EGG ROLL IN A BOWL

• 1 lb. of ground pork
• 1 teaspoon sesame oil
• 1 teaspoon of rice vinegar
• 1/2 chopped onion
• 1 clove chopped garlic
• 1/4 cup matchstick carrots
• 1 tablespoon soy sauce
• 1 Pkg. Dole Asian Salad Kit (Cabbage)
• 2 cups cooked white rice (Can use brown)
• Hoisin Sauce (Optional)

Saute ground pork in a pan and crumble it as it cooks. Add sesame oil and rice vinegar and stir. Cook until no longer pink. Add chopped onion, chopped garlic and matchstick carrots. Cook until vegetable are softened. Stir in soy sauce. 

With a slotted spoon, transfer meat mixture to a bowl leaving juices in the pan. Saute Asian slaw (I use Dole) in the juices until a little tender, but maintaining a "bite". 

Assemble: 1/2 - 1 cup rice on the bottom, then the slaw and top with desired amount of meat. Sprinkle with scallions and wonton strips and season with Hoisin Sauce (optional).

Sicilian Sfincione Pizza (Tomato Pie)

Dough:

• 2 packets active dry yeast
• 3 cups warm water
• 6 cups all purpose flour 
• 1 tablespoon salt
• 2 tablespoons extra virgin olive oil 

Sauce:

• 2 tablespoons extra virgin olive oil 
• 1 can 28 ounce crushed tomatoes, drained
• 1/2 teaspoon salt
• 12 leaves fresh basil chopped
• 1/4 teaspoon black pepper
• 1 teaspoon sugar
• 2 large onions, sliced thin
• 2-4 anchovy fillets

Sfincione Topping:

• 1/4 cup plain breadcrumbs 
• 2 tablespoons grated parmesan cheese 
• 1 teaspoons dried Italian seasoning 
• 1/4 teaspoon black pepper 
• 1 cup pecorino Romano shavings 
• 1/4 cup extra virgin olive oil 

To make dough:

1. Pour yeast onto the warm water, stir and let dissolve 5 mins.
2. Grease an 18x13 baking sheet with olive oil. Bottom and sides 
3. In a stand mixer on low or hand mixer, whisk together the flours and salt, slowly pour yeast mixture into flour and stir until forms a sticky ball. Turn dough out onto a floured surface and hand knead for about 7 mins until smooth. Add the 2 tablespoons of olive oil onto your hands and knead into dough ball for another 2-3 minute until oil has been incorporated. 
4. Transfer dough onto the baking sheet and press dough from the center with your hands pushing dough out until it has spread into an even layer covering the baking sheet 
5. Cover the dough with a kitchen towel, set aside in a warm dry place and allow to rise for 1 hour

Make the sauce: 

1. Heat olive oil over medium heat saute onion until translucent, mix in the anchovy fillets until dissolved.
2. Add the tomatoes, salt, pepper, oregano stir together and reduce heat to low cooking for 20 mins. Add in sugar and cook an additional 5 minutes. Stir occasionally, remove from heat and set aside

Make Sfincione (breadcrumb Topping): 

1. Preheat your oven to 400 degrees. In a bowl combine the breadcrumbs , grated parmesan cheese, oregano, black pepper and mix well. Set aside.
2. Once dough has risen, sprinkle the pecorino Romano shavings all over the top.
3. Spread the tomato sauce over the dough leaving a 1 inch border all the way around. Sprinkle the bread crumb topping over the top and with your fingers lightly press to make indentations across the pizza, drizzle the remaining 1/4 cup olive oil over the top. (The sauce and olive oil will sink into the indentations you made.) 
4. Bake for 30 - 45 minutes or until top and bottom crust is golden brown  

ENJOY!!

BEST BLACK BEAN BURGERS

These extra easy 4B's (best black bean burgers) taste amazing and come together in minutes! 

• 1 29 oz. can black beans, drained, rinsed, and patted dry
• 1/2 of red bell pepper finely chopped
• 1/2 of a large onion finely chopped
• 3 garlic cloves, minced
• 1/2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/2 cup bread crumbs or oat flour
• 1/2 cup cheddar cheese
• 2 large eggs
• 1 Tablespoon mayo
• 1 Tablespoon BBQ sauce
• pinch salt + pepper
• 1 Tablespoon extra virgin olive oil for each batch

Pulse and rough chop the drains rinsed and dried black beans.

Sauté chopped pepper, onion, and garlic in some olive oil over medium heat until peppers and onions are soft, about 5-6 minutes. Drain to get some of the moisture out. Place into the food processor with the remaining ingredients (cumin, chili powder, garlic powder, smoked paprika, bread crumbs, cheese, eggs, mayo, ketchup, salt, and pepper). Stir or pulse everything together, leaving some larger chunks of beans for texture.

Form into patties - makes about 8-9 patties. (I use 2 ice cream scoops for each patty. 

Place some oil in the pan to het up and brown the burgers on both sides and until heated through. Serve with your favorite toppings. Store leftovers in the refrigerator for up to 4 days.

To bake: Place patties on a parchment paper lined baking sheet and bake at 375°F for 10 minutes on each side. 

To grill: Place patties on greased aluminum foil and grill 8 minutes on each side. 

Cooked black bean burgers freeze well for up to 2 to 3 months. Stack between parchment paper in a freezer container or zipped-top bag. Thaw in the refrigerator and reheat.