Mexican Torta

Menu Suggestion:
Serve with fresh fruit for dessert.
Mexican Torta
MAKES 4 SERVINGS
Tortas are similar to burritos, except instead of
a tortilla wrapper they’re made in a
hollowed-out roll. The options are what make
this sandwich fun -- use as many as you like;
more is better here.
4 mini striato rolls from the Wedge
1 container Wedge Deli lime-chili black
bean dip
2 c. shredded lettuce
1 large tomato, sliced
OPTIONS:
• 4 oz. queso fresco OR Jackstyle cheese, crumbled or sliced
• 1-2 avocados, sliced OR
1 c. guacamole
• 1/4 red onion, sliced
• 1/2 c. cilantro, coarsely chopped
• 2 T. pickled jalapeños, chopped
• 1 package deli-style turkey, chicken
OR ham slices
1. Slice each striato in half horizontally. Pull
most of the soft bread from the center out
(reserve for another use. *see Note) so
you’re left with a crusty shell.
2. Spread the bean dip over one half of each
sandwich. Layer the tomato slices and
lettuce evenly over each sandwich. Spread
optional toppings evenly over each sandwich (if you’re using guacamole, spread it
on the remaining bread), then close the
sandwiches and serve.
Note:
The soft inside bread can be dried in a lowtemperature oven and crumbled by hand or in
a food processor to make bread crumbs.
Nutrition Tip:
Black beans have more antioxidants than any
other bean -- as many as grapes and cranberries!
PRODUCE
• lettuce
• 1 large tomato
OPTIONS:
• 1-2 avocados
• 1 red onion
• cilantro
BULK/GROCERY
• 1 package Wedge Deli lime chili
black bean dip
OPTIONS:
• Wedge Deli guacamole
• pickled jalapeño peppers
DAIRY/DAIRY ALTERNATIVE
• OPTION: 4 oz. queso fresco OR Jackstyle cheese
MEAT/SEAFOOD
OPTION:1 package deli-style turkey,
chicken OR
ham slices
BAKERY
• 4 mini striato rolls
Copyright © 2009 Jennette Turner
Menu Suggestion:
Serve with a big green salad.
Socca “Pizza”
Nutrition Tip:
Garbanzo bean flour is a good source of
dietary fiber, as well as iron and folate.
MAKES 4 SERVINGS
Socca is popular in Italy and the south of France.
Note: Socca calls for soaking the garbanzo bean flour
for at least 30 minutes. You can soak it longer (up to
12 hours) for better digestibility.
¾ c. garbanzo bean flour
1 c. plus 2 T. water
½ tsp. salt
2 tsp. fresh basil OR 1 tsp. fresh thyme,
minced
3 T. olive oil
Topping:
1 large tomato, sliced
½-¾ c (2-3 oz.) parmesan cheese,
grated
1 T. fresh basil OR 1-2 tsp. fresh
thyme, chopped
OPTIONS:
• ¼ small red onion, thinly sliced
• 1-2 cloves garlic, sliced
• ½ c. black olives, sliced
• red pepper flakes
1. In a mixing bowl, combine the garbanzo
bean flour, water and salt. Using an electric
mixer, mix well until smooth. Let the mixture sit out on the counter for at least 30
minutes, longer if you have time.
2. Add the herbs and 1 T. olive oil to the
soaking flour and mix well.
3. Warm 1 T. olive oil in a 10-12 inch oven-proof
skillet. Pour the batter into the skillet
and drizzle with 1 T. olive oil. Cook over
medium heat for 3-4 minutes until the top is
almost set and the bottom is golden. If
there are any large air bubbles, pop them
with a knife.
4. Spread the tomatoes, herbs, parmesan
cheese and optional ingredients, IF using,
evenly over the socca.
5. Place the skillet under the broiler and cook for
5-6 minutes, until it begins to brown and crisp
up.
PRODUCE
• 1 large tomato
• fresh basil OR thyme
OPTIONS:
• 1 small red onion
• garlic
BULK/GROCERY
• garbanzo bean flour
• olive oil
OPTION: black olives
DAIRY/DAIRY ALTERNATIVE
• 2-3 oz. parmesan cheese
HERBS/SPICES
OPTION: red pepper flakes
Copyright © 2009 Jennette Turner
Menu Suggestion:
Serve with a tall glass of iced limeade.
Sweet Corn Salad
with bacon and avocado
MAKES 4 SERVINGS
Note:
Bacon is a great source of the B vitamin
choline, which is a building block for
acetylcholine -- a neurotransmitter that is
needed for our memories and learning
abilities.
This delicious salad is a guaranteed crowd
pleaser!
4 ears fresh sweet corn
6 oz. bacon
1 small OR ½ large red bell pepper, diced
2 ripe avocados, cubed
2-3 scallions, thinly sliced *use both white
and green parts
OPTION: 1/3 c. cilantro, finely chopped
2 T. extra virgin olive oil
2 T. lime juice
¼ tsp. salt
1. Bring a large pot of water to boil. Drop the
ears of corn into the boiling water and cook
for 2 minutes. Drain and run under cold
water.
2. While the water comes to boil, fry the
bacon in a large skillet until crispy. Set the
bacon aside and pour most of the bacon
grease out of the pan, reserving about 2 T.
in a small bowl.
3. Cut the corn off the cobs and place it in a
mixing bowl. Break the bacon into pieces
and add it to the corn.
4. Add the bell pepper, avocados, scallions
and cilantro, IF using, to the corn and bacon.
5. Add the olive oil, lime juice and salt to the
bacon grease. Whisk well.
6. Pour dressing over salad and stir gently
until well coated.
PRODUCE
• 4 ears fresh sweet corn
• 1 red bell pepper
• 2 ripe avocados
• scallions
• 1 large lime
OPTION: cilantro
BULK/GROCERY
• olive oil
MEAT
• 6 oz bacon
Copyright © 2009 Jennette Turner
Menu Suggestion:
Serve with grilled chicken or fish and fancy
black olives.
Greek
Zucchini Soup
MAKES 4 SERVINGS
Nutrition Tip:
Zucchini is a good source of potassium, a
mineral needed for the regulation of electrolytes in the body and for maintaining healthy
pH levels.
This light soup can be made with dill or
mint, and can be served warm or chilled.
2 T. olive oil
1 onion, diced
1½-2 lbs. zucchini and/or patty pan
squash, chopped
2 c. water
2-4 cloves garlic, chopped
2 tsp. salt
1-1½ c. plain yogurt, preferably full-fat
2 tsp. dill OR 1 T. mint, chopped
1. Warm the olive oil in a soup pot and
add the onion. Sauté for 5-7 minutes.
2. Add the zucchini and/or patty squash
water, garlic and salt to the cooking
onion. Bring the soup to boil and
cook for 8-10 minutes, until the zucchini is tender.
3. Purée the soup in a blender (you’ll have
to do this in shifts) until it is smooth and
creamy, adding the yogurt and dill OR
mint as you go. Serve warm, or refrigerate for 2-3 hours and serve chilled.
PRODUCE
• 1½-2 lbs. zucchini
• 1 onion
• garlic
• dill OR mint
DAIRY
• 8-12 oz. plain yogurt, preferably
full-fat
BULK/GROCERY
• olive oil
Copyright © 2009 Jennette Turner