1.            Chop onion and cut carrots into thin slices. Heat margarine in a large pot and fry onions until yellow. Add carrots and fry both at medium heat.

2.            Add vegetable bouillon and let it boil at medium heat for 5 minutes.

3.            Peel avocados, cut them into small pieces, pour lemon juice over avocado, and add everything to the soup. Let it boil for 15 minutes.

4.             Add mustard and sour cream. Puree soup in blender.

5.             Add parsley, basil, thyme, and garlic.

6.             Chop chili pepper into small pieces and add it to the soup.

7.              Let soup boil at low heat for ca. 30 minutes.

8.              Finish with pepper and salt.

- Bertram Gawronski

10 servings

Ingredients:

• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 2 cups Italian-style seasoned bread crumbs
• 1 cup grated Parmesan cheese
• 1/2 cup butter, melted
• 4 small green onion, finely chopped
• 4 eggs, lightly beaten
• Pine Nuts
• salt and pepper to taste

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, mix the frozen chopped spinach, Italian-style seasoned bread crumbs, Parmesan cheese, butter, green onion, eggs, salt and pepper. Shape the mixture into 1 inch balls.
3. Arrange the balls in a single layer on a large baking sheet. Bake in the preheated oven 10 to 15 minutes, until lightly browned.

 - Bertram Gawronski

Ingredients:

• 1 large bunch of sweet basil

• 1-2 garlic cloves

• 1/2-1 cup grated parm/romano cheese

• 1-3 tsp salt

• 1/3 - 1/2 c extra virgin olive oil

• 1-2 anchovies (optional)

• 1/3-1/2 cup pine nuts (can substitute walnuts or use a mix of both)

• 1-2 tsp fresh cracked black pepper

Directions:

Put all ingredients in a food processor (optimally; however, a blender will work if you make small batches at a time). reserve some of the cheese, seasonings, nuts and oil so that you can slowly add to preferred taste and thickness (e.g., for pasta you may prefer a thicker sauce since water from the pasta and heat will thin it out; a thinner sauce may be preferred if serving over the top of fish or poultry). Also, fresh cream can be added (to taste) to make a pesto-cream sauce.

 - Cami Johnson

Serves 8

Ingredients:

• 20 Black Olives

• 400 g Feta Cheese

• 200 g Butter

• 4 TBSP Tomato Paste

• 6 TBSP Whipped Cream

• Juice of ½ Lemon

• Oregano

• Rosemary

• Basil

• 2 Cloves of Garlic

• 1 Hot Chili Pepper

• Pepper

• Salt

Directions:

1.   Cut olives into small pieces and crumble feta cheese.

2.   Melt butter in a large pot.

3.   Add olives, feta cheese, tomato paste, and cream. Use blender to mix ingredients.

4.   Add lemon juice, basil, rosemary, oregano, and garlic.

5.   Chop chili pepper into small pieces and add it to the spread.

6.   Finish with pepper and salt.

 - Unnown