**JUNE RECIPES**

MANGO SALAD:

1/2cup cup coarsely chopped peanuts
2 firm mangoes
1 sweet red pepper
2 carrots , coarsely grated2 2
4 cups torn mixed greens 4
1/2 cup thinly sliced green onions
2 tbsp coarsely chopped fresh mint

Dressing:
1/4 cup vegetable oil
1 tsp grated lime rind
2 tbsp lime juice
1 tbsp fish sauce
2 tsp granulated sugar
1 tsp minced hot pepper
1/4 tsp each salt and pepper

Preparation:
In skillet, toast peanuts over medium heat until fragrant and dark golden, about 8 minutes.
Set aside.

Peel, pit and thinly slice mangoes lengthwise. Seed, core and thinly slice red pepper. Set aside.

Dressing:

In large bowl, whisk together oil, lime rind and juice, fish sauce, sugar, hot pepper, salt and pepper.
Add mangoes, red pepper, carrots, mixed greens, green onions and mint; toss to coat. Serve sprinkled with peanuts.

CHICKEN WRAP WITH GARLIC MAYO:

8slices bacon
4 boneless skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
1 plum tomato
4 large tortillas
4 romaine lettuce leaves , chopped

Garlic Mayo:
1 large clove garlic
1 pinch salt
1/4 cup light mayonnaise
1 tsp lemon juice
1 dash hot pepper sauce

Preparation:
Garlic Mayo: Mince garlic with salt until smooth paste; stir into mayonnaise along with lemon juice and hot pepper sauce. Set aside.

In skillet, fry bacon until crisp; set aside on paper towel. Drain fat from pan.

Holding knife horizontally, slice each chicken breast through thickest part and open like book; pound to even thickness.
Sprinkle with salt and pepper.
Cook in same skillet over medium-high heat, turning once, until nicely browned and no longer pink inside, 6 to 8 minutes.
Transfer to cutting board and slice.

Slice tomato in half lengthwise; slice crosswise.
Spread Garlic Mayo over tortillas.
Top with chicken, bacon, lettuce and tomatoes.
Roll up; slice in half.



ORANGE BROCCOLI COUSCOUS:

1 1tbsp vegetable oil
1 onion , chopped
2 cloves garlic , minced
1/4 tsp salt
1/4 tsp pepper
1 cup sliced broccoli florets , and stems
1 carrot , diced
1 tsp grated orange rind
1-1/2 cups orange juice
1 cup whole wheat couscous
1 tbsp soy sauce
2 green onions , chopped

Preparation:
In small saucepan, heat vegetable oil over medium heat; cook onion, garlic, salt, pepper, broccoli, carrot and orange rind stirring often, until softened, about 4 minutes.

Pour in orange juice bring to boil.
Stir in couscous.
Remove from heat.
Cover and let stand for 5 minutes.

Add soy sauce and green onions; fluff with fork.