Serve with fresh fruit, like pineapple spears, strawberries, slices of kiwifruit, and apples.

In food processor or blender, combine all ingredients. Blend or process for 30 seconds. Cover and refrigerate several hours to blend flavors. Serve with fresh fruit for dipping. Serves 20

These delicious sandwiches are perfect for a appetizer or light lunch with the girls!

In medium bowl, place black beans and mash with a fork. Leave some beans whole for a chunky texture. Add salsa and mix well. Prepare bell pepper, tomato, and cheeses.In small bowl, mash avocado with sour cream and lemon juice.

Spread bean mixture over tortillas and top with vegetables and cheeses. Place some avocado mixture over cheeses. Roll up sandwiches and serve.

Cut the tomatoes in half crosswise, season with House Seasoning. Heat the oil in a small frying pan over medium heat. Add the garlic, and cook until just starting to turn golden brown, 1 to 2 minutes. Pour the garlic and oil into a heatproof bowl.

Oil the grill and set for high heat. Place the tomatoes cut side down and grill for 3 to 5 minutes. Turn over, top with the garlic oil mixture and continue to cook for another 3 minutes. Remove from grill and top with thyme, House Seasoning and Parmigiano-Reggiano. Serve immediately.

Mix ingredients together and store in an airtight container for up to 6 months.

Ingredients

• 2 avocados, peeled, seeded and cubed
• 1 tablespoon fresh lime juice
• 2 tablespoons sour cream
• 1/4 cup salsa, or to taste
• 1/4 teaspoon adobo sauce from canned chilies, or to taste
• salt and pepper to taste

Directions

1. Mash together cubed avocado, lime juice, sour cream, salsa, and adobo sauce in a bowl until blended. Season with salt and pepper.

Ingredients

• 24 pimento-stuffed green olives
• 1 (17.25 ounce) package frozen puff pastry, thawed

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut pastry into strips about 6 inches long and 1/2 inch wide. Wrap a belt of pastry around each olive. Place on an ungreased baking sheet.
3. Bake for 20 minutes, or until golden brown.

Ingredients

• 3 cups chopped watermelon
• 1/2 cup chopped green bell pepper
• 2 tablespoons lime juice
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon chopped green onions
• 1 tablespoon chopped jalapeno pepper
• 1/2 teaspoon garlic salt

Directions

1. In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt. Mix well and serve.

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (16 ounce) container sour cream
• 1 cup mayonnaise
• 1 envelope dry vegetable soup mix
• 1 (8 ounce) can water chestnuts, drained and chopped
• 3 green onions, chopped

Directions

1. In a medium bowl, mix together spinach, sour cream, mayonnaise, dry vegetable soup mix, water chestnuts and green onions. Cover and chill in the refrigerator approximately 2 hours before serving.

Ingredients

• 1 (8 ounce) loaf French baguette
• 1 1/2 cups spinach – packed, rinsed and torn
• 1/2 cup grated Parmesan cheese
• 3 cups finely chopped almonds
• 3 tablespoons chopped fresh basil
• 1 clove garlic, minced
• salt to taste
• freshly ground black pepper
• 3 tablespoons olive oil
• 1 cup chopped tomatoes
• 2 tablespoons thinly sliced green onion

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Arrange the bread slices on a non-stick cookie sheet.
2. In an electric blender or food processor combine the spinach, Parmesan, almonds, basil, garlic, salt and pepper. Blend until a paste forms. Pulse in 2 tablespoons olive oil; continue pulsing until the mixture is the consistency of soft butter.
3. In a small mixing bowl combine chopped tomatoes, green onion and 1 tablespoon olive oil; stir.
4. Bake the bread slices for 5 minutes or until crisp and brown.
5. Arrange toast on a serving platter. Spread each piece of toast with a thin layer of the blended pesto, then top with the tomato mixture.

Ingredients

• 1 (15 ounce) can garbanzo beans, drained
• 1 (4 ounce) jar roasted red peppers
• 3 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh parsley

Directions

1. In an electric blender or food processor, puree the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour. (The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving.)
2. Sprinkle the hummus with the chopped parsley before serving.