Cucumber Salad...

Mmmmm...

A word to the wise: Make this salad. Use fresh dill. It's amazing.

Please do notice that the recipe is completed in stages. By the time it's actually time for dinner, your salad is basically completed. Nothing better.

Ingredients:
2 English cucumbers, very thinly sliced (if using regular cucumbers, at least consider peeling them to get rid of the waxy skin. It's a texture thing).
1 small red onion
2 cups plain whole milk yogurt
1/2 c sour cream
1/4 c fresh dill, finely chopped
sea salt to taste
black pepper to taste

To do:

• Combine the cucumbers, red onion, and salt in a strainer, refrigerate. 
• Pour the yogurt into a strainer lined with a paper towel and suspend the strainer over another bowl to collect the liquid. Cover and keep in the fridge overnight or for several hours. Discard liquids. 
• Pat the cucumbers and onions dry. Combine the cucumbers and yogurt in a bowl with the remaining ingredients, adding salt and pepper to taste. 
• Refrigerate for at least a couple more hours to allow the flavors to more thoroughly combine and develop.

4-6 servings
Time involved: Not much at all, especially considering you complete this recipe in stages. 

Thank you Ina Garten... we will make this over and over again!

Balsamic Chicken Salad

We are forever indebted to Aunt Cat for introducing us to the wonders of Balsamic Chicken. Thank you, thank you! It's our favorite salad topper! It's also pretty amazing over pasta or all by its lonesome.

Ingredients:
Balsamic vinegar
olive oil
fresh garlic (one clove per breast, minced)
crushed rosemary
salt and pepper

chicken breasts, pick your number (boneless skinless or bone-in)

Favorite Salad Toppers:

blueberries and strawberries

or 

apples and raisins/craisins

feta/blue cheese/goat cheese 

pecans/almonds/walnuts

Balsamic vinaigrette/Red wine vinaigrette

For the chicken: 
Place the chicken breasts in a casserole dish and lightly coat them with olive oil and balsamic vinegar. Rub your garlic onto the chicken, season with salt and pepper, and sprinkle with crushed rosemary.

Bake at 350 approximately 45 minutes or until your chicken reaches an internal temperature of 170 degrees.

Once cooked, allow to cool slightly and then slice. Dredge each slice in the juices in the bottom of the pan for all those flavors that are too good to be missed.