Chickpea Arugula Artichoke Spread

Serves 6

• 1 loaf Italian or French bread, cut into 1/2-inch slices
• 2 to 3 cloves garlic, crushed
• 2 cups packed arugula and/or baby spinach (4 ounces)
• 1 1/2 cups cooked chickpeas, or 1 (15 ounce) can, drained and rinsed
• 1 (6 ounce) jar marinated artichoke hearts, drained
• 1/4 cup chopped oil-packed sun-dried tomatoes, drained
• 1/4 cup chopped fresh basil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon freshly ground black pepper, or to taste

Preheat oven to 400 degrees F. Arrange bread slices in a single layer on a baking sheet. In a food processor mince garlic with greens. Add chickpeas, artichokes, tomatoes, basil, lemon juice, oil, salt and pepper; process until almost smooth, adding 1 to 2 tablespoons water if dry. Taste and adjust seasonings. Bake bread slices until golden brown, about 5 minutes. Serve topping at room temperature. Or, if made in advance and refrigerated, microwave 1 to 2 minutes and serve slightly warm. To serve, spread topping on toasted bread. Or, serve as a sandwich spread or as a dip with crackers or crudites.

Charoset

For Passover

• 1 cup shelled walnuts
• 6 McIntosh apples, peeled, cored and coarsely chopped
• 1 tablespoon cinnamon or to taste
• Malaga or Concord wine as needed

Pulse nuts in food processor until finely chopped. Add apples and cinnamon. Pulse, adding wine as needed, to form a paste.

Guacamole

Avocados can be very deceptive. Ripe ones can pass all the freshness tests and still have rotten spots. Or, gorgeous underripe avocados can develop rot as they ripen. So here's my solution: after halving, pitting, and removing all the rot, press the flesh into a measuring cup. According to the total volume of mashed avocado, add remaining ingredients in proportion. Mix well, then cover surface with a film of plastic wrap to prevent browning from oxidation. Refrigerate until ready to serve.

Serves 2 to 3	Serves 4 to 6	Serves 8 to 12
1 1/4 to 1 1/2 cups (2 avocados)	2 1/2 to 3 cups flesh (4 avocados)	5 to 6 cups flesh (8 avocados)	Ripe avocados, preferably Hass
1/4 cup	1/2 cup	1 cup	Minced sweet or red onion
1/2 jalapeno or 1/4 serrano chili	1 jalapeno or 1/2 serrano chili	2 jalapeno or 1 serrano chili	Jalapeno or serrano chili, stems and seeds removed, finely minced
1 tablespoon lemon juice (1/2 small lemon) OR 2 tablespoons lime juice (1 small lime)	2 tablespoons lemon juice (1 small lemon) OR 1/4 cup lime juice (2 small limes)	1/4 cup lemon juice (1 large lemon) OR 1/2 cup lime juice (2 large limes)	Freshly squeezed lemon or lime juice
1 1/2 teaspoons fresh or 1/2 teaspoon dried	1 tablespoon fresh or 1 teaspoon dried	2 tablespoons fresh or 2 teaspoons dried	Chopped fresh cilantro or dried cilantro, optional
3/4 teaspoon	1 1/2 teaspoons	1 tablespoon	Kosher salt, or to taste

Serve with tortilla chips if you like, but my family doesn't miss them when I serve guacamole with carrot sticks, celery sticks, steak-size sliced mushrooms, zucchini rounds, snow peas, broccoli florets, cauliflower florets, or grape tomatoes.