Veggie
								Fajitas
- 4 flour tortillas
- 1 red pepper, 1 green pepper,
							 1 small onion, all chopped
- 2 tbsp olive oil
- 1 tsp balsamic vinegar
							 (optional)
- chopped lettuce, tomatoes
- 1/2 cup grated cheese 
- sour
							 cream, guacamole, salsa


Wrap the tortillas in foil and place in a
							 250F oven to warm while you are preparing the other ingredients. Over medium
							 high heat, "stir fry" the chopped peppers and onion in the olive oil, until
							 they are softened. Remove from the heat and add the balsamic vinegar, if
							 desired. Serve immediately and let each person assemble his/her own fajita with
							 the cooked vegetables, lettuce, tomatoes and cheese, with the other condiments
							 on the side. You can keep the second round of fajitas and the cooked vegetables
							 in the oven to stay warm. To make the dish vegan, use soy cheese and vegan sour
							 cream, or just omit them - the dish is still delicious. Serves 2.
  
							 
Guacamole
- 1
							 ripe avocado (to ripen, place in a paper bag with a banana at room temperature
							 for a couple of days - a ripe avocado should feel soft when squeezed)
- 1
							 shallot, chopped
- 1 small jalapeno pepper, seeded and chopped
- 2 tbsp
							 finely chopped red onion
- 2 tbsp chopped cilantro or parsley
- 1 tbsp
							 lime juice
- salt and pepper to taste

Cut the avocado in half, remove
							 the pit and scoop out the flesh and mash in a bowl. Add the other ingredients
							 and mix well. It will keep in the refrigerator (covered) for at least one day,
							 and actually freezes well also.