Yields 4 Entreé Servings

• 6 eggs
• Tabasco or hot pepper sauce to taste (about 1/4 teaspoon)
• 1/2 teaspoon dried oregano or basil
• Salt and pepper to taste
• 1 tablespoon olive oil or butter
• 1/2 medium onion, diced (about 1 cup)
• 1/2 pound lean ground beef
• 1/2 package frozen chopped spinach, thawed and squeezed dry

Yields 4 Entreé Servings

• 6 eggs
• 2 tablespoons salsa
• 2 tablespoons olive oil or butter
• 3 corn tortillas, cut into strips (or 12-16 tortilla chips, broken)
• 1/2 medium onion, diced (about 1 cup)
• 3 tablespoons canned diced green chiles
• 1/2 cup canned chopped tomatoes, drained well
• 1 teaspoon ground cumin

Yields 4 Servings

• 1/4 cup olive oil
• 2 tablespoons fresh mint leaves julienned (finely sliced)
• 4 teaspoons champagne vinegar
• 1/2 small chilled watermelon, preferably seedless (about 6 pounds)
• 3/4 cup each red and green seedless grapes, halved
• 1 cup crumbled California Feta cheese (about 5 ounces)

Yields 8 Servings

For the dressing:

Yield: 4 Entrée Servings

For Dressing:

22 appetizer-sized servings (about 3 1/4 cups)

• 2 (15-ounce) cans white beans (cannellini or Great Northern), drained and rinsed
• 3/4 cup chicken or vegetable stock
• 1 cup (4 ounces) pre-shredded or grated California Monterey Jack, or substitute a flavored variety such as California Pepper Jack
• 2 tablespoons sour cream

17 appetizer-sized servings (about 2 3/4 cups)

• 2 tablespoons vegetable oil
• 1 cup diced white onion
• 1 tablespoon finely chopped garlic
• 1 or 2 tablespoons canned diced jalapeño peppers (adjust to your taste preference)
• 1 (15-ounce) can black beans, rinsed and drained