RECIPES

CUCUMBER, ONION & TOMATO SALAD

 

 1 pound cucumbers (about 2 cucumbers), peeled and thinly sliced
 1 pint cherry tomatoes, halved
 1/2 Vidalia onion, very thinly sliced
 2 tablespoons chopped fresh parsley leaves
 1 tablespoon apple cider vinegar
 1 tablespoon olive oil
 Salt and freshly ground black pepper

 

In a large serving bowl, toss together the cucumbers, cherry tomatoes, onion, parsley, vinegar, olive oil, salt, and pepper, to taste. Let the salad stand for 10 minutes before serving.

 

SWEET POTATO FRIES

 

1 tablespoon brown sugar

2 teaspoons ground cinnamon,

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 pounds sweet potatoes, peeled and cut into shoestrings

1 tablespoon canola oil

 

1. Preheat oven to 400°F. Mix brown sugar, cinnamon, ginger and salt in small bowl. Toss sweet potatoes with oil in large bowl. Add spice mixture; toss to coat well. Spread sweet potatoes in single layer on shallow baking pan sprayed with no stick cooking spray.

2. Bake 30 to 35 minutes or until sweet potatoes are tender and lightly browned, turning halfway through baking time.

 

 

 

 

CHILLED CUCUMBER DILL SOUP

2 lg. peeled cucumbers
1 qt. buttermilk
1 heaping tsp. freshly chopped dill leaves

Remove most of the seeds from the cucumbers and dice the solid portion into a blender.

Add 1-2 cups buttermilk and the dill and blend until smooth. Chill 30 minutes and serve. Serves 4.