BEET, CHICKPEA, AND ALMOND DIP WITH PITA CHIPS

Greek cuisine is famed for its appetizer dips — no meze party would be complete without at least one.

1 large (8-ounce) beet, peeled, cut into 3/4-inch cubes
1 cup drained canned garbanzo beans (chickpeas; from 15 1/2-ounce can)
3/4 cup extra-virgin olive oil plus more for chips
1/4 cup slivered almonds
5 garlic cloves, peeled
1 1/2 tablespoons (or more) red wine vinegar

6 7-inch-diameter pita breads

Cook beet in medium saucepan of boiling salted water until tender, about 12 minutes. Drain; place in processor. Add garbanzo beans, 3/4 cup oil, almonds, and garlic. Blend until smooth. Add 1 1/2 tablespoons red wine vinegar and blend well. Season to taste with salt, pepper, and additional vinegar, if desired. Transfer dip to medium bowl. Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

Preheat oven to 400°F. Brush pita breads on both sides with oil; sprinkle lightly with salt and pepper. Cut each bread into 8 wedges. Arrange wedges on rimmed baking sheets. Bake until lightly brown and crisp, about 12 minutes. Cool chips on sheets.

Place dip in center of platter. Surround with chips and serve.

Makes about 2 cups.

Bon Appétit

SAUTEED OKRA WITH TOMATO AND CORN

This recipe can be prepared in 45 minutes or less.


1/2 pound fresh okra
1 medium vine-ripened tomato
1 small onion
1 ear corn
1 1/2 tablespoons vegetable oil
1/2 cup water
1/2 teaspoon Worcestershire sauce

Cut okra into 1/2-inch-thick slices. Peel and chop tomato. Cut onion into thin slices and cut corn from cob. In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and saut
 okra with salt to taste, stirring occasionally, until browned, about 3 minutes. With a slotted spoon transfer okra to a bowl.

Add remaining‚ tablespoon oil to skillet and sauté onion, stirring, until it begins to soften. Stir in tomato, water, and Worcestershire sauce and simmer, stirring occasionally, 3 minutes. Add corn and simmer until corn is crisp-tender and sauce is thickened, about 3 minutes. Stir in okra with salt and pepper to taste and cook until heated through.

Serves 2.

Gourmet

STIR-FRIED TOFU WITH MUSHROOMS, SUGAR SNAP PEAS, AND GREEN ONIONS

Ever wonder how soybeans turn into smooth, creamy tofu? First, the beans are pressed to extract soy milk, which is then curdled. The curds are drained, pressed, and cut into blocks of tofu.

3 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon honey
1 teaspoon oriental sesame oil
1/4 teaspoon dried crushed red pepper
1 12-ounce package extra-firm tofu, drained, cut into 3/4-inch cubes, patted dry with paper towels
1/4 cup water
1 teaspoon cornstarch
2 tablespoons vegetable oil, divided
6 ounces fresh shiitake mushrooms, stemmed, caps quartered
8 ounces sugar snap peas, trimmed
4 garlic cloves, minced
1 tablespoon minced peeled fresh ginger
4 green onions, sliced on diagonal

Whisk first 5 ingredients in medium bowl to blend. Add tofu and stir to coat; let marinate 30 minutes. Drain, reserving marinade in small bowl. Whisk 1/4 cup water and cornstarch into marinade.

Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add tofu and sauté until golden, about 2 minutes. Using slotted spoon, transfer tofu to plate. Add remaining 1 tablespoon vegetable oil to skillet. Add mushrooms and stir-fry until tender, about 3 minutes. Add sugar snap peas; stir-fry 2 minutes. Add garlic and ginger; stir-fry 30 seconds. Return tofu to skillet; drizzle reserved marinade mixture over. Stir-fry until marinade thickens slightly, about 30 seconds. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onions and serve. Per serving: calories, 195; total fat, 11 g; saturated fat, 1 g; cholesterol, 0; fiber, 3 g

Makes 4 servings.

Bon Appétit