Black Bean, Avocado, Cucumber, and Tomato Salsa

• 1 cucumber, peeled and diced
• 2 medium tomatoes, diced
• 2 avocados, diced
• 1 15-oz can black beans, rinsed and drained
• 2 T red onion, minced
• 1 handful cilantro, minced
• 2 limes, juice of
• Lots of cayenne

Chop everything and refrigerate until ready to serve.

*Recipe adapted, courtesy of Gina

Balsamic Salad with Vine Sweet Mini Peppers

• Romaine lettuce
• Vine sweet mini peppers, sliced
• Cheese crumbles
• Restaurant-style croutons
• Balsamic vinaigrette

Top lettuce with sliced peppers, cheese crumbles, croutons, and small serving of balsamic vinaigrette.

German Omelettes

• 6 eggs
• 1 tsp salt
• 1 c flour
• Milk
• Velveeta

Mix eggs, salt, flour, and milk together until the consistency of pancake batter; whisk well and let sit for a few minutes.

Heat 1 tsp oil in a cast iron skillet over medium heat; when hot, put in one ladle of batter. (If the skillet is hot enough, the omelette will get "lacy" edges.)

Lift edges of omelette and tilt pan to allow top to run under and get cooked; flip omelette and put two pieces of Velveeta on one half.

Cook until bottom is done; put on plate and fold over.

Serve with applesauce.

Also pictured: white asparagus.

*Recipe courtesy of Grandma B

Spring Rolls with Spicy Peanut Sauce

• Rice paper
• Chopped cucumber
• Chopped carrots
• Sliced green onions
• Sliced extra-firm tofu
• Rice noodles
• Sliced avocado
• Basil leaves

Prepare rice noodles and rice paper according to package directions.

Place vegetables and tofu in middle of prepared rice paper and roll tightly.

Spicy Peanut Sauce

• 3 T rice vinegar
• 2 tsp soy sauce
• 2 tsp sugar
• 2 tsp peanut butter
• 1 T hot water
• 1 tsp chili garlic paste
• 2 T chopped peanuts

Combine all ingredients and mix well.

*Recipe courtesy of Iowa Girl Eats

Brown Rice and Pine Nut Tabbouleh

• 1 c brown rice (or farro)
• 2 heirloom tomatoes
• 1 small cucumber
• 1 clove garlic
• 1/2 small red onion
• 2 T pine nuts
• 1 c chickpeas (canned)
• 3 T extra virgin olive oil
• Lemon juice
• 3/4 c parsley
• 1/2 small jalapeno

Cook rice according to package.

Combine chopped tomatoes and chopped cucumbers; add garlic and onion.

Toast pine nuts for approximately six minutes at 350 degrees.

Transfer pine nuts and tomato/cucumber mixture to bowl with rice, chickpeas, oil, lemon juice, parsley, and jalapeno; stir.

Season with salt and pepper; stir.

Let marinate for 20 minutes.

*Recipe courtesy of Self Magazine

Fettuccine with Naked Sauce

• 1 8-oz box fettuccine
• 5 garlic cloves, minced
• 2 T olive oil
• 3 T minced parsley
• 1 T butter
• 3 T fresh basil
• 1 tsp salt
• 1/4 tsp pepper
• Freshly grated Parmesan cheese

Boil two quarts water and cook fettuccine, stirring occasionally.

Saute garlic cloves, parsley, basil, salt, and pepper in olive oil and butter for approximately five minutes.

After draining the pasta, coat with naked sauce and top with Parmesan cheese.

Eggplant Parmesan

• 3 eggplant, peeled and thinly sliced
• 2 eggs, beaten
• 4 c Italian seasoned bread crumbs
• 6 c spaghetti sauce, divided
• 16 oz mozzarella cheese, divided
• 1/2 c grated Parmesan cheese, divided
• 1/2 tsp dried basil

Generously salt the eggplant and let sit for 30 minutes; rinse thoroughly and pat completely dry using paper towels.

Dip eggplant slices in egg and then in bread crumbs. Place in a single layer on a baking sheet. Bake in oven for five minutes on each side.

In a 9x13 pan, spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with Parmesan and mozzarella cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

Bake in preheated oven for 35 minutes or until golden brown.

Also pictured: fettuccine with naked sauce.

*Recipe courtesy of AllRecipes.com