(from The Herb Quarterly Magazine)
Submitted by Kathy H.
Preparation: About 10 minutes

Ingredients:

• 1 12-oz. bag fresh cranberries
• 1 Granny Smith apple, cored
• 1 bunch green onions
• 2 or 3 jalapeno peppers, stemmed, seeded
• 1 bunch cilantro
• 3/4 cup sugar
• Juice of 1 lime

Directions:

1. Rinse cranberries and discard any soft
   or shriveled ones.
2. Put cranberries into the bowl of a food
   processor. Chop the apple, onions, and peppers into roughly 1/2 inch
   pieces and add to processor.
3. Keep cilantro stems tied together.
   Rinse leaves well. With a long knife, chop through the leafy head
   several times and then discard the lower portion of stems. Add
   cilantro to processor.
4. Process mixture until finely chopped. Scrape
   into a bowl and stir in sugar and lime juice.
5. Refrigerate at least an
   hour or overnight.
6. Serve with tortilla chips or toasted pita bread
   wedges.

Ingredients:

• 2 cans garbanzo beans, drained
• 3 cloves garlic, minced
• 1 red bell pepper, roasted
• 1/2 cup tahini
• 1/4 cup water
• 2 Tblsp. olive oil
• 1 1/2 tsp. kosher salt
• 1/2 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 1/3 cup fresh lime juice

Directions:

1. Process all ingredients in a food processor ’til smooth, stopping to scrape down sides; add more lime juice if necessary.
2. Serve with minced parsley on top.

Ingredients:

• 2 cups fresh or frozen baby limas
• 2 cloves garlic, sliced
• 1/2 cup water
• 1/2 tsp. salt (kosher preferred)
• 3 Tblsp. olive oil
• 1 Tblsp. fresh lemon juice

Directions:

1. Place above in medium saucepan. Bring to a boil over medium-high heat. Cover; when boiling, lower heat and cook about 15 minutes until beans are very tender. Watch carefully and add small amount of water to prevent burning if necessary.
2. Coarsely puree beans and garlic in a food processor.
3. Transfer to a small bowl and gradually beat in 3 Tblsp. olive oil, 1 Tblsp. fresh lemon juice
4. Add kosher salt and freshly ground pepper to taste.

To serve: drizzle with a little olive oil and grated lemon zest.