ArcaMax Recipes 07/27/2005

Humus
Herb Marinated Chicken on Spring Greens
Roasted Potatoes with Parmesan and Mozzarella
Toasted Peach Almond Dessert

We hope you enjoy this menu that serves 6 to 8.
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Appetizer
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Humus (Chickpea Dip)

1 15-oz. can chickpeas, reserve 1/4 cup liquid
1/4 cup tahini (tahini is sesame paste and can be found in
gourmet sections of grocery stores)
2 cloves garlic
1/4 cup lemon juice
1/2 tsp. cumin
1 tsp. coriander
1/4 tsp. cayenne pepper
1/4 cup green onions, chopped
Salt and fresh ground pepper to taste
1/4 cup cilantro
1/4 cup chopped green onions

In a food processor or blender, combine chickpeas, tahini,
garlic, lemon juice, cumin, coriander, cayenne pepper, salt
and pepper and juice from chickpea can. Blend until smooth.
Add cilantro and blend again. Top with green onions and
refrigerate until ready to serve. Serve with pieces of pita
bread or fresh raw vegetables.

The Skinny: Not much room for improvement here.
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Main Course
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Herb Marinated Chicken on Spring Greens

8 boneless, skinless chicken breasts
2 cloves garlic, minced
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh oregano, chopped
1 cup extra virgin olive oil
2 tsp. lemon zest
Combination of salad greens like watercress, baby spinach,
radicchio, romaine and curly endive.

Dressing Ingredients:
1/2 cup olive oil
1/3 cup fresh lemon juice
2 cups fresh tomatoes, chopped
1/2 tsp. dried tarragon or 1 Tbsp. fresh
1/2 tsp. dried thyme or 1 Tbsp. fresh

Combine Dressing Ingredients and place in a shaker container

Combine garlic, basil, oregano, 1 cup olive oil and lemon zest
together and stir. Place chicken in a large baking dish and pour
marinade over chicken Place in the refrigerator for several
hours. Place chicken breasts on hot grill and cook until
thoroughly done. Slice chicken into bite sized pieces. Place
salad greens in 8 equal servings on dinner plates and place
chicken slices on each plate, top with dressing.

The Skinny: Make sure you use skinless chicken breasts.

Roasted Potatoes with Parmesan and Mozzarella

8 small potatoes washed and thinly sliced
1/2 cup olive oil
1/2 cup fresh parsley, chopped
4 cloves garlic, minced
Salt and pepper to taste
1 cup grated Parmesan cheese
1 cup grated Mozzarella cheese

Place potatoes in a large bowl. Combine olive oil, parsley,
garlic and salt and pepper together and mix well. Pour over
potatoes and toss. Place 1/2 potatoes in a greased baking dish
and top with 1/2 cup of each cheese, follow with the rest of
the potatoes and the rest of the cheese. Bake for 45 - 50
minutes or until potatoes are tender.

The Skinny: Use low fat cheeses.
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Dessert
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Toasted Peach Almond Dessert

8 peaches, pitted and sliced
1/4 cup lemon juice
2/3 cup brown sugar
2/3 cup flour
1/4 cup butter, melted
2 tsp. cinnamon
1/2 cup almonds sliced

Combine peaches, lemon juice and 1/3 cup of the brown sugar
together and mix well. Place in a large baking dish. Combine
flour, butter, 1/3 cup brown sugar and cinnamon together to
form a crumb mixture. Sprinkle over peaches and top with almonds.
Bake at 350 degrees for 40 minutes.

The Skinny: Use your favorite sugar substitute and resist the
urge to serve this with a big scoop of ice cream.
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Grocery List
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1 15-oz. can chickpeas reserve 1/4 cup liquid
1/4 cup tahini
8 cloves garlic
3/4 cup lemon juice
1/2 tsp. cumin
1 tsp. coriander
1/4 tsp. cayenne pepper
1/4 cup chopped green onions
1/4 cup cilantro
Salt and fresh ground pepper
8 boneless, skinless chicken breasts
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh oregano, chopped
2 cups extra virgin olive oil
2 tsp. lemon zest
Combination of salad greens like watercress, baby spinach,
radicchio, romaine and curly endive.
2 cups fresh tomatoes, chopped
1/2 tsp. dried tarragon or 1 Tbsp. fresh
1/2 tsp. dried thyme or 1 Tbsp. fresh
8 small potatoes
1/2 cup fresh parsley, chopped
1 cup grated Parmesan cheese
1 cup grated Mozzarella cheese
8 peaches, pitted and sliced
2/3 cup flour
2/3 cup brown sugar
2 tsp. cinnamon
1/4 cup butter, melted
1/2 cup almonds sliced