"Tunafish" Salad

This doesn't really taste like tuna fish salad to me, but I love it eaten in the same way (on some fresh toasted homemade bread;) Next time I think I'll add in veggies like celery, carrots, and zucchini.

Ingredients:
2 cups cooked pinto beans or 1 can rinsed and drained
3 ½ cups coarsely chopped artichoke hearts
3 green onions, chopped
2 tbsp lemon juice
2 tbsp chopped parsley
2 tsp olive oil
2 cloves garlic, minced
½ tsp salt

in a food processor, combine beans, 1 ½ cups of the artichoke hearts, green onions, lemon juice, parsley, olive oil, garlic and salt; process until smooth.

Transfer mixture to a bowl and add remaining artichoke hearts. With a fork, stir lightly until mixture achieves a flaky “tuna like” consistency. Refrigerate before serving.

recipe from: CalciYum!

Roasted Yam Dip

Makes about 2 cups.

Ingredients:
2 tablespoons olive oil, divided
2 medium sweet potatoes or garnet yams, halved lengthwise, skins on
1 yellow onion, halved, skin on
6 cloves garlic, skins on
2 tablespoons tahini
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
dash of cayenne pepper
olive oil and toasted pine nuts, for garnish

Preheat oven to 400. Place rack in center of oven.

Drizzle 1 tablespoon olive oil onto a large baking pan and spread evenly. Place sweet potato or yam and onion pieces, cut sides down, onto oiled pan. Wrap garlic cloves in a piece of cookie sheet (I've heard cooking with aluminum foil can lead to Alzheimer's) and add to pan. Roast for 45-50 minutes, until yam is tender and onions are olden brown. Remove from oven to cool.

When cool enough to handle, scrape yam pulp into a food processor, discarding skins. Slip skins from onions and garlic and discard. Add onion and garlic to food processor. Add remaining ingredients, including remaining 1 tablespoon olive oil, and blend until fairly smooth but not puréed. Chill or cool to room temperature. Garnish with olive oil and pine nuts.

recipe adapted from: Delicious Living July 2008