Herself's Recipes

We’ve got cucumbers coming out of our ears this year. I’ve made several salads, but so far I like this one the best. Cucumber salads are often served alongside of curry dishes to take some of the sting out of the spice. They are either made with yogurt or sour cream you might experiment with both. If you use yogurt you’ll find mint makes a better spice for the salad.

1 teaspoon sugar
2 Tablespoon cider vinegar
1 cup sour cream
2 Tablespoon chives, diced
2 Tablespoon dill
1 teaspoon celery seed
2 cucumbers, diced small

Mix all of the ingredients in a bowl and chill at least one hour before serving.

The cucumber originated in India, later being cultivated in Greece and Italy before heading to China. In the New World uncooked vegetables and fruits fell out of favor being believed to be a major cause of disease. The cucumber was not much eaten by people again until the late 1800s when fresh fruit and vegetables came back into favor.

Down here in Houston people eat much more fruit than we did back in New England; less vegetables, but more fruit.

Gorgonzola, walnut, grapes and greens salad

One package spring mix greens ( you could also use lettuce or baby spinach, but a mix of greens works best here )

1 large bunch seedless red grapes
4 oz Gorgonzola cheese, crumbled
1 cup walnuts
Italian style salad dressing.

Wash the greens and place in salad bowl
Cut grapes in half and put over top of greens
put walnuts over top of grapes
top it all off with the Gorgonzola cheese

Serve with Italian dressing. I buy the packets of seasoning and mix them with balsamic vinegar, water and olive oil according to the package directions.

Gorgonzola cheese is a blue cheese that is a desert cheese. It is named after Gorgonzola village in Italy, and was made as early as the 9th century.