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Ingredients

1 1/2 tablespoons ancho chile powder
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
Pinch of cinnamon
Pinch of allspice
1 1/2 pounds pork tenderloin, cut into 1/3-inch cubes
1 medium white onion, chopped
2 tablespoons cider vinegar
5 tablespoons minced cilantro
3 tablespoons extra-virgin olive oil
1 cup shredded mozzarella cheese
Sixteen warmed 6- or 8-inch flour or corn tortillas,
mashed avocado, shredded or leaf lettuce, salsa and lime wedges, for serving

Directions

In a large bowl, mix the ancho powder with the salt, oregano, cumin,

pepper, cinnamon and allspice. Add the pork, onion, vinegar and

1/4 cup of the cilantro and mix well.

Heat the olive oil in a large skillet. Add the pork and stir-fry over

moderately high heat until browned outside and just cooked through.

Transfer the pork to a colander to drain, then sprinkle with the cheese

and the remaining 1 tablespoon of cilantro. Transfer the pork to a

serving bowl and serve with the warmed tortillas, mashed avocado,

lettuce, salsa and lime wedges.

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Ingredients

1 cup bulgur wheat
2 tablespoons chopped fresh parsley
1 tablespoon olive oil
4 bone-in pork rib chops, 3/4 inch thick (8 ounces each), trimmed
1 cup cranberries
1/4 cup balsamic vinegar
3 tablespoon(s) sugar
1 bag (9 ounces) microwave-in-the-bag spinach

Directions

In 2-quart saucepan, heat 2 cups water and 1/4 teaspoon salt to boiling on high.

Stir in bulgur; cover and cook on medium-low 10 to 15 minutes, until liquid

is absorbed. Stir in parsley.

While bulgur cooks, in 12-inch skillet, heat oil on medium until hot.

Sprinkle chops with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Cook chops in skillet 12 minutes or until browned on both sides and slightly pink

in center. Transfer to plate.

To same skillet, add cranberries, vinegar, sugar, and 1/3 cup water; heat to boiling,

stirring to scrape up brown bits. Add juices from chops on plate; cook 2 minutes

to thicken sauce slightly. Cook spinach as label directs.

Serve chops with cranberry sauce, bulgur, and spinach.

Ingredients

1 cup orzo
1 tablespoon extra-virgin olive oil
1 pound fresh chicken sausage, casings discarded
and meat rolled into 20 1-inch meatballs
1 large garlic clove, very finely chopped
6 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
1) 5-ounce bag baby spinach, 5 cups

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Directions

In a large saucepan of boiling salted water, cook the orzo until it is

al dente, about 8 minutes. Drain and rinse the orzo under cold water until cool.

Meanwhile, in a medium soup pot, heat the olive oil until shimmering.

Add the chicken meatballs and cook over moderately high heat until they are

lightly browned, about 4 minutes. Using a slotted spoon, transfer the meatballs

to a plate. Add the garlic to the pot and cook over moderate heat until

lightly golden, about 1 minute. Add the chicken broth, bring to a simmer

and season with salt and pepper. Add the meatballs to the broth and simmer

until they are cooked through, about 3 minutes.

Add the baby spinach and cooled orzo to the simmering broth and cook,

stirring, until the spinach is wilted and the soup is piping hot, about 1 minute.

Ladle the meatball-and-orzo soup into shallow bowls and serve.

Ingredients

6 cups drained and rinsed canned black beans (three 19-ounce cans)
4 cups canned low-sodium chicken broth or homemade stock
2 tablespoons cooking oil
1 onion, chopped
1 1/2 teaspoons salt
1/2 cup dry sherry
1 teaspoon fresh-ground black pepper
2 avocados, preferably Hass, cut into 1/2-inch dice
1/4 cup chopped cilantro or flat-leaf parsley
6 radishes, halved and sliced thin
2 tablespoons lime juice

Directions

Combine 3 cups of the beans and 1 cup of chicken broth in a blender or

food processor and puree until smooth.

In a large saucepan, heat the oil over moderate heat. Add the onion and

1 teaspoon of the salt and cook, stirring frequently, until the onion is soft,

about 5 minutes. Increase the heat, add the sherry, and boil until reduced

to approximately 1/4 cup, about 3 minutes.

Add the bean puree, 1/2 teaspoon of the pepper, and the remaining 3 cups of

chicken broth and 3 cups of beans. Simmer until hot, about 5 minutes.

Meanwhile, in a small bowl, combine the avocados, cilantro, radishes, lime juice,

and the remaining 1/2 teaspoon each of salt and pepper. Mix gently. S

poon the soup into bowls and top with the salsa.

Notes:
If the radishes aren’t perfectly crisp, soak them in a bowl of ice water. A few minutes of shock may be just enough to revive them.

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Ingredients

Vegetable oil, for frying
3) 6-inch corn tortillas, cut into narrow wedges
Kosher salt
1 onion, cut into 1/4-inch dice
1 teaspoon(s) ground cumin
2 can(s) (15-ounce) black beans
2 tablespoon(s) chopped cilantro
Freshly ground pepper

Directions

In a medium saucepan, heat 1/2 inch of vegetable oil over moderately high

heat until a deep-fry thermometer registers 350°. Add the tortillas and fry,

stirring occasionally, until crisp and lightly golden, about 1 1/2 minutes.

Using a slotted spoon, transfer the tortillas to paper towels to drain; season with salt.

In a medium soup pot, heat 2 tablespoons of the oil used to fry the tortillas.

Add the onion and cook over moderate heat until softened, about 6 minutes.

Add the cumin and cook for 1 minute.

Add the beans and their liquid and 1 1/2  cups of water.

Bring to a simmer and cook until slightly thickened, about 15 minutes.

Stir in 1 tablespoon of the cilantro and season with salt and pepper.

Ladle the soup into bowls and top with a few tortillas. Sprinkle with the

remaining 1 tablespoon of cilantro and serve.

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INGREDIENTS

5 small eggplants
3 fresh green chile peppers
4 cloves garlic, peeled
1 tablespoon chopped fresh cilantro
1 small onion, quartered
3 teaspoons light brown sugar
2 tablespoons lime juice
1 tablespoon vegetable oil
8 ounces tofu, diced
1/2 cup chopped fresh basil

DIRECTIONS

Preheat the grill for high heat.

Oil the grill grate, and cook the eggplants on all sides until

charred and black, about 15 minutes.

Remove from heat, and place on a rack to cool.

Peel, slice diagonally, and set aside.

In a food processor or blender, combine the chile peppers, garlic, cilantro,

onion, sugar, and lime juice. Process until smooth.

Heat oil in a large skillet over high heat, and add the chile mixture.

Reduce heat to medium, and cook for 1 minute.

Gently stir in the tofu, 1/4 cup of basil, and the eggplant.

Cook until heated through.

Remove to a serving dish, and garnish with the remaining basil.

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INGREDIENTS

1 small eggplant, cut into 3/4 inch thick slices
2 small red bell peppers, seeded and cut into wide strips
3 zucchinis, sliced
6 fresh mushrooms, stems removed
1/4 cup olive oil
1/4 cup lemon juice
1/4 cup coarsely chopped fresh basil
2 cloves garlic, peeled and minced

DIRECTIONS

Place eggplant, red bell peppers, zucchinis and fresh mushrooms in a medium bowl.

In a medium bowl, whisk together olive oil, lemon juice, basil and garlic.

Pour the mixture over the vegetables, cover and marinate in the refrigerator at least 1 hour.

Preheat an outdoor grill for high heat.

Place vegetables directly on the grill or on skewers.

Cook on the prepared grill 2 to 3 minutes per side, brushing frequently

with the marinade, or to desired doneness.

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INGREDIENTS

1/2 cup butter, softened
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh parsley, chopped
2 tablespoons prepared Dijon-style mustard
2 teaspoons prepared horseradish
8 ears corn, husked and cleaned

DIRECTIONS

Preheat grill to 375 degrees F (190 degrees C).

In a small bowl combine butter, salt, pepper, parsley,

mustard and horseradish; mix well.

Spread about 1 tablespoon of mixture evenly over each ear of corn.

Wrap tightly in heavy duty aluminum foil; seal well.

Place on grill for aprox. 40 minutes or until corn is tender.

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INGREDIENTS

1/2 cup  Chicken Broth
1/2 teaspoon dried thyme leaves, crushed
1/8 teaspoon ground black pepper
1 large red onion, thickly sliced
1 large red or green pepper , cut into wide strips
1 medium zucchini or yellow squash
2 cups large mushrooms

DIRECTIONS

Stir the broth, thyme and black pepper in a small bowl.

Brush the vegetables with the broth mixture.

Lightly oil the grill rack and heat the grill to medium.

Grill the vegetables for 10 minutes or until they’re tender,

turning over once during cooking and brushing often with the broth mixture.

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INGREDIENTS

1 large zucchini
4 tablespoons butter
salt and pepper to taste

DIRECTIONS

Preheat grill to medium high heat.

Clean outer skin of zucchini, and slice lengthwise into quarters.

Place a pat of butter or margarine on each zucchini quarter,

and season with salt and pepper to taste.

Wrap all four quarters in one piece of aluminum foil.

Place foil wrapped zucchini on heated grill, and cook for

10 to 15 minutes on each side

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