—————————-STUFFED GRAPE LEAVES—————————- 32 lg Bottled grape leaves
2/3 c Cooked, chopped spinach
2/3 c Red bell peppers, roasted &
— diced 2/3 c Zucchini, grilled & diced
2/3 c Yellow squash. grilled &
— diced 3 tb Cilantro, chopped
2 tb Lime juice
Salt Hungarian paprika Olive oil spray ———————————LIMA BEANS——————————— 1 1/2 c Lima beans, soaked
8 c Water
1 ea Bay leaf
2 tb Extra-virgin olive oil
1/2 tb Mustard seeds
2 ea Jalapeno peppers, seeded &
— slivered 1 ea Red bell pepper, chopped
1 c Tomato, chopped
Salt & pepper 3 tb Parsley, chopped
3 tb Mint, chopped
soak grape leaves in cool water for 10 minutes. Rinse, dry on paper towels & cut away tough stems. Combine vegetables & cilantro in a bowl. Add half of the lime juice & season with salt & paprika. Place 1 tb of mixture on each leaf, 3/4″ from stem end. Fold stem end over the filling & roll into a firm packet. Soak 4 or 5 long wooden skewers in water for 10 minutes. Thread stuffed leaves onto skewers, about 1″ apart. If not using for a day, refrigerate. Drain beans, combine them with water, bay leaf, 1 tb oil & bring to a boil. Reduce heat & simmer until almost tender, 1 1/2 hours. Remove any skins that may float to the top & drain. 15 minutes before serving, heat a grill or broiler. Spray grape leaves
with olive oil & grill 5 minutes a side. Heat remaining oil in a skillet. Add mustard seeds & cover till they pop. Add jalapeno & bell pepper & stir-fry for 2 minutes. Add tomato, fry for 2 minutes. Stir in beans, salt, pepper & herbs. Spoon beans onto a warmed platter & top with grape leaves. Sprinkle with remaining lime juice. Yamuna Devi, “Yamuna’s Table”