Makes about 8 cups, 12 to 16 servings.

Tabouli (times 6) -- plenty.  Made 1/3 with quinoa instead of bulgur as a non-wheat option.

2 cups cracked wheat (bulghur)
2 cups very hot water
1 cucumber, chopped
2 small tomatoes, chopped
1 bunch green onions, (8) sliced
1/2 cup fresh chopped mint
2 cups fresh chopped parsley
1 clove garlic, minced (optional)

Dressing:
1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
1 tablespoon pepper
2 teaspoons salt, or to taste

# Soak the cracked wheat in the hot water until the water is absorbed, about 30 minutes.

# Drain any excess water, if necessary, and squeeze dry.

# Combine the salad ingredients, including wheat, in a medium bowl.

# Mix the dressing ingredients together and stir into the salad mixture.

# Serve chilled or at room temperature.


 Granola Recipe

2 cups rolled oats (not instant)
1 cup peanuts or toasted almonds
1/4 cup sesame seeds
1/2 cup toasted sunflower seeds
1/2 cup coconut unsweetened
1/4 cup toasted wheat germ (I often omit this ingredient, as I tend to forget to buy it)
1/2 cup raisins
1/2 cup dried fruit (dried apricots, craisins and dried apple are all delicious choices)
scant 1/4 cup cooking oil (not olive)
1/2 cup honey

   1. Mix the oat, nuts and grains in a large bowl.
   2. Measure oil into the measuring cup and swirl it around before pouring into bowl.
   3. Then measure out the honey in the same, unwashed cup. The oil will help the honey exit the cup.
   4. Toss everything together until evenly coated and then pour out into a baking pan. I use a large roasting pan, as it keeps everything contained. A cookie sheet with a lip also works, but you have to stir it slightly more carefully if you use that.
   5. Bake at 300 degrees for 30 minutes, turning it with a spatula every ten minutes or so. You want everything to be an even golden brown.
   6. When it is finished cooking, returned the baked granola to the mixing bowl, add the raisins and fruit and stir to combine. Stir gently several times as it cooks, so that it doesn't clump together too much.
   7. Enjoy!


Olive Tapenade (times 10) -- too much, could have been halved.  Very strong flavour, a little goes a long way. 
Makes 1 cup (4-6 servings)

Ingredients:

    * 1/2 cup black olives
    * 1/2 cup green olives
    * 1 tablespoon capers (optional)
    * 2 cloves garlic
    * 2 tablespoons olive oil
    * 1 teaspoon lemon juice
• 1/4 teaspoon black pepper, or to taste

            

Green Bean Salad (times 8) -- made about 3/5 of what we had planned.  8 times seemed too much.  amount in the end was about right.
8 servings

2 c. Kidney beans (recipe says to cook with an onion a carrot and a bay leaf for flavour)
2 pounds green beans
 2 shallots
red wine vinegar
extra virgin olive oil
1 handful fresh tarragon leaves or 1 tsp. Dried
salt and pepper
1/2 pound cherry tomatoes

cook kidney beans.  Make dressing with shallots, vinegar, olive oil, herbs, salt and pepper to taste.  Top and tail the green beans, then half them lengthwise.  Parboil them.  Toss kidney beans, green beans and tomatoes with dressing. 


Spring Ragout (times 10)
Serves 6

1 lb. Fresh green soy beans
1 lb. other fresh beans
2 cups peas
1 leek
1 c. chopped yellow summer squash
1 c. asparagus
2 c. chopped winter squash
1 tbsp. Olive oil
1 1/2 teaspoon fine chopped summer savoury or basil
salt and pepper


Potato Salad (times 12 or 14) -- made about 3/5 of what we'd planned.  but forgot to cut back on the lemon zest and juice -- very tangy -- not super popular. 
Serves 4

1 1/2 pounds new potatoes
sea salt and freshly ground black pepper
zest and juice of one large lemon
A splash of red wine vinegar
2 tbsp. Capers
fresh dill

Cut larger potatoes in half or quarters. Boil until tender.  Add potatoes to dressing when still warm.  Add dill when potatoes are cool.


Curried Tomato Lentil Soup (times 5)  --  too much, could have made it a triple recipe. 
Serving 8 to 10 as a side dish

1 onion
1 large can of tomatoes, diced
2 med carrots
1 1/3 c black lentils (could be less)
1/2 large butternut squash, baked
ca. 3 T chopped fresh ginger (add at the end)
1/2 spicy curry paste
2 small cloves of garlic
6 cups water
salt



Carrot Salad (times 10) -- made about 3/5 what I'd planned.  that was about the right amount. 
6 to 8 servings

500 g carrots
8-10 g fresh ginger
1 clove garlic
vegetable oil  (3T?)
sesame oil (1T)
rice vinegar (2T)
soy sauce (1T?)
maple syrup (2T?)
[didn't measure the amounts for the liquids.  the numbers are educated guesses] 


Hummus (times 4) -- actually did times 8.  could have done times 6.  did half of it as caponata - omitting parsley and using roasted red peppers. 

about 2 quarts  (I would say about 20 servings, maybe more)

1 1/2 cups raw chick peas
3 cloves garlic
1 1/2 t salt
dash of tamari
2 lemons
3/4 cup tahini
1/4 cup parsley (1/4 bunch)
dash cayenne
black pepper
1/3 c olive oil

Green salads -- too much lettuce.  I would say five or six heads is enough for one meal for 50 people. 

flatbread from Iranian stores in North York was a hit.  to make wraps. 

BRING CONTAINERS TO PACK UP LEFTOVERS ON SUNDAY NEXT YEAR!!    Pack up the food soon after lunch to facilitate final clean up.