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Connie's Crunchy, Cool Cukes
There's nothing more refreshing than a cucumber salad in the summer. I'm taking advantage of my harvest with the following recipe (the first three ingredients come from my backyard garden):
3 medium cucumbers, peeled and sliced
1/2 cup chopped, sweet onion
1/2 cup chopped fresh basil
1/2 cup chopped ripe olives
2 Tablespoons olive oil
1/4 cup rice vinegar
1/2 cup crumbled Queso Fresco part-skim cheese
Gently toss all ingredients together and chill for at least one hour. Enjoy!
Green Bean Time!
After a few days of hot Oregon sun, I have green beans galore. I love them best when they are simply prepared. Just trim the ends, heat a bit of olive oil in a nonstick pan, and sauté with chopped sweet onions (also from my garden). Delicious!
