1 c whole wheat bulargeur
1 large onion, chopped
1 water, boiling
1 lb tomatoes, chopped or 1 16 oz can tomatoes, diced
1/2 c lemon juice
1/4 t black pepper
salt

1 c fine grain bulargeur wheat
2 large bunches of parsley
1 small red bell pepper, cored, seeded, large chunks
2 stalks celery, large pieces
2 bunch scallions, large pieces
2 T coarsely fresh mint, chopped 1 t mint, dried
1/4 c extra virgin olive oil
1/4 c lemon juice
1/4 t allspice, ground
1/4 t cinnamon, ground
1 t salt
1/4 t black pepper, freshly ground
4 medium tomatoes, 1/4-inch dice

16 ripe medium-sized bananas
16 T peanuts, chopped
mayonnaise
lettuce

1/4 c light-flavored vegetable oil
1 T olive oil
2 T cider vinegar
1/2 t sugar
6 cloves garlic, finely minced
1/2 t fresh ginger, minced
1/4 t dried hot chilies, crushed
1/4 t cumin, ground
1/8 t fenugreek, ground
1/8 t anise seed
1/4 t dry mustard

1 c canned or cooked chickpeas, drained and well rinsed
1 c peas, fresh or frozen
1 c yellow wax beans, fresh or frozen
4 green onions and tops, cut into 2" long slivers
1 medium red onion, sliced into rings and the rings halved
1/2 c fresh parsley, minced
1 T fresh coriander, minced
2 small fresh hot chilies, seeded and cut into thin rings
1 small lemon, cut into rings, seeded and rings, quartered
salt and black pepper, to taste

1 large green bell pepper, seeded and sliced into thin strips
1 large red bell pepper, seeded and sliced into thin strips
1 large yellow bell pepper, seeded and sliced into thin strips
2 long fresh mild chilies, seeded and cut into rings
3 small fresh hot chilies, seeded and cut into thin rings
1 red onion, cut into thin rings
4 oz peeled green chilies, diced
1/2 c lean ham, cooked and julienned
1/2 c Gruyere or Swiss cheese, julienned
--Pepper Salad Vinaigrette--
4 cloves garlic, crushed
1 small fresh hot chili, optional
1/3 c vegetable oil
1/4 c cider vinegar
1/8 t sugar
1/4 t dried mixed herbs, such as thyme, savory rosemary
3/4 t fresh dill
1/2 t Dijon mustard with mustard seed

10 radishes, trim ends and cut into 1/8" thick slices
3 oranges, peeled and cut into 1/4" thick slices
2 green onions, trimmed and cut into 1/8" thick slices
2 T lime juice
1/4 c cilantro, optional
1 T oil
1 t white wine vinegar
1/4 t kosher salt
6 romaine lettuce leaves

1/2 head romaine lettuce
2 scallions
4 sprigs fresh cilantro
4 T vegetable oil
2 T jerk sauce
2 T brine from a jar of pickled banana peppers
1 pinch sugar
Salt and pepper

1/4 c cilantro, minced
2 T lime juice
2 T white wine vinegar
2 T oil
1/2 t kosher salt
1/4 t pepper
3 oranges, peeled and sliced 1/4" thick
1 avocado, peeled, pitted, and sliced into 1" slices
1 small jicama, peeled and sliced into 1/2" cubes
18 red-leaf lettuce leaves, wash, dry, and tear into pieces

1/2 medium rockmelon
1 avocado, peeled, seeded & sliced
1 small onion, peeled & sliced
1 c cashew nuts
1/2 c oil
1 T white vinegar
1/4 c orange juice

400 g cherry tomatoes, halved
1/2 red onion, finely sliced
romaine lettuce
750 g canned new potatoes, drained and halved if large
1 T seeded mustard
300 ml light sour cream
1 bunch chives, chopped
1 lemon juice
salt
1 pepper, cracked
6 large gourmet sausages