head of romaine lettuce
blackened tempeh
corn off the cob
black bean salsa
crisp corn tortillas
avocado
sharp cheddar cheese
5-pepper dressing wrapped in a whole wheat tortilla.

5-Pepper Dressing Ingredients: 3 med red bell peppers - 1 med green bell pepper - 1 pablano pepper - 1 Anaheim - .5 jalapeno pepper (seeded) 1 bunch cilantro (base stems removed) - .75 cups lime juice - 1.5 cups white wine vinegar - 1 cup of water (reserved) - 1 tbs coriander - 2 tbs cumin - 5 fresh garlic cloves chopped - 3 cups olive or vegetable oil - 3 tbs salt

Dressing Method: Roast peppers on a sheet tray at 400 degrees for 45 minutes (or until soft with golden or dark brown charring forming). Remove peppers from oven and place in a blender (or use blender stick or food processor) along with all the ingredients except the oil and water. Blend until purred. Add water if puree is too thick. Puree should be the consistency of salsa at this point. Then slowly add oil and continue blending until incorporated and dressing is smooth and creamy.

Black Bean Salsa:

Ingredients/method: Combine 2/15 oz cans of drained black beans, 1 red bell pepper, 1 red onion, 2 roma tomatoes seeded and chopped, .5 cups of packed chopped cilantro, 2 diced cloves of garlic, 2 tbs lime juice, 2 tbs vinegar, salt & pepper to taste. Combine all.