Breakfast
Yogurt with red raspberries

Lunch
Indian gordita

Dinner
Greek lamb
Mashed potatoes
Fresh steamed green beans
Sliced tomatoes with olive oil, balsamic vinegar, and herbs

Recipes:

INDIAN GORDITA
1 gordita-sized flour tortilla
1/2 c. Fragrant Spiced Corn (see 3/18)
1/4 c. cooked black beans
1/4 c. chopped tomatoes
1/4 c. shredded cumin-flavored gouda (or another cheese of your choice)
salsa

Arrange corn, beans, tomatoes, and cheese on tortilla, then fold over and heat in a skillet, microwave, or toaster oven. Serve with salsa.

GREEK LAMB
4 Tbs. olive oil
1 1/2 to 2 lb. neck or shoulder pieces of lamb
juice of 1 1/2 lemons
7 or 8 sprigs of fresh thyme
1 c. water
salt and freshly-ground black pepper

Heat the oil in a heavy saucepan. Add the lamb and lightly brown it all over.
Add the lemon juice, thyme, water, and seasonings to the pan, then turn the heat down. Simmer with the lid on for about 50 minutes, until the meat is very tender.
Serve with plenty of good bread or potatoes to sop up all the juices.