1. Place lime juice in a large bowl and whisk in oil.
2. Stir in black beans, bell pepper, garlic, salt, black pepper and cayenne pepper.
3. Add more lime juice to taste
4. Stir in cilantro
5. Spoon black bean mixture over each avocado quarter.

Yields: 4 servings

Note: black bean mixture can be made up to 5 days ahead and stored in the refrigerator.

Contributed by: Julie Grimes

Ingredients for dressing (blended with a mini-pimer until thick):
¼ cup fresh lemon juice
¼ cup fresh lime juice
1tblsp Worcestershire sauce
½ tsp salt
¼ tsp pepper
1 egg yolk
5 cloves garlic
½ cup grated parmesan cheese

Slowly add while blending:
1+/- cup of vege oil

Romaine Lettuce

Bowls:
Parmesan cheese spread on “sil pat” and broil at about 450 degrees until crispy and formed over a bowl

Shrimp “glaze” is a syrup created from reducing 2 cups of Jose Cuervo Margarita Mix (lime) at low heat until about 1 cup.

“Dipping” sauces for shrimp are Margarita “syrup” and Caesar dressing.

Contributed by: Steve Donaldson

GORGONZOLA CHEESE SAUCE

8 oz gorgonzola cheese
1 pint heavy cream

GARNISH

Sun dried tomatoes, chopped lengthwise
Chopped walnuts
Fresh basil leaves
Shaved romano cheese

Preheat oven to 350 degrees F.

Brown sausage and mushrooms together; set aside. Add frozen spinach as is evenly to sausage and mushroom mixture. Combine all cheeses with egg to meat mixture. Cover and refrigerate.

Boil noodles as directed and rinse. Cover one entire noodle with meat and cheese mixture and roll like a pinwheel; repeat. Arrange in greased 13 x 9 inch baking dish; bake covered at 350 for 20 minutes.

Heat together gorgonzola cheese and cream in small saucepan on medium-low until thickened.

Pour cream sauce over top of baked rollatinis. Garnish with slivers of sun dried tomatoes, chopped walnuts, large-shaved romano cheese, and basil leaves.

Contributed by: Denise Jacinto

Filling:
3 - 8oz bricks 1/3 less fat cheese softened
1 cup sugar
1 tbsp cornstarch
3 large eggs
8 oz reduced fat sour cream
2 tsp vanilla
1 bar each 4oz – premium white, milk chocolate and semisweet baking chocolate
Crust:
1. Line a 9” square baking pan with foil and coat with non stick spray
2. Break cookies into food processor; pulse until firm crumbs form
3. Add butter; pulse to blend
4. Press firmly over bottom of pan; freeze until firm
Filling:
1. Preheat oven to 300 degrees
2. Beat cream cheese, sugar and cornstarch in large bowl with mixer on med speed
3. Beat eggs in on low speed, 1 at a time, just until blended
4. Stir in sour cream and vanilla
5. Divide batter into 3 equal portions, about 1 ¾ cups each
6. Melt each flavor chocolate as inside wrapper instructs
7. Stir in 1 flavor into each portion of batter
8. Spoon 2 tbsp white chocolate batter into ziplock bag and seal
9. Pour milk chocolate batter over crust, spread evenly
10. Spoon white chocolate batter, gently covering milk chocolate layer
11. Repeat with semisweet batter
12. Cut tip off one corner of ziplock bag and pipe on white chocolate swirls
13. Bake for 45 minutes or until center jiggles slightly
14. Transfer to wire rack
15. Refrigerate for 3 hours
16. Holding foil lift cake to cutting board
17. Cut in 4 rows down and 8 across

Contributed by: Julie Grimes