We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Philippians 2:6 declares Jesus “existed in the form of God.” Although Jesus never lost being God, His form at a point in time did change. Originally, He was in the form of God. He shared the same external features of the Father – commonly identified in the Old Testament as a shining light. He was clothed in garments of diving majesty and splendor. We see a glimpse of this at the Transfiguration. Hebrews 1:3 tells us that Jesus is “the radiance of His glory and the exact representation of His nature.” This is emphasized because for Jesus (who is entirely glorious) to change in any way demanded a decent in His glory (humility!). Yet the One who existed in the form of God willing traded it for the “form of a slave” (Phil. 2:7). He left His glorious form for the ignoble form of man.

Randy Smith

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Grilled Summer Vegetable Salad With Minted Couscous (hl)

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Sami	Dressing-sa, Side-sal	4	Servings

INGREDIENTS

		vegetable salad-
1		Zucchini, sliced 1/4 inch
		thick
1		Yellow squash, sliced 1/4
		inch thick
1		Red pepper
1		Yellow pepper
1		Tomato, sliced 1/4 inch
		thick
1		Red onion, sliced 1/4 inch
		thick
1		Fennel bulb, cut in half
		Chopped garlic clove
1	pn	Cayenne pepper
1	pn	Cumin
1	pn	Ground coriander
		Salt and pepper, to taste
		couscous-
2	c	Couscous, cooked
1		Chopped fresh mint
1		Lime, juice of
		Salt and pepper to taste
		vinaigrette-
1	t	Nicoise olives, finely
		chopped
2	oz	Balsamic vinegar
2	oz	Extra-virgin olive oil
		Salt and pepper

INSTRUCTIONS

Grill the vegetables until tender. Remove skin of pepper after
grilling and cut in half. Remove seeds and dice into large cubes.  Dice
other vegetables and mix all ingredients for salad. In a  separate bowl
mix couscous, mint, lime, salt and pepper. In a third  bowl mix
vinegar, olives, salt and pepper. Whisk in olive oil. In a  picnic
salad bowl arrange vegetables, couscous and vinaigrette until
everything is utilized. Decorate with mint leaves.  Yield: 4 servings
Nutritional information: 525 calories and 15 grams of fat per serving
Courtesy of Exec. Chef David Ruggerio, Le Chantilly Restaurant
Originally titled: GRILLED SUMMER VEGETABLE SALAD WITH MINTED  COUSCOUS
AND BLACK OLIVE VINAIGRETTE  Copyright, 1997, TV FOOD NETWORK, G.P.,
All Rights Reserved  Busted by Gail Shermeyer <4paws@netrax.net>
Recipe by: RECIPE FOR HEALTH SHOW #RHG127  Posted to MC-Recipe Digest
V1 #799 by 4paws@netrax.net  (Shermeyer-Gail) on Sep 24, 1997

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