1 lb boneless chicken breast
I package slices Munster or provolone cheese
I/2 cup chopped cilantro
2 green onions chopped
1/2 green pepper chopped
1 cucumber seeded and chopped fine
1 lemon squeezed
1/4 cup evoo
Small tortilla shells
Salt and pepper

Slice chicken fajita style and season with salt and pepper. cook in olive oil until done. In a seperate bowl mix cilantro, green onion, green pepper, cucumber and lemon juice. Warm tortilla and melt slice cheese on a flat surface. I use a griddle. Add chicken and topp with veggie mix. A delicious light spin on a normally heavy meal.

1 baked tube Angel Food Cake (Ex. Meijers)
1 6oz box of. jello strawberry or raspberry
1 Cool Whip large size
Make jello reducing water by 1 cup. Refrigerate until it starts to thicken: about 1 hour. Meanwhile, break up angel cake into bite-size pieces in mixing bowel.
Combine the jello, cake, cool whip together stirring carefully til mixed.
Add quart of cleaned berries, cut up if strawberries.. Mix again.
Place in clear bowel: example Triffle bowel. Refrigerate til serving.
Can garnish with berries on top.
Can make with any fruit: blueberries, peaches....

Make pesto using Basil, parmesan chesse, pine nuts, olive oil, and lemon juice.
Grill chicken thighs or breasts(thighs are juicier) five minutes per side.
Grill asparagus also 5 minutes ( to mix in with spiral pasta which you cook until el dente and let cool)

Slice chicken and place on top of cooled pasta
Add diced grilled asparagus fresh tomatoes also to pasta.
Drizzle pesto over your chicken and salad and toss gently!
Salt and pepper and red pepper flakes to garnish

2-3 lb salmon filet free of skin, bone, etc

Place in tin foil, covered with thin layer of Olive Oil,smother with Cherry Street Market Cherry BBQ sauce, add dried cherry's, 1-1/2 cups, Crushed pecan halvess 1-1/2 cups, wrap and secure foil tightly, or doudle wrap, place on grill for 7-10 minutes each side, open foil, allow to carmalize and slightly burn the BBQ sauce ever so slightly,around the edges, enjoy!

3-16 oz. Containers Peach Mango Salsa (fresh or jar)
1 16 oz, container of med chunky salsa any variety ( sometimes I use black bean & corn)
1 small Visalia onion, diced
1 15 oz. can of white corn, drained and rinsed
1 15 oz. can of black beans, drained and rinsed
3 Tlbs. Cumin
2 avocados cubed ( pits set aside)

Mix all ingredients together except avocado. Add avocado ,before serving, stir gently. Add avocado pits to salsa (this helps keep avocado retain its green color longer) serve with chips. Enjoy! This recipe is a great one to take to any picnic or barbecue.

This is my favorite go to meal in the summer. It is light and fresh and super easy to make plus you can use all local and in season ingredients! Plus you can use almost any summer veggie in the bruschetta the more colors the better!

okay here we go!
Preheat oven to 350 degrees.
Slice your baguette thinly. Even next day baguette works. Lay it out on a pan in one layer, don't double up. Drizzle olive oil over the bread. The bread only takes less than 10 minutes so I don't put it in quite yet.
Next gather your veggies:
* bright red grape tomatoes
* sweet like candy yellow tomatoes
* basil fresh out of the garden
* a shallot
(this is where you can have some fun - I have used orange peppers, yellow peppers, red and golden beets in my mixture before use what you have I am all for using what is in the fridge as well)

Okay now get your bowl, sharp knife and cutting board.
Start chopping. I like my bruschetta chunky so I don't chop small.
I usually just chop the tomatoes in half maybe quarters. A smaller chop for the shallot and for the basil I usually just takes my kitchen scissors and cut ribbons right into the bowl.
Little bit of salt and pepper and stir!

This is when I put in the bread. Put the bowl of yummy bruschetta in the fridge. Watch the bread it does not take long. You don't want it brown, just crisp ...

In a large pot or dutch oven, boil 1# (more or less depending on how many you are serving) red skin potatoes, sliced about 1/4" thick, skin on, about 10 minutes. Do not overcook. After they are cooled, layer on a large platter. Add fresh sweet corn (or frozen) in layer on top of the potatoes. Line the outside of the platter with sliced roma tomatoes. Dress it with a vinegar and oil dressing, or Italian works well too. Sprinkle with your favorite cheese and some fresh herbs. Not only is it pretty, it tastes great too!

2 ripe mango, peeled, seeded and diced. I small jicama or 1/2 large peeled and diced about the same size as the mango. 1 large cucumber peeled and diced, you can seed it if you like. The juice of two limes. Salt and pepper. I have put a half an onion in for a change. That's it! Mix and chill. So refreshing!
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Maple-Soy Glazed Salmon
1 pound salmon fillet, skinned
1/2 cup real maple syrup
1/4 cup soy sauce
salt and pepper

Preheat oven to 500 degrees. Pat salmon dry with paper towels and place on a baking sheet. Season with salt and pepper. In a small saucepan, combine maple syrup and soy sauce over medium high heat and stir until dissolved and syrupy (about 5 minutes). Put salmon in the oven and let cook for 3 - 4 minutes. Remove the salmon from oven and, using a pastry brush, coat with the maple-soy glaze. Return to the oven and let cook for another 4 - 5 minutes and coat with another layer of the glaze. Let cook until no longer translucent (about 10 - 12 minutes total). Extra sauce can be served over rice or glazed again over the salmon.

Mango Salsa
2 cups mango, diced (if you don't know how to cut a mango, YouTube videos are helpful)
1/2 cup red bell pepper, diced
2 green onions, diced
1/2 bunch cilantro, chopped
1 lime, juiced
2 teaspoons olive oil
salt and pepper

Combine all ingredients in a small bowl and let marinate in the fridge until ready to serve (can be made up to six hours ahead).

Cilantro Lime Rice
No recipe for this to be honest. I just make basmati rice using chicken broth and after it is cooked I stir in a pat of butter, salt and pepper, a handful of chopped cilantro and the juice of one lime.

Serve the salmon on top of the rice, then top with the mango salsa. YUM! ...

Ingredients
1 pound large asparagus spears, trimmed and shaved with a carrot peeler
1 1/2 cups cherry tomatoes, halved
2 tablespoons finely chopped fresh chives
2 tablespoons fresh lemon juice
2 teaspoons walnut oil or extra virgin olive oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
1/4 teaspoon salt
1/2 cup (2 ounces) crumbled feta or goat cheese
Directions
1. Hold each asparagus spear by the tip end. Shave asparagus into ribbons with a vegetable peeler to measure 3 cups. Discard the first few peels as they may be a little gritty or tough. Cut the peels a few times with scissors to make them easier to eat. Rinse the peels and stain or put in a salad spinner. Using cold water will make the peel curl and may add even more pizzazz to the salad!
2. Reserve asparagus tips for another use. Combine asparagus and tomatoes in a medium bowl.
3. Combine chives and next 6 ingredients (through 1/4 teaspoon salt), stirring with a whisk.
4. Drizzle over the asparagus mixture, tossing gently to coat. Top with feta cheese