I made this for a recent work potluck and there weren’t any leftovers to take home. It pairs well with tomatoes or as a foil for hamburgers. It is perfect for summer picnics. I think I clipped the original recipe from Better Homes and Gardens but I’ve tweaked it a bit.

Ingredients:

2 large sweet onions, thinly sliced (break out your mandolin!)
2 cucumbers, peeled and thinly sliced
3/4 cup white vinegar
2/3 cup sugar
1/2 cup water
2 dried chilies (optional)
1 tablespoon salt
1 teaspoon dill

Directions:

1. Combine onions and cucumbers in a large bowl.
2. Combine vinegar and remaining ingredients in a small saucepan. Bring to boil and cook 1 minute or until sugar dissolves.
3. Pour hot vinegar over the onions and cucumbers. Toss to make sure everything is coated with the vinegar.
4. Cover and chill 4 hours or overnight.

Memorial Day signals the start of summer picnic season and what goes better with picnics than pasta salad. I threw this together Memorial Day morning and it was tastylicious by lunchtime.

Ingredients
1 box chunky pasta (rotini, bowtie, etc)
1 package italian dressing mix (plus oil and vinegar)
1/2 to whole green pepper
1 can artichoke hearts
1/2 to whole can black olives
1 pint grape or cherry tomatoes
1 cup frozen or fresh broccoli (optional)
parmesean cheese to taste

1. Boil the pasta per package directions.
2. While pasta is boiling, mix italian dressing with olive oil and vinegar according to package directions.
3. Slice black olives and quarter the artichoke hearts (if they aren’t already quartered).
4. Drain the pasta and add the dressing, olives and artichoke hearts.
5. Chop green pepper and cut tomatoes in half.
6. Prepare broccoli if frozen and cut into mouth-sized pieces.
7. Once the pasta has cooled for 10-15 mins, add the pepper, tomatoes and broccoli.
8. Mix together well and refrigerate for an hour or more.
9. Garnish with parmesean cheese and serve.

I can’t remember where I found this recipe, but it quickly became one of my favorites. It is super easy to prepare and oh so tasty to consume.

Curried Couscous
2 Tablespoons olive oil
1 onion, chopped
1-2 cloves garlic, minced
1 red bell pepper, chopped
1/2 cup green peas
1/2 cup green onions
1 cup mushrooms, chopped (optional)
1 1/2 cup water or vegetable broth
3/4 teaspoon salt (optional)
2 teaspoons curry powder
1 cup couscous

1. In covered saucepan, saute onion and garlic in oil over low heat until soft.
2. Add red peppers, peas, mushrooms, green onions and cook till nearly tender.
3. Add water, salt and curry powder and bring to a boil.
4. Add couscous, stir, cover and remove from heat.
5. Let it sit for a few minutes and voila you are done.

Makes 8 half cup servings or 4 cup servings.

I’ve been experimenting and found you can also substitute quinoa for the couscous for a protein-packed dish.