BR-608

A few girlfriends and I decided to institute a monthly potluck dinner in hopes to save money and simply because hanging in sweats, drinking wine, eating endless amounts, and gossiping on the couch is a great girl’s night in our eyes. So for our first themed dinner was Israeli cooking. What better way to kick this off, then to commemorate on how we all met, in Israel. It was almost as if we were back in Israel with the endless amounts of hummus and wine. Although the Israeli soldiers, desert beaches, Dead Sea, and the scenic views were sadly missing in this dinner. The dishes were all delicious and very quick and simple to whip up. Here are some of the recipes for your own gander and enjoyment.

MEDITERANEAN COUS COUS
-1 box of Trader Joe’s – cous cous mix
-1 cup dried cranberries
- 1 cup dried apricots
- 1 cup fat free feta

Cook Cous Cous per directions on box and then add the rest of the ingredients.

ISRAELI (Lettuce-Less) SALAD
- 1 Green Pepper
- 1 small red onion
- 2 Tomoatoes
- 1 Cucumer

Dressing
-1 packet Splenda
-1 Tbs Dijon mustard
-1 Tbs Vinegar
-1 Tsp Olive Oil
- 1 Tsp minced Garlic
- Salt & Pepper to taste

Dice Vegetables and top with Dressing Mixture

EDAMAME HUMMUS
-shelled edamame
-silken tofu
-chopped garlic
-salt

Microwave shelled edamame for 2 minutes and drain.
Combine edamame and silken tofu (should be more edamame than tofu, but keep adding tofu until it gets to the smoothness you want) in food processor with chopped garlic and salt (to taste).
Once smooth and there is enough garlic and salt to your liking, the edamame hummus is complete.