Apricot Mint and Cauliflower Rice Dolmas

Dolmas:

For the filling:

-1 C. dried apricots, plumped in water and finely chopped

-1/2 head of cauliflower, processed in the food processor so that it resembles rice

-juice of 1 lemon

-heaping T. of fresh mint

-2 T. chopped Italian parsely

-1 clove garlic, finely minced

-1/2 t. salt

-pepper to taste

-pinch of nutmeg

-1 T. fresh dill, chopped

Mix all ingredients until well-combined.

For the dolmas:

-4 swiss chard leaves, ribs removed and cut in half

Fill each swiss chard leaf with some of the filling, roll up and cut into half. Serve with cucumber dill sauce.

Cucumber Dill Sauce

-1 seeded cucumber, chopped

-juice of 1 lemon

-1 ½ cloves of garlic

-1/2 cup soaked cashews

-palmful of mint

-1 T. dill

-Drizzle of EVOO

-Salt and pepper to taste

Blend all ingredients in the Vita-Mix until smooth.

 

Orange Bell Pepper, Tomato and Kalamata Olive Salad

-1 large cucumber, chopped and seeded

-1 yellow bell pepper, julienned

-red grape tomatoes, cut into quarters

-1/2 T. fresh oregano, minced

-1 T. fresh parsley, chopped

-1 T. fresh mint, chopped

-1 shallot, minced

– 10 kalamata olives, pitted and cut in half

-1/2 t. sea salt

-fresh pepper

-1 T. red wine vinegar

-3 T. extra virgin olive oil

Chop all of the veggies and combine the herbs, vinegar, oil and seasonings in a bowl. Add the veggies and toss to coat. Taste and adjust seasonings as necessary.