Our vegetarian salad platter was very popular this year with both customers and staff. Here are recipes for the three simple, but delicious salads used in the platter.

Vegetarian Platter

Hummus

In a food processor combine:

• 2 cups chick peas
• 1 tbl. wheat free tamari
• juice of 1 fresh squeezed lemon
• 2 cloves minced garlic
• 2 tsp. ground cumin
• 2 tbl. chopped fresh parsley
• 1/2 cup tahini (sesame butter)

Add enough water to loosen it salt and pepper to taste.

New Potato Salad

This is simple and elegant, with vibrant colors from all organic, fresh vegetables. Steam 1 lb. new baby potatoes until fork is easily inserted, yet firm let cool then add 2 minced garlic cloves. Finely chop and add:

• 2 tbl. red pepper
• 1 tbl. fresh mint
• 1 tbl. scallions
• 1 tsp. chives

Add sea salt and ground black pepper to taste. Drizzle with a good extra virgin olive oil, toss and serve.

Orange Pecan Quinoa

(Makes 4 cups). Boil 2 cups salted water. Add 1 cup dry quinoa. Lower heat, cover and cook until quinoa looks shiney, about 15 minutes. Add 1 cup toasted, chopped pecans and 1/2 cup dried cranberries. Then add 2 tbl. of the parsley, thyme, and basil, and 3 tbl. sauteed, minced shallots
Blend together 1 cup fresh squeezed orange juice with 1/8 cup olive oil and 1 tbl. balsamic vinegar add to dry ingredients with sea salt and ground pepper to taste. Serve hot or cold.