Appetizer Recipes






Serves: 12


2 tablespoons Napa Valley organic olive oil
3 small Melissas organic onions chopped
1 medium green bell pepper cored seeded and chopped
3 cloves Melissas organic garlic minced
2 medium carrots peeled and diced
3/4 pound Gelsons Finest ground turkey breast
8 ounces Nasoya organic firm tofu drained and crumbled
1 zucchini diced
1 yellow crookneck squash diced
1 green jalapeo chili seeded and minced
2 tablespoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
2 28 ounce cans Muir Glen organic whole peeled tomatoes
1 cup Health Valley beef broth
1 16 ounce can reduced sodium kidney beans rinsed and drained
1/4 teaspoon salt


Heat oil in large pot over medium heat. Add onion, green pepper and garlic. Saut 4 minutes or until onion is soft. Add carrots and cook 2 minutes. Add the turkey and tofu, break up with a wooden spoon and brown. Add zucchini, crookneck squash, jalapeo, chili powder, oregano and cumin, saut 1 minute. Add the beef broth and tomatoes, breaking up tomatoes with a wooden spoon. Bring to a boil. Lower heat, simmer, partially covered for 25 minutes.

Stir in the kidney beans. Simmer uncovered, stirring, until the sauce is reduced and thickened to the right consistency, 20 to 60 minutes. Season with salt to taste.