Heat oven to 350°F.

Sprinkle 1⁄3 cup cheese evenly over half of each tortilla.

Sprinkle tomato, onions, chiles and cilantro over cheese.

Fold tortillas over filling; sprinkle with additional cilantro.

Place on ungreased cookie sheet.

Bake about 5 minutes or just until cheese is melted.

Serve quesadillas whole, or cut each into 3 wedges, beginning cuts from center of folded sides.

In 10-inch skillet, heat oil over medium heat.

Add chiles, onion and mushrooms; cook 10 minutes, stirring frequently, until vegetables are tender.

Divide vegetable mixture evenly onto 4 tortillas.

Sprinkle each with 3 tablespoons cheese.

Top with remaining tortillas.

Wipe skillet clean with paper towels.

Spray skillet with cooking spray; heat over medium heat.

Place 1 quesadilla in skillet; cook 1 to 2 minutes or until golden brown on bottom.

Turn; cook 1 to 2 minutes longer or until golden brown on bottom and cheese is melted.

Remove from skillet to serving platter; cover with foil to keep warm.

Repeat with remaining quesadillas.

Cut each roll in half horizontally; brush outside of each half with oil.

Spread pesto on inside of both halves.

Layer each sandwich with cheese and tomato.

Sprinkle with salt and pepper.

When grill is heated, place sandwiches on grill.

Close grill; grill 4 minutes or until bread is toasty and cheese is melted.

Cut sandwiches diagonally; serve warm.

Heat closed contact grill or panini maker for 5 minutes.

Meanwhile, spread 1 side of each bread slice with honey mustard; sprinkle onions over 4 slices of bread.

Top onions with spinach leaves, roasted red peppers and sliced cheese.

Place remaining slices of bread over cheese.

When grill is heated, place sandwiches on grill.

Close grill; cook 2 to 3 minutes or until bread is toasted and cheese is melted.

Cut each sandwich in half to serve.

Heat gas or charcoal grill.

In resealable food-storage plastic bag, place mushroom caps.

In small bowl, mix vinegar, oil, basil, oregano, garlic, salt and pepper with whisk.

Pour over mushrooms; seal bag.

Let stand 15 minutes, turning twice.

Place mushrooms on grill over medium heat; reserve marinade for basting.

Cook uncovered, brushing with marinade frequently, 5 to 8 minutes.

Turn mushrooms over; cook 3 to 6 minutes longer.

Top mushrooms with cheese and place burger buns, cut side down, on grill rack.

Cook 2 minutes more or until mushrooms are tender and cheese is melted.

Serve mushrooms in buns.

In medium bowl, stir rice and boiling water.

Cover; let stand 5 minutes.

Drain if necessary.

Meanwhile, in food processor, place broccoli, mushrooms and bell pepper.

Cover; process with quick on-and-off pulses to finely chop vegetables (do not puree).

Stir vegetables into rice.

Add beans, egg, garlic and seasoned salt to food processor.

Cover; process until smooth.

Stir bean mixture, onion and bread crumbs into vegetable mixture.

Using about 1⁄2 cup vegetable mixture for each, shape into 4 patties, each about 1⁄2 inch thick.

In 10-inch nonstick skillet, heat oil over medium-high heat.

Add patties; cook 8 to 10 minutes, turning once, until brown and crisp.

Top bottom halves of buns with patties and desired toppings.

Cover with top halves of buns.

Cover; process until slightly mashed.

Shape mixture into 5 patties, each about 1⁄2 inch thick.

Coat each patty with cornmeal.

Add patties; cook 10 to 15 minutes, turning once, until crisp and thoroughly cooked on both sides.

Spread bottom halves of buns with mayonnaise.

Top with lettuce, patties and salsa.

Cover with top halves of buns.

Cook wild rice in water as directed on package.

In medium bowl, mix rice and remaining ingredients except oil.

In 10-inch skillet, heat oil over medium heat.

Scoop wild rice mixture by 1⁄3 cupfuls into skillet; flatten to 1⁄2-inch thickness.

Cook about 3 minutes on each side or until light brown.

Remove patties from skillet; cover to keep warm while cooking remaining patties.

*To toast pecans, sprinkle in ungreased heavy skillet.

Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

In 2-quart saucepan, heat water, lentils, rice and salt to boiling.

Reduce heat; cover and simmer 12 to 15 minutes, stirring occasionally, until lentils are tender but hold their shape and all water is absorbed.

Spoon into large bowl; cool 15 minutes.

Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat.

Stir in onion, mushrooms, bell pepper and garlic; cook and stir 3 to 4 minutes or until vegetables are tender.

Add onion mixture to lentils and rice.

Stir in cheese, bread crumbs, Italian seasoning, pepper and egg just until blended.

Wipe skillet clean with paper towel.

In same skillet, heat 1 tablespoon of the oil over medium heat.

Shape lentil mixture into 6 (21⁄2-inch) patties, using about 2 rounded tablespoons for each; place in skillet.

Cook 6 to 8 minutes, turning once, until golden brown.

Repeat with remaining tablespoon oil and the lentil mixture, making 6 more patties.

Place patties on bottom halves of buns.

Top each with 1 teaspoon mayonnaise and a few spinach leaves.

Cover with top halves of buns.

In 1-quart saucepan, heat 3⁄4 cup water to boiling.

Stir in bulgur.

Remove from heat; cover and let stand 30 minutes or until tender.

Drain; set aside.

Meanwhile, in food processor, combine beans, cilantro, onions, flour, 3 tablespoons water, the cumin, baking powder, salt and garlic.

Process with on/off pulses 10 times or until well blended and coarsely chopped (mixture will be wet).

Spoon mixture into large bowl.

Stir bulgur into bean mixture.

Divide mixture into 8 equal portions, about 1⁄4 cup each; shape each portion into 1⁄4-inch-thick oval-shaped patty.

In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat.

Place 4 patties in skillet; cook 8 minutes, turning once, until golden brown.

Transfer patties to platter; cover with foil to keep warm.

Repeat with remaining tablespoon oil and 4 patties.

Meanwhile, stir together sauce ingredients.

Spread 2 tablespoons sauce in each pita pocket.

Fill each with tomato slices, cucumber slices and falafel patty.