Mediterranean Style Chickpeas Recipe

2 medium onions, chopped
3 cloves garlic, minced
1 tablespoon olive oil
3 cups cooked chickpeas
1 (10-ounce) package of chopped frozen spinach, defrosted
1 (28-ounce) can of crushed tomatoes
1 cup chopped tomatoes
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
Juice of 2 lemons
Salt and pepper to taste

In a large saucepan, over a medium heat, saute the onions and garlic in the olive oil until the onions are tender. Add the chickpeas, spinach, tomatoes, pepper flakes, and oregano. Cover and simmer for about 30 minutes, stirring occasionally. Add the lemon juice, salt, and pepper.

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Featured Holiday – Arbor Day

The last Friday in April is Arbor Day, a time dedicated to planting trees and greening up our surroundings. Arbor Day began in Nebraska in 1872, a time when the state’s settlers wanted to improve their then-barren landscape with greenery. We all remember those Arbor Day tree-planting excursions in school; why not relive those days by taking your family to an orchard tour and celebrating our yearly recognition of trees by cooking food which features tree-grown treats like nuts and fruit. What better way to welcome spring than to dedicate a day’s meals to the blossoming trees!

Arbor Day Fruit Bars

1 ¾ cups oil
1 ¾ cups honey
5 eggs
1 T. cinnamon
4 cups flour
2 cups raisins
2 c. chopped dates
2 c. chopped figs
2 c chopped walnuts

Preheat oven to 350. Grease two 10x by 15 jelly roll pans.

In a large mixer bowl, combine all ingredients and mix well. Divide batter in half and spread each part on two jelly-roll pans. Bake for 20 minutes. Cool in pan, then cut into 2-inch squares.

Nut Roast

1 onion diced
1 pepper diced
3 T. oil
1 cup brown rice, cooked
1/3 cup wheat germ, oats or matzoh meal
1 cup diced tomatoes
1 cup ground pecans, walnuts or almonds
1 egg, beaten
3 T. minced parsley or 1 TB parsley flakes
¾ tsp salt
¼ tsp paprika

Preheat oven to 375 degrees. In a 7 inch skillet, sauté onion and pepper in oil. Place all remaining ingredients in a bowl and add sautéed vegetables. Combine well. Place in a greased 9×5 inch loaf pan. Bake for 30 minutes.

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Nut Roast

1 onion diced
1 pepper diced
3 T. olive oil
1 cup brown rice, cooked
1/3 cup wheat germ, oats or matzoh meal
1 cup diced tomatoes
1 cup ground pecans, walnuts or almonds
1 egg, beaten
3 T. minced parsley or 1 T. parsley flakes
¾ tsp salt
¼ tsp paprika

Preheat oven to 375 degrees. In a 7 inch skillet, sauté onion and pepper in oil. Place all remaining ingredients in a bowl and add sautéed vegetables. Combine well. Place in a greased 9×5 inch loaf pan. Bake for 30 minutes.

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