Yucatan Vegetable Empanadas with Tomato-Ranch Salsa

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Course Entrées
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
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Instructions
  1. In large skillet, heat oil over medium-high heat. Add potatoes, onion, carrot and garlic, and cook 5 minutes or until potatoes and carrot are almost tender. Add bell pepper and zucchini, and cook 5 minutes or until all vegetables are tender, stirring freq
  2. In small bowl, stir together salsa and dressing; refrigerate until ready to serve. Stir cheese into vegetable mixture.
  3. Preheat oven to 425°. Place 1 pie crust on flat surface. Using 3-inch round cutter, cut 9 circles from dough. Gather scraps, re-roll and cut 3 more circles. Place about 1 heaping teaspoon filling on center of each round. Brush 1 side of dough edges w
  4. Place empanadas on baking sheet, prick tops with fork and lightly brush with egg mixture. Bake 15 minutes or until golden brown. Repeat with remaining pie crust and filling (there may be some filling remaining). Serve warm with tomato-ranch salsa.

Grilled Vegetable Packets

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Instructions
  1. Prepare outdoor grill for direct grilling over medium-high heat. In small bowl, whisk together vinegar and oil; stir in garlic, basil, thyme, salt, black pepper and cayenne pepper (or place ingredients into cruet and shake). In large bowl, toss vegetables
  2. Cut two 18 x 24-inch sheets of heavy-duty aluminum foil and place on work surface; spray foil with nonstick cooking spray. Place half of vegetable mixture in center of each piece of foil. For each packet, bring top and bottom sides of foil up and together
  3. Place packets on hot grill rack. Cover grill and cook 18 minutes. Carefully remove vegetable packets from grill. To serve, carefully open 1 end of packets to let steam escape, then pour vegetables into large serving bowl.

Tuscan Tuna, White Bean and Avocado Salad

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This Italian-inspired salad is perfect for cool summer evenings with family and friends!
Instructions
  1. In medium bowl, flake tuna with fork. Stir in onion, basil, chives, oil, lemon juice, vinegar, salt, and pepper. Fold in beans and tomato.
  2. Divide greens over 4 individual plates. Cut avocados in half; remove pits and remove avocado flesh from skin using a large spoon. Place 1 avocado half over greens on each plate.
  3. Spoon tuna mixture into avocado halves on each plate and serve with baguette toasts.