On the Menu for Fall 2009: Part 1

Feature by Kook’s Korner Chef Lexy

APPETIZER: Sister’s Ugly Dip

Prep Time: 10 min    Serves 4-6


1 avocado diced
2 tomatoes diced
3 green onions sliced
1 small can chopped ripe olives
1 small can green chilies
4 Tbs vinegar
4 Tbs olive oil


1. Pour vinegar and oil over chopped vegetables
2. Chill for 4 hours
3. Serve with brown rice crackers or flax seed tortilla chips

Kooks Notes:

This dip is definitely not ugly in appearance or to the taste. Don’t know how it got it’s name, but do know that in my family, there are no leftovers. Use organic vegetables!

SOUP: YiaYia’s Lentil Soup

Prep Time: 15 min    Serves 4


1 C lentils
1/2 C tomato sauce
2 carrots sliced in quarter inch rounds
2 stalks celery sliced in quarter inch half moons
1 large onion finely chopped
2 cloves garlic minced
1 Tbs cider vinegar or vinegar of your choice
4 Tbs extra virgin olive oil
5 C water
Salt and pepper to taste


1. Heat olive oil in soup pot, and lightly brown onion and garlic
2. Add vinegar and continue browning for 1 minute
3. Add remaining ingredients, bring to a boil
4. Reduce heat and simmer on medium low for 1/2 hour

Kook’s Notes:

YiaYia always made this soup during Lent. The recipe has been passed down through three generations and can be found on our tables when the Autumn weather appears.

A healthy robust soup for a meatless dinner or lunch. Serve with gluten free toast, rolls, corn chips and your favorite salad. Purchase organic veggies and lentils whenever possible.



  1. bonnie savage said

    Is it possible to include grams of protein, fat, carb and calories?
    I’ve yet to make these recipes, but boy they sound amazing.
    I’m just lazy!

  2. […] cottage cheese or feta cheese. Fall is the time when many people turn to grilled cheese and tomato soup for a simple meal, but there are many other quick, easy, and nutritious options you can make for […]

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