Pear Party Salsa


  • 1 pear, cored and finely chopped 
  • 1 apple, cored and finely chopped 
  • 2 kiwifruit, cored and finely chopped 
  • 1 orange, peeled and finely chopped 
  • 2 tablespoons honey 
  • 1 teaspoon lemon juice 
  • Graham crackers, rice cakes, pancakes, etc. 


  1. Wash hands with warm, soapy water for 20 seconds. 
  2. Combine pear, apple, kiwi, and orange in a medium-size bowl.
  3. Pour honey and lemon juice over fruit and gently toss.
  4.  Scoop up bites of fruit salsa using graham crackers, or use it to top rice cakes, pancakes, etc. 

Makes 4 servings

Tips–  If you cannot find fresh fruit, canned also works well in this recipe. 

Tomato Basil Bruschetta


  • 8 tomatoes (ripe, Roma plum, chopped) 
  • 2 garlic cloves (minced) 
  • 1/2 red onion (chopped)  
  • 6 basil leaves (fresh) 
  • 2 Tablespoons olive oil  
  • Salt (optional, to taste) 
  • Pepper (optional, to taste) 
  • 1 loaf French bread (Italian or, cut into 1/2 inch diagonal slices) 


  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 400 °F.
  3. Combine tomatoes, garlic, onion, basil and olive oil in a bowl. Season with salt and freshly ground black pepper, to taste (optional). Set aside.
  4. Arrange bread on a baking sheet in a single layer. Bake about 5 – 7 minutes until it begins to brown slightly.
  5. Remove bread from oven and transfer to a serving platter.
  6. Serve the tomato mixture in a bowl with a serving spoon and let everyone help themselves. Or place some on each slice of bread before serving. If adding the tomato mixture yourself, add it at the last minute or the bread may become soggy. 

Makes 12 servings

Herb Stuffed Mushrooms


  • 4 large mushrooms (approximately 3″ in diameter) or 8 small mushrooms
  • 2 cloves garlic
  • 3/4 cup white onion
  • 1 1/2 teaspoons olive oil
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried sage
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/3 cup canned chickpeas, drained, no-salt added (garbanzo beans)
  • 1/8 cup whole-wheat bread crumbs
  • 1/8 cup sun-dried tomatoes (finely chopped)
  • 1/2 teaspoon lemon juice
  • Nonstick spray


  1. Wash hands with warm, soapy water for 20 seconds.
  2. Rinse mushrooms under cool running water. 
  3. Trim the stems and place in a bowl to include in the filling.
  4. Preheat oven to 375°F.
  5. Place mushroom caps on a baking sheet coated with nonstick spray. 
  6. While oven is warming, put mushroom caps (open side down) in oven for 10 minutes. This will prepare the caps for stuffing.
  7. Chop the garlic and onions. Sauté with 1 teaspoon of oil for 4 minutes.
  8.  Add the four herbs and cook for 1 more minute. 
  9. Remove mushrooms from the oven, flip open-side up, and set aside. 
  10. In a large bowl, mash mushroom stems and chickpeas. Add onion mixture, bread crumbs, tomatoes, and lemon juice. Mix well.
  11. Lightly spray a baking sheet and the mushroom caps with nonstick spray. 
  12. Stuff the mushrooms with the mixture and place on baking sheet.
  13. Bake for 15-18 minutes or until the stuffing is golden brown.
  14. Remove from oven, sprinkle with an herb of your choice, and enjoy.

Makes 8 servings

Zingy Roasted Asparagus


  • 1/2 bunch of fresh asparagus
  • 1/2 teaspoon oil
  • 1/2 Tablespoon lime juice
  • 1 teaspoon fajita seasoning or CNP Mexican Seasoning
  • Nonstick spray


  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 425°F.
  3. Rinse asparagus under cool, running water.
  4. Spray a pan with nonstick spray. Set aside. Preheat oven to 425°F.
  5. Cut off tough ends of asparagus.
  6. Cut asparagus stems in half and place in a bowl.
  7. Add oil, juice, and seasoning to the asparagus. Toss everything together.
  8. Place in a single layer on a baking sheet coated with nonstick spray.
  9. Bake at 425°F for 10 minutes.

Makes 2 servings

Chili Bean Dip


  • 1 15-ounce can pinto or black beans
  • 2 Tablespoons chopped onion
  • 1 teaspoon chili powder
  • 1/2 cup shredded cheese


  1. Wash hands with warm, soapy water for 20 seconds.
  2. Mash beans in a bowl with potato masher or fork. Make smooth or chunky as desired.
  3. Add remaining ingredients. Blend well.
  4. Serve warm or cold with vegetable strips or tortilla chips.

Makes 15 servings

2 Tablespoons is a serving

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