Category: Main Dish

Sauté asparagus, onion and garlic in oil in a large skillet until crisp-tender, about 5 minutes. Stir in shrimp, oregano, and red pepper flakes; sauté until shrimp is cooked and pink, about 5 minutes. Stir in orange juice and lemon rind.

Coarsely mash about 1/4 the beans; stir beans into skillet and cook over medium heat until hot, 3 to 5 minutes, stirring frequently. Stir in salt. Serve over fettuccine.

Mash beans with salsa. Spoon bean mixture down center of each tortilla, dividing evenly. Cut half of cheese into 8 sticks. Place one stick over beans on each tortilla. Roll tortilla to enclose. Place seam-side down in greased shallow baking dish. Pour enchilada sauce over all. Grate remaining cheese and sprinkle over sauce. Bake in preheated oven, 350 degrees F. for 16 minutes. Top with lettuce and sour cream.

Prepare grill, or heat a grill pan over medium-high heat.

Brush chicken with juice; sprinkle with seasoning and sugar. Place chicken on grill rack or grill pan coated with cooking spray; grill 4 minutes on each side or until chicken is done. Cool slightly. Cut chicken into 1/4-inch strips; set aside. Place tortillas on grill rack or grill pan coated with cooking spray; grill 30 seconds on each side or until golden brown.

Combine coleslaw and salsa; toss to coat. Combine tomato and olives; toss gently.
Spread about 3 tablespoons beans over each tortilla; divide chicken evenly among tortillas. Top each serving with about 2/3 cup slaw mixture, 2/3 cup tomato mixture, 4 teaspoons cheese, 1 tablespoon sour cream, and 2 teaspoons cilantro. Sprinkle each serving with 2 teaspoons pumpkinseeds, if desired.

Mix pork, 1 tablespoon soy sauce, 1 tablespoon honey, half of garlic, and crushed red pepper in medium bowl. Mix remaining 3 tablespoons soy sauce and remaining 1/2 tablespoon honey in small bowl; set aside.

Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Add carrots to green beans in water; cook 1 minute. Drain carrots and green beans.

Heat 1 tablespoon canola oil in wok or large nonstick skillet over high heat. Add pork mixture; stir-fry 1 minute. Transfer pork to dish. Add remaining 1 tablespoon canola oil to wok; add red bell pepper and stir-fry 1 minute. Add green beans, carrots, ginger, and remaining garlic; stir-fry 1 minute. Return pork to wok along with reserved soy sauce-honey mixture; stir until heated through, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with sliced green onions and chopped peanuts and serve.

Brown beef, pepperoni, green pepper and onion together; drain. Add pizza sauce and cooked pinto beans. Simmer until thick. Set aside to cool. On a greased cookie sheet let rolls thaw and rise. Flatten one roll at a time into a 5″ circle. Spoon about 2 tablespoons filling and about 1 tablespoon mozzarella cheese in the center. Pull edges of dough together to seal. Grease pizza pan or cookie sheets, place rolls seam side down on sheets and brush with beaten egg and sprinkle with Parmesan cheese. Bake at 400 degrees for 20 to 25 minutes

Pat or roll bread dough to cover bottom of greased 14-inch pizza pan.

Mash one cup of the beans; set aside remaining cup. Saute 1/2 cup onion and garlic in oil in a large skillet; add beef and brown. Drain fat from beef.
Stir in mashed beans, tomato sauce, chili powder, cumin and salt; simmer 10 minutes.

Spread bean and beef mixture on bread dough. Top with remaining onion, green pepper, reserved whole beans and cheese. Sprinkle with red pepper flakes. Bake in preheated 400 degree F. oven for 15 minutes or until crust is browned. Cut into wedges. Top each serving with a dollop of guacamole.

Mash avocado with garlic and lemon juice. Add red pepper sauce and salt to taste. Stir in tomatoes. Cover with plastic and chill until ready to serve.

Preheat oven to 425 degrees.

Arrange half tortilla wedges in a single layer on a large baking sheet; lightly coat wedges with cooking spray. Bake for 8 minutes or until crisp. Repeat procedure with remaining tortilla wedges and cooking spray. Heat oil in a medium saucepan over medium-high heat. Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly. Add pinto beans and water, and bring to a boil, stirring frequently, adding more water if necessary.

Reduce heat to medium, and simmer 10 minutes. Partially mash bean mixture with a potato masher until slightly thick. Place 8 chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate; top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa, and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro.

Preheat broiler. Place 1 1/2 cups breadcrumbs on baking sheet; toast under broiler for several seconds or until browned. Remove; let stand 5 minutes.

Mash beans with fork in mixing bowl. Add cheese, chiles, toasted breadcrumbs, and salt and pepper to taste. Form mixture into 4 patties, about 3 inches in diameter. Dredge patties in untoasted breadcrumbs.

Heat oil in large skillet over medium heat. Add patties, and cook until crisp and golden brown, 3 to 5 minutes on each side; add more oil to pan if necessary. Serve hot.

Place beans in medium bowl. Add enough cold water to cover by 2 inches. Let soak overnight. Drain beans and place in large saucepan. Add fresh water to cover. Bring to boil over high heat. Reduce heat to medium. Simmer beans 30 minutes, occasionally skimming foam from top of water. Drain beans well.

Meanwhile, preheat oven to 450 degrees F. Place lamb shanks in 15″x10″x2″ glass baking dish. Coat each shank with 1 teaspoon oil and sprinkle all sides with salt and pepper. Roast 15 minutes. Turn lamb over and roast 15 minutes longer. Reduce oven temperature to 375 degrees F.

Using tongs, transfer lamb to a plate. Add drained beans, onion, leek, carrot, tomato paste, garlic, bay leaves, salt and pepper to baking dish. Stir gently to blend. Pour in broth. Return lamb to dish, spooning vegetables and liquids over. Cover dish with foil. Bake lamb and beans 1 hour. Mix thyme into beans, turn lamb over. Cover dish again and bake until lamb and beans are very tender, about 35 minutes longer. Season beans with additional salt and pepper if desired and serve.

Heat olive oil in a large skillet over medium-high heat. Combine rosemary, salt and pepper; sprinkle over one side of chicken. Place chicken in pan with seasoned side down, cook 3 minutes. Reduce heat to medium and turn chicken. Add tomatoes and beans, cover and simmer 10 minutes or until chicken is done. Stir in olives.