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Salad
field cucumbers (or one large English cucumber).....2 small
tomatoes, chopped....................................................... 2 medium
salt and pepper......................................................................to taste
day-old bread..........................................................................4 slices
Dressing
jalapeno, finely chopped...................................................1 whole
tomato, chopped......................................................2 tablespoons
lime, juiced..............................................................................1 whole
olive oil.........................................................................2 tablespoons
salt and pepper......................................................................to taste
Additions
fresh herbs zucchini or summer squash
peaches, nectarines or plums olives
red onion, finely chopped grapes

| stovetop
recipe acquired from: Good & Cheap by Leanne Brown cook time: 20 min. serves: 4

Instructions:
1. Peel the cucumber(s), and then finely 5. Pour the mixture from the skillet onto
dice them. Put them in a large bowl. your cutting board and chop the
jalapeno and tomatoes finely. Put it
2. Put all but 2 tablespoons of chopped
back into the skillet and mix in the lime
tomatoes in a bowl with the
juice and 2 tablespoons of olive oil.
cucumbers.
6. Chop or tear the bread into bite-sized
3. Sprinkle the tomatoes and cucumbers
pieces, and toast it in a separate skillet,
with salt and pepper and toss to coat
tossing occasionally until the bread
the vegetables evenly.
pieces are toasted on all sides.
4. Heat some olive oil (not part of the 2
7. Mix the bread into the bowl with the
tablespoons) in a skillet over medium
cucumbers and tomatoes, and then
heat. Sauté the jalapeño for about a
pour the dressing over the mixture.
minute, and then add the remaining
Mix well, and then let sit for 5 minutes
chopped tomatoes and a tablespoon
so the bread can soak up the dressing.
of water. Sprinkle with salt and
Serve after that.
pepper, and then cook for another
two minutes.
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frozen melon ............................................................................2 cups

(watermelon, honeydew, cantaloupe)

plain yogurt................................................................................1/2 cup

sugar.............................................................................................1/4 cup

vanilla or lime juice (optional)...................................1 teaspoon

| Freezer
recipe acquired from: Good & Cheap by Leanne Brown cook time: 10 min. serves: 4

Instructions:
1. Add all ingredients to a food
processor or blender and
process until just smooth.
Don’t over-process or the
sorbet will become too soft.
2. Serve immediately or put back
in the freezer.

Recommended: plain Greek Yogurt and replacing sugar with stevia

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Kebabs
medium boneless, skinless chicken breasts.............4 breasts
red bell peppers, cut into large pieces................ 1 or 2 whole
fresh cilantro, chopped..........................................2 tablespoons
Marinade
fresh lime juice..........................................................................1/4 cup
olive oil.........................................................................2 tablespoons
cloves garlic, finely diced...................................................2 cloves
crumbled chicken bouillon cube, or 1/2 tsp. salt.....1/2 whole
honey or brown sugar..................................................1 teaspoon
red chili flakes..................................................................1 teaspoon
zest of one lime
fresh cracked pepper

| Grill
recipe acquired from: www.eatwell101.com
Instructions:
1. In a small bowl, whisk the
ingredients for the marinade.
2. Cut chicken breasts into cubes
and put them in a sealable bag
or a covered container. Add the 5. Grill skewers for 5 minutes on
marinade and let sit (covered) in
the fridge for at least 30 minutes,
up to 24 hours.
3. .Preheat grill or pan over medium-
high heat. Soak wooden skewers
for at least 1 minute.
cook time: 1 hour serves: 4
4. Drain the chicken and fix the
skewers, alternating between
chicken chunks and pieces of red
bell pepper.
each side, drizzling some of the
marinade on them from time to
time until cooked through and
lightly charred. Sprinkle with
chopped cilantro when serving.