Papaya Avocado Salad

1 head romaine lettuce (I use spinach or arugula, but whatever your preference is)
1/2 a papaya, cubed
1/2 or 1/4 of a red onion, sliced
1/2 to 1 full avocado, sliced (your preference)
(optional - 1/2 cup or 3/4 cup toasted pine nuts - not necessary though)

Dressing:
1/4 cup white wine vinegar
1/4 cup vegetable oil
2 tbsp granulated sugar
1 tsp salt
1/4 tsp dry mustard
1 green onion, finely chopped
2 tbs papaya seeds, coarsely ground (mortar/pestle, chopped, or just toss'em in the blender with everything else here if you've got one)

The dressing is best done in the blender, but I don't own one and have done just fine just chopping everything that needs chopping and then shaking it all up in a mason jar. The dressing generally makes enough for two salads and should be stored in the fridge. You add the dressing at the last minute because it's very acidic and will otherwise make the lettuce wilty/mushy (which means it doesn't make good leftovers).

Chocolate Chip Muffins (a la Sandra Embleton)

Ingredients

1/2 cup margerine
2 eggs
1 cup white sugar
1 1/2 tsp vanilla
3 large bananas

Add to a bowl with:

2 1/2 - 3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt

Add 1 1/2 cups chocolate chips

Bake 350 degrees F for 12-15 mins.

Salmon Fillets with Mustard Glaze

A staple chez Jaime. This was originally taken from a website geared towards IBS friendly food, though I have unfortunately lost the original link.

Ingredients:
1 tbsp. olive oil
4 salmon fillets, 3/4" thick each
1 cup chicken or veg broth
2 tbsp. balsamic vinegar
1 tbsp. Dijon mustard with seeds
2 tsp. packed brown sugar


Directions:
HEAT oil in skillet. Add salmon, skin side-up, and cook until browned, about 5 min. Turn salmon and season with coarsely ground pepper.

ADD 1/2 cup broth. Heat to a boil. Cover and cook over low heat 5 min. or until done. Remove salmon and keep warm.

ADD remaining broth, vinegar, mustard and brown sugar. Heat to a boil. Cook over medium heat 10 min. or until mixture is slightly thickened and reduced to 1/4 cup. Serve over salmon. Serves 4.

South Seas Salad

Good with spicy curry

Salad

Mixed greens
strawberries
fresh pineapple chunks
kiwi (peeled, sliced)
green onions (chopped)

Dressing

3/4 cup vegetable oil
1/4 cider vinegar
2 tbs lemon juice
2 tbs granulated sugar
2 tbs honey
2 tbs sesame seeds
2 tbs poppy seeds
2 tbs chopped green onions
1/2 tsp salt

Blend all ingredients in blender until thick.