Made for a Zen Retreat July 18-11.

1 (15 Oz.) Can Black Beans, Rinsed	2 Garlic Cloves, Minced
-And Drained	1/4 Cup Cilantro, Chopped
2 Cups Fresh Or Thawed Frozen Corn	1/4 Cups Balsamic Vinegar
2 Jalapeno Chile Peppers, Seeded	1 Tablespoon Olive Oil
-And Finely Chopped	2 Tablespoons Southwest-Style
2 Plum Tomato, Seeded & Chopped	-Seasoning
1/2 Cup Red Onion, Chopped	1 Avocado, Peeled, Seeded & Diced

1. In a large bowl, combine beans, corn, peppers, tomatoes, onion, garlic, and Cilantro.
2. In a small bowl mix balsamic vinegar, oil, seasoning, and avocado. Cover, refrigerate and allow flavors to develop for 1 hour before serving.

Zen Retreat 6-18-11

2 Cups Rice, Cooked	-Chopped
1- 10. Ounce Peas (frozen), Thawed	Salt And Pepper To Taste
1 Cucumber, Pealed,seeded And Diced	Dressing
1/4 Cup Black Olives, Sliced	1/4 Cup Olive Oil
1/2 Cup Celery, Diced	1/4 Cup Red Wine Vinegar
1/4 Cup Green Onions, Sliced	1/2 Tsp. Dry Mustard
3 Tablespoons Fresh Parsley,	1/2 Tsp. Fennel Seeds

Combine rice, peas, cucumber, tomatoes, olives, celery, green onions, and parsley together and shake well. Pour over rice and toss. Chill for several hours before serving.

Made for Zen Retreat 6-18-11 at Still Point

1 Quart Vegetable Stock	-Chopped
1 Pound Carrots, Shredded	3/4 Ounce Garlic, Peeled And
1/2 Lemon Zest	-Chopped
1 Cup Scallions, Chopped	1 Tablespoon Sesame Oil
1/3 Ounce Ginger, Peeled And	Kosher Salt To Taste.

1. In a medium sized pot over medium-high heat, drizzle in the sesame oil. Move it around to cover the bottom of the pan. Add in ginger, garlic and mix it around in the pan. Do not let it change color, we just want to sweat it out in the pan about 30 seconds.

2. Add scallions, carrots and vegetable stock and cover the pan. Let it come to a simmer then let it simmer for 45 minutes.

3. Remove from heat and let cool about 1 hour. Ladle about 2 cups at a time from the pan into a food processor or mixer and blend on high-speed until the soup is to your desired consistency. Pour into a second pot. Repeat this sequence until all the soup has been blended.

4. Return the pot to heat until is simmers once more, add a little salt at a time until it meets your desired taste. Then turn the pot down to low and serve.

Zen Retreat 6-17-11

1 Quart Fresh Orange Juice	Dash Nutmeg
4 Cups Yogurt, Buttermilk, Sour	Dash Cinnamon
-Cream	1 1/2 Pints Fresh Raspberries,
1 Tablespoon Honey Or More To Taste	-Blueberries Or Straw, Washed &
2 Tablespoon Fresh Lemon Or Lime	-Trimmed
-Juice, Squeezed	Sprigs Fresh Mint

Whisk together everything except the berries. Chill Thoroughly. Wash the berries. Blueberries, Red Raspberries or Black Raspberries should be left whole. Large Strawberries should be sliced. Wild Strawberries, if you are fortunate to have access to those, should be left whole.
When you are ready to serve, divide the berries into individual serving bowls. Ladle the soup on top. Garnish with sprigs of fresh mint.

A Hummas made right, will not make you feel heavy or bloated after you eat it. To solve the gas problem, soak the dried chickpeas in clean water for 10 - 15 hours, switch them at least once, and take off the foam that appears over the boiling water during the cooking. If you're extra sensitive, put one bay leave into the cooking pot. I have tried many hummus recipes and this one I have found to be the best.

1 Cups Dried Chickpeas (smallest	1/2 Teaspoon Cumin
-You Can Find)	1 Tablespoon, 1/8 & 1/4 Baking Soda
1/2 Cups Tahini	Salt
1 Lemon, Juiced	Olive Oil
2-3 Cloves Garlic, Chopped	Parsley

1. Pour the chickpeas over a large plate. Cover them and look for damaged grains small stones, or any other thing you would rather leave out of the plate.

2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then wash them, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.

3. Wash the chickpeas well and put them in a large pot. Cover with water, add the rest of the baking soda and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1 -1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.

4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.

5. Add the Tahini and the rest of the ingredients and go on with the food processor until you get the desired texture. If the Hummus is too thick, add some of the cooking water. It should be thinner than the actual desired texture.

Serve with some good olive oil and chopped parsley. You can also mix in a variety of other items such as roasted peppers, chopped calimara olives, sprinkle Parmesan cheese on top, use your imagination.

Made 6-18-11 for Mondo Zen Retreat. Heat oven to 350 Degrees, bake 40-50 Minutes. It was wonderful and many people enjoyed the custard.

4 Eggs, Beaten	1 Tsp Vanilla
Dash Cinnamon	1/2 Tsp Salt
1/3 Cups Real Maple Syrup	1 1/2 Cups Peaches Or Fruit In
Dash Nutmeg	-Season (optional), Sliced
2 1/2 Cups Milk

Beat eggs, slowly adding other ingredients (Except peaches or fruit in season). You can use either a wire whisk, an electric mixer or a blender.

Pour into oven proof custard cups. Place the cups in a deep baking pan. Fill the pan with hot water, almost to the level of the custard. Bake (add the peach slices after 20 minutes) When you remove the pan from the oven, remove the cups from the pan, otherwise the custard will continue to cook. Cool to room temperature, then chill thoroughly.

For glazed custard: cook 1/2 cup honey in a saucepan until it turns dark. Ladle a little hot honey into each cup so that it coats the bottom. Pour in custard and bake as directed. Before serving loosen edges with a knife and turn custard out , upside down.

Made during a Zen Retreat 6-19-11. Good reviews all was eaten.

1 Lb. Fresh Asparagus, Wash, Trim	-Into Thin Slices
-Ends And Cut Into 1" Pieces	12 Eggs
1 Lb. Fresh Mushrooms, Was And Cut	2 Tablespoon Half And Hlaf Or Cream
-In Half Slices	1 Teaspoon Spike Seasoning
1 -2 Tablespoons Olive Oil	-(optional)
6 Oz. Goat Cheese Like Chevre, Cut

1. Preheat overn to 375F. Spray a glass casserole dish with non-stick spray or mist with olive oil. Be sure to spray the sides too, or the eggs will stick. (13.5 X 9.5 is what I used)

2. Wash asparagus and mushrooms and let drain dry. Trim off woody asparagus ends, then cut into pieces about 1" long. Cut mushrooms in half lengthwise, then turn and cut into half slices.

3. Heat a small amount of ovlive oil in heavy frying pan and saute asparagus 3-4 minutes, until it is barely starting to turn bright green. Add asparagus to casserole dish and spread out into single layer. Add more oil to pan if needed, and saute mushrooms until they are softened and all liquid is evaporated, about 5 -7 minutes. Layer mushrooms in casserole dish on top of asparagus.

4. Remove goat cheese from refirgerator and slice into very thin slices. Layer slices of chees on top of asparagus and mushrooms. Beat eggs a few minutes, until whites and yolks are well combined, then pour over asparagus, mushrooms, and chees.

5. Bake about 45 -55 minutes, until eggs are well set, chees is melted, and casserole is barely starting to brown. Serve hot, topped with sour cream if desired. This can be refrigerated and re-heated in the microwave. Egg casseroles can also be frozen, then thawed in the refrigerator and reheated.

Made for Zen Retreat 6-17-11.Gremolata, an Italian condiment made from lemon zest, parsley, and garlic, gets a sweet-and-sour makeover here with orange zest and balsamic vinegar.

1/4 Cup Red Onion, Finely Chopped	2 Cloves Garlic, Minced (2tsp.)
1/4 Cup Balsamic Vinegar	1Tsp. Brown Sugar
1 Large Spaghetti Squash (3 1/2#)	1/2 Tsp. Orange Zest, Grated
1/3 Cups Parsley Leaves, Finely	1/2 Tsp. Salt
-Chopped	1/3 Cup Pistachios, Shelled,
2 Tablespoon Olive Oil	-Roasted, And Chopped

1. Toss red onions and balsamic vinegar in small bowl. Let stand 10 minutes.

2. Pierce spaghetti squash in several places with a sharp knife. Microwave 7 minutes on high power. Turn, and microwave 7 - 9 minutes more, or until squash gives slightly when pressed. (Cooking times will vary according to your microwave's wattage.) Cool 10 minutes.

3. Whisk parsley, olive oil, garlic, brown sugar, orange zest, and salt into balsamic vinegar mixture.

4. Halve squash lengthwise carefully (it will give off steam), and remove seeds. Scrape flesh with fork into large bowl. Combine with parsley mixture and chopped pistachios. Season with salt and pepper.