• 8 oz softened low fat cream cheese
• 1 T Keene’s Dried Mushroom, garlic and herb spice
• 6 soft shelled flour tortillas
• 4 oz each deli turkey and ham
• leaf lettuce
• 1 cup shredded cheddar cheese

Mix cream cheese (at room temp) with 1 tablespoon Keene’s dried mushroom, garlic and herb spice in a mixer.

Using soft flour tortillas spread each with 1 tsp of the cream cheese mixture

Layer deli ham or turkey over that(2-3 slices on each)

add lettuce and shredded cheddar cheese

Roll up tightly.

Store in refrigerator for 15 minutes or more.

Slice diagonally

Serves 6 for a meal or several for appetizers

by: Sara Gomach

I came up with this recipe by combining several online recipes with my own tastes. It’s a little something differnet using veggies at the market you might not know what to do with. And it is still quick and easy so you won’t keep dad waiting!

Ingredients

• 3 beets sliced (try the red beets, they have a beautiful bullseye pattern when sliced
• 3 kohlrabi sliced
• 2 T evoo
• 2-3 cloves garlic chopped
• 2 T balsamic vinegar
• 4 C spring mix
• ¼ C goat’s cheese – or whatever you prefer: feta, blue cheese, etc…
• S & P to taste

Directions

Slice beets and Kolrabi in ½” rounds. Toss in a bowl with evoo, balsamic vinegar, garlic and S&P.

Grill 2-3 minutes per side or until slightly chared.

Arrange on a bed of greens and top with cheese.

Enjoy!