The black bean with Chipotle burgers chopped up looks like meat, tastes similar to meat, but is entirely vegetarian! It tastes AMAZING and even kids seem to enjoy this menu item.

2 Gardenburger brand Black bean with Chipotle burgers
4 corn tortillas
6 oz Mixed salad greens
1 chopped Roma tomato
2 green onions chopped including both the white and green parts
1/2 cup of cheese
1 cup of refried beans
salsa (optional)
sliced avocado (optional)
sour cream (optional)
hummus (optional)
sliced olives (optional)

Heat grapeseed oil in a pan on medium heat. Cook the tortillas one at a time for about 2 minutes each side. The shell should be crisp. Drain on a paper towel or towel lined plate.

In a glass bowl heat the beans for one minute in the microwave then stir. Repeat this process until the beans are very hot.

In a skillet, fry up the black bean burgers breaking them up as you go along.

On the plate, set two shells next to each other topping with the beans, meatless patties, cheese, lettuce, tomato, onion and your choice of additional toppings.

I hate throwing food away. We had chicken fajita leftovers. Rather than just reheat, I decided to do something a little different. The result is A-M-A-Z-I-N-G! We loved them, and I think you will too.

2 cups of finely chopped fajita leftovers (onions, bell peppers, jalapeno’s and chicken usually)
3 cups of Pita chips or Tortilla chips
1/2 cup of Goat cheese, or Mexican cheese depending on preference
1/4 cup chopped Kalmata olives
2 stalks of green onion finely chopped
2 Tablespoons of chopped canned artichokes
1 tsp of Parmesan cheese
(Top with your choice of Avocado, chopped cucumber, chopped tomato)

Preheat the oven to 400 degrees for ten minutes while assembling the fajita.
Layer the chips in a shallow baking dish or on a cookie sheet. Then layer the remaining ingredients in this order: cheese, chicken fajita, olives, green onion and artichokes. Sprinkle the top with Parmesan cheese.
Bake for 15 minutes or until the cheese is melted and chips are lightly browned.
Enjoy with hummus, sour cream and salsa

Too hot to cook? Try this delicious recipe to keep your kitchen cool, budget low, and family fed at home!

5 lbs seedless watermelon
1 cucumber seeded and chopped
1 1/2 grape, cherry or Roma tomato diced fine
1 red bell pepper cored, seeded and chopped
1 red onion chopped
3 tablespoons sherry
3 tablespoon garlic olive oil
salt and pepper to taste
1 lb uncooked shrimp, deveined, peeled, and patted dry
4 oz feta, or blue cheese crumbles

On a clean counter, finely chop enough watermelon and cucumber to make 1 cup of each. Set aside along with the tomato, and 1/4 cup of the chopped onion in a medium bowl. Use the remainder of the watermelon, cucumber, bell pepper, onion, and sherry 2 tablespoons of the olive oil, salt and pepper in a food processor. Process in batches. Pour into a medium bowl and refrigerate at least one hour. Place the shrimp on skewers. Coat them with the remaining olive oil, and then sprinkle with salt, red pepper flakes, dehydrated onion, and pepper. Grill them over hot coals for four minutes on each side. Divide the soup among 4-6 bowls, then equally disperse the “salsa” mix, cheese, shrimp, and season to taste.

It is almost that time of year (and for some of you it already is) to use the bounty from your garden.

I would suggest the following use for some of my favorite things.

4 Habanero or jalapeno chili peppers (yes, they are hot, if you MUST commit blasphemy, use Anaheim, or Poblano chili’s to have a very mild version)
2 large tomatoes
1/2 cup coarsely chopped cilantro
1 large onion coarsely chopped sweet onion
juice of 1 lime
sprinkle of salt

I must get on my soap box for a moment. Yes, you can use a food processor to chop and mix the above. However, it is SO much better if you will chop and mix by hand. The salsa is more chunky and less juicy. It also refrigerates better. This version will keep up to two days. The soupy version must be consumed the same day or it develops a certain unpleasant flavor.

A variation of this recipe would be to create a fire roasted salsa where you can add 1 cup of grilled corn, and grill the following: whole tomatoes, and onion (in thick slices). If you want to use as a main dish, you can even use black beans.

8 pack whole wheat tortilla’s, or corn tortillas if you are gluten intolerant.
1 green bell peppers sliced
1 large onion sliced
1 red (or orange) bell pepper sliced
1 cup mushrooms sliced
1/2 cup sliced carrots
4 green onions chopped 3 times each
2 tablespoons olive oil
1 tablespoon green Tabasco(R)
dash garlic salt
dash Mrs.Dash(R) or similar seasoning blend
guacamole (optional)
hummus (optional)

Heat a cast iron pan on almost high heat. The pan needs to be so hot water dances then immediately evaporates. Have a lid that fits the pan ready. Pour in the oil then add onions, and carrots. Brown one side and turn. Add the remainder of the veggies, and seasonings including the sauce. Rotate once more. TURN OFF THE HEAT. Cover the pan with a lid. Wait about 5 minutes. Check to make sure the veggies are bright colored, slightly wilted, and crisp center. Heat the tortillas in a moist towel in the microwave for 30 seconds. Flip and separate the tortillas and heat for an additional 30 seconds. Serve with 1/2 cup filling, hummus, salsa and guacamole.