1/2 cup shredded cheddar cheese

1/4 cup salsa (save for finish)

1/4 cup RisingHy guacamole

1/4 cup black or red beans

2 Tbs. green chilies

1/8 cup diced onion

fresh cilantro

RisingHy Habanero Olive Oil and Habanero Hot

In a large sauce pan, 3 shakes of Hab Olive Oil, place tortilla, add cheese, beans, chilis, onion, 1/2 guacamole, Habanero Hot to taste … add second tortilla..cover on medium heat for 3 min. Remove top. With a table sized plate, place upside down. Flip tortilla. Add 3 shakes of Hab. Olive Oil. place quesadilla and cook for 3 min on medium heat. Serve with guacamole, salsa, and Habanero Hot.

Roadrunner Park Farmers Market (8am – 1pm)…N. E. Phoenix near Paradise Valley, 3502 E Cactus Rd, Phoenix AZ 85032
(between Freeway 51 & 36th St)

 Phoneix Public Market (4p to 8p)… 721 N. Central, Phoenix, AZ

Location: Orange Mall, ASU Tempe, Arizona
(West of the Memorial Union Fountain)
Hours: 9am – 2pm

Serves:6

Ingredients:

½ cup orange juice

½ cup RisingHy Honey Mustard

2 tbsp. Low sodium soy sauce

2 cloves of garlic pressed

4 (6-oz.) boneless, skinless chicken breasts

4 pineapple slices, 1/2 –inch thick

1 ( 5oz) spring mix salad

1 red bell pepper, roasted, peeled, seeded and cut into ½-inch strips, could substitute bottled red pepper strips

½ red onion, cut into thin wedges.

Directions:

1. In a small bowl whisk together juice, mustard, soy sauce and garlic. Place chicken in a large resalable plastic bag. Add half of the dressing mixture. Seal bag; refrigerate 4 hours. Cover and refrigerate remaining salad dressing until ready to serve.
2. Coat grill rack with nonstick cooking spray. Preheat frill to medium (350F to 400F). Remove chicken from marinade. Place chicken and pineapple on grill. Grill pineapple 5 to 7 minutes preside. Grill chicken 6 to seven minutes per side or until over 165F. Braze chicken with marinade as you turn it.
3. Remove chicken and pineapple from grill; cut into 1-inch pieces. In a large serving bowl combine spring greens, chicken, pineapple, bell peppers and onin. Drizzle the remaining salad dressing, toss to coat, and serve.

Serves: 8

Ingredients:

1 medium cucumber, seeded and cut into ¼- inch cubes

2 Roma tomatoes cut into ¼-inch cubes

2 tbsp. chopped fresh dill

2 tbsp. finely copped red onion

¼ tsp fresh minced garlic

¼ tsp salt and pepper

1 (8oz) baguette, cut into ½ inch slices

5  hefty shakes of Habanero Olive Oil (Habanero Hot)

1 package of spreadable herb cheese ( goat, cow, sheep)

Fresh dill sprigs

Directions:

1. In a small bowl combine cucumber, tomatoes, chopped dill, onion, garlic, salt and pepper, and Habanero Olive Oil. ( Habanero Hot)
2. Preheat grill or oven to (300F to 350F) Brush baguette with Habanero Olive Oil or extra virgin olive oil; place on grill or under broiler. Cook until bread is lightly browned on each side.
3. Spread each baguette slice with herb cheese. Top evenly with cucumber mixture. Top with dill sprigs, and serve.