Let It Go Isnt

2. Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad Take your vegetarian grilling indoors with veggie burgers made from lentils when the rain starts pouring; the recipe serves four. A few chunks are okay when you put the ingredients through the food processor and will add texture as you shape the patties. Ingredients: 4 medium carrots 3 tablespoons of fresh lemon juice 3 tablespoons of olive oil 1 head Bibb lettuce Directions: In a food processor equipped with disc shredding carrots. Switch to a medium bowl; mix 1 tablespoon oil and half the scallions with 2 tablespoon lemon juice. Season with pepper and salt; set aside. Wipe clean and fit food processor with chopping blade. Process 1 bun until ground good. Add egg lentils half the mint 1 teaspoon salt 3?4 teaspoon pepper and scallions left over. Only pulse until mixed; do not overmix. Divide the mixture uniformly into four 3 1?2 inch patties. The remaining 2 tablespoons of oil over medium in a broad skillet heat. Cook burgers for 4-5 minutes per side, until browned and strong. Combine the remaining yogurt mint and the remaining tablespoon of lemon juice in a small bowl; season with salt and pepper. Place burgers on buns, and top with lettuce and yogurt sauce. Serve with salad made with carrot. Source: iStock

Seasonal eggplant is put to good vegetarian use by making fresh and flavourful burgers. You can choose between making four big or six small burgers with the ingredients on hand. Ingredients: 1 large eggplant cut into rounds about … ‘ inch 2 plum tomatoes 4 tablespoons of Parmesan or Pecorino-Roman cheese Buns or bread Favorite Italian lettuce dressed Pinch of salt Cooking spray Source: iStock

4. Garbanzo Bean Burgers

Another choice to fry these garbanzo bean burgers from Taste of Home when you are marooned inside because a moonsoon is raining down or if the weather is otherwise unfriendly to grill masters. 1 Can (15 ounces) rinsed garbanzo beans or chickpeas 3 table spoons water 1 tablespoon of lemon juice 1 cup of dry bread crumbs 1 eggSource: https:/www.flickr.com/photos /

1. Quinoa-Feta Burgers

For your vegetarian cookout, when you have quinoa burgers in the frozen food section. Infused with feta cheese and seasoned with fresh ingredients such as parsley, the burgers go beyond what you buy pre-made and, if needed, you can garnish with grilled onions and radicchio. This dish produces about six servings. 1 can (15 ounces) drained and rinsed kidney beans 1 shallot minced 1 carrot finely rubbed 3 cups cooked quinoa 2 tablespoons chopped fresh parsley 1 teaspoon coarse salt 2 egg whites gently whisked 2 tablespoons of extra virgin olive oil 6 whole wheat buns grilled Whole grain mustard for serving Radicchio (optional)Adddress: Blend into six patties and relax for 30 minutes. Heat 1 tablespoon of oil in a skillet over medium – high heat directly on grill grills or on top of a stove and cook patties until crispy (add remaining tablespoon oil while cooking in lots) for 4-5 minutes on each side. Serve on buns, grilled onions with mustard and radicchio. Source: https:/www.flickr.com/foto/azadam/

2. Mediterranean Veggie Burgers with Mint-Yogurt Sauce and Carrot Salad Take your vegetarian grilling indoors with veggie burgers made from lentils when the rain starts pouring; the recipe serves four. A few chunks are okay when you put the ingredients through the food processor and will add texture as you shape the patties. Ingredients: 4 medium carrots 3 tablespoons of fresh lemon juice 3 tablespoons of olive oil 1 head Bibb lettuce Directions: In a food processor equipped with disc shredding carrots. Switch to a medium bowl; mix 1 tablespoon oil and half the scallions with 2 tablespoon lemon juice. Season with pepper and salt; set aside. Wipe clean and fit food processor with chopping blade. Process 1 bun until ground good. Add egg lentils half the mint 1 teaspoon salt 3?4 teaspoon pepper and scallions left over. Only pulse until mixed; do not overmix. Divide
the mixture uniformly into four 3 1?2 inch patties. The remaining 2 tablespoons of oil over medium in a broad skillet heat. Cook burgers for 4-5 minutes per side, until browned and strong. Combine the remaining yogurt mint and the remaining tablespoon of lemon juice in a small bowl; season with salt and pepper. Place burgers on buns, and top with lettuce and yogurt sauce. Serve with salad made with carrot. Source: iStock

Seasonal eggplant is put to good vegetarian use by making fresh and flavourful burgers. You can choose between making four big or six small burgers with the ingredients on hand. Ingredients: 1 large eggplant cut into rounds about … ‘ inch 2 plum tomatoes 4 tablespoons of Parmesan or Pecorino-Roman cheese Buns or bread Favorite Italian lettuce dressed Pinch of salt Cooking spray Source: iStock

4. Garbanzo Bean Burgers

Another choice to fry these garbanzo bean burgers from Taste of Home when you are marooned inside because a moonsoon is raining down or if the weather is otherwise unfriendly to grill masters. 1 Can (15 ounces) rinsed garbanzo beans or chickpeas 3 table spoons water 1 tablespoon of lemon juice 1 cup of dry bread crumbs 1 eggDill pickle slices optional Directions for fat-free mayonnaise and ketchup: place the beans water and lemon juice in a food processor; cover and process until blended. Transfer to big bowl. Add the egg and seasonings to the bread crumbs and combine well. Form the patties into six. Cook patties in oil in a large skillet in batches on each side for 3-4 minutes or until lightly browned. Serve them on cheese buns. Cover mayonnaise and ketchup with pickle slices, if needed. Source: https:/www.flickr.com/photos/crystalflickr/

This Cooking Light recipe will completely soak up the lemon juice marinade as the tofu stands. Your tofu will have the taste of marinade plus any flavors it picks up when grilling with no real flavour of its own. It yields six portions tailored to one burger. Ingredients: … “fresh basil cup finely chopped 2 table spoons Dijon mustard 2 teaspoons lemon rind 1?4 cup fresh lemon juice 1 table spoon extra virgin olive oil 1?2 teaspoon salt 1?4 teaspoon freshly ground black pepper 1 pound firm or extra firm tofu drained Cooking spray …” Cut the tofu into 6 slices, crosswise. Pat dry with paper towels on each square. Put the slices of tofu on a jelly-roll pan. Clean the tofu slices on both sides with a mixture of lemon juice; reserve the remaining mixture. Only let tofu stand for 1 hour. Prepare barbecue. Put tofu slices on grill rack, coated with spray; grill on each side for 3 minutes. Brush tofu with mixture reserved for juice. In a small bowl, mix the remaining 1 minced garlic clove chopped olives with sour cream and mayonnaise; stir well. Spread the mayonnaise mixture around 1 1?2 teaspoons over the bottom half of each hamburger bun. Cover each serving with 1 slice of tofu 1 slice of tomato about 2 tablespoons of watercress and cover half bun. Source: https:/www.flickr.com/photos/tomatoesandfriends/1?2 onion cut into wedges 3 cloves of garlic peeled 1 egg 1 tablespoon of chili powder 1 tablespoon of cumin 1?2 cup of bread crumbs Directions: Preheat a high-heat outdoor grill and lightly oil a sheet of aluminum foil. Mash black beans with a fork in a medium bowl, until thick and pasty. Chop finely bell pepper onion and garlic in a food processor and then mix it into mashed beans. Stir egg chilli powder cumin and chili sauce in a small bowl. Stir the mixture of the eggs into the mashed beans. Mix the crumbs in the bread until the mixture becomes sticky and stays together. Divide the mix into four patties. To grill, put patties on foil and grill on each side for about 8 minutes. Source: iStock

Pesto peppers provolone portobello and mushroom-based burgers are on hand with no lack of alliterations. Ingredients: 1?2 cup pesto 1?4 cup mayonnaise 4 portobello mushrooms stemmed dark gills scraped off olive oil Roasted red peppers from jar drained 4 cups of arugula (about 2 ounces) 4 slices of Provolone cheese Spray mushrooms with oil on both sides; sprinkle with salt and pepper. Grill up side rounded for 4 minutes. Switch on the mushrooms. Cover and grill for about 4 minutes, until mushrooms are tender. Place 1 mushroom to the bottom of each roll. Top each with enough pieces of red pepper to then cover with arugula and cheese. Click over and serve roll tops.

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5 Best Lakeside Lounging Hotels in the United States.30 May 2014 Source: Thinkstock OmniVision Technologies Inc. (NASDAQ:OVTI) is a publicly traded company with a stock set to rocket higher. The company is engaged in the development and marketing of image-sensor products for semiconductors worldwide. It offers CameraChip image sensors which are single-chip solutions that combine various functions such as conversion and performance of a captured image or video stream for use in various consumer and commercial mass-market applications, such as image capture image processing. This also offersCameraCube imaging systems that have incorporated wafer-level optics as image sensors. The company provides companion chips used to connect its image sensors to various interfaces like the universal serial bus and other industry standard interfaces as well as digital signal processors that perform compression in standardized still picture formats and digital video. It also designs and produces Linux Mac OS X and Microsoft Windows device drivers as well as mobile operating systems such as Android Blackberry OS Symbian Windows CE Windows Mobile and Windows Mobile operating systems. The company markets its products directly through distributors to original equipment manufacturers and value-added resellers and also indirectly. This supports laptop mobile phone and wireless Webcam still camera monitoring and video entertainment as well as the automotive and medical industries. Its recent performance indicates the stock could handsomely reward shareholders going forward. Non-GAAP net income was $23.9 million, or 40 cents per diluted share, in the fourth quarter of fiscal 2014. Non-GAAP net income was $40.4 million, or 69 cents per diluted share, in the third quarter of fiscal 2014. Non-GAAP net income was $17.5 million, or 31 cents per diluted share, in the fourth quarter of fiscal 2013. When we look at the year when a whole things look a little better. Profit for the fiscal year ended April 30 was $1.5 billion, compared with $1.4 billion in fiscal 2013. GAAP net income for fiscal 2014 amounted to $95 million, or $1.70 per diluted share, compared to GAAP net income of $42.9 million or 80 cents per diluted share for fiscal 2013. For fiscal 2014, non-GAAP net income was $131 million, or $2.24 per diluted share. For fiscal 2013, non-GAAP net income was $79 million, or $1.41 per diluted share. For the fourth quarter of fiscal 2014, the GAAP gross margin was 20.1 per cent compared to 19.6 per cent for the third quarter of fiscal 2014 and 17.5 per cent for the fourth quarter of fiscal 2013. The sequential rise in the gross margin for the fourth quarter was largely due to the introduction of newer and lower-cost goods into its shipment mix. Its strong financial standing is further improving the company’s position. The company finished the period with cash cash equivalents and a total of $450.9 million in short-term investments, an improvement of $57.9 million from the previous quarter. The rise was due mainly to cash generated by operating activities during the fourth quarter of fiscal 2014. CEO Shaw Hong said: “We are pleased to end our 2014 fiscal year on a high note. With improved gross margin, greater cash flow and reduced inventories, our financial results have continued to improve. On multiple fronts, we have made meaningful progress including diversifying our revenues into multiple geographies, especially in Asia, and strong growth in our emerging automotive and safety markets. In our core and emerging markets, we are also working on new technologies and applications which have the potential to substantially improve our market position
over the longer term. The 29 cents to 49 cents earnings guidance is slightly above a median of 29 cents. Sales are expected to increase and the company anticipates ever-increasing gross margins. Omnivision’s stock is setting up for a big run with its customer base of Apple Microsoft Linux and other major technology companies coupled with its strengthening fundamentals. I rate it as a purchase, and set a price target of $31. Disclosure: Christopher F. Davis is not in Omnivision and has no plans to open a place over the next 72 hours.

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