Southwestern Eggrolls

INGREDIENTS

1 can corn
1 can black beans, drained
1 pack frozen chopped spinach, thawed
1 1/2 cups Mexican blend cheese, shredded
1 small can green chilies, chopped
4 green onions, chopped
1/2 cup cilantro, chopped
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon cayenne red pepper
1 pack of 8 large soft tortillas

1.  In a large bowl, combine all of the ingredients and mix well.

2.  Scoop about 1/4 cup of the mixture, or a heaping tablespoon, into the center of a tortilla.  Fold bottom tightly over filling, fold left and right sides towards center, and continue to roll tightly.

3.  Place seam side down on a baking sheet sprayed with olive oil.  Spray or brush tops of egg rolls with olive oil.  Bake at 425 degrees F for about 15 minutes, turning them once around the 7 minute mark.  Serve hot out of the oven with salsa, or guacamole, or both.  Enjoy!

Crostini, Greek Style

INGREDIENTS:

1/2 loaf french bread

1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried oregano

4 oz goat cheese, crumbled
1 can artichoke hearts, chopped
20 cherry tomatoes, quartered
4 oz feta cheese, crumbled

1.  Pre-heat oven to 350 degrees.

2.  Cut the loaf of french bread into 1 inch thick pieces.  By making the cuts vertical you increase the length of the piece.  Set slices aside on a baking pan.

3.  In a bowl, combine the olive oil, salt, pepper and oregano.

4.  Slather each side of the french bread pieces with the olive oil.  Bake for five minutes.  Remove the pan from the oven, turn the slices over and add the goat cheese, artichoke hearts, tomatoes and feta.  Bake for 15 more minutes.

This crostini uses goat and feta cheeses, so do not over bake to get the crumbled cheese to melt or you might burn the bread.  The cheeses will come out of the oven hot and very soft.

Zucchini Fritters with Avocado Onion Dip

INGREDIENTS:

Fritters
2 zucchini
2 eggs
1 garlic clove, minced
1/4 cup fresh basil, chopped
1/4 cup fresh oregano, chopped
1 tablespoon fresh lemon zest
1/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper

1/4 cup flour

Avocado Onion dip
2 avocados
1 teaspoon onion powder
1 teaspoon mayonnaise
1/2 cup dill, finely chopped

1.  Grate zucchini into a colander using the large holes of a grater.  Add in 1/2 teaspoon salt, and let stand for 10 minutes.  Place zucchini into a paper towel and wring out as much moisture as you can.

2.  Place zucchini into a large bowl and add in eggs, garlic, basil, oregano, lemon zest, onion powder, salt and pepper.  Mix well using fingers, then add in flour and mix so that no lumps form.

3.  Heat 2 tablespoons of olive oil in a large pan or skillet over medium heat.  Add 2 tablespoons of zucchini mixture, and repeat spacing fritters an inch or so apart.

4.  Cook fritters for 2 - 3 minutes or until they turn a golden brown.  Turn fritters and cook for another 2 - 3 minutes.  Place cooked fritters into a warm plate while cooking remaining fritters.  Add more oil if necessary.

To prepare avocado dip, cut avocados in half and remove the seed.  Using a spoon, scoop out the meat and transfer the meat into a bowl.  Mash the avocados, then add the onion powder, mayonnaise, and the dill.  Stir the mixture until creamy.