Black Bean Salad with Rice or Quinoa

2 c cooked rice or quinoa, cooled
1 c black beans (canned, or dried and cooked)
1 c chopped fresh tomato
1/2 c shredded cheddar cheese
1/2 small onion, chopped
1/2 c corn kernels, cooked and cooled
5 oz fresh spinach leaves, torn into small pieces
salsa
taco seasoning
lime juice

Combine in a large bowl rice (or quinoa), beans, tomato, cheese, onion, corn and spinach. I've never measured the salsa out, but you want enough to coat your salad like a dressing. Stir some taco seasoning (or spices like cumin, garlic, chili powder, a little oregano) and lime juice into the salsa until it tastes good. Toss the salad well and serve at room temperature.

NOTES
This is basically my own creation based on a much simpler recipe that uses Italian dressing instead of salsa. Sorry about the imprecision but I don't measure when I'm creating, I just keep seasoning and tasting until it's good.
Quinoa works really nicely here.
Tastes good minus the cheese as well, which makes it vegan.

Chili-Rubbed Pork with Apricot Ginger Glaze

Rub:
1/4 c chili powder
1/4 c garlic powder
2 Tbsp sugar
1 Tbsp salt
1 Tbsp pepper

Glaze:
1 1/2 c apricot preserves
1/2 c barbecue sauce
1 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp hot sauce
1 Tbsp chopped cilantro
lime juice to taste

2-3 pork tenderloins (about 2 lbs)

Combine all rub ingredients. Coat the pork tenderloins and refrigerate at least 3 hours before cooking.

On the stovetop, melt preserves over medium heat. When melted, remove from heat and add remaining glaze ingredients. Divide glaze in half.

Grill pork tenderloins 15-20 minutes. Brush with half of glaze during the last 5 minutes of grilling. Serve pork with remaining glaze on the side.

NOTES
Original source unknown.
Haven't made this in several years but I recall it being delicious and worth the advance prep time.

Tortilla Soup

4 corn tortillas
1 (12 oz) pork tenderloin
chili powder
oil
1 small onion, diced
1 garlic clove, minced
32 oz chicken broth
10 oz frozen corn
3 plum tomatoes, diced
avocado
cilantro
lime wedges

Cut tortillas into strips and bake at about 350 degrees until they are crispy.

Cut pork tenderloin in half lengthwise and sprinkle both sides with chili powder to taste. Heat oil in a skillet over medium high heat and brown pork on both sides.

In a 3 quart saucepan, heat 2 tsp oil over medium heat. Add onion and cook until brown. Add garlic, broth and corn; bring to a boil and reduce heat.

Slice pork thinly; add to soup and cook through.

Stir in tomatoes and tortilla slices. Garnish each portion with avocado slices, fresh cilantro and/or lime wedges.

NOTES
Original source unknown.
This is my base recipe for every tortilla soup I make. Sometimes with chicken or beans, sometimes with peppers, sometimes topped with sour cream and cheese.
I usually add more spices, such as cumin, maybe a little oregano, salt and pepper, sometimes chipotle seasoning. Pretty easy to vary to taste.

Asian Coleslaw

4 Tbsp peanut or canola oil
juice of two limes
1 Tbsp sriracha, an Asian chili sauce you can find in the international section of your grocery store
1 head napa cabbage, finely chopped or shredded
1/4 cup toasted peanuts
1/2 cup shredded carrots
1/4 cup chopped cilantro

Whisk together the oil, lime juice, and sriracha. Combine the remaining ingredients in a large mixing bowl and toss with the dressing to coat. Refrigerate for 20 minutes before serving. The slaw will keep in your fridge for 2 days.

NOTES
Source unknown.
Untried.

Salmon with Dill-Citrus Sauce

4 (6 oz) skinned salmon fillets, 1 1/2" thick
1/2 tsp salt
1/4 tsp pepper
2/3 c julienne-cut red bell peppers
1/2 c thickly-sliced shallots
1/2 c fresh orange juice (about 2 oranges)
2 tsp fresh lime juice
2 tsp fresh lemon juice
2 tsp chopped fresh dill (1/2 tsp dried)
4 lemon wedges

Sprinkle salmon with salt and pepper. Heat a large nonstick skillet over medium-high heat. Place fillets flat-side up in pan; cook 2 minutes on each side or until browned. Add bell pepper and shallots; reduce heat and cook 2 minutes. Add juices; cover and simmer 8 minutes or until fish flakes easily with a fork. Remove fish from the pan; keep warm. Bring vegetable mixture to a boil; cook, uncovered, 3 minutes or until slightly thickened. Top each fillet with 3 Tbsp vegetable mixture, sprinkle with dill, and serve with lemon wedges.

NOTES
From Cooking Light.
Untried.