The Good Samaritans of Eastern Michigan 

Tuna Salad With Crispy Chickpeas
Ingredients:
5 Tbsp. extra-virgin olive oil, divided
1 15-oz. can chickpeas, rinsed, patted dry
Kosher salt
1 small shallot, finely chopped (onion)
2 Tbsp. mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. red wine vinegar
Freshly ground black pepper
1 5-oz. can water-packed tuna, drained
3 red or other endive, halved crosswise, leaves separated
½ cup parsley leaves
2 Tbsp. (heaping) sliced pickled chilies
½ lemon
Preparation:
Step 1
Heat 3 Tbsp. oil in a large skillet over medium-high. Cook chickpeas, tossing occasionally, until crisp and golden brown, 6–8 minutes. Season with salt and let cool.
Step 2
Whisk shallot, mayonnaise, mustard, and vinegar in a large bowl; season dressing with salt and pepper. Mix in tuna, breaking up with a fork. Add chickpeas, endive, parsley, and pickled chiles. Finely grate zest from lemon over, then squeeze in juice. Pour in remaining 2 Tbsp. oil and toss to combine. Taste and season with more salt if needed.
You may substitute green onions for shallots.

Split Pea Soup
Ingredients:
  2 ¼ cups dried split peas
  2 quarts cold water, plus more as needed
  1 ½ pounds ham bone
  2 onions, thinly sliced
  ½ teaspoon salt
  ¼ teaspoon ground black pepper
  1 pinch dried marjoram
  3 stalks celery, chopped
  3 carrots, chopped
  1 potato, diced
Preparation:
  Step 1
Place peas in a large stockpot and cover with several inches of cold water; let soak, 8 hours to overnight. Drain, rinse, and return peas to the pot.
  Step 2
Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 ½ hours, stirring      occasionally.
  Step 3
Remove ham bone; cut off meat, dice, and return meat to soup. Add celery, carrots, and potatoes. Cook slowly, uncovered, until vegetables are tender,    about 30 to 40 minutes.
Note:
You need not purchase a ham to get the bone, most stores sell ham bones on their own.

Easy Homemade Chili
Ingredients:
   1 pound ground beef
   1 onion, chopped
   1 (15 ounce) can tomato sauce
   1 (15 ounce) can kidney beans
   1 (14.5 ounce) can stewed tomatoes
   1 ½ cups water, or as needed (Optional)
   1 teaspoon chili powder, or more to taste
   1 pinch garlic powder
   salt and pepper to taste
Directions:
Step 1.
Place ground beef and onion in a large saucepan over medium heat; cook and stir until meat is browned and onion is tender, about 5 to 7 minutes.
Step 2.
Stir in tomato sauce, kidney beans, and stewed tomatoes with juice. If you prefer a thinner consistency, you can add water. Season with chili powder, garlic powder, salt, and black pepper. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.

Tuna Salad With Crispy Chickpeas
Ingredients:
5 Tbsp. extra-virgin olive oil, divided
1 15-oz. can chickpeas, rinsed, patted dry
Kosher salt
1 small shallot, finely chopped (onion)
2 Tbsp. mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. red wine vinegar
Freshly ground black pepper
1 5-oz. can water-packed tuna, drained
3 red or other endive, halved crosswise, leaves separated
½ cup parsley leaves
2 Tbsp. (heaping) sliced pickled chilies
½ lemon

Preparation:
Step 1

Heat 3 Tbsp. oil in a large skillet over medium-high. Cook chickpeas, tossing occasionally, until crisp and golden brown, 6–8 minutes. Season with salt and let cool.
Step 2

Whisk shallot, mayonnaise, mustard, and vinegar in a large bowl; season dressing with salt and pepper. Mix in tuna, breaking up with a fork. Add chickpeas, endive, parsley, and pickled chiles. Finely grate zest from lemon over, then squeeze in juice. Pour in remaining 2 Tbsp. oil and toss to combine. Taste and season with more salt if needed.
Notes:
You may substitute green onions for shallots.

Roasted Red Pepper Hummus
Ingrcdicnts
I red pepper, halved and seeded
1 15-oz can chickpeas, rinsed
1 small clove garlic, finely chopped
l/4 c. tahini
2 Tbsp. fresh lemon juice
1/2 tsp. smoked paprika
1/4 tsp. ground cumin
Kosher salt and pepper
Fresh dill, for sprinkling
Crackers and ve€getables, for serving

Preparation
Step 1
Heat broiler. Place pepper cut sides down, on a rimmed baking sheet and broil until
charred, 4 to 5 minutes. Transfer to a bowl, cover and let sit until cool enough to
handle. Peel off and discard skin.
Step 2
Transfer peppers to a food processor along with chickpeas, garlic, tahini, lemon
juice, paprika, cumin, and. 1/4 tsp each salt and pepper and puree until smooth.
Sprinkle with dill and serve with crackers and vegetables for dipping.

Super Easy Refried Bean Dip

lngredients
. 2 cups homemade refried beans or 1 (16 oz. can) store bought
. 2/3 cup salsa
. 4 oz. cream cheese
. 1/2 cup sour cream (or Greek yogurt)
. thinly sliced green onions (optional)

Preparation
1. Add ingredients in a microwave-safe bowl. Heat on high for 1 minute.
2. Stir, then continue heating in increments of 30 seconds until you are able to
completely combine the ingredients.
3. lf desired, top with green onions.
4. Serve warm with tortilla chips.

Notes
Store in an airtight container in the fridge for up to 1 week.

Cabbage Stir Fry
 Ingredients:
   1 Large onion, thinly sliced
   1 to 2 cloves of garlic, finely minced
   1 small head (about 11/4 pounds) green cabbage, shredded
   1 tablespoon of soy sauce

 Preparation:
 1. In a sprayed non-stick skillet or wok on medium high heat, cook and stir onion and garlic for 2 minutes or until onion is tender.
 2. Add shredded cabbage, soy sauce and 1 tablespoon of water. Cook and stir 4 minutes or until cabbage is crisp tender.
 3. Serve immediately.

Fried Cabbage
Ingredients:
   5-6 thick bacon strips Cut into small pieces
   (you may substitute sausage instead of bacon)
   1/3 cup onion Finely chopped
   1/2 head green cabbage shredded or roughly chopped
   1 tablespoon brown sugar Optional
   Salt To taste
   Pepper To taste
   1/4 tsp Smoked paprika

 Preparation:
1.Cook bacon (or sausage) in a non-stick pan over medium heat until crisp. Use a slotted spatula to remove the bacon and place it on plate. Do not discard    the bacon grease and drippings!
2.In the same pan, add onion and cook until translucent.
3.Add cabbage, salt, pepper, paprika and mix everything together. Cook for about 7 minutes or until cabbage is tender.
4. Add bacon (or sausage) back into the pan and mix it together with the cabbage and serve warm.