GRILLED CHICKEN WITH TOMATO-CUCUMBER SALAD (easy)

GRILLED CHICKEN WITH TOMATO-CUCUMBER SALAD  INGREDIENTS :      For the salad    1 clove garlic    1 tsp salt, plus more to taste    1 tbsp extra-virgin olive oil    1/4 lemon, juiced    150g pear tomatoes, sliced in rounds    1 cucumber, unpeeled, quartered lengthwise and sliced    3 pepperoncini peppers, stemmed and minced    3g chopped fresh dill    Freshly ground black pepper     FOR THE CHICKEN      4 chicken breasts, about 110g each    Olive oil spray    Freshly ground black pepper  METHOD  For the tomato-cucumber salad: 1) Smash the garlic clove, sprinkle with 1 tsp of salt and with the flat side of a large knife, mash and smear to a coarse paste. Put the garlic paste in a large bowl and stir in the olive oil and lemon juice. Add the tomatoes, cucumber, pepperoncini, and dill and toss. Give a couple of generous grinds of black pepper. Toss again, and set aside. For the chicken: 1) Preheat a griddle pan or nonstick frying pan to medium high. 2) Spray the chicken breasts lightly with the olive oil and season with salt and black pepper. Griddle the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 mins per side. Place each breast on a plate and serve topped with the tomato-cucumber salad.

APPLE PIE (easy)

INGREDIENTS  1 deep-dish pie crust1/2 c. chopped pecans1/4 c. all-purpose flour1/4 c. light brown sugar1 tbsp. butter or margarine1 large egg white1/4 c. granulated sugar1 tbsp. corn starch1/2 tsp. ground cinnamon1 lb. Granny Smith, Golden Delicious, and/or Gala apples, each cored, peeled, and cut into 8 wedges1 tbsp. fresh lemon juice DIRECTIONS  1. Pre-heat oven to 375�F. While crust is thawing at room temperature for 15 minutes, mix pecans, flour, and brown sugar in bowl. Work in butter with fingertips until mixture resembles coarse crumbs. Set aside. 2. Bake 12 to 15 minutes or until lightly golden. Immediately brush bottom and sides of hot crust with light coating of egg white. Reset oven to 425�F. 3. Meanwhile, in large bowl, combine granulated sugar, cornstarch, and cinnamon. Toss in apples and lemon juice. Cover with waxed paper and microwave on High 12 minutes, stirring halfway through. Spoon filling into crust. Sprinkle pecan topping over filling. 4. Bake pie 10 to 12 minutes or until topping is golden. Cool on wire rack.  Serve with vanilla ice cream if desired.

HOMEMADE VEGETABLE FRUIT JUICE

HOMEMADE VEGETABLE FRUIT JUICE Vegetables and fruit go together so well in juices. If you are worried about including veggies, do not be - the fruits lend all the sweetness you need. Besides, both carrots and kale are actually pretty sweet, and they lend a lovely, earthy flavor that perfectly complements apples, oranges, and berries. INGREDIENTS: 2 gala apples2 large carrots1 orange3-4 large kale leaves1 cup blackberries DIRECTIONS: Juice all ingredients into a large measuring cup or bowl.Strain if you have a picky drinker who like thin juices.Serve immediately.