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

1 cup orange juice
1 tablespoon brown sugar
2 cloves
2 cinnamon sticks
1 vanilla bean, split and scraped (or 1 tsp vanilla extract)
2 pears, quartered
2 peaches, quartered
2 plums, quartered
1 teaspoon salt

2 cups water
1 cup sugar
1 cup lemon juice (or, if using fresh fruit, the juice of about 3-4 lemons)

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.

1. Combine orange juice, brown sugar, cloves, and vanilla in a large pot.
2. Add remaining ingredients and simmer for about 10-15 minutes. Serve over ice cream, with ricotta cheese, on a waffle, or as is.

1. In a sauce pan over medium heat, dissolve sugar in water, stirring occasionally. Remove from heat and let cool slightly.
2. Stir in the lemon juice. Place an herb leaf or spring in each tray and pour into ice pop trays.
3. Cover popsicle tray with two layers of tinfoil and insert a popsicle into each (to ease process, pre-cut slits for popsicle sticks using a paring knife). Freeze overnight.