From my cousin, Carrie Cooper!
Cucumber and Red Onion Salad
Thanks LeeAnn Taylor for the tip!
After much trial and error, we
decided that we liked our cucumber best sliced thickly and on a
diagonal. This kept it from getting soggy, and was pretty as well. But
do that you like best. The
longer you chill the more the flavors will meld, but the cucumbers will
continue to soften. The cucumber will also release juice because of the
salt in the dressing. But it’s no problem. just toss again with all the
liquid right before serving.
3 large cucumbers, peeled, seeded, and cut into 1/2 inch pieces on a diagonal.
1/2 to 1 red onion, peeled and thinly sliced
1 teaspoon celery seed
4 tablespoons extra virgin olive oil
3 tablespoons white wine vinegar (you could also use lemon juice, champagne vinegar, or apple cider vinegar)
1 teaspoon Dijon style mustard
1 teaspoon sea salt
2-3 garlic cloves, finely minced or put through a garlic press
1-In a medium size bowl combine your cucumber and red onion slices.
2- In a small bowl combine the rest of the ingredients. Pour over
cucumber and onion mixture and toss to coat. Chill for a few hours for
flavors to meld. Mix right before serving and enjoy.
George Foreman Zuchini
From Anne Roediger Bell
Spray the grill with Pam (or the cheaper version), either chop (chunks,
not small pieces) or slice the veggies. I also usually either spray the
veggies with Pam, or toss them in a small quantity of Italian dressing.
Then close Foreman and “grill”. We sometimes add red peppers and
mushrooms and/or broccoli, depending on what we have in the fridge.
Just spray the veggies with Pam, you may want to sprinkle them with your
Corn and Blueberry Salad
From Kelly Hauschild
- 6 ears fresh sweet corn, husked
- 1 cup fresh blueberries
- 1 small cucumber, sliced (omitted)
- 1/4 cup finely chopped red onion (omitted)
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and finely chopped
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
a Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5
minutes or until tender. When cool enough to handle, cut corn from
cobs. I have also grilled the corn rather than boiling…raw corn is
In a serving bowl, combine corn, blueberries,
cucumber, red onion, cilantro, and jalapeno. For dressing, in screw-top
jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover;
shake well to combine. Add to salad; toss. Cover and refrigerate
overnight (up to 24 hours).