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Eva's Pico de Gallo

http://www.penzeys.com Eva's family has made this flavorful salsa for many years. It is perfect for parties, from Cinco de Mayo to summertime picnics. Serve with baskets of mixed yellow and white corn chips. This recipe makes 6-8 cups of salsa, which is enough for a medium-sized party. Salsa is also a flavorful topping for simply grilled fish or chicken breasts, and is a wonderful filling for soft tacos with shredded cheese. Dry corriander and Jalapeno peppers are fine for cooked recipes, but salads, salsas and dips really need fresh chopped leaves and peppers.

4 medium red ripe tomatoes
1 medium white or yellow onion
1/2 bunch fresh coriander (about 1/2 cup)
1-4 fresh Jalapeno peppers (depending on your guests)
1 tsp. Mexican Oregano, crumbled (or use a little less European oregano)
1/4 tsp. ground black pepper
1 tsp. salt
4 large ripe avocados (plan ahead_avocados in the stores are usually a few days from being ripe_nice ripe avocados will be dark in color and give when gently squeezed)

Wash and chop tomatoes into small bite-sized pieces, place in a bowl. Peel and finely mince the onion. Wash the corriander and cut off the lower stems. Chop into small pieces. Slice the jalapenos, discard the seeds and mince into small bits. Place everything in the bowl with the tomatoes, along with oregano (crumble with your fingers so it is very small), salt, and ground black pepper. Mix vigorously with a spoon, not to make the ingredients smaller, but to help the tomatoes give up their juice. Cut the avocados in half, dig the pits out with a spoon. Slide the skins off, then chop into bite-sized pieces, cutting off any brown bits. Add to the bowl, toss gently to combine. Cover tightly with saran wrap, refrigerate an hour or two for best flavor, though anything involving fresh avocados should be eaten the same day it is prepared. Stir again before serving, pour into small bowls and serve alongside tortilla chops.

SWEET ONION TART

From: ynnuf@clear.net.nz (Doreen Randal).
A good one for barbecues or cut into fingers and serve with drinks.

3 Tbs olive oil
1kg onions peeled & thinly sliced
3 large cloves garlic, sliced
1/2 cup sugar
1 -2 Tbs balsamic vinegar
1 sheet rich shortcrust pastry
1/2 cup tomato paste
salt and pepper
1/3 cup black olives

Heat the oil in a large heavy saucepan and cook the sliced onions and garlic over a gentle heat for approximately 5 mins, or until soft but not coloured, stirring occasionally. Stir in sugar and simmer over a gentle heat for 10 mins. Add the vinegar and cook, uncovered, until the onion reaches the consistency of jam. Place the sheet of pastry on a baking tray lined with baking paper. Spoon the tomato paste on top and season with salt and pepper. Spread the onion mixture evenly over the pastry, leaving a 2.5cm edge. Scatter olives over. Brush lightly with extra olive oil and bake at 200C for about 25 mins, or until the crust is golden. This dish may be served hot or cold.

Zalatta (Cucumber Salad)

http://www.kashrus.org/india.html
From: "amanda" <amanda@gate.net>

1 cucumber
2 tsp of salt
malt vinegar
1 tsp coarsely chopped ginger
1 dessertspoon parsley
1 chopped green chili (optional)

Peel and slice as finely as possible 1 cucumber . Sprinkle with 2 tsp of salt and allow to sweat for a while. Squeeze dry and cover with malt vinegar, add ginger, parsley ,and chili. Rest for at least an hour. Zalatta can keep for a long time if stored in a cool place and provided the ingredients remain covered with vinegar.

Middle Eastern Tabouleh Salad

I've had this recipe for years and it's become a BBQ staple.

Russian Salad

Serves 6.
From: hartmans@mediaone.net (Jack and Kay Hartman)
From Cucina Fresca by Viana La Place and Evan Kleiman.

1/2 lb green beans, trimmed Coarse salt
3 medium carrots, peeled 3 medium boiling potatoes
2 tbsp finely chopped cornichons, or other pickle in brine
3 tbsp capers 3 tbsp olive oil
1 tbsp red wine vinegar Lemon Mayonnaise [recipe below]
3 canned flat anchovies, finely minced
Radicchio leaves and thin lemon slices for garnish (optional)

Blanch the green beans in an abundant amount of boiling salted water until tender but crisp and bright green in color, about 10 mins. Cooking time will vary according to age and variety of green beans. Drain. Refresh under cold running water and drain in a colander. Dry on paper towels. Cook the carrots in an abundant amount of boiling salted water until tender but firm, about 15 mins. Drain and dry on paper towels. Cover the poatoes with water by 2 inches in large saucepan. Boil until tender but not mushy, about 15 mins. Drain and peel when cool enough to handle.

Cut the green beans, carrots, and potatoes into a very small dice. Combine with the cornichons and capers in a large bowl. Season with the olive oil, vinegar, and salt. Toss to mix. Add the mayonnaise and optional anchovies and mix thoroughly. Correct the seasonings. To serve, mound on a platter, and smooth the tops and sides. Garnish with radicchio leaves and lemon slices, if desired, or according to personal whim. f4ts8

Lemon Mayonnaise

1 egg, at room temperature
1/4 tsp coarse salt
3/4 cup olive oil Juice of
1/2 lemon

Combine the egg, salt, and 3 tbsp of the olive oil in a blender. Blend until the mixture is light in color. With blender on, pour in the remaining olive oil in a slow, steady stream. Stop pouring only if the oil is not being absorbed. If this occurs, blend without adding any more oil until the oil is absorbed, and then continue adding the remaining oil. Add the lemon juice and blend briefly. Adjust the seasonings. Scrape into a bowl. Cover tightly with plastic wrap and refrigerate up to 1 week. Makes 1 cup.

Authentic Hungarian Sour Cream Coleslaw (Tejfeles Kaposztsalata)

Serves 4 to 6.
From: June Meyer <june4@interaccess.com> http://homepage.interaccess.com/~june4/ There are two kinds of coleslaw served in Hungarian households. One is the oil and vinegar slaw that is usually served in Winter, and the other is this recipe for sour cream cole slaw that does not contain any oil. It is a light, refreshing slaw, creamy and zesty. A perfect salad to accompany a summer meal.

1 cabbage head
1/2 small onion
2 Tbls. very finely chopped green pepper
2 or 3 Tbls. good white vinegar
16 oz. real sour cream
sugar
salt and pepper
Paprika

Slice cabbage head into slaw. Place slaw into bowl. Mince 1/2 small onion and add to bowl. Add 2 Tbls. chopped green pepper. Add 2 or 3 Tbl. white vinegar. Add 16 oz. real sour cream. Add 1 tsp. sugar. Add Salt, about 1/2 tsp. Wash hands and take off rings. Place your hands into the slaw, mix and squeeze the slaw so it makes some juice. This will make the slaw limp. Taste, add more salt if needed. Add more vinegar if more "bite" is wanted. Sprinkle Paprika on top for beauty. Refrigerate till serving time. Good the next day also.

Tzatziki

From: fpbgg@uhzobyqg1.pbz (Scott B.)

8 oz plain yogurt
1TBsp canola oil (use veggie oil)
1 tsp salt
3 cloves garlic, minced
1 medium cucumber, shredded
1 TBsp lemon juice, fresh if possible

Using a handheld grater, shred the cuke. Somehow wring as much liquid as possible from the results, as the cuke water will make the sauce awfully runny. Mix together all other ingredients, and enjoy!

Kafta (Arabic hamburger)

This is the Arabic equivalent to the Hamburger, except tastier and healthier You will love this fun summer barbecue dish. From: fpbgg@uhzobyqg1.pbz (Scott B.)

3/4 pound ground lamb
1/2 cup onions chopped fine
3 clove garlic large, minced
1 teaspoon mint dried, or 3T. fresh
1 teaspoon cumin ground
1/2 teaspoon coriander ground
1/2 cup parsley fresh chopped
1/4 teaspoon pepper
1 teaspoon salt

Serve with:
lettuce
tomato chopped
yogurt plain, non-fat preferably (or use Tzatziki above)
cucumber chopped
pita bread

Combine all ingredients. Using wet fingers roll into balls about the size of an egg. Thread a skewer through each meatball and mold the mixture into a long finger shape along the skewer. Grill or broil gently careful not to
overcook so it will not be dry. Remove from skewers with Lebanese pita. Serve with tomatoes, lettuce, yogurt on top of the Kafta as you wrap it all inside the Pita.

Best way to eat: buy soft pita bread (preferably thin, from Middle Eastern bakery/shop). Buy plain yogurt/nonfat. Cut a piece of bread from the pita so that you can roll the bread around the Kafta (as in a blanket). Add
tomatoes, cuncumber, lettuce and a generous helping of yogurt on top of the Kafta and eat all together like you would eat a soft tortilla shell.

Mercimek Koftesi (Lentil Kofte)

From nevilo@ibm.net Sun, for 8 Persons

1 cup split hulled red lentils
1.5 cups fine bulgur
8.5 cups water
1/2 cup olive oil
1 roughly chopped onion
1 finely chopped onion
2 tablespoon sweet flaked red pepper
1/2 clove of garlic
1 tablespoon red pepper paste
1 tablespoon tomato paste
1 cup chopped parsley
1 bunch fresh onions
1 tablespoon dried tarragon (optional)
1 bunch fresh garlic.

Wash lentils, place in a medium-size pan, cover with 3.5 cups of water. When it starts boilling, skim. Reduce the heat to medium and cook until the lentils turn yellow and mushy and most of the water is absorbed. Pour
this creamy mixture over the fine bulgur. Let it rest for about 30 minutes.

In a small skillet saute the roughly chopped onion in olive oil slightly. And 2 tablespoons of flaked red pepper. Set aside. Add the finely - chopped onion to lentil - bulgur mixture. Also add salt and both pastes. Knead well. When it is mixed well enough add fresh onion, garlic and some salt. Knead again. Put chopped parsley and dried
tarragon on top of that mixture. Add the sauteed rougly chopped onion, knead well again. Shape into egg - size patties. Use damp hands to pinch off and shape Arrange on a large, flat serving dish.

Garnish with lettuce, fresh mint, watercress and with other greens.

Lemony Couscous Salad

From http://mirchmasala.me/2014/09/lemony-couscous-salad/#more-2827/

Pearl Couscous - 1 cup
Grape Tomatoes, halved - 1/2 cup
Cucumber, diced - 1/2 cup
Olive Oil - 3 tbsp
Zest of half a lemon
Pine nuts - 1/4 cup - lightly toasted in a skillet
Salt and fresh crushed black pepper - to taste
Scallions, minced - 2 tbsp
Sumac - 1 tsp

Cook the couscous as per the instructions on the package. Drain well and set aside.

Add the tomatoes, cucumber, lemon zest, olive oile, salt and pepper to a bowl. Add the couscous to this and toss well.

Add the nuts and scallions, toss again. Top with the sumac and serve.