Ingredients:

• 1 can black beans
• 1 8 oz. can corn
• ½ C. chopped red bell pepper
• ¼ C. chopped onion
• 3 Tbsp. chopped cilantro
• ¼ C. balsamic vinegar
• 1 Tbsp. Apple cider vinegar
• 1 Tbsp. Oil
• ½ tsp. Salt
• ½ tsp. Brown sugar
• ½ tsp. Black pepper
• ½ tsp. Ground cumin
• ½ tsp. Chili powder

Directions:

- Combine first five ingredients in bowl (salad).

- Combine the rest of the ingredients and mix well (dressing).

- Toss dressing with salad and refrigerate overnight before serving.
6 servings

Ingredients:

• 4 medium russet potatoes, cut into large wedges
• 1 Tbsp. vegetable oil
• ¼ tsp. freshly ground black pepper
• 1/8 tsp. salt
• 2 cloves garlic, minced (optional)
• Reduced sodium ketchup (optional)

Directions:

- Place potatoes in a large bowl; add cold water to cover. Let stand for 15 minutes.

- Preheat oven to 425° F. Spray a nonstick baking sheet with vegetable cooking spray. Set aside.

- Drain potatoes in a colander. Spread on a double layer of paper towels. Cover with a second layer of paper towels. Press down on the towels to dry potatoes.

- Transfer potatoes into a clean large bowl. Sprinkle with oil, pepper, and salt; toss gently to combine. Arrange seasoned potatoes in a single layer on prepared baking sheet.

- Bake potatoes for 20 minutes. Using a spatula, turn potatoes; sprinkle with garlic. Bake until golden, about 20 minutes, turning baking sheet after 10 minutes for even browning. Serve immediately with ketchup on the side.

Variation:

- For a sweeter flavor, use sweet potatoes instead of the russet potatoes. Proceed as directed, adding ½ tsp. of paprika when tossing potatoes with spices. Bake as directed.
4 servings

Ingredients:

• ¼ C. fresh lime juice
• 2 tsp. olive oil
• ½ tsp. chili powder
• ½ tsp. ground cumin
• 4 skinless, boneless chicken breast halves (4 ounces each)
• 2 medium red bell peppers, cut into wide strips (about 2 cups)
• 1 large red onion, cut into wedges (about 1 ½ cups)
• 2 medium tomatoes, chopped (about 2 cups), divided
• ½ C. chopped green onion
• ¼ C. chopped fresh cilantro or parsley, divided
• 8 flour tortillas, warmed

Directions:

- In a shallow glass dish, combine lime juice, oil, and spices. Mix well. Reserve 2 Tbsp. of marinade. Add chicken to dish; turn to coat. Cover dish with plastic wrap; refrigerate for 30 minutes.

- Preheat broiler. Drain the chicken; place on a broiler pan. Discard marinade. Broil 3 inches from heat, basting with the reserved marinade and turning once, until no longer pink in the center, about 10 minutes.

- Place chicken on a plate and cover to keep warm.

- Place bell peppers and red onion on broiler pan. Broil until lightly charred, turning once, about 8 minutes.

- Cut chicken into strips; place in a large bowl. Add broiled vegetables, 1 cup tomatoes, green onion, and 2 tbsp. of cilantro. Mix gently. Divide tortillas among serving plates; top with the chicken mixture.

- Fold tortillas to enclose filling. Serve with remaining tomatoes and cilantro.
8 servings

Ingredients:

• ½ C. chicken breast or firm tofu cut into 1” cubes
• 1 strip nishime kombu (seaweed) 36” long
• ½ C. water
• 1 C. lotus root *
• 1 C. carrots
• 1 can bamboo shoots, rinsed and drained
• 1 C. Japanese taro (dasheen)*
• 1/3 C. shoyu
• 3 T sugar

Directions:

- Kombu: Soak kombu in water until soft; wash thoroughly. Tie in knots about 1-1/2” apart. Cut the kombu between the knots.

- *Japanese taro: Peel taro and soak in water, or, use frozen taro found in Asian markets.

- *Lotus root: Peel lotus root; cut in ¼” slices and soak in water, or, use frozen, sliced lotus root found in Asian markets.

- Carrots: Scrape/pare carrots and cut into diagonal ½” pieces.

- Bamboo shoots: Cut into ½” pieces.

- Brown cubed chicken breast or firm tofu in large saucepan with a little oil.

- Add all ingredients except shoyu and sugar and simmer for 30 minutes, until all vegetables are cooked.

- Add shoyu and sugar into pot. Stir to mix.

Serve hot or cold. 4 servings