Summer is almost (kinda) here! To celebrate the season and avoid heating up your house with an oven, I have concocted this outstanding dish. It can serve as a main course when chicken, cubed sausage, or tuna is added, or a sensational side when meat is omitted.

1/2 cup olives (I mix green and black)
3 sprigs of green onion chopped
1 cup of chopped celery
1 cup of chopped cooked meat (from the suggested list above) (optional)
3 cups cooked whole wheat pasta spirals or elbow macaroni
1/4 cup yellow mustard
1/2 cup egg-free mayonnaise (found in Natural Food section of most grocery stores)
1/4 cup chopped pickles or dill pickle relish
2 boiled eggs chopped (optional)
1/2 cup shredded cheese (optional)
1 cup cherry tomatoes chopped in half
1/2 cup shredded raw zucchini
1 teaspoon each: fresh basil, bay leaves, and oregano

Combine all the ingredients you prefer out of the list above. Do not omit the mayo nor the mustard, they are essential to the consistency of the salad. Chill in the refrigerator at least four hours before serving, to allow the flavors to mingle and the zucchini to soften.

Serve and enjoy.

Pita’s are hollow round bread that can be filled and eaten like a tortilla, or cut in half and stuffed. I have found the whole wheat version to be both filling, and amazingly delicious.
4 whole wheat pitas
1/2 cup sprouts
4 Gardenburger (R) patties cooked in a non-stick pan without oil
1 large tomato
Spinach blend lettuce mix
4 oz spicy hummus
4 oz guacamole
4 tablespoons sliced olives (if desired)
4 slices of Swiss Cheese (if desired)
Thin sliced onion (if desired)

Wrap the pita’s in a slightly moist towel and microwave for 15 seconds. Cut an opening about 2 inches across the top of the pita to make a mouth. Use your hand and hollow out the center. Use a butter knife to spread an ounce of each hummus and guacamole. Cut each burger in half and put the two halves in the pita. Add the veggies and cheese as desired. Tuck in the top half of the lip of the pita around the bottom creating a round tortilla look. Wrap with a towel, or napkin to prevent spill-over. Serves 4.

Looking for a quick and delicious way to feed your guests? Look no further than these amazing mini pizza recipes.

Traditional Vegetarian Mini Pizza

1 pack sliced party rye bread
1 8 oz can of tomato sauce
1 lb of reduced fat Italian blend cheese
1 tablespoon of Italian seasoning
1 8 oz can of olives diced
1 small onion diced
1/4 cup of diced artichoke hearts

Toast the rye bread in a single layer on a cookie sheet until light brown and crisp. Remove from the oven. Repeat toasting until the entire loaf is done. Reduce the oven temperature to 350 degrees. In a large bowl, combine all the remaining ingredients. Use a tablespoon to measure a heaping scoop for all the toasted pieces. Place them back in the oven for 10 minutes or until the cheese is completely melted.
Serve hot.

1 loaf of sour dough baguette bread thinly sliced
12 oz can tomato sauce
2 tablespoons of Italian seasoning
2 cups reduced fat cheese grated fine
1 can chopped chicken
6 slices of turkey bacon crumbled
2 green onions diced
1/2 cup chopped mushrooms
1/2 cup chopped olives

In a similar fashion to the first, toast the sliced sour dough bread. In a bowl mix the remaining ingredients. Spoon them on the bread pieces and bake on 350 degrees.

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.

1- 4 pack box of Gardenburger (R) Veggie Patties
8 oz bulk mushrooms sliced
2 TBS garlic paste, or minced garlic
1 TBS Worcestershire sauce
1 tsp olive oil
1/2 onion sliced thin
4 whole wheat buns toasted
Spicy brown mustard (optional)
Mayonnaise or mayo substitute (optional)
4 slices of Swiss cheese (optional)
Avocado slices (optional)
Romaine lettuce leaves
Tomato slices

In a HOT pan cook the patties until golden brown and slightly crisp on both sides. Remove from the pan, and set on a plate. Saute the olive oil, onions, mushrooms, and garlic on medium-high heat until mushrooms are fully cooked and onions are soft. Scoop the mushroom mix on top of the patties. Place back in the pan and top with the cheese. Put a lid on the pan and cook until the cheese is melted. Top with your choice of condiments and serve with sweet potato fries.