5 quarts popped popcorn
1/2 cup melted butter or margarine
1 tablespoon dried basil leaves, crushed
1 teaspoon dried parsley, crushed
1 teaspoon garlic powder
1/3 cup Parmesan cheese
1/2 cup pine nuts, optional

Methods:

Put popped popcorn in a large bowl and keep warm. In small saucepan, melt the butter, add basil, parsley, garlic, parmesan cheese and nuts.
Stir to blend.
Pour over popped popcorn, stirring well. Yields 5 quarts.

Saucy Beans
1 tablespoon olive oil
1/2 cup chopped onions
1 garlic clove, minced
2 cups cooked or canned pink beans or garbanzos
6-ounce can tomato paste
1 cup hot water
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 tablespoon firmly-packed brown sugar (optional)
juice of 1 lemon

Greens
1 tablespoon olive oil
1 bunch spring greens—spinach, broccoli rabe, turnip greens—washed well and coarsely chopped

Couscous
2 cups water
1 cup whole wheat couscous
salt to taste

Directions:

Make the Saucy Beans: Heat the oil in a heavy-bottomed skillet over medium high heat and add onion and garlic, stirring to coat with oil. Saute, stirring occasionally, for 5 minutes or until softened and fragrant but not browned. Add beans, tomato paste, water, spices, sugar (if using),and lemon juice to the skillet, stirring well to combine. Heat until bubbling and somewhat thickened.
Cook the Greens: In another skillet, heat the olive oil over medium high heat and add greens. Saute, stirring occasionally, until just wilted and barely tender.
Make the Couscous: Bring salted water to a boil in a medium pot and add couscous. Stir, return to a boil, then cover pot and remove from heat. Allow to remain, covered, for 5 minutes. Fluff with a fork.
Assemble: Place the couscous in a serving bowl. Make a hollow in the center of the couscous and add the greens, then top with the sauce. Using a large serving spoon, allow everyone to scoop up some of each to place on their plates. Yields 4 servings.

4 tbsps. peanut oil
2 cups short-grain brown rice
4 1/2 cups water
salt
2 garlic clove, slivered lengthwise
1 cup broken unsalted cashews

Directions:

Heat 1 1/2 tbsps. oil in a large saucepan over medium-high heat. Add the rice and saute, stirring, about 2 minutes. Add the water and 2 tsps. salt, and heat to boiling, stirring well. Cook, covered, over medium-low heat until the water is absorbed and the rice is tender, about 45 minutes.
Just before the rice is cooked heat the remaining 2 1/2 tbsps. oil in a small heavy skillet over low heat. Add the garlic and saute gently until golden, about 3 minutes. Stir in the cashews and cook 1 to 2 minutes more.
Sprinkle with a pinch of salt. Pour the cashew, garlic, and oil mixture over the cooked rice.
Toss with a fork and spoon into a serving dish.
Serves 6.

by Alvii Aiano