Serving Suggestions
This wonderful tomato compote can also makes a wonderful salad dressing. I could even eat Bruscetta by itself for a light lunch.

Red lentils seasoned with Mediterranean herbs quickly melt down into a savory puree. When chilled, the mixture firms up into an elegant pâté. Like most pâtés, this one ages and keeps well, so you can count on enjoying it for a week or more.

I also like to stir in some fresh diced tomatoes before serving, especially when they are in season in the summer.

Transfer mixture to a medium bowl; stir in tomato and green onions. Cover and chill thoroughly. Serve with chips.

1 clove garlic — peeled
1 1/2 cup cooked black beans

Submitted by: Courtney
Recipe by: adapted from a recipe by Tyler Florence

Posted by Lynne Ross to the old Fatfree mailing list

This easy appetizer keeps so well in the refrigerator that you can make it the day before without fear of it losing flavor.

Submitted by: Courtney (from Vegetarian Times)

Peel garlic. Place garlic, tomatillos, jalapeño, onion, cilantro, lime juice, and 1 teaspoon salt in a food processor; pulse 10 times or until ingredients are coarsely chopped. Place tomatillo mixture in a large bowl; stir in mango.

This is really yummy in sandwiches or on toast with sliced fresh tomatoes and other traditional sandwich veggies. And it’s especially good with a little roasted garlic spread on the bread or toast as well!

Delicious on fresh whole-grain or rye bread, you can use leftovers of this tasty spread as a dip for tortilla chips. If using as a dip, thin the consistency with a bit of water if necessary.

This baked version of fried samosas makes use of a time -saving shortcut: ready-made whole wheat chapatis. Serve them with a sweet chutney.

learned a new trick on FoodTV for getting the “guts” out of the eggplant. When it cooled slightly, wrapped it up in plastic wrap (open on the stem end). Cut the stem off, inverted the eggplant over the bowl and squeezed the pulp out and rolled up the plastic-covered skin like a toothpaste tube.

Made this up last night…it tastes great and is a good way of getting some extra greens into your diet! Serve it as a dip with fresh veggies and pita wedges.