Taco Salad

This is a buffet style dish.

       1 Bag corn chips
       2 Tomatoes diced
       4 - 5 green onions chopped
       2 cups grated cheddar cheese
       3 cups shredded lettuce
       2 cups ground beef or chicken

       guacamole
       sour cream
       Salt and Pepper
       oil

1. On a medium flame heat a skillet with a small amount of oil. When the skillet is hot add the beef or chicken and season with the salt and pepper to taste. Stir occasionally to cook on all sides. When the meat has browned it is done.
2. Put the corn chips, diced tomatoes, chopped onions, cheddar cheese, guacamole, sour cream and lettuce each in a separate bowl. When the meat has finished cooking do the same.
3. Get all of the hungry people together and have them put corn chips on their plates and crunch them down with your hands. Then let each take their desired amount of other toppings and put the on top of the corn chips. This dish server 2- 3.


Cold Sesame Noodles

       8 ounces soba noodles
       4 Tablespoons tahini
       2 teaspoons sesame oil
       2 teaspooms tamari or soy sauce
       2 garlic cloves, peeled and finely chopped
       1/2 teaspoon finely chopped ginger root (peeled first) or 1/4 teaspoon dried ginger
       1 1/2 teaspoons barley malt, honey, or frozen applejuice concentrate
       1 teaspoon rice vinegar
       3 Tablespoons water
       1 Tablespoon lemon juice
       1 scallion. Finely chopped
       1/4 cup frozen green peas, thawed (or use trimmed and sliced snow peas)
       1/4 cup very thin sliced carrot strips

1. Cook the pasta according to the package directions.
2. While the pasta is cooking, combine tahini, sesame oil, tamari or soy sauce, garlic, ginger, barley malt or other sweetener, rice vinegar, water and lemon juice to make the sauce.
3. Then the pasta is done cooking, drain the noodles and toss with the sauce. Add onions peas, and carrots and mix together (you can save some vegetables to use as garnish, if you want). Adjust sauce seasoning to suit your taste. Chill for 2 hours before serving. Serves 2 - 4.


Sun-dried Tomato Spread

Try this great spread on a bagel or maybe some rye bread from Le Pain for lunch on the go.

       3/4 cup sun-dried tomatoes (the kind in the bag, not the kind in oil)
       Hot water
       2 cloves garlic, peeled
       8 to 100 fresh basil leaves
       2 to 3 Tablespoons olive oil
       Salt and pepper to taste.

1. Place the tomatoes in a bowl, cover them with hot water, and let soak for about 15 minutes, or until soft. Drain the tomatoes and squeeze out excess water.
2. Place tomatoes and remaining ingredients in a blender or food processor and blend until the mixture is well combined. You can make it smooth or chunky. Makes about 1 cup of spread. You can store any unused spread in the refrigerator for several days.