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Prep Time: 25 mins Cook Time: 30 mins Additional Time: 20 mins Total Time: 1 hr 15 Mins Servings: 36 Yield: 3 dozen

• 1 ¼ cups sifted all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup dates, pitted and chopped
• 1 cup unsalted butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 3 large eggs
• 1 cup chopped walnuts

1. Preheat the oven to 350 degrees F (180 degrees C). Grease a 9x13-inch baking pan and line with parchment paper.
   
2. Whisk flour, baking powder, baking soda, and salt together in a bowl. Transfer 1/2 cup to a smaller bowl; add dates and toss to coat.
   
3. Cream butter, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually stir in flour mixture, then stir in floured dates and walnuts until well combined. Pour batter into the prepared pan.
   
4. Bake in the preheated oven for 10 minutes. Reduce the heat to 300 degrees F (150 degrees C) and bake until top is dry and edges have started to pull away from the sides of the pan, 30 to 40 minutes.
   
5. Cool on a wire rack for 20 minutes before cutting into 36 bars.
   

           Calories139Total Fat 7g Saturated Fat 4g Cholesterol 14mg Sodium 76mg Total Carbohydrate 18g Dietary Fiber 1g Protein 1g Vitamin C 0mg Calcium 16mg Iron 0mg Potassium 56mg

• 1 store-bought pizza dough
• 1/2 cup Israeli Zahtar
• 1/2 bunch fresh parsley, leaves picked off
• 1/2 bunch fresh cilantro, leaves picked off
• 1 pint heirloom cherry tomatoes, quartered (or 2 or 3 whole tomatoes)
• 1/3 cup feta, crumbled
• 1/2 small red onion, thinly sliced
• 1 small lemon, juiced
• olive oil (for brushing, drizzling and salad)

1. Heat oven to 425 degrees. Leave dough out for 20 - 30 minutes to 'rest' at room temperature if instructed on packaging.
2. Divide into 3 portions and roll them out thinly into long ovals. Brush a cookie sheet with the olive oil and place the dough on it, without any of the sides touching.
3. Brush the dough with olive oil and sprinkle on the Israeli Zahtar. Bake in the oven until the crust is golden brown cooked through. Since there is only oil and spice on the dough, keep an eye on it so that it doesn't burn.
4. While the flatbread is baking, you can make the salad that will go on top of it. Combine the rest of the ingredients (except for the lemon juice and olive oil), mixing well.
5. When the flatbread is done, remove from oven. Add the lemon juice and 2 Tbl. olive oil to the salad and toss to coat. Evenly top the flatbread with the salad and serve. (Cutting the flatbread before topping the salad will save mess.)
6. Feel free to drizzle more olive oil on top before you serve it. Or anything else you choose!
   

COMMUNION BREAD

1 CUP OF FLOUR (ALL PURPOSE)

I USE (STONE GROUND WHEAT) (NO YEAST)

1/3 CUP OF OLIVE OIL1/8 TSP OF REDMONDS SALT

1/3 CUP OF WATER (PURIFIED)

ROLL OUT FLAT

425 FOR 8 TO 10 MM

     Tomato-Basil-Mozzarella Salad with a Balsamic Vinaigrette and Proscuitto
by Ira Krizo
Serves: 4
Photo taken by Katie SilvariIngredients:
1/2 cup (120ml) - Balsamic Vinegar
1 1/2 cups (355ml) - Extra Virgin Olive Oil
to taste - Salt and Pepper
5 - Large Ripe Tomatoes
1 bunch - Fresh Basil Tomato-Basil-Mozzarella Salad with a Balsamic Vinaigrette and Proscuitto
by Ira Krizo
Serves: 4
Photo taken by Katie SilvariIngredients:
1/2 cup (120ml) - Balsamic Vinegar
1 1/2 cups (355ml) - Extra Virgin Olive Oil
to taste - Salt and Pepper
5 - Large Ripe Tomatoes
1 bunch - Fresh Basil
8 oz (230g) - Mozzarella (preferably the kind found as small balls in liquid)
8 slices - Proscuitto (a thinly sliced very flavorful Italian ham, found at most grocery stores)

Procedure:
1. Put vinegar in a bowl. Chop 6 large leaves of basil and add. Whisking rapidly, slowly add the olive oil. Add salt and pepper to taste.
2. Slice tomatoes very thin - approximately 7 slices per tomato excluding the end pieces.
3. Slice mozzarella into pieces the same thickness and approximately half the size of the tomato slices.
4. On a plate, going in a circle, alternate the following ingredients: tomato/basil leaf/mozzarella all the way around.
5. Five minutes before serving, whisk the dressing briefly to incorporate. Spoon it over the salads.
6. Finally, place 2 slices of proscuitto in the center of the plate, scrunching them some for height. Add fresh ground black pepper on top and serve.