Date Truffles

1 cup raw almonds or walnuts
20 large dates, pitted
1 tablespoon unsweetened cocoa powder
Zest from 1 medium-sized orange
2 tablespoons agave nectar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Cocoa powder, for rolling

Grind almonds or walnuts in food processor until fine. Add dates, cocoa powder, orange zest, agave nectar, cinnamon and nutmeg, and process until mixture forms a ball. If mixture does not stick well add more agave nectar. Form 30 small balls (walnut-sized) out of mixture. Roll in cocoa powder and serve.

Variations--roll in shredded coconut, ground nuts.

--Sierra Club, Planet Kansas, vol. 33 no. 4, August/September 2009

Three-Bean Salad

1 can chickpeas
1 can kidney beans
2 cups green beans, cut into 1" lengths
1/2 cup cherry tomatoes, quartered
5 scallions, thinly sliced
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 ear fresh corn, cooked and cut off cob
10 kalamata olives, pitted and diced

Dressing:
1 lemon, juiced
2 teaspoons balsamic vinegar
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
Sea salt and fresh cracked black pepper to taste

Place green beans in small amount of boiling water and boil for five minutes. Remove from heat and cool by running cold water over beans. Place remaining salad ingredients into a large serving bowl. Prepare dressing and mix into salad. Serve and room temperature or chilled.

Additional veggies can be added for a fuller salad such as grated carrot or cucumbers.

--Sierra Club, Planet Kansas, vol. 33 no. 4, August/Sept 2009