* 2 cups sunflower seeds
* 1/2 cup tahini
* 1/4 cup lemon juice
* 1 clove garlic, minced
* 2 tablespoons soy sauce
* 1 stalk celery, finely chopped
* 1 tablespoon minced onion
* 1/2 cup water

Directions

1. Toast seeds in a frying pan over medium heat for 8 to 10 minutes stirring non-stop, until lightly browned.
2. Transfer the hot seeds to a bowl and mix well with tahini, stirring well to coat all seeds. Spread seeds out in a single layer and cool to room temperature.
3. While cooling, combine juice and garlic in a small bowl. Set aside.
4. Put seeds in food processor or hand held blender along with the juice mixture, soy sauce, celery, minced onion and water; blend until the mixture is fairly fine. Cover and refrigerate if not using the spread within 15 minutes. If spread firms up mix in a tablespoon of water.
References :

* 3 tablespoons thinly sliced green onion
* 8 ounces feta cheese
* 1 egg
* 1 (17.5 ounce) package frozen puff pastry, thawed
* 1 egg yolk

Directions

1. In a small bowl, beat egg yolk with 1 teaspoon water.
2. Crumble cheese, and blend with green onions and egg.
3. Cut pastry into twelve 3 inch squares. Place a mounded tablespoon of filling in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Brush tops lightly with egg mixture. Cover, and chill until ready to bake.
4. Bake at 375 degrees F (190 degrees) for 20 minutes, or until golden brown. Serve warm, or at room temperature.
References :

* 2 cloves crushed garlic
* 1 cup water
* salt to taste
* 1 (8 ounce) package tempeh
* 2 cups vegetable oil for frying

Directions

1. Place the garlic in a small mixing bowl. Pour water and salt into the mixing bowl, mix well.
2. Slice the tempeh 1 inch thick and score both sides of the tempeh. Marinate the tempeh in the garlic, water and salt mixture for 20 minutes.
3. Pan fry the tempeh in a skillet with oil. Brown the tempeh on both sides.
References :

CORN AND LOBSTER CHOWDER

To cut down on prep time, use cooked lobster meat, or follow the directions below for cooking frozen lobster tails.

2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces

8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed
3 cups low-salt chicken broth

8 bacon slices, chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream

2 tablespoons (1/4 stick) butter
3 tablespoons chopped fresh chives

If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.

Purée 4 cups corn with 1 1/4 cups broth in processor until almost smooth.

Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puré and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.

Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.
References :