Red Wine Cucumber Salad

Last night, with our Bison steaks, I threw together a cucumber salad.

I am rather picky about cucumbers, & rather turn my nose up at most of what the grocery stores have to offer in this area. I especially cannot abide by all that wax, rendering the lovely peels inedible. So I fervently hope that our little cucumber plant, full of tiny cucumbers & flowers currently, produces abundantly in the end. In the meanwhile we will rejoice in the box of small & crisp cucumbers we happened upon in last weekend's Farmer's Market.

For this salad I combined: One large thinly sliced green onion, two small diced tomatoes, three small thinly sliced cucumbers, two minced cloves of garlic, 1/4 cup of red wine, & 4 tsp olive oil.

(All but the final two it was our good fortune to find at the Farmer's Market downtown.)

I allowed the salad to marinate for a little over an hour. It was quite remarkable with a bit of salt & pepper.

Also, if you get the chance & happen to be omnivorous as I am, do try Bison steaks some time. Less fatty & more tender than the beef counterparts.

Favorite Song for today (led to in a more or less direct way by my favorite radio station):

Pearl and the Beard- Sweetness

Marinated Radish Salad

Dill, green onions, fresh red radishes: three ingredients that have a certain overpowering harshness to them if one is not careful with them. In my mind, an unlikely list of ingredients for the main flavors of a salad. However, as I discovered with the help of Simply in Season, after just a few hours of marinating (the recipe warns no more than four) all of the flavor is still there but none of the pungency.

For eight servings:

1. Combine eight large bunches of radishes (sliced, diced, or julienned), eight sliced green onions, & 1/4 cup chopped fresh dill (or one tbsp dill seed).

2. Stir together 1/2 cup olive oil, 1/4 cup lemon juice, one tsp sugar, one tsp Dijon mustard, salt, & pepper. Pour over radish mixture & toss.

3. Cover & refrigerate for at least two hours but no more than four.

It suggests to serve with a bit of shredded swiss sprinkled on top. I skipped this, however.

Favorite Song (led to in a more or less direct way by my favorite radio station):

Isbells- As Long As It Takes

Spring Celebration Soup

A quick-make soup, consisting of clean & fresh flavors.

I adore asparagus. When it's cooked properly to crisp-tenderness. And paired with lemon juice.

1. Sautee garlic. Then add carrots & green onion. Sautee for five minutes.

2. Add asparagus, veggie broth, & lemon juice. Simmer gently for around five minutes or until asparagus is crisp-tender.

3. Add watercress & salt. Heat for one minute.

4. Garnish with fresh basil & shredded swiss.

I am ready for Spring!

Favorite Song (on my favorite radio station during prep time):

The Leisure Society- Last of the Melting Snow