2 - 4.25 oz. cans crab meat

2 - 15.5 oz. cans cannellini beans

4 cups vegetable broth (set aside 1/4 cup)

1 cup onions and peppers, chopped

1 tsp. black pepper

1 tsp. sea salt

1 tsp. cornstarch

1/2 tsp. minced garlic

1/2 tsp. paprika

2 tbsp. olive oil

Drain and puree cannellini beans in food processor and set aside. Sauté peppers and onion mix in olive oil until caramelized.

Add broth, pureed cannellini beans, stir at medium heat. Drain and add crab meat. Add in paprika and other dry spices.

Thicken broth by diluting 1 teaspoon corn starch in a quarter cup of broth. Add to the bisque and stir until it begins to thicken.

Serve with crusty artisan bread.

Yields four servings.

2 extra-large flour tortillas

1 ½ cups cooked shredded chicken, beef or pork

1 cup peppers and onions, cut up.

1 cup shredded cheddar or Colby Jack cheese

Green or red salsa

1 tsp. chili Powder

1/2 tsp. minced garlic

1/2 tsp. sea salt

1/2 tsp. cumin

Cooking spray 

Spray a 12-inch pan with cooking spray (canola or olive oil) and preheat at medium heat. Add onions and peppers, sauté until onions caramelize. Reduce heat, add the protein, chili, cumin and garlic. Mix thoroughly, add salt and set aside.

Rinse and wipe pan. Spray with cooking spray and set at medium heat. Place tortilla in hot pan and spread half the cheese on the surface. Cover half the tortilla with chicken mixture. Dot with desired salsa of choice and fold over when cheese melts.

Tortilla should be golden to golden brown. Flip and, using a spatula, divide into three pieces. Remove and place on paper-lined plate to cool before slicing with knife. Repeat process. 

Makes two generous quesadillas. Serve with guacamole, salsa or sour cream.

5 cups of arugula, spinach or romaine lettuce in bite size pieces

1 1/2 cups cooked well-seasoned* ground beef, turkey, chicken or protein of choice

1 cup cubed tomatoes

1 cup avocado, cubed (optional)

1/2 cup shredded cheddar (Colby Jack or Four-cheese Mexican) cheese

12 to 14 blue corn chips, crushed

1 cup medium-heat salsa

*Salt, garlic, chili powder and cumin to taste.

In two large bowls divide the greens equally, add equal portions of the protein, tomato and avocado. Top with salsa, shredded cheese and crushed tortilla chips. Makes two servings.

Two extra-large (burrito size) flour tortillas

1 cup shredded cheddar (Colby Jack or Four-cheese Mexican)

Medium-heat chunky salsa

1/2 cup rinsed and chopped green onions

1 large, pre-cooked chorizo, thinly sliced

Cooking spray

Spray a 14-inch skillet with canola or olive oil and preheat at medium temperature. Place the tortilla in the pan and, using a small ladle, spread the salsa. Promptly add half the cheese, place half the chorizo over the cheese and sprinkle with green onions. Cook until cheese is bubbly and tortilla is crisp. Place on flat surface to cool and cut into four or six pieces using a pizza cutter. Makes two personal-size pizza or appetizers for six.

4 unsalted cod fillets (frozen or thawed)

2  cups red potatoes (washed and sliced)

1 cup each red and/or green peppers and onion sliced coarsely

16 oz. can of  fire-roasted tomatoes

1 tbsp. minced garlic

1/2 cup white wine

1 tbsp. smoked paprika

1  tbsp. sea salt

1 tbsp. Old Bay seasoning

1/4 cup extra virgin olive oil

Coat large sauce pan with half the olive oil, place frozen cod fillets , add tomatoes, garlic and one layer of potatoes. 

Sprinkle half the dry spices, add peppers and onions and another layer of potatoes, add white wine and the remainder of the spices. 

Cover and cook at medium heat for 20 minutes or until potatoes soften and fillets can be broken up. Mix gently and leave on low heat for another 20 minutes. Serve with crusty bread and your favorite wine wine. Yields four servings.

1 lb. ground turkey or beef

1 cup medium heat chunky salsa, like Pace

1/2 cup sweet onion chopped

1 egg

2 tbsp. extra virgin olive oil

1 tbsp. minced garlic

1 1/2 tbsp. chili powder

1 tbsp. sea salt

1 tsp. cumin

1 pack defrosted empanada discs for baking  

Coat pan with spray olive oil, add ground turkey dry spices and onion. Crumble the ground turkey, using a potato masher. Add salsa and continue to separate with the masher. Cook until liquid is evaporated and meat is thoroughly cooked. Taste and add more salt and if desired.

Put aside to cool before assembling empanadas. Preheat oven to 400 degrees. Add two tablespoons per disc, folding over and pressing close with a  fork or with folds as shown above.  Line a cookie sheet with parchment paper and place the pies. Brush with egg and bake 16 to 18  minutes or until golden. Yields 12.

2 cans of chickpeas in salt water, rinsed and drained

1 medium onion chopped

1 cup cooked, ground chorizo (like Aidell's chicken chorizo)

2 plum tomatoes (about 3/4 cup) diced

1 tsp. minced garlic

1 tbsp. smoked paprika

1/2 tsp. cumin

2 tbsp. olive oil

Sea salt to taste

Sautee onions and chorizo in olive oil at medium-high heat, until onions caramelize. Add drained chickpeas, garlic and spices. Stir in diced tomato and saute at medium heat, stirring frequently, allowing liquid to evaporate. Serve with crusty baguette.

Preheat oven to 425 degrees.

1 large flatbread (like Trader Joe's brand)

Pesto

Two plum tomatoes (halved and thinly sliced)

1 cup shredded mozzarella

1/4 cup shredded parmesan

Basil

Sea salt to taste

Spread pesto over flatbread and cover with tomato slices, add salt, spread mozzarella evenly and top with parmesan, sprinkle with basil and salt. Bake on oven rack at 425 for 12 to 13minutes or until crust is golden. 

Top with arugula and/or thinly sliced capicola, if desired. Serves two.

1 pack phyllo dough, thawed per instructions

1 pack guava cut into 1/2-inch pieces

1 egg

Preheat oven to 400 degrees. Line baking sheet with parchment paper. Place half the dough on paper and space pieces of guava three inches apart lengthwise. Cover with second portion of the dough and separate into rectangles using a pizza cutter.

Beat egg and use a pastry brush to cover the tops of the pastries. Bake for 14 minutes or until golden. Remove from oven, then place pastries on cooling sheet. Wait 20 minutes to cool before eating. 

Makes 12 small pastries.

Five to six cups of  vegetables  (zucchini, eggplant, peppers, onions, mushrooms, tomatoes) cut into two-inch chunks

1/3 cup olive oil

Sea salt (four to five "grinds") or to taste

Place in bowl, add olive oil and salt. Move to grill tray or dish and place on a hot grill.

Stir frequently while grilling at medium heat. Remove when vegetables are tender and a little, or a lot, charred, depending on taste.

Serve as side dish  or use in pasta topped with parmesan.

Serves four.