May Menu

Mushroom & ground beef stroganoff
Easy chicken pot pies
Easy Macaroni & Cheese
southwestern lasagna
Pastichio
Italian Stew (crockpot)
Crab Enchiladas (I’m using the chicken enchilada casserole recipe)
Tacos w/corn tortillas
Romanian Chicken
Stuffed Mushrooms
BBQ ribs (crockpot)
Eggs & White Sauce

Lemon-Basil Cucumber Salad

I found this recipe in one of Chris’s farming magazines and it sounds so yummy!

Lemon-Basil Cucumber Salad
2 1-pound cucmbers
1 medium red onion, halfed and thinly sliced (about 1 cup)
1 lemon, peeled and thinly sliced
1/3 cup lightly packed basil leaves, thinly sliced
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon coarse sea salt or salt
Ground black pepper

Remove strips of peel lengthwise from cucumbers or peel cucumbers.  Thinly slice (4-1/2 cups when sliced).

In a large bowl combine cucumbers, onion, lemon, and basil leaves, set aside.  In a small bowl whisk together the lemon juice, olive oil, and salt until well combined.  Pour over cucumber mixture and toss to coat.  Season to taste with additional salt and pepper.  Serve immediately or cover and let stand up to 2 hours (add basil just before serving).  Makes 6 servings.