ChickPea Pancakes

Ingredient Name	Unit	Quantity
chick pea flour	cup	1 1/4
cayenne pepper	tsp	1/2
chopped cilantro	tsp	2
garlic cloves, minced	clove	5
ginger	oz	2
jalapenos	number	4
oil	tsp	3
salt	tsp	1/2
small red onion, very finely chopped	number	1
How to make ChickPea Pancakes
Place chick pea flour in a large mixing bowl. Add 1 cup water and stir to make a smooth batter. Add the salt, cayenne, onion, ginger, chiles, garlic, and cilantro. Mix well and set aside for 15 minutes.Place 1/2 t of oil in a large skillet (preferably non-stick) over medium heat. Stir once and place about 1/3 cup batter into center of skillet. Tilt pan to spread (as if making a crepe). Cover and cook for 3 minutes. Turn over and cook, uncovered, for one more minute; should be golden. Repeat with remaining batter, stirring before using.

Mushroom Marsala Bruschetta

Ingredient Name	Unit	Quantity
Baby Bella Mushrooms Sliced	oz	8
Butter	tbsp	1
Chopped Fresh Thyme	tsp	1
Crusty Baggettte Type Bread	slice	6
Finely Chopped Fresh Parsley	tbsp	3
Gorgonzola Cheese Crumbles	cup	1/2
Olive Oil	tbsp	2
How to make Mushroom Marsala Bruschetta
Heat the oil in a frying pan and add the mushrooms. Cook the mushrooms over medium heat until they are tender and lightly browned. Add the thyme, salt and pepper, and marsala wine. Cook over high heat until the wine begins to reduce and thicken. Remove from the heat and add the butter, walnuts, and parsley. Toast the bread slices under the broiler until lightly browned on both sides. Place the bread slices on a platter and spoon the mushroom mixture unto each bread slice. Sprinkle the cheese crmbles on top of the mushroom mixture and serve.