Mushroom Almond Pate

1/2 small onion
1 clove garlic
1/2 lb. mushrooms, white and crimini mix
2 Tbs. butter
1/4 tsp. dried tarragon, or 1 tsp fresh
pinch white pepper
10 oz. almonds
1 Tbs. dry sherry
1 Tbs. plain yogurt

Blanch almonds by placing in boiling water until skins begin to buckle. Rinse almonds in cold water and peel off skins. Chop onion and garlic in food processor. Set aside.
Coursely chop mushrooms in food processor. Saute onions, garlic, mushrooms, tarragon, and white pepper in butter. Cook until most of the liquid from the mushrooms has evaporated. Grind blanched almonds in food processor to form paste. Add mushroom mixture, sherry, and yogurt. Process until smooth. Mound pate on bed of greens.

Chocolate Chip and Date Coffee Cake

A moist cake sweetened with dates and demerara sugar.
1 1/2 C dates
1 1/2 tsp baking soda
1 1/2 C boiling water
3/4 C butter
3/4 C demerara sugar
1 egg
2 C flour
1/2 tsp salt
2 C chocolate chips, preferably grain sweetened

Put dates and 1 teaspoon of the baking soda in small bowl. Add boiling water. Soak for one hour. Cream butter and sugar. Mix in egg. Shift together flour, salt, and remaining 1/2 tsp baking soda. Combine flour mixture alternately with dates and creamed mixture. Poor into greased sqaure baking pan. Sprinkle chocolate chips on top. Bake at 350 degrees for 35 minutes.

Spicy Roasted Carrots

2 lbs. carrots, cut into 1' chunks
1 Tbs olive oil
1/4 tsp. salt
freshly ground black pepper to taste
1 Tbs fresh ginger, grated
1 tsp whole cumin seeds

Preheat oven to 425. Toss carrot with oil, salt, and pepper. Roast for 20 minutes.
Addd ginger and cumin and roast for an additional 20 minutes.