Marys Community Corner

4 6 ox skinless salmon fillet salt and pepper olive oil 1/2 cup Greek yogurt 2 tbs fresh lemon juice 2 tbs chopped capers 2 tbs chopped fresh dill Season salmon with salt and pepper on both sides. Cook in olive oil over medium heat until opaque (5-7 minutes per side). Mix together yogurt, lemon juice, capers, and dill. Season with salt and pepper. Serve a dollop over the salmon. Serve with fresh steamed broccoli. Yogurt/dill sauce can be used as a dipping sauce for broccoli!

Ingredients 4 (8 ounce) pork chops 1 lime, juiced ( I juiced a few more) 4 cloves garlic, minced 1/4 cup chopped fresh basil salt and black pepper to taste Directions 1. Toss the pork chops with the lime juice in a bowl until evenly covered. Toss with garlic and basil. Season the chops to taste with salt and pepper. Set aside to marinate for 30 minutes. 2. Preheat an outdoor grill for medium heat, and lightly oil the grate. A yummy way to enhance this is press cloves of garlic into Olive Oil and then microwave for 30 seconds... nice way to prep the grill) 3. Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees) Served with Tossed Salad and Corn on the Cob. YUM!