Healthy Foods

4 Servings

• 4 tomatoes, sliced
• 3 cloves garlic, minced
• 1 bunch scallions, chopped
• 2 Tbs chopped parsley
• 1/2 tsp each salt and black pepper

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Baked Eggplant
4 Servings
Preheat oven to 350^o

• 1 eggplant, sliced into -inch slices
• 1 egg, beaten
• 1 cup seasoned breadcrumbs
• 2 cloves garlic, peeled and sliced thinly
• 1/2 cup olive oil
• 1/4 cup grated Parmesan cheese

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Carrot Salad
4 Servings

• 1 lb large carrots, scraped and cut in quarters lengthwise
• 1 pinch each, salt and sugar
• 4 cloves garlic, chopped
• 1/4 tsp each ground cumin and parsley
• wine vinegar, salt, and hot red pepper to taste
• a few coriander seed

Cook the carrots with salt, sugar, and garlic for 15 minutes. Drain and cover with vinegar, a little more salt, and hot red pepper to taste. Perfume with cumin. Decorate with parsley and little coriander.

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4 Servings

• 2 medium carrots, cut into slices
• 2 stalks celery, cut into 1-inch slices
• 1/2 cup onion
• 2 cups of water
• 2 cups of tomato juice
• 1/2 tsp each salt and pepper
• 1 tsp soy sauce
• 1 tsp oregano
• 3 cloves garlic, chopped
• 1 Tbs olive oil

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4 Servings

• 1 lb green beans, washed and trimmed and cut into 2-inch pieces
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 Tbs olive oil
• 1 8 oz can tomato sauce
• 1 tsp black pepper
• 1 tsp oregano
• Salt to taste

Seam beans for 8 minutes until tender crisp. Saut onion and garlic in a small frying pan for 3 minutes. Add tomato sauce and seasonings. Cook 5 minutes more. Add beans and toss thoroughly to blend flavors and heat through.

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