For a different take on a Mediterranean specialty, try making hummus with black beans and salted roasted almonds in place of the traditional garbanzos and sesame tahini. Serve the spread in pita breads, along with spoonfuls of tart-sweet carrot slaw for crunch and sparkling color.


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This can be done in a crockpot or in the oven. You can adjust to your taste.

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The perfect Fall dinner or lunch sandwich when the tomatoes are ripe. Use my vine-ripened tomatoes.
You can also add any meat to this sandwich as well.


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Ah the Muffletta...I dream this! I was at a pub they served this warm with all the trimmings and added the toppings after they warmed it. I love it anyway hot or cold. I never make it at home. I am going to now! Here is the recipe I found and some information.

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One of the great things about doing a cookbook you can ask the restaurants for your favorite recipes. This is what I always get when I eat there. After you broil this top it with coleslaw and russian dressing. They serve this with french fries. You can make this with shrimp as well. This is great for a brunch dish, A light dinner, snack...anytime meal. Its great warm and deeeeeelicious.

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I found this recipe it is an appetizer but more than that it is a great light lunch and a great dinner for something different and serve it with soup. I get tired of meat meals all the time. The recipe calls for mashed avocado’s I prefer to dice them. I love the way they taste in my mouth the nutty creaminess compared to the mashed version. I never was a fan of avocados but it is funny how you age and your taste changes. I use to live in California and never touched them. Now in Pennsylvania I love them. They are so healthy for you Ladies!

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