Here’s what you’ll need to get started:

1 tablespoon olive oil
1 cup chopped onion
1 pound lean ground beef
3/4 cup water
10 taco shells
1 packet (1.25 ounces) taco seasoning mix
1 packet (3 ounces) taco sauce
1 head iceberg lettuce, diced
2 cups halved cherry tomatoes
2 cups (8 ounces) shredded Cheddar cheese
1/2 cup Guacamole Dip
1/4 cup mayonnaise

Here’s how it’s done: 
Heat your olive oil in medium skillet over medium heat. Add onion and cook and stir for 4 minutes or until translucent. Then add your cooked beef (we hope you know how to cook beef in a pan) and stir in your water. Then add the taco seasoning mix and taco sauce and mix in really well. Cook and stir for 5 to 6 minutes or until thickened.

Break taco shells into bite sized pieces in large salad bowl. Add lettuce, tomatoes and cheese and toss to combine. Add meat mixture and toss to combine.

Finally combine your guacamole dip and mayonnaise in small bowl and pour over the salad. Toss lightly and serve warm!

Dressing:
2 ounces Extra Sharp Cheddar, grated (about 1/2 cup)
1/4 cup extra-virgin olive oil
3 tablespoons fresh lime juice
2 cloves garlic
3/4 teaspoon salt
1/4 teaspoon ground black pepper

Salad:
6 large ears fresh corn, husks and silk removed
2 tablespoons extra-virgin olive oil
1 large or 2 medium red bell peppers
4 green onions, green and white parts, sliced

To make dressing:
Combine all ingredients in blender; blend until pureed.

To make salad:
Rub corn lightly with oil. Place on grill, turning occasionally, until charred in spots on all sides, 10 to 15 minutes. Grill red peppers as well, rotating as skin becomes completely blackened, about 15 minutes as well. Remove corn and peppers from grill, covering peppers with plastic wrap.

When corn is cool enough to handle, stand each ear up in large bowl. Slice off kernels from all sides into bowl with sharp knife.

When peppers have cooled, cut in half lengthwise. Rub off and discard blackened skins (some bits can remain). Remove stem and seeds. Cut peppers into approximate 1/2-inch pieces.

Add peppers and green onions to corn. Add dressing and toss to combine. Serve at room temperature.

Source: Cabot Cheese

3 tablespoons olive oil
14 oz. chicken breast cubed
1/4 cup onions, chopped
1 head of broccoli florets
1/4 cup sliced black olives
1/2 cup white wine
5 oz. cheese tortellini
12 cherry tomatoes, quartered
6 oz. fancy shredded colby/jack cheese
1/2 cup italian salad dressing
salt and pepper to taste

Heat skillet with olive oil on medium high heat. Add chicken and cook till done, add onion, broccoli and olives. Cook an additional 2-3 minutes. Add white wine and cook until wine is reduced to half of the original amount. Salt and pepper to taste.

Serve chilled or at room temperature.

Submitted by Jaci Stiffler Moore