Camomile Tea

4 tsp. dry camomile
1/2 tsp. dry peppermint
1" piece of cinnamon stick
4 cups boiling water

Steep ingredients in tea pot for 5-7 minutes.

Nicoise Salad

Eggs
Asparagas, fresh spears
Yams or Sweet Potatoes
White Potatoes
Red Onion
Roasted Red Peppers
Cherry Tomatoes
Marinated artichoke hearts
Kalamate or other good Olives
Parsley, fresh chopped

Dressing:
1 clove Garlic, finely chopped
1 tsp. Dijon Mustard
1/2 tsp. dry Basil or Rosemary or to taste
1/2 tsp. Sugar or to taste
1/3 cup Rice Wine Vinegar
1/3 cup Olive Oil
Cracked black pepper corns to taste

Hard-boil the eggs and set aside to cool to room temperature.
Cook the potatoes in water until cooked but still firm and set aside to cool to room temperature.
Roast the asparagas at 400 degrees until nicely browned and set aside to cool to room temperature.
Slice or cut-up the onion, tomatoes, artichoke, red peppers, eggs and potatoes as you like them.
Place all ingredients on a serving plate, drizzle with dressing and garnish with parsley.

Preserved Lemons

Pastry Dessert

Pastry Dough
Cocoa powder
Sugar
Cinamon powder
Raisins, chopped
Pecans, chopped
Honey

Roll-out pastry dough.  Dust with cocoa, sugar and cinamon.
Sprinkle the raisins and pecans.
Drizzle with honey.
Roll dough and slice into 1/2 inch thick pinwheels.
Lay flat on a cooking sheet and bake at 400 degrees, turning over as needed until deeply browned on both sides.

Tempeh Sandwich

4-8 oz. Tempeh, sliced thin
3-4 Tbs. Olive Oil
3-4 Tbs. Apple Cider Vinegar
3-4 Tbs. Rice Cooking Wine
1/2 tsp. dry Thyme
1/8 tsp. Cayenne pepper powder
1/8 tsp. Garlic powder
1/8 tsp. Paprika powder
1/8 tsp. Cracked black pepper corns
a few dashes Soy Sauce
Yellow Mustard, as desired
Sour Kraut, as desired
Buns, top and bottom

Heat olive oil in a cast iron frying pan over medium high heat.
Add tempeh slices and sprinkle each side with the spices.
Add vinegar, wine and soy and cook until tempeh is browned on both sides.
Place tempeh on bun with mustard and sour kraut.