feta endive boats

1 small sweet green or red pepper, cored, seeded, and finely chopped

3 large radishes, finely chopped

1 small carrot, peeled and grated

1 large shallot, finely chopped (2 tablespoons)

2 ounces feta cheese, finely crumbled

1/4 teaspoon black pepper

1/8 teaspoon salt

2 tablespoons snipped fresh dill

1 tablespoon lemon juice

1 tablespoon olive oil

2 medium-size heads endive, trimmed, rinsed, and separated into 20 leaves

Sprigs fresh dill (garnish)

 1.  In a medium-size bowl, combine the sweet pepper, radishes, carrot, shallot, cheese, black pepper, salt, and snipped dill.
In a small bowl, whisk together the lemon juice and oil and pour it over the mixture; stir to combine.
2.  Spoon 1 tablespoon of the filling into the bottom 2/3 of each endive leaf.
Garnish each leaf with a small sprig of dill.

carrot bran muffins

1 1/2 cups whole wheat flour
1 1/2 cups bran cereal
1/2 cup packed brown sugar
1 tablespoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup raisins or chopped dates
1 cup grated carrots
1 3/4 cups buttermilk or soured milk
1/4 cup vegetable oil
1 egg, lightly beaten
Grated rind of 1 lemon or orange  

directions:



In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots.

Add buttermilk, oil, egg and lemon rind, stirring just until combined.

Spoon into greased non-stick muffin tins. Bake in 400℉  (200 ℃) oven for 20 minutes or until tops are firm to the touch.