My friend Meredith is the daughter of our dear friends, Harry & Melanie Li. Their family moved here in 2002 to help pastor the multi-ethnic, Mosaic Church. Our friendship began 17 years ago in Idaho while Rob & I were serving as deacons of hospitality in our church. Our first evening together was food and fellowship as we welcomed the Li's. Meredith has been a BIG fan of my beans over the years, so it was time we got together to create. Now she can have them whenever she wants!

One of my favorite things in the world is to ignite a passion in woman (and girls) to exercise hospitality. Scripture contains plenty of references speaking to the subject of hospitality. It seems to be a lost art today. The early church ate together, going house to house, breaking bread. It's like hospitality has fallen out of favor. We live in such a manic society, over burdened with busy activities. We have little time to slow down and enjoy the simple things in life. We love one another best when we share our home, a safe place around the dinner table. Our most prized possessions include our time, privacy, friendship, fellowship and refreshment. "When God’s people are in need, be ready to help them. Always be eager to practice hospitality". (Romans 12:13 NLT)

Meredith was a delight to work with in the kitchen. I hope this recipe will encourage you to exercise some hospitality in your home.

Borracho Beans

1 lb. Dry pinto beans

Soak overnight in large pot covered with water

Next day:

Drain water and refill to cover beans.

Add:

1 Tbps. Salt

5-6 minced garlic cloves

Bring to boil and reduce heat to simmer for 2-4 hours until beans are tender. Checking on water to make sure they don’t dry out. I usually add water during the cook time. These need to be very brothy.

Fry:

4 strips bacon, remove and crumble

In bacon grease sauté:

½ large onion, chopped

½ cup fresh cilantro, chopped

Remove and strain from grease and add to beans.

Add:

1 chopped tomato

Jalepenos to taste

Serve and enjoy!!

This little salad is one I came up with after tasting something similar at Whole Foods. What is really great about Whole Foods is that they list all the ingredients when you purchase something from their deli. Well that only spells creation for me. I love taking the ingredients and finding my own quanities, coming up with my own rendition. I must say that I like this recipe better, simply because I went a little more generous on certain things that I like. I think its much more flavorful. Quinoa is such a good choice for those of us on a gluten free diet. Not only is it yummy it also is a good source of fiber which can be hard to come by. I found this wonderful Red Quinoa at Trader Joe's on my latest trip to Nashville to visit our two sons. I wish we had one here. Feel free to use regular quinoa too. The arrangements are endless when it comes to this grain. Experiment for yourself!

Quinoa Salad with Orange & Mint

1 cup Quinoa

2 cups water

Cook according to package directions. Let cool.

½ to ¾ cup chopped red, yellow or orange peppers, or a combination

3 green onions sliced

½ cup toasted sliced almonds

2 Tbps. fresh mint chopped

1 orange, zested and sectioned

Dressing:

3 Tbps. Champagne Vinegar

2 Tbps. Honey

3 Tbps. Olive Oil

Salt & Pepper to taste

Want a quick and super delicious summer meal? This one is worthy of company too! I begin by preparing the salsa first to get things started and let the flavors blend.

Blackened Fish Tacos and Cilantro Lime Rice

2-4 Tilapia filets

1 ½ tsp. each of cumin, chili powder, oregano

Freshly ground salt and pepper to taste

Dredge fish in the seasoning

Saute in Olive Oil until cooked through approx. 4 minutes per side . Then chop. Drizzle fish with lime juice.

Corn or Flour tortillas toasted in butter with Mexican cheese. Grill until toasted and cheese is melted

Top tortilla with fish, coleslaw, avocado slices and Brianna’s Chipolte Cheddar dressing,pico de gallo, or Pineapple Jicama Salsa. drizzle fish with Lime juice.

Cilantro Lime Rice

Make 1 cup of white rice in 2 cups of water. Add olive oil and lime juice to liquids. Salt to taste. Chop Cilantro add to rice either before or after cooking. Salt to bring out the flavors.

Pineapple-Jicama Salsa

2 Tbps. finely chopped red onion

1 Tbps. freshly squeezed lime juice

1 fresh pineapple, cut into spears to grill (optional) or cubed

2 Tbps. fresh pineapple juice, squeezed from the rind

1 cup jicama, peeled and cut into 1/4 inch dice

3 Tbps. finely chopped cilantro

1-2 tsp. brown sugar

1 jalapeno-stemmed, seeded and finely chopped

1 scallion, thinly sliced

In a bowl, combine the red onion with the lime juice and let stand for 10 minutes. Add the pinneapple, juice, jicama, cilantro, brown sugar, jalapeno and scallion to the bowl and toss. Serve with the fish tacos.