Split Pea and Ham Soup

2 tablespoons Olive oil
1/2 large Onion, finely minced
2 Carrots, finely minced
2 stalks Celery, finely minced
Freshly Ground Pepper
8 ounces cooked Spiral ham, roughly chopped
2 Ham hocks, skin split
12 cups Water
1 bag dried Split peas
1 teaspoon dried Thyme

1. Heat olive oil over medium heat, in a large stock pot. Add the vegetables and saute until then become translucent.

2. Add water ham to the pot and bring to a boil. Reduce to a simmer, and cook, slightly uncovered for 1 to 2 hours.

3. Remove hocks for the broth. Pull meat from the bone and roughly chop into bite sized pieces. Add peas, thyme and ham hock meat and simmer, uncovered for 1 1/2 hours.

White Bean Turkey Chili

1 tablespoon Olive oil
1 small Onion, finely chopped
1 Jalapeno, finely chopped
2 cloves Garlic, minced
2 teaspoons dried Oregano
1 Bay leaf
1 1/2 teaspoons ground Cumin
Salt and Pepper, to taste
1/4 pound lean ground Turkey
1 (15.5 oz) can Cannellini beans

3/4 cups Water

1. In a medium saucepan, heat oil over medium heat. Add onion, jalapeno, garlic, oregano, bay leaf and cumin; season with salt and pepper. Cook, stirring occasionally, until vegetables begin to soften, 3 to 4 minutes.

2. Add turkey and cook, breaking up with a spoon, until no longer pink, 2 to 3 minutes.

3. Add beans and 3/4 cup water. Bring to a boil, while mashing some of the beans against side of pan to release starch. Reduce heat to medium and simmer until thickened, 5 to 10 minutes.

Season with salt and pepper; garnish with cilantro, diced onion and limes.

Recipe adapted from Everyday Food

Red Pepper Hummus

1 (15 oz) can Chickpeas, drained (juice reserved)
1/2 Red bell pepper, roasted* and diced (or 1/2 a cup bottled roasted red peppers)
3 Tbsp Tahini
2 Tbsp fresh Lemon juice
1 large clove Garlic
2 tsp ground Coriander
1 tsp Cumin seeds
1/2 tsp Cayenne
1/2 tsp Salt

In blender, add all ingredients and process until smooth. If mixture seems too thick, blend in 1 to 3 tablespoons of reserved chickpea liquid (or water) to create desired consistency. Taste and add more lemon juice, cayenne and salt, if needed. Transfer to bowl and refrigerate until ready for serving.

Serve this hummus with warm pita triangles and fresh veggies. Its also very tasty when used as a condiment in deli-style wraps.

*To roast your own peppers, simply cut the pepper in half, remove seeds and ribs and rub skin with olive oil. Place on a baking sheet and broil for 15-20 minutes. This can be done in a toaster oven, or on a grill. When the peppers are nicely charred, place them in a bowl and cover with plastic wrap. Let them sweat for about 10 minutes and the skin should come right off.

Adapted from a recipe by: Vegetarian Times

Spicy Pickled Carrots

2 lbs large Carrots, peeled and cut into 1/4 inch thick slices
3 Jalapenos, sliced lengthwise
5 cloves Garlic, thinly sliced
1 1/2 teaspoon dried Oregano
1 Onion, thinly sliced
2 1/4 cups White vinegar
2 1/4 cups Water
10 Bay leaves
8 Peppercorns
1 1/2 teaspoon Salt

Toss together the carrots, and jalapenos and fit into a large glass container (with a lid).

In a large sauce pan, combine remaining ingredients and bring to a simmer for two minutes. Carefully pour the vinegar mixture over the carrot mixture until it covers all the vegetables, and allow to cool on the counter top. (Leftover liquid should be discarded) When cool, cap and refrigerate for at least 3 hours. Can be kept for up to two months.

*If you prefer a more tender carrot. Simmer all the ingredients together for about 5 minutes and then transfer everything to a large glass container, cap and let cool before refrigerating.

Adapted from a recipe by: mexicanfood.about.com

Greek Vinaigrette

1/2 cup Red wine vinegar
3 cloves Garlic, minced
1 teaspoon dried Basil
1 teaspoon dried Oregano
1/2 teaspoon dried Marjoram
3 tablespoons Lemon juice
3/4 cup Olive oil
Salt and Pepper, to taste

Combine first 6 ingredients in a medium bowl. Slowly whisk in oil until blended. Season with salt and pepper. Keep refrigerated in an airtight container for up to 1 week.

Adapted from a recipe by: www.myrecipes.com