Omelet

Heat frying pan and melt a little butter in bottom. Crack 2-3 eggs into the pan; break yolks but do not stir the eggs--they will spread into the bottom of the pan. Gently push the eggs away from the edges as they cook.

Sprinkle cheese and chopped mushrooms over the eggs when they are still a little runny. Salt and pepper can be added as desired.

Fold the omelet over onto itself with a spatula. Press gently. Turn over to cook the other side slightly. Slide onto plate and enjoy!

Grilled Salmon

2 T lemon juice
2 T maple syrup
1 T cider vinegar
1 T canola oil
2-4 salmon fillets

Combine liquids and marinate salmon for 10 minutes. Grill on oiled rack or pan 4 minutes on each side or until done. Add salt and pepper, if desired.

Green Salsa

1/2 lb fresh tomatillos, husks discarded
1 fresh jalapeno chile pepper, chopped fine
1/2 large white onion, chopped
2 garlic cloves, chopped fine
2 t salt
1/2 c fresh cilantro, chopped

Boil tomatillos in a large pot for about 7 minutes. The skin will turn a darker, richer green. When they are cool, coarsely chop the tomatillos.

Put all the ingredients in a blender and puree to desired consistency. Add water if too thick. Refrigerate until ready to eat. Serve with chips, guesadillas, beans, or rice.

Boiled Eggs

Soft boiled eggs:
Boil enough water to cover the desired amount of eggs. Lower eggs into the water, cover pan, remove from heat, let stand 6 minutes. Transfer to cold water to cool down before eating.

Hard boiled eggs:
Put eggs in pan, cover with cold water, bring to a boil. Reduce heat and simmer for 10 minutes. Transfer eggs to ice water. Peel when cool enough to handle.