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DAY 1 DAY 2 DAY 3 Berry Booster (Low-Fat Yogurt Parfait Topped with Strawberries, Superseed Breakfast Loaf with Blueberry Chia Jam Pumpkin Spiced Almond Pancakes Blueberries, Oats, Almonds, Sunflower Seeds, Raisins & Honey) Choiceof 1 BREAKFAST Fatet Hummus with Meat and Yogurt Halloumi Power Breakfast Protein Wrap Scrambled Eggs With Chili-Avocado Mash Spread on Quinoa Bread Cereal-sly Good (Oats Milk, Cinnamon, Agave Nectar, Himalayan Pink AM AM Gone Nuts (Cahew Nuts, Almond Milk, Agave Nectar, Vanilla) Cacao Mylk (Dates, Almond Milk, Sprouted Almonds, Cacao) Salt, Roasted Oats, Coconut and Agave Nectar) SNACK Banana Pineapple S lices Pear FRUI T Grapefruit Slices Green Apple Boost n' Bust (Oranges in a Cinnamon Infused Orange Juice) Choiceof 1 Ro cca & Zaatar S alad Roasted Cauliflower Salad served with Tahini Caesar Salad Bro cco li S tir-Fry with Ginger & S esame Ro cca, Palmetto & Feta Cheese S alad with Dijo n Dressing Maple Glazed Yams with Feta and Toasted Pecans SIDES Choiceof 2 Carrot Soup Mushroom Soup Coco Cashew Curry Soup Spicy Peruvian Roasted Chicken Served with Frijoles, Roasted Kung Pao Chicken with Broccoli Rice Chicken & Freekeh served with Lo w-Fat Minted Yo gurt S alad Carrots and a Spicy Creamy Coriander Sauce Grilled Kafta with Chili Markook Bread, served with Tahini, Grilled Zoodle Bolognaise Stir-fried Beef with Vegetables Tomato and Onions Choiceof 1 MAINS- LUNCH Blushing Shrimp Stew with Green Pea Cauliflower Rice Hazelnut and Parsly Crusted Fish Picada with Tomato Ragout Cauliflower Seafood Paella Chocolate Tahini Balls Halloumi Skewers With Cherry Tomato S picy S ummer Co cktail Nuts PM SNACK SNACK PM Spicy Lemongrass Sambal Chicken with Sautéed Spinach and Grilled Chicken With Sauteed Snow Peas And Mushrooms Served Red-Thai Beef Curry With Broccoli Rice Coriander Cauliflower Rice With Mushroom Sauce Choiceof 1 Shepherd's Pie with a Celeriac Root Mash (minus the crust) Grilled Fish With Stir-Fried Vegetables & Black Beans Beef Bibimbap with Cauliflower Rice MAINS- DINNER www.rightbite.com.

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Orientalisms in Bible Lands
eoujin ajiiiBOR Rice ^^ THE LIBRARY OF THE UNIVERSITY OF CALIFORNIA LOS ANGELES GIFT OF Carl ©ton Shay [GREEN FUND BOOK No. 16] Orientalisms IN Bible Lands GIVING LIGHT FROM CUSTOMS, HABITS, MANNERS, IMAGERY, THOUGHT AND LIFE IN THE EAST FOR BIBLE STUDENTS. BY EDWIN WILBUR RICE, D. D. AUTHOR OK " " Our Sixty-Six Sacred Commentaries on the Gospels and The Acts ; " " " " of the Bible ; Handy Books ; People's Dictionary Helps for Busy Workers," etc. PHILADELPHIA: The American Sunday-School Union, 1816 Chestnut Street. Copyright, 1910,) by The American Sunday-School Union —— <v CONTENTS. • • • • • I. The Oriental Family • • • " ine The Bible—Oriental Color.—Overturned Customs.— "Father."—No Courtship.—The Son.—The Father Rules.— Patriarchal Rule.—Semites and Hebrews. Betrothal i6 II. Forming the Oriental Family: Love-making Unknown. — Girl's Gifts. — Wife-seeking. Matchmaking.—The Contract.—The Dowry.—How Set- tied.—How Paid.—Second Marriage.—Exempt from Duties. III. Marriage Processions • • • • 24 Parades in Public—Bridal Costumes.—Bnde's Proces- sion (In Hauran,—In Egypt and India).—Bridegroom's Procession.—The Midnight Call.—The Shut Door. IV. Marriage Feasts • 3^ Great Feasts.—Its Magnificence.—Its Variety.—Congratula- tions.—Unveiling the Face.—Wedding Garment.—Display of Gifts.—Capturing the Bride.—In Old Babylonia. V. The Household ; • • • 39 Training a Wife. —Primitive Order.—The Social Unit. Childless. —Divorce. VI. Oriental Children 43 Joy Over Children.—The Son-heir.-Family Names.—Why Given?—The Babe.—How Carried.—Child Growth. Steps and Grades. VII. Oriental Child's Plays and Games 49 Shy and Actors.—Kinds of Plavs.—Toys in the East.— Ball Games.—Athletic Games.—Children Happy.—Japanese Children.
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Amelia Answers 5 Questions About the Seasonal
Five Questions for Amelia Saltsman To paraphrase the age-old question, how is this Jewish cookbook different from all others? We tend to compartmentalize the different aspects of our lives. We have one box for the seasonal, lighter, healthier way we eat today, and another for Jewish food, which is often misunderstood as heavy, only Eastern European (Ashkenazic), or irrelevant to today’s lifestyle. (This box also often holds wistful memories for beloved foods we think we’re no longer supposed to eat.) In The Seasonal Jewish Kitchen, I want to open up all those boxes and show how intertwined tradition and modern life actually are. I’ve read the Bible for history and for literature, but now I’ve mined it for food, agriculture, and sustainable practices, and wow, what a trove of delicious connections I discovered! What kind of surprises will readers discover? First, the great diversity of Jewish cuisine. The Jewish Diaspora, or migration, is thousands of years old and global. Jewish food is a patchwork of regional cuisines that includes the deli foods of Eastern Europe and the bold flavors of North Africa, the Middle East, the Mediterranean, and more. My hope is that The Seasonal Jewish Kitchen will keep you saying, “That’s Jewish food? Who knew?” Remember the line from Ecclesiastes about there being nothing new under the sun? The ancient Hebrews were among the world’s early sustainable farmers, and many of today’s innovative practices have their roots in the Bible. Also, the Bible contains quite a few “recipes” that are remarkably current (think freekeh, fire-roasted lamb, and red lentil stew).
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DINNER MENU HUMMUS YOUR WAY DELUXE PLATTERS Served with Three Pitas Deluxe Platers Served with Hummus, Baba Ganough, Tahini Salad, Israeli Salad, Two Pitas
ALLAN’S FALAFEL DINNER MENU HUMMUS YOUR WAY DELUXE PLATTERS Served with three pitas Deluxe platers served with hummus, baba ganough, tahini salad, Israeli salad, two pitas. a choice of rice, red cabbage or fries. Classic Hummus: $6.95 Galit Hummus: $8.95 Allan's Famous Falafel Deluxe Platter: $18 Classic hummus topped with pickles, zatar, paprika, and olive. Our famous ground chickpeas, combined with spices, then formed into small balls. Hummus with Falafel: $9.95 Classic hummus served with falafel. Chicken Cutlet Delux Platter: $20.95 Seasoned chicken breast with onions and peppers, Hummus with Shawarma: $10.95 cooked on the grill. Layers of lamb and turkey, slowly roasted on a vertical grill, sliced thinly, served with classic hummus. Chicken Kebab Delux Platter: $21.95 Chicken cubes on a skewer, cooked on a charcoal grill. Hummus with Chicken Cutlet: $10 Seasoned chicken breast with onions and peppers, Kufta Kebab Delux Platter: $21.95 cooked on a grill, served with classic hummus. Minced ground beef and lamb, seasoned with spices, onion, parsley. APPETIZERS Turkey Shawarma Deluxe Platter: $22.95 Falafel (4 Balls): $3.50 Layers of lamb and turkey, slowly roasted on a vertical Chickpeas ground with parsley, cilantro, spices, formed into roasting grill, served in thin slices. balls and deep fried. - Mixed Grill Deluxe Platter: $26.95 Chicken, shawarma and kufta kebab. Stuffed Grape Leaves: 4 pieces: $5 8 pieces: $8.50 Rice, vegetables, spices, rolled in grape leaves. PLATE ENTREES Tzatziki Dip: small: $5.50 med: $7.50 Plates are served with green salad, hummus, tahini salad, Yogurt, cucumber, olive oil, fresh herbs.
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CATERING MENU Table of Contents
CATERING MENU Table of Contents Canapes Menu ................................................................................................................................................ Canapes Packages ............................................................................................................................. 3 Cold Canapes ...................................................................................................................................... 4 Hot Canapes ........................................................................................................................................ 5 Fancy Canapes .................................................................................................................................... 6 Dessert Canapes .................................................................................................................................. 7 Buffet Menu ...................................................................................................................................................... Starters .................................................................................................................................................. 8 Salads ................................................................................................................................................... 9 Mains ............................................................................................................................................. 11-12
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Ramadan-Kitchen-Survival-2019.Pdf
RAMADAN KAREEM Ramadan is the month of fasting, charity, good deeds, prayer and intense worship for Muslims around the world. It is that time of the year where days seem endless and nights fly by. Ramadan is a season to reflect, control yourself and feel the hardships that many face. Although Ramadan is not intended to be centered around food, it ends up that way. But for us, home cooks, it is always rewarding to see people, especially kids, enjoy our food after a long day of fasting. In this guide, my goal is to help you cook ahead, meal prep and freezer cook for the month so you can enjoy all the spirituality coming your way. FREEZER FRIENDLY RECIPES Your freezer is your best friend during Ramadan. Use your freezer to get ahead of the game. Freezer friendly meals can save time and ease your days especially during weeknights. You'll be surprised at how many things you can freeze. From main, pastry, drinks to desserts and even Suhur meals. Make sure you freeze food in freezer friendly bags or containers. Also do not forget to label food before freezing. Sometimes when food has been frozen it is hard to tell what is in there, trust me I've been there. Here is a list of recipes that you can freeze. DRINKS Follow recipes for drinks as written, add sugar or not it is up to you. Divide liquid among containers according to your family's consumption, label and freeze. When ready to use, just thaw in fridge overnight or even on the countertop during the day.
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Extras Mezze Mains Grill Wraps & Burgers Salads
MEZZE WRAPS & Falafel (G) (V) (Vg) 10 Ma’anek (G) 13 Sujuk scramble (G) 15 Hummus (G) (V) (Vg) 7 BURGERS SALADS deep fried chickpea balls lamb sausages pan-fried with spiced sausages scrambled with mashed chickpeas with tahini, capsicum & onion topped with eggs dressed with parsley garlic & lemon dressed with (G*) (V) (Vg) pomegranate sauce shatta & olive oil Add chips & soft/hot drink 6 Fattoush 14 Waraq dawali (V) (Vg) 10 cos lettuce, tomato, cucumber, rice stuffed vine leaves with Trio vegies (G*) (V) (Vg) 18 radish and red onion topped with (V) citrus dressing (G) char-grilled zucchini, eggplant (G) (V) (Vg) Falafel wrap 9 fried pita dressed with olive oil, Chicken wingettes 13 Spiced olives 8 falafel patties with hummus, cos char-grilled chicken wingettes & fried cauliflower with citrus Mixed olives with garlic, lemon sumac & pomegranate sauce lettuce, cucumber, tomatoes & served with toum & dressed dressing & sumac served with & pomegranate sauce dressed (G) (V) pickles topped with tahini sauce Ful medames 10 with parsley special tahini sauce with parsley simmered fava beans & garlic wrapped in pita Tabouli (G*) (V) (Vg) 16 topped with shatta & tomatoes 13 finely chopped parsley, tomato dressed with tahini & citrus Kibbeh Chips (V) 6/9 and red onion tossed with bulgur fried seasoned potato chips Labneh balls (G) (V) 8 dressing bulgur stuffed with lamb mince marinated strained yogurt balls Halloumi wrap (V) 11 & citrus dressing hummus topped with cos lettuce, and pine nuts served on cos dressed with black seed served cucumber, roasted
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Limited Menu Copy
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HELLO, WORLD! the GCI NEWSLETTER Issue 3
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Hummus Lebanon | Easy | 10 min | 6 servings | Side Dish Tasty Mediterraneo’s Hummus recipe is savoury, creamy and smooth. A healthy vegan and gluten free appetizer rich in fibre and protein. It is perfect served with bread and/or fresh raw vegetables (carrots, peppers…) to dip in. Tools and equipment ~ mortar and pestle ~ food processor Directions Method: 1 If you are using dried chickpeas, to cook them: soak the dried chickpeas in warm water for 12 hours with ⅓ teaspoon of baking soda (ideally leave them soaking overnight). Rinse them well and drain. Bring water to a Ingredients boil in a cooking pot and when the water is boiling add the chickpeas and leave them cooking over low heat for approximately 2 hours until tender. Remove them from the heat, drain and leave them to cool. Reserve the cooking water. If you have forgotten to soak them overnight or you do not have the time to cook them as explained, you • 500g (2 ½ cup) chickpeas, • juice of 2 lemons could use canned organic chickpeas in water (but make sure to rinse them well and drain). cooked (reserve part of the • 3 tablespoon extra-virgin olive 2 Puree the cooked chickpeas in a food processor adding approximately 50ml (3 tablespoons) of the cooking liquid. cooking liquid and a few whole oil for the garnish chickpeas) • 1 bunch parsley 3 Mix the peeled and crushed garlic cloves, the salt and the cumin in a mortar and pestle until you get a paste. Add • 2 garlic cloves, peeled and the tahini and the lemon juice.
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Lynn Take out Menu 2 Sided 05-21
Saturdays & Sundays ful (fūl) $8.75 v fava bean cooked overnight with aromatic spiceswith tomato, cucumber, parsley, onion + pickled egg +$1 our menu is inspired by the bold, labne shakshuka * $9.75 v poached eggs with garlicky labne, mint, SWEETS fresh flavors found in the street foods drizzled with spicy olive oil, zouk, armenian labne bar $5.75 of the Eastern Mediterranean salad, black olives, pickled turnip + sujuk (armenian sausage) $1.50 banana + almond v +lamb meatball $3.50 banana, almond, pinenuts, cinnamon, honey shakshuka * $9.75 v crushed fresh tomatoes, onion with our spices, blueberry + power seeds vNGF blueberries, chia, pumpkin, sunflower topped with black olive, cilantro, poached egg seeds, walnuts, grape molasses + sujuk (armenian sausage) $1.50 +lamb meatball $3.50 mango + chocolate v NGF mango, pistachios, chocolate pearls, kenefe $9.75 v NGF fresh mint, honey crushed filo dough with anoush’ella cheese wrapped with fresh fruit granola v NGF m’anoush with sesame seeds, orange blossom syrup seasonal fresh fruit, our granola, grape molasses mezze for two $28 v shakshuka, ful, za’atar manoush, hummus m’anoush $7.50 anous’ella omellete $7.50 gluten-free bread +$2.50 two eggs, anoush’ella cheese, tomatoes, cucumber, mint, black olives, green onion, pickled turnip, za’atar nutella chocolate vNGF strawberry, banana, cinnamon, honey, granola anoush’ella smores v NGF nutella with graham crackers, marshmallows anoush’ella peanut butter 35 West Newton St. 1205 Market Street Time Out Market v vegetarian NGF not gluten-free with seasonal berries South End - Boston Lynnfield MA Fenway , MA • Please note that we are not a gluten or nut free facility.
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