Neece's Cucumber-Tomato Salad

1 large cucumber, peeled and sliced
12 cherry tomatoes, quartered and seeded
6oz plain yogurt
1 Tbs. fresh lemon juice
1/2 a small yellow onion, minced
3 Tbs. chopped fresh dill (1 T dried)
1 tsp. caraway seeds, crushed
1 tsp. salt
1/4 tsp. black pepper

Cut the cucumber slices in half. Mix together the yogurt, lemon juice, onions, dill, caraway seeds, salt and pepper. Stir to combine.  Add in the cucumbers and tomatoes, carefully mix until coated.  Cover and refrigerate at least two hours.

**based this off of WIlliams-Sonoma's Cucumber-Dill Soup recipe (also in my Recipe Box)

Williams-Sonoma Cucumber-Dill Soup

A chilled soup is a great beginning for a picnic. For foolproof transport, select a container with a tight-fitting lid that permits easy serving. Fill with the soup, cap tightly, place upright in an ice chest, and secure in place with bags of ice or cool packs. To serve, pour the soup into widemouthed glasses or cups so that guests can sip it.

Ingredients:
3 English (hothouse) cucumbers, peeled, halved lengthwise and seeded
1 cup Greek-style or other thick, whole-milk plain yogurt
1 Tbs. fresh lemon juice
3 green onions, including tender green portions, chopped
3 Tbs. chopped fresh dill
1 garlic clove, chopped
1 tsp. caraway seeds, crushed
1 tsp. kosher salt
1/4 tsp. freshly ground white pepper
1 cup vegetable stock or reduced-sodium vegetable broth
2 Tbs. fruity extra-virgin olive oil
Directions:
Coarsely chop 5 of the cucumber halves and transfer to a large bowl. Add the yogurt, lemon juice, green onions, dill, garlic, caraway seeds, salt and white pepper. Stir to combine, cover with plastic wrap, and let stand at room temperature for 1 hour to blend the flavors. Dice the remaining cucumber half and set aside until ready to serve.

In a blender, puree the cucumber mixture until smooth. With the machine running, slowly add the stock and puree until it is fully incorporated, about 30 seconds. Transfer to a pitcher, cover with plastic wrap and refrigerate until chilled, about 2 hours. (The soup can be prepared up to 12 hours in advance and stored in an airtight container in the refrigerator. If it separates, simply stir it until emulsified.)

Just before serving, stir in the diced cucumber and olive oil. Pour the soup into widemouthed glasses or cups and serve immediately. Serves 6.

Williams-Sonoma Mostly Not Potato Salad

In this play on the traditional French potato salad, the potato takes the backseat while vegetables and tofu shine. Tangy vinaigrette, fresh dill and caramelized leeks pack a flavorful punch, and celery and cucumber lend crisp texture.

Ingredients:
4 small red-skinned potatoes, quartered
6 oz. green beans, trimmed and cut into 1-inch pieces
2 Tbs. whole-grain mustard (2-3 T Dijonnaise)
2 Tbs. red wine vinegar
2 Tbs. extra-virgin olive oil
1/2 tsp. natural cane sugar or agave nectar (1 t honey)
1/4 tsp. fine-grain sea salt, plus more, to taste
1/4 cup finely chopped fresh dill (1 T dry)
1 small leek, white and light green portions, halved lengthwise
  and cut crosswise into 1/4-inch slices
6 celery stalks, trimmed and diced (omitted, didn't have it on hand)
1 Kirby cucumber, seeded and cut into small dice
6 oz. extra-firm tofu, cut into small cubes (omitted, didn't have it on hand)
1 Tbs. chopped fresh chives
Directions:
Bring a pot of salted water to a boil. Add the potatoes and cook until tender but still intact, about 10 minutes. During the last 30 seconds of cooking, add the green beans to the pot. Drain the potatoes and green beans and set aside.

Meanwhile, make the dressing: In a small bowl, whisk together the mustard, vinegar, 1 Tbs. of the olive oil, the sugar and the 1/4 tsp. salt. Adjust the seasoning as desired and set aside.

In a large fry pan over medium-high heat, warm the remaining 1 Tbs. olive oil. Add the dill and cook, stirring constantly, until fragrant, about 1 minute. Add the leek and cook, stirring occasionally, until the leek is golden and slightly crispy, 4 to 5 minutes. Season with salt.

In a large bowl, gently toss together the potatoes, green beans, celery, cucumber, tofu, chives and half of the leek mixture with about two-thirds of the dressing. Adjust the seasoning as desired. Transfer the potato mixture to a platter, and top with the remaining leek mixture and a drizzle of the remaining dressing. Serve chilled or at room temperature. Serve 4 to 6.

William-Sonoma Artichoke and White Bean Salad

For extra flavor, sprinkle the artichoke hearts with olive oil, salt and pepper, and roast for 15 minutes in a preheated 400°F oven.
For the dressing:
1/2 cup olive oil
1/4 cup fresh lemon juice
1 garlic clove, thinly sliced
1 tsp. Dijon mustard
1/4 tsp. red pepper flakes
1 tsp. ground fennel seeds
Salt and freshly ground pepper, to taste
1 package frozen quartered artichoke hearts,
 thawed
2 cans (each 15 oz.) white beans, rinsed
 and drained
1 small red onion, diced
2 celery stalks, thinly sliced
2 Tbs. chopped fresh oregano
Directions:
To make the dressing, in a small bowl, whisk together the olive oil, lemon juice, garlic, mustard, red pepper flakes and fennel seeds. Season with salt and pepper. Let stand for at least 30 minutes or up to 4 hours to allow the flavors to blend.

In a large bowl, combine the artichoke hearts, beans, onion, celery and oregano. Add the dressing and toss to coat the salad evenly. Transfer the salad to a serving bowl or, for transporting, pack in an airtight container. Serves 8.

Make-Ahead Tip: The salad can be prepared in advance, covered and refrigerated for up to 24 hours. Remove from the refrigerator 30 minutes before serving.

In class it was made as follows:
For the dressing:
1 cup Artichoke & Lemon Pasta Sauce
1/4 tsp oregano
1 tsp. Dijon mustard
1/4 tsp. red pepper flakes
2 Tbs extra virgin olive oil
1/2 a bunch parsley, chopped
Salt and freshly ground pepper, to taste

2 cans (each 15 oz.) white beans, rinsed
 and drained
1 small red onion, diced
2 celery stalks, thinly sliced
2 plum tomatoes, diced
1 seedless cucumber, diced

Directions:
To make the dressing, in a small bowl, whisk together the first six ingredients. Season with salt and pepper. 

In a large bowl, combine the vegetables. Add the dressing and toss to coat the salad evenly. Transfer the salad to a serving bowl. Serves 8.

Molasses Marinade

Recipe courtesy Jamie Deen

3 tablespoons molasses (Brer Rabbit syrup)
3 tablespoons red wine vinegar
3 tablespoons Dijon mustard (Dijonaise)
1 tablespoon low sodium soy sauce
3 tablespoons olive oil
3 cloves garlic, chopped (pressed, everything dumped in)
2 tablespoons chopped fresh rosemary (1 t dried)
1 (2 pound) flank steak, trimmed of excess fat (chuck steak)
Directions
Whisk together the molasses, vinegar, mustard, soy sauce, olive oil, garlic, and rosemary in a 2 cups measuring cup. Pour the marinade into a 1-gallon size ziploc bag. Add the flank steak and turn to coat with the marinade. Place in the refrigerator for 4 hours (or at least 1 hour if time is limited). Remove the steak from the fridge at least 30 minutes before grilling to remove the chill.

Heat a cast iron grill pan or outdoor gas grill over medium high heat. Remove steak from the marinade letting excess drip off. Season the steak well with salt and pepper. Grill steak on each side for 5 to 6 minutes, a total of 12 minutes. Let rest for 10 minutes before slicing across the grain.

Crisp Cucumber Salsa

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley (omitted)
1 jalepeno pepper, seeded and chopped (ommited)
4-1/2 tsp minced fresh cilantro (ommited)
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1-1/2 tsp Salt-Free Tony Chachere's Cajun Seasoning
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips (ommited)

In a small bowl, combine the first seven (4) ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin, Tony Chachere's, and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately.  (tastes even better the next day!)