INGREDIENTS

   *4 whole wheat tortillas
   *1/2 cup salsa
   *4 Sante Fe or Zesty Bean veggie burgers (or any veggie burger)
   *1/2 cup frozen corn kernals, thawed

DIRECTIONS

• Combine salsa with corn.
• Cook the veggie burgers. Once done, cut them in two.
• Place the tortillas into the microwave to cook for a few seconds just until soft.
• Put the burgers over the each tortilla and spread with the salsa mixture on top. Fold the tortilla about 1/3 through and fold the slices to form a wrap-style sandwich.

INGREDIENTS

   Salad:
   *2 tsp. olive oil, divided
   *1 tsp. dried oregano
   *1 clove garlic, minced
   *1/4 cup cider vinegar
   *2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
   *1 1/2 cups diced plum tomato
   *1/2 cup chopped sweet onion
   *1/2 cup crumbled blue cheese
   *1/3 cup chopped fresh parsley
   *1/2 tsp. salt
   *1/2 tsp. pepper

   Crostini:
   *12 ounce French bread, baguette, cut into 24 diagonal slices
   *1 garlic clove, halved
   *Olive oil flavored cooking spray (such as Pam)

DIRECTIONS

• Use a non-stick skillet to heat a teaspoon of oil over moderate-high heat. Put oregano and garlic, sautéing for about 30 seconds. Add vinegar then remove from heat.
• In a bowl, blend vinegar mixture together with beans. Cover and refrigerate for half hour. Add a teaspoon of oil, diced tomato, sweet onion, blue cheese, fresh parsley, salt and pepper. Toss to blend well.
• Set the oven to preheat settings of 400 degrees F. Arrange the bread slices on a baking sheet by a single layer. Place it into the oven to toast for abour 5 minutes. 
• Rub the toasted bread slice with the cut side of the garlic. Spray with cooking spray and bake for another 3 minutes.

INGREDIENTS

   Salad:
   *1 (5-oz) bag baby spinach
   *4 oz large button mushrooms, wiped clean, sliced
   *1 carrot, peeled, cut into julienne strips

   Red Onion Vinaigrette:
   *1 small red onion, halved top to bottom, cut into thin strips
   *2 Tbsp olive oil
   *2 cloves garlic, minced
   *1/4 cup balsamic vinegar
   *1 tsp sugar
   *1/4 tsp each coarse (kosher) salt and black pepper

DIRECTIONS

• Toss all the salad ingredients together in a salad bowl. Reserve for later use.
• Sauté red onion in a medium skillet with heated olive oil set at moderate-high heat. Cook for about 5 minutes or until the onions have become slightly browned in color. Add the garlic and saute for a minute. Add vinegar and scrape the bottom for browned bits using a wooden spoon.
• Season the onions with sugar and sauté for about 2 minutes or until liquid has been reduced by half. Add the vinaigrette onto the salad and sprinkle with salt and pepper. Toss and enjoy!

INGREDIENTS

   *2 Tbsp fresh lime juice
   *2 Tbsp fresh orange juice
   *2 tsp Dijon mustard
   *2 tsp honey
   *1/4 tsp salt
   *freshly ground black pepper to taste
   *1/2 cup thinly sliced red onion
   *8 cups fresh baby spinach (about 8 ounces)
   *1 large apple, cored and thinly sliced
   *1/4 cup (1 ounce) crumbled blue cheese

DIRECTIONS

• In a small bowl, blend the juices together with mustard, honey, salt and pepper. Blend well.
• In a large bowl, place the onions and spinach. Add the dressing and toss well.
• Serve with blue cheese on top.  

“Any grilled meat will do with this recipe!”

INGREDIENTS   

4 kirby cucumbers
2 tsp. Kosher salt
1" piece fresh ginger, peeled
1 tbsp. sugar
1 1/2 tbsp. rice wine vinegar
1 tsp. sesame oil
2 garlic cloves, roughly chopped

DIRECTIONS   

• Cut cucumbers into irregular chunks about 2" long and 1/4" thick.
• Transfer cucumber slices to a medium bowl.
• Sprinkle this with 2 tsp. of kosher salt;
• Mix, and set aside at room temperature to extract excess liquid and let them soften, about 1 hour.
• Julienne ginger; transfer to a medium bowl and set aside.
• Drain and gently squeeze cucumbers to extract more liquid, and then pat dry with a towel.
• Add cucumbers to the bowl of ginger along with sugar, vinegar, sesame oil, and garlic.
• Toss to combine and add more kosher salt if desired when tasted.
• Let rest at room temperature for at least 15 minutes before serving to allow the flavors to come together.

“It is best served with grilled entrée.”

INGREDIENTS   

2 cups shelled edamame soy beans
8 ounces thin green beans, trimmed
8 ounces yellow wax beans, trimmed
1 1/2 cups cherry tomatoes, halved
1/3 cup red wine vinegar
3 tbsp. extra-virgin olive oil
2 tsp.  chopped fresh basil or tarragon leaves
2 tsp. chopped fresh thyme leaves
1 tsp. kosher salt
3/4 tsp. freshly ground black pepper

DIRECTIONS   

• Cook the edamame in a large pot of boiling water until crisp-tender, about 3 minutes; drain.
• Rinse with cold water, then drain well and pat dry.
• Repeat with the green beans and yellow beans.
• Combine the vegetables in a bowl.
• Add the vinegar, oil, herbs, 1 teaspoon of salt, and 3/4 teaspoon pepper to a glass screw-top jar.
• Seal the jar and shake vigorously to mix the vinaigrette.
• Shake the jar again to re-mix the vinaigrette and pour it over the vegetables when you’re ready to serve.  
• Season with more salt and pepper, if desired.

Alternate Direction:

• Whisk the vinegar, 1 teaspoon of salt, and 3/4 teaspoon of pepper in a large bowl to blend.
• Gradually whisk in the oil.
• Add all of the beans, tomatoes, basil, and thyme, and toss to coat.
• Season the salad, to taste, with more salt and pepper, and serve.

“It’s another combination of dish that gives perfect preparation.”

INGREDIENTS   

1 (16 ounce) package frozen peas, thawed
3 cups frozen French-style green beans, thawed
1 cup chopped celery
1/2 cup chopped green pepper
1/3 cup finely chopped onion
1/4 cup diced canned pimientos
3/4 cup sugar
1/3 cup cider vinegar
2 tbsp. water
1/2 tsp.  kosher salt

DIRECTIONS   

• Combine the first six ingredients in a large bowl.
• In a small bowl, combine the sugar, vinegar, water and salt; stir until sugar is dissolved.
• Pour over vegetables; toss to coat.
• Refrigerate for 3-4 hours.
• Serve with a slotted spoon.

“It’s an extra style served with grilled meat or poultry.”

INGREDIENTS   

6 medium red potatoes, cooked and cubed
2 garlic cloves, minced
1/2 cup chopped red onion
3 plum tomatoes, quartered
1/3 cup olive or vegetable oil
3 leaves fresh basil, chopped
1 – 5 ounce jar pimiento stuffed green olives, drained and halved
1 tsp. dried oregano
1 1/2 tsp.  kosher salt
1/4 tsp. pepper

DIRECTIONS   

• Combine the first 10 ingredients in a large bowl; toss to coat.
• Cover and refrigerate until serving.

“It’s special, delicious to serve.”

INGREDIENTS   

1 1/2 cups frozen shelled edamame (8 ounces)
3 tbsp. cup olive oil
1 tsp. ground cumin
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can black-eyed peas, drained and rinsed
1/2 cup chopped red onion
2 cups thinly sliced celery
2 tbsp. fresh lime juice
1/2 cup chopped fresh cilantro
1 tsp. finely chopped garlic
1 1/2 tsp. salt
1/4 tsp. black pepper

DIRECTIONS   

• Cook the edamame in a 1 1/2 – to 2-quart saucepan of boiling salted water, uncovered for 4 minutes.
• Drain in a colander, then rinse under cold water to stop cooking.
• Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds.
• Pour into a large heatproof bowl.
• Add edamame and remaining ingredients to cumin oil and toss to coat.
• Let stand for 10 minutes for flavors to blend.

“It’s fantastic to serve with special grilled meat (pork, beef, poultry).”

INGREDIENTS   

2 tablespoons white wine vinegar
4 teaspoons chopped fresh tarragon
2 teaspoons Dijon mustard
1 teaspoon fennel seeds, crushed
3 1/2 tablespoons olive oil (preferably extra-virgin)
3 cups trimmed watercress
2 medium fennel bulbs, trimmed, very thinly sliced lengthwise (about 3 cups)
1 1/2 pounds tomatoes, cut into 1/2-inch-thick wedges
1/2 pound fresh green beans, trimmed

DIRECTIONS   

• Whisk the first 4 ingredients in medium bowl to blend.
• Gradually whisk in oil. Season vinaigrette with salt and pepper.
• Blanche the trimmed beans (Place trimmed beans in pan with water and bring to a boil.
• Reduce the heat, cover and cook for 10 until tender-crisp.
• Drain and immerse in ice cold water)
• Mix watercress, fennel and tomatoes and beans in large bowl.
• Toss with enough vinaigrette to coat.
• Season this salad to taste with salt and pepper and serve.