BLACK BEAN CAKES WITH TOMATOES AND SPICY YOGURT SAUCE

2 15-ounce cans low-sodium black beans, drained and rinsed
2 large Florida tomatoes, seeded and chopped
½ cup Florida bell pepper, chopped (any color will do)
¼ cup chopped fresh cilantro
½ cup green onion or scallion, chopped
2 large garlic cloves, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 cup all-purpose unbleached flour, plus more as needed
Canola oil or vegetable oil for cooking
Kosher salt and fresh ground pepper, to tasteed with boneless chicken breast also.

In a medium-sized mixing bowl, add all ingredients except oil. Mix until well combined. Separate about 1/3 of the mixture into a small mixing bowl. Mash the small bowl of bean cake mix into a mush and return it to the rest of the mixture. Stir to completely combine. Adjust seasoning with kosher salt and fresh ground pepper. If the mixture is thin, slowly add more flour, 1 tablespoon at a time, until it is thick enough to form a ball and not fall apart.

Place a large sauté pan over medium-high heat. When the pan is to temperature, add about 4 tablespoons of oil. Portion out golf ball-sized patties and carefully place them in the hot oiled sauté pan. Working in batches, cook bean cakes until crisp and golden brown on both sides. Lightly flatten cakes with a spatula during the cooking process. Drain hot bean cakes on a paper towel. Continue cooking until all bean cake batter is used. Keep cakes warm in a 250 degree oven until ready to serve.

SPICY YOGURT SAUCE
2 cups plain low-fat yogurt
1 lime, juiced
1 tablespoon dried cumin
¼ cup cilantro, chopped fine
1 teaspoon chili powder
Kosher salt and fresh ground pepper, to taste

YOGURT CHICKEN SALAD IN FLORIDA TOMATO CROWNS
4 medium-sized fresh Florida tomatoes
½ cup plain low-fat yogurt
2 cups Florida chicken, cooked, shredded and chilled
¼ cup flat leaf parsley, chopped
½ cup Florida celery, small diced
½ cup Florida carrots, small diced
1 lemon, juiced
1 small onion, small diced
Kosher salt and fresh ground pepper, to taste

Rinse tomatoes under cold running water and pat drywith clean paper towels. With a sharp serrated knife, slice off the top part of the tomato that was attached to the vine. Turn the tomato over and make 4 to 5 slices almost all the way down, being careful not to slice all the way through the tomato. Set tomatoes aside.

In a medium-sized mixing bowl, combine all ingredients except the tomatoes. Adjust seasoning with kosher salt and fresh ground pepper. Using a fork, carefully open the sliced tomatoes and fill with mixture. Serve chilled.