BLACK BEAN CAKES. Yield: 3-6. Ingredients:

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1 BLACK BEAN CAKES Yield: cans Black Beans, (puree 2 cans, leave one can whole) ½ c Onions, small dice ½ ea Poblano, Small dice As Needed Panko ½ c Cilantro, minced ½ c Red Bell Peppers, small diced 1 ea Serrano pepper, minced 2 tsp Cumin 1 tsp Coriander ½ ea Chipotle, canned, minced 4 ea Garlic, cloves, minced 1 tsp Black Pepper, ground 1 tsp Salt 2 tsp Oregano, ground 2 tsp Ancho 1. Puree Black Beans (leave one can whole) and sauté onions and poblanos, set aside 2. Gather all ingredients and combine to form black bean cakes. 3. Add enough panko as needed to bind ingredients and desired consistency. 4. Heat skillet or griddle to medium heat and cook for 5 minutes on each side.

2 TURKEY BURGERS Yield: 3-6 Servings 4 lb Turkey Ground 8 oz Onions, small dice 8 oz Green Peppers, can, drained 1 ea Poblanos, small diced 6 ea Garlic, cloves, minced 1 oz Pimentos, canned, drained, small diced 1 tbsp Thyme, dry 2 tbsp Cajun, Seasoning 1 tbsp Black Pepper 1 tbsp Poultry Seasoning 1 tsp Cayenne pepper 2 tsp Coriander, ground 1 tsp Fennel, dry 2 oz Sage, fresh, chopped 3 oz Parsley, fresh, chopped 3 oz Basil, fresh, chopped As Needed Extra Virgin Olive Oil (EVOO) 1. Sautee onions and green peppers, poblanos till onions are translucent. Set aside to cool. 2. Add all ingredients in a bowl, mix and form into 6 oz patties. 3. Preheat pan to medium heat. Add enough EVOO to coat the bottom of the pan. Cook turkey burgers till done. About 7 mins per side. Place on buns with condiments.

3 AVOCADO MAYO Yield: 1Quart ½ bunch Cilantro, Chopped 1 tbsp Olive Oil 1 c Yogurt As Needed Lime Juice 2 ea Avocados, sliced 1. Add all ingredients into a blender and puree. Add lime juice till you get the consistency that you like.

4 PICKELES AND JALAPENOS Yield: 3-6 Servings 1 ea Cucumbers, sliced thin 1-2 ea Jalapenos, sliced thin on a ¼ bias cut PICKLING 1 qt White Wine Vinegar 2 c Water 2 c Sugar, White 1 c Garlic Cloves 1 ea Star Anise 1 tbsp Cloves 1 tbsp Arbol Chiles 1 tbsp Coriander Seeds 1 tbsp Mustard Seeds 1. After cucumber and jalapenos are cut set aside in a large bowl. 2. Put all other ingredients in a pot and bring to a simmer for 20 mins 3. Poor Picking mixture over cucumber and jalapenos and let it steep for 20 mins. 4. Drain picking mixture and remove cucumbers and jalapenos.

5 KETCHUP Yield: 1Quart 3 ea Roma Tomatoes, sliced in half and deseeded. 1 c Onion, large diced ½ c Garlic cloves ½ ea Poblano, sliced and deseeded ¾ c Blueberries ¼ c Raisins 2 c Crushed Tomatoes ¼ c Honey ¼ c Molasses ½ c Worcestershire ¼ c Agave Syrup 12 oz Tomato Paste 1 tbsp Mustard As Needed Extra Virgin Olive Oil (EVOO) 1. Lightly coat tomatoes, onion, garlic and poblanos in a 350 F till they are tender. Once they are tender, place in blender and puree till smooth. 2. Add all the other ingredients and puree. 3. Place mixture in pot and simmer for 1 hour, stirring occasionally. Let cool.

6 FIXINGS Yield: 3-6 Servings 3 ea Heirloom Tomatoes 1 lb Spring Mix 1. Slice tomatoes to desired thickness. Set aside in refrigerator till ready to serve. 2. Open bag and place in serving bowl.

7 Prosecco Sabayon Yield: 6 servings 1 c Chilled Whipped Cream (see Whipped Cream Recipe) 4 ea Large egg yolks 1/4 c Sugar, granulated 4 oz Prosecco 1. Fill large bowl halfway with ice and cold water. Whisk egg yolks and sugar to blend in medium metal bowl until well combined, add 1/2 cup Prosecco and whisk to blend 2. Set bowl over saucepan of simmering water and whisk constantly and vigorously until mixture is thick and resembles softly beaten whipping cream, about 6 minutes 3. Set bowl with sabayon in bowl of ice and cold water and whisk until sabayon is cool, about 6 minutes. Fold in Whipped Cream.

8 Whipped Cream Yield: 6 servings ½ c Heavy whipping cream, chilled ½ tsp Vanilla Extract ¼ c Sugar, powdered 1. Using a mixer with a chilled bowl combine all ingredients. 2. Whisk until medium to stiff peaks form. Chill and hold.

9 Fresh Fruit Summer Tart Yield: 6 servings 6 ea Healthy Tart Crusts 1 pt Prosecco Sabayon ½ c Whipped Cream 1 c Assorted Fresh Fruits 1. Pipe or scope the Sabayon into the prepared tart shells leaving roughly 1/8 th of an inch of crust above the Sabayon. 2. Slice the fresh fruit of your choice and arrange on the top of the tart. 3. Finish with a small amount of whipped cream. Serve and enjoy.

10 Tart Shell Yield: 6 servings 1 c All-purpose Flour 1 c Whole Wheat Flour 2 ea Egg Whites ½ c Agave Nectar 1 tbs Almond Butter 1. Pre-heat oven to Combine the all-purpose flour, whole wheat flour, egg whites, agave nectar and almond butter in a food processor, pulse until dough is formed. 3. Remove dough from processor and make into one large ball. Divide dough into 4 equal portions; allow to rest for 5 minutes. 4. Roll dough out into1/4 inch thick sheets, lay over tart pans. Using your fingers lightly press the dough into the tart pans being careful not to break the dough. Once the dough is in place use a sharp knife to cut away excess dough. 5. Bake minutes.