Ingredients:

• Whole wheat flour tortilla - 1 each
• Pasteurized egg - 2 oz
• Granola - 1/2 cup
• Raisins - 1 tbsp
• Blueberries (frozen) - 2tbsp
• Bananas cut in chunks - 1 each
• Strawberries - 1/1 cup
• Powedered sugar - trace
• Yougurt plain or fruit - 4 oz

Preparation:

Dip flour tortilla in egg. Grill on flat top both sides. Put on plate and fill with all ingredients. Powdered sugar on top. Garnish with additional banana slices and strawberries. Serve yogurt on the side.

Ingredients:

• Spinach Tortilla - 12 inch
• Chorizo - 2 oz
• Scrambled eggs - 3 each
• Avocado - 1/4
• Roma tomato - 2 oz
• Green onions - 1/2 oz
• Pepper Jack cheese - 1 oz
• Cottage potatoes (diced) - 2 each

Preparation:

Warm tortilla on grill. To with Jack cheese. Saute onions, Chorizo and diced tomatoes in olive oil. Add the eggs until done. Put mixture on top of tortilla. Add diced Avocados. Fold both sides and roll tortilla. Cut in half and serve with cottage potatoes.

Ingredients:

• Salmon Medallion - 4 oz
• 3 color pepper grind - to taste
• Salt - to taste
• Chived - chopped - 1/4 oz
• Bordelaise Sauce - 1/4 cup
• Tomato concasse - 2 tbsp
• Chopped chives - 1 tbsp
• Butter - 1 tbsp
• Red wine - 1/4 cup
• Shallots - 1 tbsp

Preparation:

Pepper and sear the salmon medallion over medium high heat. Place into oven to finish cooking. In a small pan, saute wshallots and concasse tomatoes. Deglaze with red wine and reduce. Add bordelaise sauce and finish with butterm chopped chives and season to taste.

Ingredients:

• Egg yolk - 1
• Red wine vinegar - 1/3 cup
• Sugar - 1 tbsp
• Chopped garlic- 1 tbsp
• Salt and pepper - to taste
• Extra virgin olive oil - 2 tbsp
• Chopped chives - 1 cup

Preparation:

Combine egg yolk, vinegar, sugar, garlic and salt and pepper to taste in the bowl of a food processor (or blender) fitted with a steel blade. Process briefly and slowly dribble in the olive oil.

Ingredients:

• Napa cabbage (shredded) - 1 head
• Chopped black olives - 2 cups
• Crumbled bacon - 4 oz
• Red onion (minced) - 1/2 cup
• Gruyere cheese (grated) - 1 1/3 cups

Serve with garlic dressing.