Be ready to hold people back on this one.

Tangy, spicy, gooey, crunchy, rich, terrific with beer or natural carbonated drink or even hot tea.

Very adaptable and delicious as an appetizer or light lunch.

You’ll need:

6 Large 8 inch soft Taco size Flour Tortillas: white, wheat, or your choice
5-1/2 Ounce container Goat Cheese, contents in bowl
3 Tablespoons Basil Pesto or your choice
2 Scallions, Green part only, minced
1 Large handful Spinach leaves only
2 Cloves Garlic minced
Salt & Pepper to taste
Salsa for dipping, your choice

NOTE: Can add minced jalapeno, chipotle, or other hot pepper for more heat. Suggest using latex gloves to handle them.

Large or 12” heavy skillet (not nonstick) very thinly oiled with light cooking oil

To prepare:

In a medium saucepan, steam spinach in about 1/2 inch of water till totally wilted. Drain and when cool, squeeze out removing as much water as possible. Chop and add to goat cheese with garlic and chopped scallions. Mix all together. Add salt and pepper to taste. Spread each of three tortillas with a thin/medium layer of goat cheese mix. On the other three tortillas spread a thin layer of pesto and place on top of goat cheese pesto side down. Heat skillet over medium heat. Wait until skillet heats through, about 3 minutes. Toast one quesadilla pressing down gently with a spatula until golden maybe 3 minutes. Turn over gently and press again. Mixture should be melting and soft. Toast second side till golden. Remove to cutting board and repeat with rest of quesadillas. Cut eat into quesadilla into 8 wedges and arrange on serving dish with salsa. Incredible!

Fast and easy, crunchy, soft, rich, filling

– takes maybe less than 30 seconds to prepare.

Lite luncheon with the ladies and a terrific, healthy, after school energy fix for the kids.

You’ll need:

1 Package tortillas – organic or best quality. The flavor can be to your taste.
1 Container of organic hummus also to your taste
Several organic tomatoes (with some in reserve for 2nds & 3rds) sliced
1 Jar pitted Kalamata olives cut in half
2 Ripe avocados – pitted, sliced & scooped out of skin
Extra virgin olive oil for drizzling

One medium cast iron or stainless steel skillet
NOTE: the size of the tortilla depends on if you want each person to have her/his own tortilla or pizza cut slices from very large burrito size

To prepare:

Bring skillet to medium heat. Place one flat tortilla in skillet and toast slightly on both sides about 30 seconds on each side. You can adjust this later to make it less or more crunchy. Transfer to a plate and repeat for as many as you want. Spread each with hummus and top with avocado slices, tomato slices, halved olives and a drizzle of olive oil. Cut into pizza slices or serve each person their own. Voila! Delicious finger chews!

Chewy variations are infinite: add herbed bar-b-que chicken bites or marinated tempeh bits or even feta cheese for that salty complimentary tang…..

Here are two:
Chicken: Slice breast into thin strips and saute in olive oil, salt, pepper, herbs of your choice, and garlic. Cut strips into bite size pieces and add to tortilla tops.
OR
Tempeh: Prepare same as for chicken but cut tempeh into small cubes and sauté/toast until sides are golden tan. Add to tortilla topping.

This taco is a winner for lunch,

brunch,

snack or dinner.



You’ll need:

Salsa:

1 Mango cut from pit into chunks
3 Plum Tomatoes cut in half
One very small wedge of Red Onion about 1/2 inch wide
1/2 Cup Cilantro leaves chopped
1 Jalapeno – small piece without rib and seeds. Can add more later for
more HEAT or add ribs ‘n seeds
Fresh Lime Juice from 1-2 limes
Dash of Sea Salt

Filling:

1 Pound Halibut or other flaky white fish
2-3 Tablespoons Canola Oil
1 Tablespoon fresh Lime Juice
1/2 teaspoon Chili Powder
Salt & Pepper to taste
1 teaspoon Organic Sugar
1 Cup very thinly shredded Green/red Cabbage or Lettuce if you prefer
6 Whole Wheat Tortillas or other good quality
Small bowl of Sour Cream

2 Cans Organic Black Beans with liquid
5 Tablespoons Toasted Sesame Oil
2+ Cloves minced Garlic
4 Scallions Sliced crosswise small rounds
2+ teaspoons Organic Shoyu Soy Sauce or to taste

Avocado slices and lime or lemon wedges

One medium sized heavy skillet (NOT nonstick)
Baking pan oiled
Blender
Oven on broil, rack on 2nd level from top
4 Servings or 1-2 more if less fish is used for each tortilla

To prepare:

Fish:
In a small dish marinate halibut turning on both sides in oil, lime juice, chili powder, sugar, salt & pepper just until salsa is done.

For the Salsa:
In a blender put in all Salsa ingredients and pulse till chunky. Pour into bowl, cover and set aside.

Beans:
Heat skillet on medium flame and add sesame oil. Allow to heat for about 2 minutes. Add black beans and garlic and sauté till liquid is almost gone. Add Shoyu/soy sauce to taste. Add scallions and mix. Turn off heat and allow to stand.

Fish:
Turn oven to broil. Cut fish into 4 pieces. Broil fish until just done, about 5 minutes. Check that it’s opaque and flakes easily. Allow to cool.

Meanwhile warm the tortillas in the medium skillet. Flake each fillet and fill each tortilla with 1 fillet, cabbage or lettuce, and salsa. Top with sour cream. Serve tacos with side of black beans, slices of avocado, and lime wedges. This one is fun!