all recipes below

Southeast Asian Wrap

Chipotle-Vegetable Wrap and Spanish Rice

Spiced Pear and Mascarpone Wrap

Orange Julius-Style Smoothie

Southeast Asian Wrap

1.       Sizzle the carrots, jicama and green onions in a little vegetable broth for 1-2 minutes until tender, but still slightly crunchy.

2.       Add Hoisin sauce and a splash of broth so that it is not dry.  Stir well and remove to a bowl.

3.       Brush the bottom of the skillet with olive oil, sautÈ the mushrooms for about 2 minutes until tender.

4.       Season with salt and pepper, if desired.

- 1 package wraps, flavor of choice (spinach used in this recipe)

Contents of the wrap: 

- carrots, julienne cut
- green onions, quartered lengthwise
- portobello mushrooms, thinly sliced
- jicama, julienne cut
- green apple, peeled and finely chopped
- fluffy green lettuce
- Mango chutney  

Wrap ingredients as you would a burrito, open on one end. 

Chipotle-Vegetable Wrap and Spanish Rice

1.       In a large skillet with a lid, sautÈ the onion and bell pepper in the olive oil and a little bit of water over medium heat until softened.

Ingredients:

1 package wraps of choice (chipotle flavor used in this recipe) 

Contents of the wrap: 

- cooked beans of choice (Scarlet Runner Beans used in this recipe)
- grilled sliced vegetables of choice (zucchini, squash, onions and portobello  mushrooms used in this recipe)
- grated Cheddar cheese
- spanish rice (packaged or recipe as follows)
- sour cream
- salsa of choice (Vidalia Onion Salsa used in this recipe)
- fresh tomato chunks for garnish

Spanish rice: 

- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 Tb. olive oil
- 1 cup long-grain rice
- 1 Tb. mustard
- one (8 oz.) can tomato sauce
- salt and pepper
- 1 cup water  

Wrap ingredients as you would a burrito, open on one end. 

Spiced Pear and Mascarpone Wrap

1.  In a medium skillet, sautÈ the pears and ginger in the butter for 1 minute on each side.  Sprinkle with cinnamon and nutmeg.  Add cherries and lemon zest.  Add the honey toward the end of the cooking.  When done, remove and discard the ginger.

2.  In a large skillet, brush the bottom with butter and quickly sautÈ a wrap for about 30 seconds on one side only, just long enough to soften the wrap, without becoming crisp.

3.  Place the wrap on a large plate.  Fill with the pear mixture and mascarpone on one half of the wrap.  Fold over and sprinkle the top with a little cinnamon sugar.  Serve hot.

For each wrap:

- 1 Tb. butter
- 1 Bosc or DíAnjou pear, sliced lengthwise into 8 slices
- 2 fresh ginger slices
- sprinkle of cinnamon 
- sprinkle of nutmeg
- 8 to 10 dried Bing cherries, reconstituted in hot water for 30 minutes 
- 2 Tb. honey
- 1 tsp. lemon zest
- 2 heaping spoons of Mascarpone cheese (a double or triple cream cheese of Italy)
- 1 wrap, plain or flavored (pumpkin-flavored wrap used in this recipe)

Orange Julius-Style Smoothie

Blend and serve

- 2 cups fresh orange juice
- 1 tsp. vanilla extract
- 2 tsp. egg replacer
- 2 tsp. powdered skim milk
- 2 tsp. sugar
- 1 cup ice cubes
- 1/4 cup half-and-half or condensed milk

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