Everyone loves this soup. I love that it's pure goodness.

Submitted by JLBARNEY

Cookbook creator says: I got this recipe from the owner of the local Mediterranean store. It’s absolutely perfect! And a great way to get those legumes in. Make a pita sandwich with hummus and tabbouleh.

Submitted by JLBARNEY

This recipe is from my sister, whose husband is from the Middle East and is a wonderful cook. I love Tabbouleh, it’s one of my favorite foods with hummus and pita bread, of course. For the best pita bread, go to a local Mediterranean stores.

Submitted by JLBARNEY

I make this at least once a week. I love this with chopped mangoes and chopped dates. My kids love this with chopped mangoes and a little brown sugar. But if you don’t have mangoes, don’t worry, it’s delicious with maple syrup – you just need a tiny bit.

Submitted by JLBARNEY

I think these are the best vege burgers I’ve made. The flavor is good and the texture is perfect. The other great thing about these patties is that they are baked! They also freeze great. If you’re kids don’t like nuts, just make sure the nuts are chopped finely. These days, I chop and grate everything in the food processor.

Submitted by JLBARNEY

I love the broccoli at Holly’s Mandarin so much that I asked them to show me how to make it. Here is the recipe as best as I could replicate. They know just how much to cook it, it is never overcooked.

Submitted by JLBARNEY

I plant basil every year just so I can make pesto and have enough to freeze it (3 plants is all it takes). The hardest part is washing the basi leaves. Once made, I quickly put it into snack size plastic bags. The only thing about pesto is that it turns brown when exposed to air, so close the bags quickly and keep the remaining pesto covered with plastic wrap while filling the bags.

Submitted by JLBARNEY

Delicious as a side-dish or a snack!

Submitted by FUTUREPINUP