Spicy Potato, Tomato and Pepper Tagine
Serve with couscous or rice

In Morocco savory Tagine and couscous is served on a huge round platter which is placed in the center of the diners seated on a rug on the floor. The diners dig in with their fingers or a torn off piece of flat bread. A nice beverage to accompany this is traditional Moroccan style aromatic hot mint tea, sweetened and served in tall glasses. Seep the leaves in the glasses and leave in when serving.

Sauce

3/4 cup coarsely chopped parsley
1/2 cup coarsely chopped cilantro
6 cloves garlic
3 Tbsp each lemon juice, cider vinegar and olive oil
2 tsp paprika
1tsp salt
1/2 tsp ground cumin
1/4 tsp ground red pepper (cayenne)

1 1/2 lb red potatoes, scrubbed
3 bell peppers (1 red, 1 green, 1 yellow, if avail.), cut in bite size (1 1/2-in.) pieces
3 ribs celery, cut in 3/4-in. pieces
4 ripe tomatoes, cut in eighths
1/2 teaspoon salt
1 Tbsp olive oil
(optional, pine nuts or sunflower seeds)

Polenta
This Italian staple is rich in protein and calcium, and taste! Serve with salad or steamed veges.

Bring 4 cups water and 1 tsp salt to a boil in large saucepan. While stirring, add 1 cup yellow cornmeal. Reduce heat to medium-low and cook, stirring often until thick (about 15 minutes). Remove from heat and stir in 1/2 cup shredded part-skim mozzarella and 1/4 cup grated Parmesan cheese. Bon appetito.

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