Ingredients

• 1 med green pepper, cubed
• 1 med red pepper, cubed
• 1 med red onion, 1/2 inch wedges
• 1 med zucchini, cut into 1/4 in. slices
• 1 med yellow squash, into 1/4 in. slices
• 2 cups quartered mushrooms
• 3 tbsp olive oil
• 1/2 tsp dry basil
• Salt & Pepper
• Garlic Mayo:
• 1/4 cup mayo
• 1 tbsp finely chopped parsley
• 1 tsp (or more) chopped garlic
• 6 plain or whole wheat tortillas, warmed as directed

Directions

Heat oven to 450*.

Put veggies, oil, basil, salt and pepper in a jelly-roll pan; toss to mix and coat.

Bake 12-15 minutes or until crisp-tender.

Meanwhile, stir garlic mayo ingredients in a small bowl until blended.

Spread mayo on each tortilla, top with roasted veggies in center and fold tortilla. ENJOY.

Ingredients

• 1 can salmon — drained and flaked
• 2 cups Panko — divided
• 1/2 cup mayonnaise
• 1 Tablespoon mustard
• 1/2 chopped bell pepper
• 1/2 chopped red onion
• salt & pepper to taste
• 1 teaspoon lemon juice
• 1 egg

Directions

Keep out 1 cup of Panko and mix everything else in a mixing bowl.

Take a handfull and form a patty.

Dredge in remaining Panko and fry in a little olive oil until browned on both sides.

Serve on hamburger bun using tartar sauce instead of mayo. and add lettuce and tomato.

Ingredients

• 1 doz. green tomatoes
• 1 doz. green peppers
• 1 doz. colored peppers
• 2 doz. onions

Directions

Put all ingredients through grinder and drain off juice. Then add 2 tablespoons salt, 1 1/2 cup sugar, 1 cup mustard, 1 tablespoon celery seed. Cook 10 minutes. Remove from heat and add 1 quart salad dressing. Stir well. Put in jars and seal

Ingredients

• Thin slices of Smokes Salmon (I believe theirs comes in tins)
• Thinly sliced cucumbers
• softened butter
• Fresh bread

Directions

Lightly spread butter on your bread slices. Place a thin layer of smoked salmon on your bread, followed by the cucumber slices. Top on the sandwiches. Off with the crusts and half them. Place on a serving plate.

Ingredients

• 1/4 cup (1/2 stick) unsalted butter, softened
• 2 tbls. grated lemon zest
• 1 tbl. fresh lemon juice
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. salt
• 16 slices smoked salmon
• 16 sprigs watercress
• 1 tsp. sherry vinegar
• 1 tsp. honey
• 1/4 tsp. Dijon mustard
• 1 tsp. olive oil
• 4 slices white bread cut in half lengthwise, crusts removed

Directions

1. Mix together butter, lemon zest, lemon juice, pepper and salt. Spread about half butter mixture over bread slices. Put remaining butter in a plastic piping bag.

2. Arrange 2 slices of smoked salmon on top of each buttered slice of white bread.

3. Mix together sherry vinegar, honey, mustard and olive oil in a small bowl and drizzle on top of salmon.

4. Pipe 1/8 of remaining butter on top of sandwich as a small dollop. Place 2 sprigs of watercress on each sandwich and serve.

Makes 8 sandwiches.

– Recipe created for American Butter Institute