Cucumber & Sausage Green Salad

Ingredients:
1 t cooking oil
2 sausages, diced (I used smoked chicken pesto sausages.. any would be fine)
1 lemon, juiced
salt & pepper TT
1 T olive oil
4 Persian cucumbers (I found these at Trader Joe's... you could use one English cucumber instead)
3 C or so salad greens

Instructions:
1. Heat a saute pan over medium-high heat and add the cooking oil.
2. Saute the sausage until well-browned and then remove to cool.
3. Add the lemon juice to the pan with a bit of salt & pepper and the 1 T olive oil. Scrape the bottom of the pan with a wooden spoon and mix to incorporate; this is your salad dressing.
4. Combine all the ingredients when the sausage is pretty cool. Serve as-is or with bread.

Roast Pork Tenderloin Sandwiches with Fresh Apple-Corn Relish

This was one of those "just throw it together" things that turned out really well.

Ingredients:
1 t oil
about 2 lbs pork tenderloin
salt & pepper TT

1 t oil
3 ears corn, kernels cut off the cob
salt & pepper TT
1 lemon, juiced
1 Fuji apple, diced

1 baguette, sliced thinly

Instructions:
1. Preheat the oven to 400 degrees.
2. Season the tenderloin well with salt and pepper.
3. Get a large saute pan hot over high heat, then add the first teaspoon of oil. Allow to heat up, then brown the tenderloin well. Transfer to a baking dish and roast in the oven for about 12-15 minutes, or until pretty firm to the touch.
4. Let the meat rest for 5-7 minutes under cover on a cutting board, so it remains moist when you cut into it.
5. Get the same saute pan hot over medium-high heat, add the last of the oil and the corn. Saute for 4-5 minutes.
6. Cut the heat and add the lemon juice. Scrape the good stuff off the bottom of the pan, turning it into a sauce with the lemon juice. Add the apple. Taste it. Mmmmm. Taste it again. Mmmmmm.
7. Cut the tenderloin into thin slices. Make sandwiches with the bread, pork and the corn relish.

Sautéed Asparagus w/ Walnuts & Lemons

(conforms to the elimination diet)
Serves 2

Ingredients:
½ bu asparagus
1 tsp olive oil
salt and black pepper
1/3 C walnuts
½ lemon, juiced

Method:
Peel (the lower half) and trim asparagus.
Heat a sauté pan over medium-high heat and add the olive oil.
Add the asparagus with salt and pepper to taste, and sauté it for about 2 minutes or until just tender. Add the walnuts and lemon juice and serve.

This side dish and the Brussels Sprouts one can be matched to either of the Sautéed Duck Breast or the Scallops & Veggies in Acorn Squash entrees, for four possible meal combinations.