Kitchen Table

Enlarge Image Image Gallery

Herbed Chickpea Spread

Ann Bliss Pilcher, Jamesville, New York
Serves 4

This spread is always a hit when served as an hors d’oeuvre at parties.

1 fifteen-ounce can chickpeas, drained and rinsed
1 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 teaspoons minced fresh parsley
1/2 teaspoon minced fresh oregano
1/2 teaspoon minced fresh basil
Salt and pepper to taste
Pinch of cayenne pepper
1 small clove garlic, minced

Place all the ingredients in a bowl. Stir, mashing the chickpeas well with a fork or other utensil. Add a little more oil or some water if the mixture is dry.

Serve chilled or at room temperature with crackers, tortilla chips, slices of French bread, or bruschetta.

Rosemary Biscuits

Harriet McNear, Winter Park, Florida
Serves 4 to 6

Simple to make, these biscuits are delicious with soup.

1 cup whole wheat pastry flour, sifted
1 cup mashed potatoes
2 teaspoons baking powder
1 teaspoon sea salt
3 tablespoons minced fresh rosemary
1/4 cup corn oil
1/2 cup soy milk

Preheat the oven to 375°F.

In a large bowl, mix the flour, potatoes, baking powder, salt, and rosemary. Add the oil and mix well. Then add the soy milk and mix again. Drop by spoonfuls onto a greased baking pan. Bake for 20 to 30 minutes, or until crisp and slightly brown.

Orange and Lemon Basil French Toast

Jodi Pritchard, Minneapolis, Minnesota
Serves 2

The lemon basil growing on my porch inspired me to develop this recipe. Anise hyssop, mint, or another lemony herb could be substituted.

1/2 cup milk
1 egg
1/2 teaspoon vanilla
Juice of 1 orange
A few scrapings of nutmeg
Pinch of sugar (optional)
1 tablespoon butter or margarine
4 slices stale bread
1 tablespoon minced lemon basil leaves
Maple syrup