Two of My Favorites from Janine

Tomato-Cucumber Salad

1 seedless cucumber, cliced
1/2 small onion, thingly sliced
2 cups small vine-ripe tomatoes, cut in quarters
Combine above and add:1/4 cupe olive oil & vinegar dressing (homemade or store bought is fine)
1/2 tsp. lemon zest
1 tbsp. lemon juice
salt & pepper to taste

Coconut Rice Pudding

2 14 oz. cans light unsweetened coconut milk
2/3 cup sugar
2/3 cup shredded coconut (unsweetened if you can find it; I've used sweetened before & is fine)
2/3 cup jasmine rice
3/4 tsp salt
1/2 vanilla bean or 2 tsp. vanilla extract

Combine coconut milke, sugar, shredded coconut, rice & salt in heavy saucepan. If using vanilla bean, cut in half lengthwise and scrape seeds from bean; add seeds& beanto saucepan.
Bring misture to a simmer & simmer of medium heat, stirring occasionally. Adjust heat so that mixture is barely simmering; cover and partially cook until liquid is slightly translucent and pudding is thickened to consistency of loose oatmeal, stirring and scarping bottom and sides of pan frequently, about 45 minutes. Remove bean if using, or stir in vanilla extract. Can be made 6 hours ahead, cover and chill if serving later, rewarm in micro until just heat through before serving. Great w/ fruit on top! (We sliced up fresh Mango and it was so so so good).