Breakfast
Mushroom omelet with herbed gouda cheese

Lunch
Tomato bisque (from a can)
Leftover slaw (see 3/16)

Dinner
Fragrant spiced corn
Indian sesame shrimp

Recipes:

FRAGRANT SPICED CORN
This awesome, easy recipe is adapted from Neelam Batra's book "1,000 Indian Recipes," which is much-used in our kitchen.
1 1/2 tsp. ground cumin
1/2 tsp. ground fenugreek seeds
1/4 tsp. cayenne
1 lb. frozen cut corn, thawed
2 Tbs. canola oil
1 small onion, finely chopped
1/2 tsp. salt
2 Tbs. tamarind paste
1 red bell pepper, finely chopped
3 Tbs. chopped cilantro

Place the corn in a large nonstick skillet or wok pan, and stir over medium heat until any clinging water evaporates. Transfer to a bowl.
In the same skillet, heat the oil over medium-high heat and cook the onion, stirring, until soft, 2 to 3 minutes. Add the corn, spices, and salt, and cook until the corn is golden, 2 to 3 minutes.
Mix in the tamarind paste and cook until it evaporates and glazes the corn. Add the red bell pepper and cook about 2 minutes. Stir in the cilantro and transfer to a serving dish.

INDIAN SESAME SHRIMP
This recipe is adapted from Batra's book, too, although I toyed with it some and didn't feel my version was altogether successful. It would be better on the grill, I think, which was one of her suggestions.
1 Tbs. garlic-ginger paste
3 Tbs. nonfat plain yogurt
1 Tbs. sesame oil
1 Tbs. fresh lemon juice
1 Tbs. white sesame seeds, coarsely ground
1 tsp. garam masala
1 tsp. dried fenugreek leaves
1/4 tsp. ajwain seeds
1/2 tsp. salt
1/2 lb. medium shelled shrimp, tails intact
1 small to medium tomato, coarsely chopped
a hot chile pepper, sliced
2 green onions, chopped
2 tsp. white sesame seeds, dry-roasted

Whisk together the first nine ingredients in a nonreactive bowl. Stir the shrimp into this mixture, cover, and let it marinate in the refrigerator as long as you can manage--anywhere from 1 to 24 hours.
Heat a large nonstick skillet over medium-high heat. Transfer shrimp to the skillet using a slotted spoon, so that the marinade is left behind. Turn as needed, cooking until shrimp are golden and opaque. It should only take a couple of minutes. Transfer to a serving platter.
In the same skillet, lightly cook the tomatoes, chile pepper, and green onions just until softened. Scatter over the shrimp as a garnish. Sprinkly with dry-roasted sesame seeds and serve hot.