For the Salad:
6 cups string beans cut in half
6 cups yellow wax beans, cut in half
3 cans cannelloni beans, drained and rinsed
3 cups thinly sliced red onion
Salt and pepper

Serves 4-6

1 16 ounce can frozen peach segments
2 Tablespoons cornstarch
1/4 cup Sugar
1/4 cup dried currants
1/4 cup silvered almonds
1 teaspoon vanilla
Defrosted frozen puff pastry
Flour for dusting
Egg Wash: 1 egg mixed with 1 tablespoon of water

For the Vinaigrette:
½ cup chopped tarragon
½ cup chopped chervil
3 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 tablespoon honey
1/3 cup extra virgin olive oil

1. Bring 4 quarts of water to a boil; add ½ cup of salt along with the green and yellow beans. Cook for 6 minutes or until tender, but still a little crisp. Drain beans and run under cold running water to stop them from cooking.
2. Add onion, cannelloni, green and yellow beans to the vinaigrette. Add salt and pepper to taste and mix well.
3. In a large mixing bowl, combine tarragon, chervil, vinegars, honey, and olive oil. Mix in the bean mixture.
4. Let salad marinate for at least two hours in refrigerator before serving.

1.Preheat the oven to 350 degrees.
2.Spread the defrosted peach segments on some paper towels and let them dry 3. Combine peaches, cornstarch, sugar, almonds, currants and vanilla in a bowl. Mix to combine.
4. Dust the puff pastry with flour and roll it out to smooth it and expand it a bit.
5. Cut two 10 inch circles from the puff pastry. Transfer one to a parchment paper lined baking sheet and set one aside for the top.
6. Pile the peach mixture in the middle of the first circle. Leave any accumulated liquid in the bottom of the bowl. Spread the filling to an even layer with a 2 ½ - inch border.
7. Apply egg wash to the border, and then cover with the 2nd sheet of puff pastry, pressing down gently around the circumference of the tart. Cut a slit in the top to allow the steam to escape.
8. Bake for about 40 minutes, until the pastry is puffy and golden brown.

To properly blanch green vegetables, place in very salty water. Immediately remove cooked vegetables and cool under cold water or, even better, in a bowl of ice water. This process helps preserve the vegetables vibrant green color. If you're blanching a lot of vegetables, do so in small batches, or in a tall pot with lots of water, so that the temperature of the boiling water does not drop significantly when you drop the green vegetables in.

For the tacos:

1 tablespoon olive oil
2 tomatoes, chopped
2 teaspoons cumin
2 teaspoons ground coriander
2 teaspoons chili powder
4 leftover burgers, chopped
Salt to taste
4 tortillas
½ cup grated cheddar cheese

For the salsa:

8 radishes
2 tablespoons cilantro, chopped
½ red onion, finely chopped
1 teaspoon minced ginger
Juice of ½ lime
1 tablespoon olive oil

1. Heat oil in a large sauté pan and add the tomatoes, cumin, coriander, and chili powder. Cook down until the tomatoes have lost their shape.
2. Break-up leftover hamburger patties, and to tomato mixture and warm through. Season with salt.
3. Place radishes in food processor, grating them for the salsa mixture. Combine all ingredients for salsa in bowl.
4. In another sauté pan, warm the tortillas, one minute each.
5. Divide the meat among the tortillas, top with cheese and salsa, and serve.