Breakfast
Cold cereal
Mango

Lunch
Leftover jambalaya (see 5/18)

Dinner
Red snapper on Greek greens
Fennel, cucumber, and baby carrot salad

Recipes:

RED SNAPPER ON GREEK GREENS
1 Tbs. olive oil
1 Tbs. unsalted butter
1 onion, chopped small
several handfuls of spinach, kale, and/or chard, chopped
juice of 1/2 lemon
1 Tbs. olive oil
2 red snapper fillets (about 3/4 to 1 lb. total)
salt and freshly-ground black pepper to taste
1/2 c. diced feta cheese

In a large skillet, heat 1 Tbs. olive oil and 1 Tbs. butter. Add the onion and saute until soft. Add greens and lemon juice and cover. Cook on medium-low heat, stirring often, until greens are tender.
Meanwhile, preheat oven to 450 degrees F. Select a skillet that can be transferred to the oven (cast-iron or anything with a metal handle). Heat it on the stovetop until very hot, then add olive oil and swirl to coat. Season the snapper fillets with the salt and pepper. Place them, skin side up, in the skillet and sear until golden-brown on the bottom. Remove from heat.
Flip the fillets over and put the pan in the oven until cooked through.
When the greens are done, add the cheese to the greens pan and stir until it just begins to get creamy. Add a twist of pepper.
Serve fillets on top of greens-cheese mixture.

FENNEL, CUCUMBER, AND BABY CARROT SALAD
The main course was so hearty that I invented this as a light counterpart.

1/2 a bulb of fennel, diced small
1/3 cucumber, peeled, seeded and diced small
2 baby carrots, diced small
juice of a small honey tangerine
juice of 1/2 lime
2 Tbs. rice vinegar
a sprig of fresh mint, minced

Combine ingredients in a bowl and allow to marinate, chilled, for an hour.