1 avocado, halved and chopped sm. (about 1/4 inch)
4 plum tomatoes, diced
3 green onions, sliced (about 1/3 c.)
1/4 c. chopped cilantro or parsley
1 jalapeno pepper, seeded and minced (about 1 tbsp.)
1 tsp. dried, crumbled oregano
1/4 c. fresh lime juice
2 tbsp. olive oil
Salt and pepper to taste

Methods:

Toss avocado, tomatoes, green onions, cilantro, jalapeno pepper and oregano in a medium bowl.Add lime juice and olive oil, stirring to coat.Season with salt and pepper.Best if prepared just before serving.

2 ripe avocados
2/3 c. cilantro leaves, chopped
1 Serrano chili pepper, minced
1 1/3 c. flat-leaf parsley leaves, coarsely chopped
3 tbsp. shelled pumpkin seeds
1 tbsp. fresh lemon juice
1/4 tsp. salt

Methods:

Peel avocados, cut pulp into small chunks and put in a bowl.Add remaining ingredients to avocado, stir gently with a fork to avoid mashing avocado, and serve right away.If made ahead, put the avocado pits in the salsa to retain a fresh, green color.

1 lg. mango, peeled, diced
3 tbsp. red onion, minced
3 tbsp. diced green pepper
3 tbsp. diced red pepper
1 1/2 tbsp. white wine vinegar
1 tbsp. chopped fresh cilantro
1 tbsp. olive oil
1 tsp. minced fresh chives
1/2 lg. avocado, diced

Methods:

Mix all ingredients except avocado in large bowl. Add avocado to salsa and stir gently to combine. Salt and pepper to taste.

1 lb. firm tofu, crumbled
2 carrots, grated
2 zucchini, grated
1 tsp. garlic, chopped
Oil
1/2 c. roasted sunflower seeds
4 scallions, chopped

Methods:

Heat oil and saute onions and garlic until lightly browned.Add vegetables and cook 3-4 minutes. Add tofu and sunflower seeds, cook 4 minutes. Mix mashed avocado, fresh lemon juice, and salsa together. Wrap all the ingredients in a warmed whole wheat tortilla.

Salsa:
1 tsp. cumin seeds
1 med. avocado, firmly ripe, peeled and diced
2 tbsp. lemon juice
2 med. fresh tomatoes, diced
3 green onions
1 med. garlic clove, minced
1/8 tsp. cayenne pepper

Soup:
2 tbsp. olive oil
3 med. cloves garlic, minced
1/2 tsp. chili powder
1 tsp. ground cumin
1 lg. onion, coarsely chopped
2 med. zucchini, diced
1 sm. red bell pepper, diced
1/4 c. dried tomatoes, slivered, loosely packed
1/4 c. fresh cilantro, minced
2 c. water
1 c. buttermilk or plain low fat yogurt
1/2 c. Parmesan cheese, finely grated
12 oz. dried pasta

Recommended Pasta: Whole wheat ribbons, spirals, or shells.

Methods:

An hour or two before serving time, make the salsa.You must use perfectly ripe tomatoes and avocado.The tomatoes should be a uniform bright red and the avocado should yield easily but only slightly to pressure when squeezed.Toast the cumin seeds and set aside.

Toss the avocado with the lemon juice. Add the tomatoes with their juice, to the avocado.Slice the white portion of the onions and a couple of inches of the green into very thin rounds.Add to the salsa, along with the cumin seeds, garlic, and cayenne.Stir gently to combine well, then cover and set aside at room temperature so the flavors can blend.

2 lbs. salmon fillets
1 ripe avocado
1 tomato
1/2 oz. fresh cilantro
1 lemon
1/2 c. vinegar
1/4 c. olive oil

Methods:

Salmon should be filleted, then cut into 8 oz. portions.Place the salmon portions between plastic wrap and lightly pound the pieces until about 1/8 inch thick.

Heat a large saucepan coated with vegetable oil until it smokes.Quickly place a portion of salmon in the pan. Saute 30 seconds on each side.

Salsa:
Chop, unseed, peel and dice the avocado.Finely chop the fresh cilantro and mix together with the vinegar olive oil.Squeeze lemon juice on the mixture.Salt and pepper to taste.Serve salmon on hot plate and spoon salsa on top.

* 1 can of petite diced tomatoes with mild green chilies
* 1 diced small onion
* 1 chopped green pepper
* 1 Tbsp of cilantro (finely chopped)
* Juice of 1 lemon
* 2 garlic cloves finely chopped
* Sea salt to taste
* Fresh ground pepper to taste
* Splash of hot sauce

Method

Mix all ingredients well.Refrigerate at least one hour before serving so flavors can blend together well.

* 4 Medium Ripe Tomatos
* 1 Medium White Onion
* 2 Jalapeno Peppers
* 1 Handful of Cilantro
* Juice of 1 Lime
* Salt and Pepper to taste
* Tortillas

Method

Seed 3 of the 4 tomatoes chop all 4 in a small to medium dice.Chop the onion in a small dice. Seed 1 of the Jalapeno peppers and leave the seeds in the other if you want to make it more mild seed both peppers.Roughly chop the Cilantro.Squeeze the lime juice over all the ingredients.Salt and Pepper to your taste.Let sit outside of the refrigerator for about 30 minutes for full flavor.

Anytime past that, store in a sealed container in refrigerator.Preheat the oven to 325 – Cut Tortillas into 6 triangles eachspray with oil from an oil mister.Sprinkle with Salt to your taste.Bake for about 10-15 minutes. Watch for browning.

1 cup mayonnaise
1 cup sour cream
Juice of 3 limes
4 cloves garlic, crushed
1 1/2 cup fresh cilantro, finely chopped
1 (6 ounce) can pitted black olives, drained and coarsely chopped
1 1/2 cup scallions, finely chopped
5 teaspoons hot pepper sauce, or to taste
Salt and white pepper, to taste

Methods:

In a medium bowl, combine mayonnaise and sour cream.Add lime juice, garlic, cilantro, black olives, scallions, hot pepper sauce, salt and pepper.Taste and adjust seasonings if desired.Chill until serving.

Serve with blue corn tortilla chips.

* 1 large (28-ounce) can whole tomatoes, drained
* 1 (4-ounce) can whole green chilies, drained
* 1 (2 1/4-ounce) can sliced black olives, drained
* 1/4 cup pimiento-stuffed olives
* 4 green onions, cut into 1-inch pieces
* 1 1/2 tablespoons cider vinegar
* 1 tablespoon olive oil
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon hot sauce

Preparation:

Add all ingredients to food processor bowl with knife blade.Cover with lid and pulse 3 or 4 times, or until tomatoes are coarsely chopped.Chill at least 2 hours.Serve with tortilla chips.