Bruschetta Bowtie Pasta

Serves 4
1 lb (450g) package bowtie pasta
2 – 28 oz (796ml) cans diced tomatoes
1/4 cup olive oil
1 Tbsp VE Balsamic Vinegar
1 Tbsp VE Pesto Herbs
1 Tbsp VE 3 Onion Dip Mix
1/2 cup grated Parmesan cheese
VE Sea Salt & VE Pepper, to taste
Grilled Italian sausage, sliced

1. Cook pasta in boiling water.
2. While pasta is cooking combine the following ingredients in a large bowl: tomatoes, olive oil, VE Balsamic Vinegar, VE Pesto Herbs and VE 3 Onion Dip Mix. Set aside.
3. Stir cooked, drained, pasta into bowl with tomato mixture. Add freshly grated Parmesan cheese, VE Sea Salt and VE Pepper. Toss. Serve with a nice crusty bread.

Egyptian Bean & Vegetable Soup

Serves 4 to 6
2 Tbsp Olive Oil
1 onion, diced
2 cloves garlic, crushed
1 tsp VE Whole Cumin
1 1/2 tsp VE French Dressing Mix
1/4 tsp VE Harissa
2 bay leaves
1 large carrot, diced
1 cup diced tomatoes (fresh or canned)
4 cups vegetable stock
2 cups canned fava (or white kidney) beans
3 Tbsp fresh lemon juice
VE Sea Salt & Pepper to taste
1 tsp VE Mint

1. In a large pot over medium heat olive oil. Add garlic and onions and sauté until onions are translucent.
2. Stir in VE Cumin, VE French Salad Dressing Mix, VE Harissa, bay leaves and carrot. Cook for 5 minutes.
3. Stir in tomatoes and vegetable stock. Bring to a simmer and continue to cook for about 15 minutes, until carrots are tender.
4. Add beans, lemon juice and VE Mint. Season to taste with VE Sea Salt & VE Pepper.
5. Remove bay leaves before serving.

Spaghetti Carbonara

A VE Quickie Meal

6 quarts boiling water
2 tsp salt
1 lb dry pasta, spaghetti or fettuccine

Sauce
2 Tbsp butter
3 Tbsp flour
3 cups liquid (milk, cream, vegetable or chicken broth)
3 - 4 Tbsp VE Cheese, Chives and Bacon
1 Tbsp VE Herb and Garlic Dip Mix

1. Add pasta to salted boiling water and cook 8 to 10 minutes. Drain when cooked.
2. Meanwhile make the sauce. Melt butter, add flour to make a roux. Slowing add liquid, of choice, stirring constantly. Add VE seasonings and bring to a boil. Remove from heat and season with salt and pepper, to taste. Pour over cooked pasta and toss. Serve immediately.

Chunky Tomato Sauce with Harissa

Use this sauce with couscous, rice or lentils served with warmed pita bread and yogurt. Option: You may add chickpeas to the tomatoes.

2 Tbsp olive oil
1 large onion, finely diced
1 – 14oz. Can diced tomatoes, including juice
1-2 tsp. VE Harissa, made to directions on jar

1. Place medium saucepan over medium heat. Add onion and cook for about 5 minute.
2. Add tomatoes, with juice, allow to simmer uncovered for 5 minutes.
3. Add VE Harissa. (Add more if you like.)

Cajun Skillet Beans

Serves 4 to 6
2 Tbsp vegetable oil
1 medium onion, diced
2 green or red peppers, diced
3 stalks celery, sliced
2 tsp VE Herb & Garlic Dip Mix
1 Tbsp VE Cajun Seasoning
1- 28oz can diced tomatoes
1 Tbsp honey (or molasses)
1 Tbsp VE Herb Mustard
2 cans of white kidney or lima beans
VE Sea Salt & VE Pepper to taste
Green onions, sliced (optional)
Cheddar cheese, grated (optional)

1. Heat oil in a large pot, over med-high.
2. Add onions, peppers, celery, VE Herb & Garlic Dip Mix and VE Cajun Seasoning. Sauté for 5 minutes or until onions are golden.
3. Add tomatoes, honey, VE Herb Mustard and allow to simmer for 5 minutes.
4. Add beans and heat through. Garnish with sliced green onions and cheddar cheese if you wish. Serve.

Mexican Beef Stew

1 lb ground beef, browned
1 lg can diced tomatoes
1 can Kernel Corn
1 can SM. Black Beans
1 Large can Tomato paste (or lg can tomato sauce)
1 green pepper
1 red pepper
1 large onion
2 Tbsp Taco Seasoning
1 Tbsp VE Poco Picante Salsa
1 Tbsp VE Arrabbiata Sauce Mix

1. Add all ingredients to slow cooker. Stir to mix. Cook on low 6-8 hours.

Spicy Sesame Noodles

Serves 8

2 Tbsp sesame oil
1/4 cup vegetable oil
1/4 cup soy sauce
1 cup chunky peanut butter
1 cup orange juice
zest of 1 orange (optional)
1/4 cup VE 7 Pepper Vinegar (or try Med Vinegar for less heat)
4 tsp VE Nonya (or Malay)
VE Sea Salt (to taste)
--------------------------
1 lb spaghetti, cooked
4 green onions, thinly sliced
1/4 cup fresh chopped cilantro (optional)

1. Whisk together the first 9 ingredients.
2. Add cooked spaghetti and green onions. Toss well. Heat together in large frying pan until heated through to serve hot OR refrigerate for 1-2 hours and serve cold.
3. After refrigeration, you may want to add extra orange juice.

Greek Frittata

Serves 4 to 6

8 eggs
1 tsp VE Greek Seasoning
1 tsp VE Lemon Dilly Dip Mix
l small onion, diced
1 clove garlic, crushed
1 Tbsp olive oil
4 cups torn spinach leaves
l cup Feta cheese, crumbled
1/2 cup Mozzarella cheese, grated

1. Whisk eggs then add VE Greek Seasoning and VE Lemon Dilly Dip Mix. Set aside.
2. In large frying pan sauté onion and garlic until translucent. Add spinach and stir gently until wilted.
3. Add Feta cheese and eggs. Slowly stir egg mixure being sure to scrape the bottom often, until eggs begin to set (about 5 minutes). Sprinkle with Mozzarella and cover. Continue to cook until eggs are set.
4. Cut into wedges and serve.

Greek Feta Dip

By Dana Kayal

4 oz. Cream Cheese
1/2 cup Plain Yogurt
1 cup Feta Cheese
1/4 tsp VE Lemon Dilly Dip Mix
1/2 tsp VE Greek Seasoning
Chopped tomato, cucumber and red onion

1. In Medium sized bowl blend together cream cheese and yogurt.
2. Add feta and VE seasonings.
3. Spread on a plate and top with tomato, cucumber and red onions. Serve with baked pita chips or crackers.

Easy Greek Chicken

By Sharon Russell
Serves 4

4 Boneless Skinless Breasts
2-3 minced garlic cloves
2 tsp VE Greek Seasoning
2 Roma Tomatoes, diced
1/2 Red Onion, chopped
1/2 Red Pepper, diced
1/2 Green Pepper, diced
1/2 cup olives (optional)
1 cup feta cheese

1. Place Chicken in baking dish in a single layer.
2. Layer remaining ingredients on top of chicken, in order given above.
3. Bake covered, at 350F, for 20 minutes then uncover and continue cooking for about 15 minutes, or until vegetables are done to your liking.

African Vegetables

by Jacqueline McGrath
Yield: 6 cups
1 tsp VE Cumin seasoning
1 1/2 tsp VE Herb & Garlic Dip Mix
1 small onion
1 large eggplant (cut into ½ inch pieces)
1 small red pepper (cut into 1 inch pieces)
1 small zucchini (cut into ½ inch pieces)
2 large tomatoes (cut into ½ inch pieces)
1 ½ Tbsp VE HARISSA sauce, made per jar
1-2 Tbsp VE Balsamic Vinegar
¾ cup crumbled Feta

Lightly grease frying pan with oil. To frying pan add first 6 ingredients toss to mix. Cook over medium heat, stirring occasionally, for about 10 minutes.
Stir in tomatoes and VE Harissa Sauce, cooking uncovered for 2 more minutes.
Stir in balsamic vinegar then remove from heat. (You may add extra VE Harissa if you like your food spicy)
Serve over rice garnished with Feta cheese.

Optional: You can use this for a wrap filling that may be eaten hot or cold.