Guess Who's Coming to Dinner?

RECIPE POST!  So our great friends, Alex and Ben came down to Charlotte a few weeks back for a quick visit.  Alex is living in Chapel Hill for the Summer and Ben is, by the time this posts, in residence in New Zealand, working on his MBA....its a tough life someone needs to feel sorry for him, its just not me!

Whenever I'm in Chapel Hill, Alex and I always have lunch at Mediterranean Deli on Franklin St.  http://www.mediterraneandeli.com/  The food is sumptuous, varied and a commited carnivore like Alex and a committed Vegetarian like me can both easily find things on the menu to please our palates.  So, when I'm thinking about what to make, naturally the first thing that comes to mind is Medi Food! YEAH!

This was reinforced by my youngest daughter's request for the shish kabob I fixed a few weeks ago.  The menu was set.  Off I went to the farmers market and the cooking began in earnest. 

It was a WONDERFUL meal.  Everyone was happy and it was a great night spent with dear dear friends.

Here are the recipes.  I also used the marinade for the mushrooms on a couple of pounds of sirloin.  This fed 6 hungry people and there were loads of left overs.  So I'm thinking 8-10 would be easy too if you round the meal out with crudites, pitas and olives.  Its a great summer meal because most of it is served cold!

Hummus with an attitude (in the picture the bottom saucy looking thing)

1 15.5 ounce can chickpeas, drained, rinsed, liquid reserved
2 cloves of garlic, minced
1/4 cup tahini paste
2 TB lemon juice
1/4 teaspoon cayenne pepper
Salt to taste
In a blender combine all the ingredients and enough of the bean liquid to make a smooth paste to the texture of your liking.

Smoked Eggplant and Walnut Pesto (the middle)
3 -4 small light weight Eggplants (don't get big ones or heavy ones they will have too many seeds in them and the seeds are what make eggplant bitter.)
1/2 cup shelled walnuts
3 cloves garlic
2 Tb lemon Juice
Salt and Pepper to taste

Heat the charcoal grill.  Score the eggplants in a few places and grill over high heat until the skins have charred abit and the eggplant has collapsed.  (This can be done a couple of days in advance or you can do it before you put the mushrooms on the grill then finish the pesto while the mushrooms are cooking).  Slice the eggplants in half and scoop the pulp into a food processor with the other ingredients.  Pulse until blended and smooth.  (PS.  I have a friend who made this and threw in some sundried tomatoes and a little fresh basil.  I think those would be awesome additions.  And ALWAYS, if you try a recipe and modify it, let me know what you did and how it turned out!)

Tsatsiki (the top)
1 cup Vegan Sour Cream (or if you must, fat free Greek Fage)
1 large cucumber, peeled and seeded, minced and squeezed dry in cheese cloth
2 cloves garlic
2 Tb olive oil
1 Tb red wine vinegar
Salt and Pepper to taste.
In a mortar and pestle, combine salt and garlic and grind into a paste.  Combine all the ingredients and refrigerate for at least an hour to let the flavors blend.

Curried Mushrooms (Left of the Carrots. From my friend Eric Kolb.)
2 lbs button mushrooms, wiped clean
2 Lemons juiced
4 TB Olive oil
1 small onion, grated
1 tb, minced parsley
2 tea curry powder
2 tea salt
1 tea chili powder.

Combine all the marinade ingredients and the mushrooms in a zip lock bag and refrigerate up to 1 day.  Drain and skewer then cook on the grill over medium heat.  For the carnivores, this marinade is also delicious on meat.

Quinoa Fattoush (left of the green pepper)
1 cup of Quinoa, soaked for 30 minutes and drained, twice. Squeeze dry in cheese cloth.  This is a must because unrinsed Quinoa (pronounced Keen Wah) is bitter and will ruin the dish.
2 cups water.
Add the quinoa and the water to a medium pot and bring to a low boil.  Cover, reduce temperature to simmer and cook 15 -20 minutes

1 Large Green Pepper, diced
1 Large Red Onion, diced
8 oz Grape Tomatoes (one of those plastic containers from the store is perfect)
1/2 bunch fresh flat leaf parsley, minced
1/2 bunch fresh mint, minced, be careful not to get to many stems as they are tough

Mix the salad ingredients with the cooked Quinoa and dress.

Dressing
1/2 c vegetable oil
1/4 cup cider vinegar
Salt and pepper to taste
We like our dressing tangy, if you want it a little more balanced add a tablespoon or two of water.