For the Salsa:

• 1 granny smith apple

• 1 lb strawberries

• 2 peaches

• 1 tomato

• 2 T fresh mint, minced

• 2 T balsamic vinegar

• 2 T honey

• 2 T brown sugar

• 1 T lemon juice

For the Chips:

• 5-6 street taco flour tortillas

• 1 T oil

• 1-2 T cinnamon sugar

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Cut tortillas into six equal triangles and place on a cookie sheet. Toss tortillas in oil then cinnamon sugar mixture. Bake for 12-16 minutes or until golden brown and crispy

2. Dice the apple, strawberries, peaches, tomato and mint. Put in a large mixing bowl

3. In a separate bowl, mix the balsamic vinegar, honey, brown sugar and lemon juice. Pour over the fruit and combine

4. Serve with the cinnamon sugar chips and enjoy!

Ingredients:

• 1 can chickpeas

• 1/2 tsp cumin

• 1/4 tsp Italian seasoning

• 1/2 tsp salt

• 1 T lemon juice

• 1/2 tsp garlic

• 3 T sun-dried tomatoes

• 2 T oil from sun dried tomatoes

• 1/2 cup water

Directions:

Drain and rinse chickpeas and blend with the remaining ingredients. Start with 1/4 cup of water and add more until your desired thickness. For smoother hummus, peel the skins of the chickpeas before blending. Toss with a salad, serve with vegetables or add to a wrap and enjoy!

Ingredients:

• 4 slices of garlic Texas toast

• 1/2 cup of marinara or pizza sauce

• 1 cup mozzarella cheese, shredded

• About 12 slices of mini pepperoni, diced

• 1 tsp Italian seasoning

Directions:

1. Top Texas toast with sauce, cheese, pepperoni and Italian seasoning

2. Place pizza toast in the air fryer, two slices at a time. Cook at 370 degrees Fahrenheit for 5 minutes or until toasted

Ingredients:

• 1 package taco seasoning

• 1 can refried beans

• 1 cup shredded cheese

• half a tomato, diced

• 1 can sliced olives

• 8 oz. sour cream

• 15 oz. guacamole

• 2 T lemon juice (optional)

• 1 whole olive (optional for decoration)

Directions:

1. Remove 1 or 2 tablespoons of sour cream from container and put into sandwich size Ziplock bag. Set aside

2. Mix taco seasoning into remaining sour cream

3. Place refried beans into serving bowl. Flatten into an even layer

4. Repeat step 3 with the cheese, tomatoes, olives, sour cream mixture and guacamole

5. Put lemon juice on top of guacamole layer and spread across the surface to avoid browning

6. Cut a small tip off of the corner of the Ziplock bag. Pipe circles on top of the guacamole to start shaping spiderweb design. Use a skewer or knife and drag from your outer circle towards the center of the circles

7. Slice your whole olive in half lengthwise. Use one half as the body of the spider and the other half to make thin olives for legs. Practice your design to the side before placing in the center of the sour cream spiderweb