Maitre d'Hotel Butter

7 tablespoons vegan margarine, softened
1 1/2 teaspoons plain soy creamer
1 tablespoon fresh Italian flat-leaf parsley, chopped fine
1 teaspoon fresh lemon juice
1/4 teaspoon fresh lemon zest
sea salt and fresh black pepper to taste

In a medium bowl, cream together margarine, soy creamer, and parsley. Add lemon juice and zest. Season to taste with salt and pepper. Place mixture on a large sheet of wax or parchment paper. Form margarine into a log about 1-inch in diameter. Wrap log with wax or parchment paper, then again with plastic wrap. Refrigerate or freeze until firm or ready to use. The log will keep about a week in the fridge or about a month in the freezer. When ready to use, slice off the desired amount and place directly on top of hot food.

This is great on hot steamed or grilled vegetables, cooked pasta, portabella steaks, or just spread on some toasted baguette.

Greek Pita Pizzas w/ Tahini Sauce

I was looking for a new way to eat salad on top of pizza, which is my new method of attack. This version is dairy-free and doesn't have the usual suspect toppings.

Ingredients:

4 whole wheat pitas
1 cup hummus
1/2 red onion, thinly sliced
1/4 cup kalamata olives, pitted and roughly chopped
1 cup salad greens
1/2 cucumber, peeled and thinly sliced
1/4 cup cherry or grape tomatoes, roughly chopped
1/2 cup tahini sauce (recipe follows)
3 tbsp. red wine vinegar
5 tbsp. extra virgin olive oil
1 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste

faux feta (optional)

Directions:

Preheat oven to 400*F. Brush pitas with 1 tablespoon olive oil. Arrange pitas on two baking sheets in a single layer and bake for 6-8 minutes, or until golden brown and crisp. Meanwhile, combine red wine vinegar , olive oil, garlic powder, and onion powder in a small bowl. Season vinaigrette to taste with salt and pepper. Toss red onion lightly in vinaigrette and saute over medium heat until slightly caramelized; remove from heat and set aside. Toss salad greens in remaining vinaigrette until well coated. When pitas are done, spread about 1/4 cup hummus over each. Top with onions and return pitas to the oven for 5 minutes. Allow pitas to cool for 7 minutes, then top with dressed greens, cucumber slices, chopped tomatoes, olives and faux feta (if using). Drizzle with Tahini Sauce and serve immediately.

Makes 4.

Tahini Sauce:

Ingredients:

1/2 cup tahini
3 cloves garlic, peeled and grated
1/2 teaspoon sea salt
2 tablespoons extra virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons fresh parsley, minced
1/2 cup water

Directions:

Combine tahini, garlic and salt in a food processor. Transfer mixture to a small bowl. Whisk in olive oil, lemon juice and water, blending to incorporate each completely. Add parsley, and stir to combine. Serve immediately or refrigerate until ready to use.

Makes about a cup.