1   can black beans (drained)
2 ears roasted/grilled corn (cut from cob)
½ cup red onion (finely chopped)
½ cup chopped sweet red bell pepper
1 avocado cut into chunks
1 cup cilantro
1 12 oz. bottle BRIANNAS Chipotle Cheddar Salad Dressing *

Combine all ingredients and toss with BRIANNAS Chipotle Cheddar dressing. Refrigerate overnight before serving. Makes a great side dish for grilled meats.

One 1lb. package of 3 Color Deli Cole Slaw
One Romaine heart – chopped
One bunch scallions – chopped
Three roasted chicken breasts – shredded & chilled (I used HEB herb roasted)
One half cup sliced almonds – toasted
One 6 oz. package Chinese noodles
One 12 oz. bottle Briannas Ginger Mandarin Dressing

Spread almonds on foil or cookie sheet sprayed with natural olive oil spray.  Toast under broiler, stirring once or twice, until browned.  Remove to paper towel to cool.

Toss shredded chicken in ½ cup of Briannas Ginger Mandarin Dressing and set aside.
Toss cole slaw mix, romaine, and scallions in a large bowl.  Add chicken, almonds, and noodles and toss gently.  Add more Briannas dressing to taste and serve immediately.  Wait for the accolades to begin!

Serves 6 generously

250 g of pappardelle Filotea – 200 g of fresh spinach – 100 g of ricotta cheese – grated parmesan cheese – grated pecorino cheese – grated Emmental cheese – grated Gruyère cheese – garlic – milk – olive oil - salt

Wash the spinach, boil them quickly, season them in oil with a bit of garlic then blend them with a bit of milk.

Pour the mix into a pan and heat it up on very low heat adding the ricotta cheese, 2 spoonfuls of parmesan cheese, 2 of pecorino cheese, 1 of Gruyère and 1 of Emmental cheese.

Season with salt then add the pappardelle cooked al dente, add some water used for cooking the pasta then toss them quickly over high heat.