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1 head of romaine lettuce, cut into bite sized pieces
1 1/4 cups of flaked freshly baked salmon or flounder (optional)

1 Tbs raw olive oil
3 cloves minced garlic
1 tender tangerine, diced
1/2 cup diced soft (fresh) papaya, cut into chunks 
1/2 medium sweet red onion, sliced thin
1/4 cup slivered almonds
1/8 tsp sea salt
Juice of one lemon
1/8 tsp stevia powder (optional)

A few green and black olives chopped (optional)

Mix all together well. Delicious any time, but excellent
for spring and very hot summer days.

1 lb frozen corn kernels or equal amount of fresh corn kernels
2 cans black beans, drained but not rinsed
1 medium red pepper, chopped fine (about 1-1/4c)
1 medium onion, chopped fine (about 1c)
1 bunch cilantro, chopped fine (about 1/4c packed) (sub.
parsley)
2 Tbs vegetable oil
1 Tbs balsamic vinegar (sub. rice or regular vinegar)
1 tsp salt (or less, if you wish)
1 Tbs cumin
1/2 tsp chili powder
1/2 tsp coriander (optional)
Ground black pepper to taste

Mix corn, black beans, red pepper, onion, and cilantro
together in a medium serving bowl. In a smaller bowl, stir
together oil, vinegar, salt, cumin, chile powder, and
coriander thoroughly. Drizzle dressing over vegetables and
mix well to incorporate. Let stand 5 minutes then serve,
or chill in refrigerator until serving time. For an extra
twist, squeeze the juice of one lime over the salad and
serve with extra lime wedges. Also, add one finely minced

8 oz. Orzo, rosa marina, or other rice-shaped pasta

(1) 15 oz. can black beans, drained and rinsed

1 cup cooked fresh or frozen corn kernels

½ medium green bell pepper, finely diced

1 cup mild or medium-hot tomato salsa (see below for my favorite home-made salsa recipe)

½ cup chopped fresh cilantro

3 scallions, thinly sliced

1 tablespoon extra-virgin olive oil

Juice of ½ lemon or lime, or to taste

Salt and freshly ground black pepper to taste

1. Set a large pot of water to boil. Cook orzo according to package directions. Drain and rinse under cool water, then drain will again.

2. In a large salad bowl, combine all ingredients and toss to mix well.

Homemade Salsa
4-6 Roma tomatoes
1/4 cup onion or scallions 1/2 cup fresh cilantro
½ Tbsp. Apple cider vinegar
1 clove garlic
1 jalapeno pepper, seeded and chopped (use caution; wear rubber gloves and do not rub your eyes when chopping peppers)
a squirt of lemon juice

NOTE: You can also add some zucchini squash, carrot etc. – the possibilities are endless!

Put all ingredients into Vita-Mix or food processor in order given and pulse till chopped chunky style. Enjoy!!

3-4 green apples (granny smith are my favorite!)
3-4 red apples (try macintosh, spys or romes)
3-4 varied apples (fiji, galas, or cortlands work)
1 lb walnuts
1-2 12 oz. bag fresh cranberries
1 lemon
honey

Core, slice, then cube apples, leaving skin on.
If not using walnut pieces, roughly chop them.
Mix apples and walnuts in a large bowl adding and
mixing in enough cranberries until contents look
balanced and tasty.

Press lemon firmly on work surface and roll it
around to release more juice. Squeeze its juice
into small bowl. Add maybe three times the volume
of honey, blending with fork or wire wisk. Pour
dressing over salad mixing with fork to coat all
pieces. Best if allowed to sit at least 1/2 hour.

5 carrots, grated
2 cups shredded red cabbage
1 cup raisins
1/3 cup sunflower seeds
1/3 cup pumpkin seeds

Toss together salad ingredients before adding dressing:

2 tsp honey or maple syrup
2 Tbs lemon juice
1 Tbs grated ginger
4 Tbs cold-pressed oil of your choice
dash of salt

Dissolve the honey in the lemon juice. Add remaining
ingredients. Pour over salad and toss. This salad is
especially delightful if it is allowed to sit for about
15 or 30 minutes. Serves 4.