3 medium Tomatoes, seeded and chopped
1/2 cup Green Onions w/tops — Sliced
1/2 cup Green Bell Pepper — Chopped
2 tablespoons Lime Juice
2 tablespoons Cilantro; Fresh chopped
1 tablespoon Jalapeno pepper — Finely Chopped
1 teaspoon Garlic — Finely Chopped
1/2 teaspoon Salt

Mix all ingredients. Refrigerate until ready to use.

Makes about 3 1/2 cups Salsa.

With Recipes From South Of The Border you will find the finest examples of culinary creativity from this intriguing and vibrant country.

2 tablespoons peanut oil
1 lb. thin green beans, cut in half
2 dried red chiles, roughly chopped
2 fresh green chiles, chopped
1 garlic clove, chopped
2 tablespoons low sodium soy sauce
2 teaspoons honey
1/2 teaspoon sesame oil

Heat the oil in a preheated wok or large skillet.  Add the green beans and stir-fry for 1-2 minutes.  Add the chiles and garlic and stir fry for another 30-60 seconds.

In a bowl, mix together the soy sauce, honey and sesame oil.  Stir the mixture into the wok and cook for another 2-3 minutes.

Serve immediately.

Serves 4

2 tablespoons soy sauce
1 tablespoon unseasoned rice vinegar
2 tablespoon Sriracha sauce
1 pound green beans, trimmed
10 oz white mushrooms, sliced
1 red bell pepper, chopped roughly
1 tablespoon toasted sesame oil
2 tablespoons thinly sliced garlic

In a small bowl, whisk together the soy sauce, vinegar, and Sriracha sauce. Set aside.

Place 1/4 cup water in a large skillet and bring to a boil over high heat. Add the green beans, cover the pan, and cook until the beans are crisp tender, 3 to 4 minutes. During the last minute of cooking, add in the red pepper. Uncover, and drain any water that remains in the pan.

Add the oil, mushrooms and garlic to the beans in the skillet and cook over medium-high heat, stirring frequently, until the beans are lightly browned, about 2 minutes. Don’t let the garlic burn. Add the soy mixture to the pan and cook, stirring constantly, until the sauce thickens, about 2 minutes.

Serve over rice.

Place the onion and pepper in a bowl and add the lime juice, salt and pepper. Toss to coat. Saute the onions in butter for about 5 minutes. Set aside.

Saute the Onions and Peppers in Vegetable Oil

Fry the flour tortilla in oil, then let drain on paper towels.

Transfer to a preheated panini press and grill for about 1 minute or until the cheese is melted. Serve with salsa.

Serves 4

Preheat your panini press. Assemble your sandwich using all the ingredients listed. Place in panini press and grill for about 4 minutes or until the bread is toasted and the cheese starts to melt.

Serves 1

1 lb. fresh green beans, rinsed and trimmed
1 tablespoon olive oil
1 tablespoon Sriracha sauce
1/2 tablespoon soy sauce
salt and black pepper, to taste

Steam the green beans for 5 minutes. Meanwhile, in a baking dish, combine all of the remaining ingredients. Transfer the green beans from the steamer to the baking dish and toss until the beans are evenly coated in the mixture. Place into a 350 degrees F preheated oven and bake for about 15-20 minutes or until the beans are as tender as you like.

Serves 4-6

Place the tomatoes, salt & pepper, basil and balsamic vinegar in a glass bowl and set aside for 10 minutes, stirring occasionally.
Boil salted water for pasta. Just before you put the pasta in the water, drain tomatoes and reserve the juice. Put the angel hair pasta in the water to cook according to the package directions. In a large skillet, saute the garlic in olive oil until lightly browned. Do not burn! Add the drained tomatoes and toss briefly to heat.
Toss the pasta and tomato mixture together and serve with freshly grated Parmesan cheese.

Fajita toppings:
salsa
guacamole
sour cream
shredded cheddar cheese

Marinade:
1 cup fresh Pomegranate juice
1 cup Lagunitas Imperial Stout beer (or other dark stout beer)
4 garlic cloves, minced
4 tablespoons olive oil
1/4 cup cilantro, minced
3 tablespoon Sriracha Hot Chili Sauce
1 teaspoon cumin
1 1/2 teaspoons kosher salt

Combine the marinade ingredients in your food processor. Blend until combined. Pour the marinade over the beef and refrigerate overnight.
When ready to prepare, toss the onions in a bowl along with the lime juice, salt, pepper and a drizzle of olive oil. Set aside. Drain the beef and season with salt and pepper. Using a grill, or grill pan, cook the steaks for about 4 minutes on each side. Let the steak rest for a few minutes before slicing. Grill the onions and then toss with the meat. Warm the tortillas by wrapping a stack in foil and placing in the oven for a couple minutes. Serve along with your favorite fajita toppings.

Serves 8-10

Preheat oven to 350 degrees F. Grease a baking sheet with olive oil. Mix all ingredients thoroughly in large bowl. If mixture is too wet, add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Bake in the oven for approximately 35 minutes. Turn the meatballs over half way though.

Serves 6

4 large Carrots
1 cup Dark beer (I recommend Hofbräu Dunkel)
1 teaspoon Sugar
1 1/2 tablespoons Butter
1/4 teaspoon Salt

Peel and slice carrots into long, thin slices. Melt the butter in a medium−size skillet; add beer and carrots. Cook over medium heat until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve.