Grilled Tuna Burgers with Ginger Sauce

1/3 cup non fat mayonnaise
1 tablespoon fresh lemon juice
1/8 teaspoon oriental sesame oil
1 1/2 teaspoons  grated fresh ginger
1 1/2 tablespoons  whole grain mustard
1/8 teaspoon garlic powder
freshly ground pepper
3 6-inch  whole wheat pita loaves
6 5-ounce fresh tuna fillets
olive oil cooking spray
1 8-ounce tomato, sliced thin
6 lettuce leaves
6 thin slices red onion

1. Prepare the coals for grilling or light the grill.
2. In a small bowl, combine the mayonnaise. lemon juice, sesame oil, ginger, mustard, garlic powder, and pepper. Set aside.
3. Cut each pita bread in half to form 6 pita pockets.
4. Lightly brush the insides of the pita pockets with ginger sauce.
5. Wrap in aluminum foil and place on grill to warm and then remove to outside edge of grill just to keep warm.
6. Lightly coat the tuna filets with cooking spray.
7. Pat with pepper and grill on both sides until pink in middle, about 3 minutes per side. Remove from the grill.
8. To serve, place a fillet in each pocket. Top with lettuce, tomato and onion slice. Top with ginger sauce and serve immediately.

Potato Vegetable Salad

2 pounds red potatoes, unpeeled, scrubbed
2 scallions, chopped
3/4 pound green beans, sliced into 1 inch pieces
1 1/2-pound red bell pepper, seeded, deveined and diced
1/4 cup nonfat plain yogurt
1/4 cup nonfat mayonnaise
1/4 cup nonfat sour cream
1 1/2 tablespoons Dijon mustard
1/2 teaspoon prepared horseradish
3 tablespoons fresh lemon juice
1/4 cup  fresh basil, chopped, plus extra basil for garnish
 

1. Simmer the potatoes in water to cover until fork tender, about 15 minutes.
2. Cut into bite size pieces and place in a large bowl.
3. Add the scallions.
4. Simmer the beans in water to cover until crisp cooked, about 4 minutes.
5. Drain and refresh in ice water.
6. Drain again and add to the potatoes.
7. Add the diced pepper to the vegetables.
8. In a small bowl combine the yogurt, mayonnaise, sour cream, mustard, horseradish, lemon juice, and basil and toss with vegetables.
9. Refrigerate until ready to serve.
    

Makes 6 Servings

6 large ripe tomatoes
2 sweet red peppers
2 medium yellow onions
2 large shallots
2 large cucumbers
1/2 cup red wine vinegar
1/2 cup olive oil
1 1/2 cups canned tomato juice
3 eggs, lightly beaten
pinch of cayenne pepper
salt and freshly ground pepper to taste
1/2 cup chopped fresh dill

1. Wash and prepare the vegetables.
2. Core and coarsely chop the tomatoes, saving the juice.
3. Core, seed and coarsely chop the peppers.
4. Peel and coarsely chop the onions and shallots.
5. Peel, seed and coarsely chop the cucumbers.
6. In a bowl whisk together vinegar, olive oil, reserved tomato juice, canned tomato juice and eggs.
7. In a blender or food processor fitted with the steel blade, puree the vegetables in small batches until finely chopped but not completely smooth. You want to retain some of the crunch. Add tomato juice mixture as necessary to keep blades from clogging.
8. Stir in any remaining tomato juice mixture, the cayenne, salt, pepper and dill. Cover and chill for at least 4 hours.
   
   To serve, ladle into chilled bowls.
   8-0 portions

1 package of silken/soft tofu (16oz)
10 oz chocolate chips (preferably barley sweetened)
3 tablespoons maple syrup
fruit (strawberries, kiwi, etc...)
optional: graham cracker crust
 

1. Blend tofu in food processor (or blender) just until smooth.
2.  Melt chips over double boiler.
3.  Add maple syrup to melted chocolate and combine
4. Put chocolate & syrup blend into processor and mix with tofu until creamy.

Optional: put into a graham cracker crust. Chill. Top with fruit.

Makes 6 servings.

6 tilapia fillets
1/4 cup extra-virgin olive oil
4 sprigs of fresh thyme
3 tomatoes, peeled, seeded and chopped
1/2 cup coarsely chopped green olives
1/4 tsp. dried hot red pepper flakes
2 garlic cloves, minced
1/2 cup finely chopped red onion
1 T. fresh lime juice

1. Preheat the oven to 400 degrees.
2. Oil lightly a shallow baking dish large enough to hold the fillets
   in one layer.
3. In a bowl stir together the oil, the thyme, the tomatoes, the olives, the
   red pepper flakes, the garlic, the onion, and the lime juice.
4. In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them.
5. Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes. Makes 6 servings
    

3 cups beer
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon onion salt
1-1/2 teaspoons dry mustard

1. Combine beer, brown sugar, Worcestershire sauce, onion, salt, and dry mustard.
2. Place meat in a plastic bag set in a shallow dish and pour desired amount of marinade over meat.
3. Close Bag and marinate in refrigerator for 12 to 24 hours, turning occasionally.
4. Drain meat before grilling.

Makes about 3 cups marinade (enough for 10 pounds meat).
Store unused portion of marinade in refrigerator up to 2 weeks.

1 cup chili sauce
8 green onions, thinly sliced
2 to 4 jalapeno peppers, seeded and chopped
3 cloves garlic, minced
2 tablespoons cooking oil
1/4 cup lemon juice
1/4 cup chicken broth or water
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground allspice

1. In a medium mixing bowl combine chili sauce, green onions, jalapeno peppers, garlic, oil, lemon juice, chicken broth or water, salt, ginger, and allspice.
2. Pour desired amount of sauce into small bowl and brush on chicken or pork frequently the last 10 minutes of grilling.

Makes 2-1/3 cups (enough for 6 to 8 pounds chicken pieces or 3 to 4 pounds boneless pork).
Store unused portion of sauce in refrigerator up to 3 weeks.