Here's a few suggestions for a cold dinner.
1) We've already been talking about Hummous bi'tahini.
My "recipe" involves:
1-3 cans chickpeas, drained and rinsed, reserve some of the fluid
garlic (usually 1-2 cloves per can, optionally roasted first)
1/2 to 1 Tablespoon tahini per can (stir first. I usually use Sahadi
brand.)
lemon juice (1-2 Tablespoons per can)
water (or reserved liquid from canned chikpeas) start with about 1/3 can full for can of chikpeas used, increase if needed to get desired texture. (Use water for a lighter flavour.)
Put into food processor in order given. Process by turning off and on repeatedly. (I think it's better if choppy. If you like it smooth, let the processor run.)
Optionally, garnish by drizzling a little olive oil on top, sprinkling lightly with chopped parsley, or by adding a small amount of roasted red bell pepper before turning the processor on and off the last time. Best garnish is za'atar, if you can find it. (a reddish spice)
Serve with pita bread if you have a good brand available, or with crackers.
1 can chickpeas (garbanzos) is enough for DH and myself. 3 cans for an easy potluck dish that travels well.
2) Cerviche (lets see if I can get this recipe right from memory)
Scallops
Cubed monkfish
Other firm white fish)
(total 4-8 ounces per person, can use all fish or all scallops)
Chopped onion (about one small per two people) (white or purple)
Chopped bell pepper (about one per 2-3 people)
(optional) chopped tomato (must be firm)
Brown sugar (about 1T per person)
Lemon and/or lime juice (start with about 1 c, may need more to cover)
(optional) dash of Tabasco sauce, pinch of garlic powder
Mix chopped vegetables, scallops, fish together, and pack into narrow, deep container. Separately, mix brown sugar and optional ingredients into lemon/lime juice. Pour juice mixture into container to cover fish. Refrigerate.
I like to fix this the day before since it takes a while for the acid in the juice to "cook" the fish. You could make it at noon for a late dinner.
Shelly