Tomato/Cucumber Salad

Guess what's in season in Alabama right now? That's right. Tomatoes and cucumbers. These two go together like peanut butter and chocolate - only a billion times better for you. This is an extra-easy, summery side dish, and I happen to be eating it for lunch.

Makes two servings.

Ingredients:

• 1 large cucumber
• 2 medium tomatoes (I like the "on the vine" variety from the grocery, but homegrown is the absolute best)
• 3 tbsp. italian dressing (I use Kraft)
• cracked black pepper to taste

Directions:
Chop or slice the cucumber and tomatoes into desired portions. I like them sliced and quartered as shown above, so that they're more bite-sized. My mother prefers to leave them in whole slices.
Place in bowl. Crack a little pepper over them. Toss gently with dressing.
It's recommended to prepare this salad a little ahead, and let the veggies marinate in the fridge for at least half an hour.
This will keep in an airtight container, refrigerated, for at least a week.

"I've Got a Fever, and the Only Cure is This Soup"

Code name: Cowbell.

This is what I make when I'm sick (like I am right now >_<). The ingredients are all designed to help your body fight off illness. Well, except the noodles. I just like noodles. Yes, there is a lot of garlic in this soup. But you're not going to be making out with anyone when you're sick, are you? (Are you?  @.@ You shouldn't.)

It's delicious enough that it's well worth making when you're not under the weather, as well.

You can add other veggies to this base soup if you like - this is just the version I prefer.

Serves 4. (Makes about 6 cups)


Ingredients:

• 2 cans chicken broth
• 1 cooked chicken breast, chopped
• 1 can (14 1/2 oz.) diced tomatoes - or 2 roma tomatoes, diced
• 3 large garlic cloves, minced
• 1 medium carrot, peeled and grated
• one 1 inch (1/2 oz) piece of fresh ginger, peeled, and julienned
• one handful uncooked egg noodles
• 1/4 cup orange juice
• 1 tbsp fresh lime juice
• 1/8 to 1/2 tsp Tabasco sauce, to taste
• 1/2 tsp salt, or more to taste
• 2 tsp sugar (optional)

Directions:
In a large saucepan, combine the chicken broth, chopped chicken, tomatoes with juice, chopped garlic, carrot, and ginger over medium high heat and simmer for 10 minutes.
Stir in the egg noodles, orange juice, lime juice, and Tabasco, beginning with 1/8 tsp and adding more to taste. (I like a good 1/2 tsp.) Cover and let steep for 30 minutes. Taste and adjust the seasoning with the salt, sugar, and Tabasco.