Moroccan: Carrot Salad

8 carrots cut in ¼ inch rounds
2 garlic cloves minced
2 teaspoons cilantro, finely chopped
1-teaspoon cumin
1-teaspoon paprika
2 Tablespoons of olive oil
Lemon juice (of 1 lemon)
Sea salt
Pepper
Cut the carrots into rounds. Cook them in a pot of boiling water with sea salt for about 10-15min. The carrots should be firm but not too crunchy.
Strain them and wash them through cold water. In a bowl, mix them with chopped garlic (sauteed previously in olive oil), cilantro, olive oil, lemon juice, cumin, paprika, salt, and pepper. Serve with some green olives (for decoration), and keep in a cool place before serving.

Greek: Green beans in Tomato Sauce

Makes 6 servings
1 lb. fresh green beans
2 Tbsp olive oil
2 onions, chopped
1 clove garlic, minced
1 (8oz) can tomato sauce
3 Tbsp fresh parsley, chopped
½ tsp oregano
Sea salt and pepper to taste
Hot water to cover
Remove tips and strings from the green beans; wash and drain. In a 4 quart saucepan heat the oil and saute the onions and garlic. Add tomato sauce and cook for a few minutes. Add string beans, parsley, oregano, salt and pepper, and stir. Add enough hot water to just cover, bring to a boil, lower heat and simmer for 45min. Serve warm or cold.