Ingredients

• 1 medium yellow onion
• ⅓ cup stuffed green olives
• 1 tablespoon extra-virgin olive oil
• 1 cup tri-pepper mix (diced fresh green, red, and yellow bell peppers)
• 1 ¼ lb ground meatloaf blend (beef/pork)
• ½ teaspoon adobo with pepper seasoning
• 1 (14.5 oz) can stewed tomatoes
• 1 (8 oz) can tomato sauce
• ½ cup grated Parmesan cheese, divided
• 6 large frozen tostones
• 1 large egg (or ¼ cup egg substitute)
• 2 tablespoons water
• Aluminum foil

Steps

1. Preheat oven to 375°F. Chop onion and olives coarsely.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add onions and tri-pepper mix; cook and stir 2–3 minutes until softened. Add meatloaf mix, olives, and seasoning; brown 4–5 minutes, stirring to crumble meat, until no pink remains. Add tomatoes (do not drain) and tomato sauce. Mash tomatoes with spoon to break apart; cook 2–3 minutes until mixture thickens.
3. Spoon one-half meat mixture into 13- x 9-inch baking dish; top with ¼ cup Parmesan cheese, then tostones. Whisk egg and water until blended; pour over tostones. Top with remaining half meat mixture and ¼ cup Parmesan. Cover dish with foil; bake 30–40 minutes until bubbly and 160°F. Let stand 5–6 minutes before serving

Ingredients

• 1 medium cantaloupe
• 1 small jicama
• ½ lime, for juice
• 1 tablespoon fresh cilantro
• ½ teaspoon kosher salt
• 1 ½ teaspoons extra-virgin olive oil

Steps

1. Cut cantaloupe into bite-size pieces (3 cups). Cut jicama into quarters, then peel; cut 2–3 quarters into bite-size pieces (2 cups). Juice lime half (1 teaspoon). Chop cilantro finely.
2. Combine cantaloupe, jicama, and lime juice in medium bowl. Add cilantro, salt, and oil; stir to combine.
3. Let stand 5–10 minutes for flavors to blend. Stir and serve.