Hummus-I took this off of the tahini label

1/3 C tahini
1/2 C water
1/4 C lemon or lime juice
2-3 cloves of garlic
1 tsp salt
2 T fresh parsley
pinch of paprika
1 T olive oil
2 C cooked or canned chick peas, drained

Put ingredients in a blender and blend until smooth.  Yields about 3 cups.

   Serve with your favorite crackers or carrot and celery sticks.

Salad Dressings

Paleo Celery Seed Salad Dressing-

Ingredients:
1/2 C extra virgin olive oil
2 T balsamic vinegar
1 tsp apple cider vinegar
1/2 small onion, peeled and quartered (I've also used minced dried onions.  I didn't measure them, but probably used a tablespoon.)
1 T raw honey
1/4 tsp celery seed
dash garlic powder
sea salt-to taste
ground black pepper-to taste

Directions:
Combine all ingredients in food processor or blender and blend until smooth.  Add sea salt and ground pepper to taste.  Store in refrigerator until ready to serve. 

Dr. Ben Kim's Strawberry Dressing Recipe-

Ingredients:
6-8 large strawberries
1/2 C extra virgin olive oil
1/4 C apple cider vinegar or freshly squeezed lemon juice
1/4 C water
1 clove garlic
1 t honey

Directions:
Blend all ingredients in blender.  Add more water if you prefer a lighter consistency.  This recipe works just as well if you substitute the strawberries with any other type of berry; blueberries and blackberries work especially well.     

Dilly Whoppers-fresh salmon patties with dill and feta cheese-Looneyspoons Cookbook

1 1/2 lbs. boneless skinless salmon fillet, cut into chunks
1 cup fresh whole-grain bread crumbs
1/2 cup crumbled light feta cheese (I used fat free and instead of mixing it into the salmon mixture, I served it on top of the salmon pattie.)
1/4 cup minced shallots
1 T honey mustard
1 T freshly squeezed lemon juice
1 egg (I used 3 T of egg substitute)
1 T minced fresh dill
1 tsp grated lemon zest
1/4 tsp each salt and freshly ground pepper

Place salmon chunks in food processor.  Pulse on and off until salmon is chopped into very small pieces.  (If you don't have a food processor, use a very sharp knife and mince the salmon by hand.) Transfer salmon to a large bowl.  Add remaining ingredients.  Mix well using your hands.
Form mixture into 6 patties, about 3/4 inch thick.  Place patties on a large plate, cover with plastic wrap and refrigerate for 1 hour.  (Chilling will help the patties hold their shape while cooking.)
Spray a large, non-stick skillet with cooking spray and heat over medium-high heat.  Add patties and cook for about 4 minutes per side, until salmon is cooked through.  Be careful not to overcook the patties, and be gentle when flipping them so they will not fall apart.  
Serve patties on small, whole grain hamburger bun with sliced tomatoes, lettuce and honey mustard. 
I grilled these and they turned out great.  I topped them with the feta cheese,  red onion, tomatoes and avocado.  Served with a side of grilled pineapple and mixture of kale and red cabbage.

       

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