Season well with salt and pepper to taste. Chill for at least an hour or overnight before serving.

4.         Serve with the pita toasts. 

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