Moosewood Spinach & Artichoke Stuffed Veggies

• 10 oz fresh spinach, cleaned and stemmed
• 4 oz cream cheese softened
• 14 oz can artichoke hearts, drained and chopped
• 1/2 c minced scallion
• 1/2 c cheddar grated
• 1/2 c toasted pecans
• salt and pepper to taste

• 4 med ripe tomatoes or
• 2 7" zucchini or summer squash

Steam and drain spinach. Chop well. Put hot spinach in bowl with cream cheese. Stir in artichoke, scallion, cheese, pecans, and salt and pepper. Prepare vegetables leaving 1/4 -1/2 inch shell. Stuff vegetables and place on buttered baking dish. Pour 1/2 inch water into bottom of pan  to help steam vegetables. Bake covered at 350 for 20 minutes or till vegetables are tender. Uncover and bake a few minutes longer to lightly brown filling. Serve on a bed of rice with collard greens.

Mediterranean Rice Salad

Garlic Vinaigrette

• 1¼ cups corn oil
• ½ cup white wine vinegar
• 1¾ teaspoons salt
• 1¾ teaspoons pepper
• 1 tablespoon minced garlic
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ cup minced parsley

Whisk together all ingredients and set aside.

Salad

• 6 cups cooked rice
• ¾ cup cooked shrimp
• 2 cups finely chopped green pepper
• ¾ cup finely chopped red onion
• 1 cup marinated artichoke heart chopped
• ⅓ cup minced parsley
• ⅓ cup minced dill
• ¼ cup golden raisins
• ¼ cup dark raisins
• ¼ cup capers

Combine all ingredients. Toss with vinaigrette. Let sit several hours in fridge. Serve on bed of greens. Serves 6-8. Substitute peanuts or chicken for shrimp.

Carmine's Seafood Stuffed Artichoke

Jerusalem Chicken

• 3 tablespoons veggie oil
• 3 lbs boneless skinless breasts
• ½ cups dry white wine
• 8 oz sliced mushrooms
• 1 can (8½ oz) can artichoke hearts drained
• 2 tablespoon flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ cup milk
• paprika to taste

Heat oil in lg skillet. Brown chicken lightly on both sides. Drain excess oil. Add wine, mushrooms and artichokes. Bring to boil, reduce heat cover and simmer 20 minutes. Remove chicken and veggies to warm platter. Stir flour, salt and pepper to pan juices. Heat 2 or 3 minutes stirring constantly. Blend in milk, stir until thickened. Put chicken and veggies on plates, spoon sauce over chicken and sprinkle with paprika. Serve w/ cooked rice.