Cucumber Salad

This is one of our favorite, simple ways to eat cucumbers!

2 cucumbers, sliced
1/8 tsp. fresh ground pepper (I use a lemon pepper grinder)
1/2 tsp. salt
2 Tbls. white balsamic vinegar

Toss and let sit until ready to eat. Enjoy!

Couscous Sausage Stuffed Peppers

I adapted this recipe from Martha Stewart.

1 Tbls. olive oil
1 med. onion, chopped
2 cloves garlic , minced
1/2 tsp. salt
1/8 tsp. fresh ground pepper
12 oz. sausage
1 can (14 1/2 oz.) diced tomatoes
3/4 cup couscous
4 bell peppers (or several smaller ones), halved lengthwise, seeds and ribs removed
3/4 c. cup shredded Monterey Jack cheese

Preheat oven to 400 degrees.

Heat oil in a large skillet over medium-high heat. Add onion, garlic, salt, and pepper; cook until softened, about 3 minutes. Add sausage to skillet. Cook, breaking it up with a spoon, until lightly browned. Add tomatoes and 1 cup water; cook until sauce is slightly thickened, about 5 minutes. Remove from heat, and stir in couscous.

Fill pepper halves with couscous mixture. Pour 1/2 cup water into a large baking dish; arrange stuffed peppers in dish. Cover with foil, and bake until peppers are tender, 35 to 40 minutes. Remove foil, and sprinkle Monterey Jack over the tops. Return to oven; bake, uncovered, until cheese has melted and peppers are very tender, 10 to 15 minutes.

Sauteed Greens

2 Tb. Olive Oil
2 Tb. Butter
3 cloves Garlic, minced
1 1/2-2 lbs. Greens (Kale, Beet, Mustard...)
Fresh Lemon or Lime juice
Salt
Pepper

Add olive oil and butter to large saute pan and melt. Add garlic and saute for a minute until starting to turn golden then add greens. Saute until wilting (a few minutes). Remove to serving bowl and squeeze a little fresh citrus juice over and season to taste.

Couscous Pilaf

1 1/2 c. & 2 Tb. chicken stock
1 carrot finely diced
1/4 c. frozen peas
1 c. couscous
1 Tb. butter
1/2 tsp. salt
1/4 tsp. pepper

Put chicken stock in pan with carrots & peas. Bring to a boil and allow to simmer until carrots are tender. Remove from heat. Add couscous, stir & then cover until stock is absorbed (about 5 minutes). Uncover and fluff with a fork. Add butter and seasoning.

**Check your couscous for specific instructions - may vary a bit. Adjust accordingly.**

Bleu Cheese Butter

3 tablespoons crumbled blue cheese
2 tablespoons butter, softened
1 teaspoon fresh chives (optional)

Combine ingredients and serve a dollop on top of finished steaks.