NOTES : Use this dip for a tray of raw or grilled vegetables, or spread it on crackers or French bread.

In a medium-sized non-reactive saucepan, combine the vinegar, sugar, chili powder, savory, cumin, salt, black pepper, cayenne and white pepper. Bring to a boil over medium high heat, stirring to dissolve the sugar. Add the black beans mixture, bring to a boil, stirring frequently, and simmer for 1 minute. Remove from the heat and stir in the lemon juice.

Use as a dip or filling for your favorite veggies.

This is great as a dip for veggies or baked chips, or as a taco or burrito filling.

Source:
“Vegetarian Journal, Vol. XX1 Issue 4”

Recipe By :John McDougall, MD and Mary McDougall
Submitted by: Sue in NJ

You can refrigerate the salsa overnight to reduce some of the jalapeno’s heat, if you like, or reduce the amount.

This spread is equally good served warm or cold. Accompany with whole wheat crackers, toasted baguette slices, or raw vegetables, such as cauliflower.

Fresh rosemary and lemon brighten mild, nutty chickpeas. Dip with pita wedges or endive leaves. For a quick lunch, try this in pita bread with sliced cucumbers and tomatoes. Or thin with a little vegetable broth to make an easy soup.

NOTES : The spice measurements given make a mild spread. For a spicier flavor, increase the chili powder, ground red chipotle, and cayenne to taste. This spread can also be used as a dip for vegetables and tortilla chips, if desired.

This recipe comes from the mother of a friend of mine that makes these cookies every year. They are lower in fat than more traditional cookies are always quickly gobbled up. I like using Star of David cutters, but gelt or dreidel cutters also work great. These cookies can also be frosted with royal icing or glazed.

Heat griddle or skillet over medium heat; spray lightly with cooking spray. Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes. Repeat with remaining batter.

Makes 12 muffins

You can also make this with other vinegars–pick something you think is zippy for a different variation.

Recipe by: courtney (from Cooking Light)