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    Quinoa Stuffed Grape Leaves


    1 Basil, Fresh
    1 Cucumbers
    1 Grape, leaves
    1 Mint, Fresh leaves
    1 Mint, Fresh


    1 Artichokes or artichoke tapenade, Canned
    3 Honey
    1 Kalamata olives
    2 Lemon juice

    Pasta & Grains

    1 Quinoa

    Baking & Spices

    3 Salt


    Corn on the cob or canned cor
    Black currents
    • S t e p h A n i e

      Quinoa Stuffed Grape Leaves | Recipe | Joy of Kosher with Jamie Geller Blog makes about $676 per month--food resource blog for kosher cooking

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    Preheat oven to 350° F. To prepare peppers: Cut off tops of peppers. Reach in with your fingers or a large spoon and gently remove the seeds and ribs, making sure to leave peppers whole so they can be stuffed. Set aside the pepper tops. Place the whole peppers in a 9-inch square baking pan and pour boiling water in them. Set aside. Finely chop pepper tops. In a medium sauté pan, heat oil over medium-high heat. Crumble the ground beef into the pan. Mix in the onions and pepper tops. Season with salt and pepper. Mix well and cook for 5 minutes. Stir in cooked rice, dill, and nutmeg; mix well. Drain peppers and stuff them with beef mixture. Return peppers to the baking pan. Pour tomatoes over and around peppers and bake for 20 minutes. Arrange peppers and tomatoes on a serving platter and serve with Cucumber and Red Onion Salad. Cucumber and Red Onion Salad In a salad bowl, mix cucumber and red onion with 1⁄4 cup Basic Vinaigrette. Toss and serve. Source -  Quick & Kosher: Meals in Minutes

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