Serves 4       TOTAL TIME 30 MINTUES

• 1 lemon
• 1 large Tomato, chopped
• 1 cup bulgur
• 1/4 cup loosely packed fresh parsley leaves, chopped
• 1Tbsp chopped fresh oregano leaves
• 1 Tbsp chopped fresh mint leaves
• 2 tsp olive oil
• 1 lb turkey breast cutlets

1. prepare outdoor grill or grill pan for direct grilling over medium heat.  From lemon, grate 1/4 tsp.  peel and squeeze 2 Tbsp juice.  In a small bowl, stir together 1 Tbsp juice and tomato, set aside.
2. Prepare bulgur.  In 3 QT saucepan, heat 2 cups water to boiling on high.  Stir in bulgur and reduce heat to low, cover and simmer about 15 minutes or until all liquid has been absorbed.  Stir in parlsey, 1/8 tsp salt, 1/8 tsp ground black pepper, lemon peel, and remaining lemon juice.
3. Meanwhile, in a small bowl, combine oregano, mint and oil.  Pat cutlets dry, rub with herb mixture on both sides.  Sprinkle with 1/4 tsp salt and 1/4 tsp freshly ground pepper to season both sides.  Grill Turkey 3-4 minutes or until no longer pink throughout, turning over once.  Top Turkey with tomato, serve with bulgur.

WHAT IS BULGUR? it is a form of wheat that is cleaned, dried and ground into a grain. – HIGH in fiber, low in fat and an EXCELLENT source of protein!

Makes 4 Servings

• 3 tablespoons extra-virgin olive oil, divided
• 1 pound “dry” sea scallops, patted dry with paper towels
• 2 tablespoons minced shallots
• 1 pint grapes tomatoes, cut lengthwise in half, or use 2 cups diced (1 inch cubes) ripe plum tomatoes
• 1 tablespoon finely chopped fresh mint, plus small sprigs for garnish
• 1/4 cup dry vermouth or dry white wine
• salt and freshly ground black pepper to taste

Hot cooked rice for serving

1. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over high heat until very hot.  Add the scallops and cook turning once, until opaque when pierced in the center with the tip of a sharp knife, about 5 minutes.  (If you have scallops of carrying sizes, remove the smaller scallops as they are cooked.)  Transfer to a platter.
2. Add the remaining 1 tablespoon oil to the skillet and reduce the heat to medium.  Add the tomatoes and mint and cook, stirring occasionally, until heated through, about 3 minutes.  Add the vermouth and cook until the juices are thick ended, about 1 minute.  Return the scallops to the skillet and stir a few times to combine.  Season with salt and pepper.
3. Spoon over the hit rice, garnish with mint sprigs, and serve immediately.

Makes 4 Servings

3 garlic cloves, peeled

4 scallions, white and green parts, coarsely chopped

1 teaspoon seeded, minced Scotch bonnet chile, or 1 jalapeño, seeded and minced

Grated zest of 1 large orange

1/4 fresh cup orange juice (1 large orange)

2 tablespoons cider vinegar

1 tablespoon Japanese soy sauce

1 teaspoon dried thyme

1/2 teaspoon ground allspice

4 (6-7 oz) boneless, skinless chicken breast

1.. To make the marinated, finely chop the garlic.  Add the scallions, chile, orange zest and juice, vinegar, soy sauce, thyme, and allspice and purée the mixture.  Transfer to a glass or stainless steel bowl, add the chicken; turn the chicken to coat.  Cook immediately or cover and refrigerate for up to 8 hours.

2. Position an oiled broiling rack 6 inches from the source of heat and preheat the broiler.

3.  Place the chicken on the rack and broil for 5 minutes.  Turn and broil until the chicken springs back when pressed in the center, about 5 more minutes.  Serve immediately.