Hi tjmb: this black-bean Argentina flat bread (pizza) DOES NOT have spinach. Here's the prize-winning recipe from Cooking light. I made 2 huge batches and lost weight on that.. I doubled the Parmesan cheese, and added Mozarella cheese on top. Black bean spread: 1/2 cup diced onion, 1 can of black bean, 1 can of fire-roasted diced tomatoes with green chiles. Process until smooth in a blender. Argentine Black Bean Flatbread with Chimichurri Drizzle CATEGORY WINNER by Erin Mylroie, St. George, UT 1 red bell pepper 1 tablespoon cornmeal Cooking spray 1 tablespoon dry yeast 1/8 teaspoon sugar 1 cup warm water (100� to 110�), divided 3 cups all-purpose flour (about 13 1/2 ounces) 1 teaspoon salt 1 1/2 cups Black Bean Spread 1/2 cup (2 ounces) finely grated fresh Parmesan cheese 1/4 cup chopped fresh parsley 1/4 cup chopped fresh cilantro 2 tablespoons olive oil 1 tablespoon fresh lemon juice 2 teaspoons minced garlic Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 16 strips. Set aside. Reduce oven temperature to 450�. Sprinkle cornmeal over a baking sheet coated with cooking spray. Set aside. Dissolve yeast and sugar in 1/2 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add remaining 1/2 cup water, flour, and salt to yeast mixture, stirring until dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85�), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Roll dough into a 14 x 11-inch rectangle; place dough on prepared baking sheet. Spread 1 1/2 cups Black Bean Spread over dough. Sprinkle with cheese. Bake at 450� for 13 minutes or until crust browns and cheese is bubbly. Let cool 10 minutes. Combine parsley and the remaining ingredients in a small bowl. Drizzle parsley mixture over cheese. Cut bread into 16 squares; garnish each square with 1 bell pepper strip. *** The dough-recipe is yummy, so is the black bean spread.

Sure, Gina. Make a batch of Nathan's No Fail Pastry. Hack off a chunk, and roll it out into a circle. Slice some apples, mix in flour, sugar and cinnamon, dump it on the middle of the crust and fold the edges up. Bake it at 375 until it's done. (grin) Well, that's how I did it, but this is the recipe I kind of followed, sort of. I did add a couple of tablespoons of flour to the apples because they were so juicy and I used cinnamon instead of nutmeg and I made my own pastry. Elery said the guys at work liked it but I didn't bother to taste it so I can't guarantee anything! Apple Galette 1 1/2 cups all-purpose flour 1 tablespoon granulated sugar 1/4 teaspoon salt 1/2 cup (1/4 lb.) plus 2 tablespoons cold butter 1 large egg yolk, lightly beaten 1/2 cup walnuts 2 pounds tart apples (3 to 5), such as Pink Lady or Granny Smith 1/2 cup firmly packed brown sugar 1/4 teaspoon ground nutmeg 1 large egg, beaten to blend with 1 tablespoon water Preparation 1. In a food processor or large bowl, combine flour, granulated sugar, and salt. Cut 1/2 cup butter into pieces and add to flour mixture; pulse motor, cut in with a pastry blender, or rub in with your fingers until mixture resembles coarse meal. With motor running (or stirring with a fork after each addition), add egg yolk and 3 to 4 tablespoons cold water, 1 tablespoon at a time; process or stir just until mixture comes together in a ball. Form dough into a flat disk, wrap in plastic wrap, and chill until firm but still pliable, about 1 hour. 2. Meanwhile, spread walnuts in a baking pan and bake in a 375� oven until barely golden under skins, 6 to 8 minutes (leave oven on). Coarsely chop nuts. 3. Peel and core apples; cut each into eight wedges. In a 10- to 12-inch nonstick frying pan over medium heat, melt remaining 2 tablespoons butter. When it's foamy, add apples and stir often until slightly softened and brown at edges, 10 to 12 minutes. Sprinkle brown sugar and nutmeg over fruit and stir until liquid is syrupy and bubbling, about 5 minutes. Stir in walnuts. Remove from heat. 4. Unwrap dough. On a lightly floured surface, with a lightly floured rolling pin, roll into a round about 15 inches in diameter. Line a 12- by 15-inch baking sheet with cooking parchment (or butter the sheet well) and carefully transfer dough round to sheet (edges will hang over sheet). 5. Pour apple mixture onto center of pastry, mounding wedges in a circle about 8 inches wide and 2 inches high. Gently fold edges of dough over apples, pleating as you go, leaving an opening about 4 inches wide in the center. Brush pastry all over with beaten egg. 6. Bake in 375� oven until pastry is golden brown and apples are tender when pierced, 40 to 45 minutes (35 to 40 in a convection oven). Transfer galette (with parchment, if using) to a wire rack to cool. Transfer to a large plate, gently pulling parchment from under tart. Serve slightly warm or at room temperature, cut into wedges. Annie

I've made these served with rice as a main dish and without the rice as a side dish. BLACK BEANS IN MANGO SAUCE 1 1/2 Tbs. olive oil 2 cups minced red onion 1 Tbs. minced garlic 1 3-inch jalapeno chile, seeded and minced 1 1/2 Tbs. minced fresh ginger 1 1/2 tsp. whole cumin seeds 1 1/2 tsp. salt About 6 cups cooked black beans (or 3 15-ounce cans, rinsed and drained) 6 Tbs. fresh lime juice 2 large ripe mangoes, peeled and minced Freshly ground black pepper to taste Heat the oil in a medium-sized skillet. Add 1 3/4 cups of the onion, and the garlic, chile, ginger, cumin seeds, and salt. Saute over medium heat for about 5 minutes. Turn the heat down to medium-low, and add the beans and about half the lime juice. Cook for about 5 minutes more until the beans are heated through and then transfer to a bowl. Stir in the remaining lime juice and about half of the chopped mangoes directly into the hot beans, mashing the mangoes a little as you stir. Grind in some black pepper, then cove and let stand for about 15 minutes to let the sauce develop. Serve warm, at room temperature, or even cold, topped with the remaining red onion and mango, and some minced parsley or cilantro, if desired. Good served with plain cooked white or brown rice. Source: Mollie Katzen's Vegetable Heaven

Cuban Shredded Pork Ingredients 1 1/2 pounds boneless pork chops 1 pint water to cover 1 lime, juiced 1 sprig fresh thyme 8 black peppercorns 1 tablespoon garlic powder, or to taste 1 tablespoon onion powder salt to taste 2 tablespoons olive oil 1 large onion, halved and thinly sliced 3 cloves garlic, peeled and sliced 1 lime, juiced 1/4 cup chopped fresh cilantro Directions 1 In a large saucepan, combine water, juice of one lime, thyme sprig, peppercorns, garlic powder, onion powder and salt. Bring mixture to a boil. Add pork chops, reduce heat to medium-low and simmer for 1 to 1 1/2 hours, until meat is very tender. Add more water as necessary to keep chops covered. 2 Turn off heat and let the chops rest in the broth for 30 minutes. Remove chops from broth and shred, removing excess fat; set aside. 3 In a large frying pan, heat olive oil over medium-high heat. Add the shredded pork and fry until it is almost crisp, about 5 minutes. Add the onion and garlic and continue to cook until the onion is just tender yet slightly crisp, about 10 minutes more. Add the juice of one lime, mix though and toss with cilantro. Serve and enjoy. Serve with Black Beans and rice GRANDPA ARROYO'S CUBAN BLACK BEANS & RICE 2 lbs. black beans 2 lg. bell peppers 1 c. olive oil 1/2 c. sugar 2 lg. onions 8 oz. diced pimentos 1 c. vegetable oil 1 1/2 c. sherry 1 1/4 to 1 1/2 c. vinegar (to taste) 2 c. rice Salt & pepper to taste Soak black beans overnight. Cover in pressure cooker with water 2 inches over top of black beans. Cook in pressure cooker for 45 minutes. Do not drain any remaining fluid. Dice onions. Cut bell peppers into 1/2 inch by 3/4 inch slices. Add all ingredients to black beans. Simmer for 2 to 4 hours. Beans should make their own broth. Add liquid when necessary to prevent drying out or burning, but keep broth thick. Serve over rice. Use as side dish to chicken or steak, or main dish on its own. Also, try in flour tortillas to make unique Cuban burritos.