Hello friends!!! Spring is finally here!!! For those of you who are getting ready for picnics, BBQ’s, family get togethers or church events I am sharing recipes that would make great side dishes and salads. I hope you enjoy them!

Creamy Cucumber Salad

3 cups thinly sliced peeled English cucumbers

1 tsp salt

1/2 cup thinly sliced red onions

1/4 cup regular sour cream or light sour cream

1 tbsp chopped fresh dill, (or 1 tsp dried dillweed)

1 tbsp white wine vinegar

1 tsp granulated sugar

In a colander, sprinkle cucumber with salt and then let them stand to drain for 30 minutes. After the stand pat them dry. Meanwhile, soak onion in cold water for 15 minutes, drain the water and then pat dry. In a  bowl, whisk together sour cream, dill, vinegar and sugar. Add cucumber and onion; toss to coat.

Creamy Parmesan Pasta Salad

4 oz medium shells

4 oz large elbow

3/4 cup cucumber, diced

3/4 cup red onion, diced

1/4 cup pimentos, diced

garnish with 1 T cilantro

season to taste (1/4 tsp salt)

Creamy Parmesan sauce: 

1/4 cup mayonnaise

1/4 cup sour cream

1 T lemon juice

1/4 tsp grated garlic

3/4 cup finely grated Parmesan cheese

season to taste (doesn't need much extra salt because of the parm & probably added 1/4 tsp white pepper)

Prepare the sauce, set aside to allow the flavors to marinate.  Prepare your noodles according to package directions (don't forget to salt your water), drain and rinse in cold water.  In a large bowl, add everything and toss in dressing.  Garnish with cilantro and refrigerate for best quality.

Black Bean Salad

2 15-ounce cans black beans, rinsed and drained

3 ears fresh cooked corn, kernels cut off the cob

2 red bell peppers, diced

2 cloves garlic, minced

2 tablespoons minced shallots, from one medium shallot

2 teaspoons salt

1/4 teaspoon cayenne pepper

2 tablespoons sugar

9 tablespoons extra virgin olive oil, best quality such as Colavita

1 teaspoon lime zest (be sure to zest limes before juicing them)

6 tablespoons fresh lime juice

1/2 cup chopped fresh cilantro, plus more for garnish

2 Hass avocados, chopped

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with a more chopped cilantro if desired. Serve at room temperature.

Grilled Potatoes and Mushrooms

1½ lbs. baby red skin potatoes

8 oz. fresh mushrooms, whole

2 shallots

3 Tablespoons olive oil

Juice of 1 lemon

1 teaspoon Kosher salt

½ teaspoon oregano

½ teaspoon black pepper

3-4 ounces feta cheese, crumbled

Several sprigs of fresh dill

Heat the grill to about 425 degrees. Cut the potatoes into bite sized pieces. Quarter the shallots. In a large bowl combine potatoes, whole mushrooms, and shallots. In a shallow dish or measuring cup whisk together olive oil, lemon juice, salt, oregano, and black pepper.Pour the oil mixture over the potatoes and toss to combine.Place the potatoes in a vegetable basket or grilling tray over direct heat. I tried to keep my grill between 400 and 425 degrees. Cover and allow to cook for 8 minutes. Toss the mixture so the opposite side is showing then cover and grill for another 8-12 minutes or until potatoes are tender. As you can see, a few of mine that were directly over the burner got a little charred, while some that were not over the direct heat needed to be cooked longer. Just move the basket to indirect heat, extend the cooking time, or turn the heat down if you see things are charring too quickly. Remove the potatoes to a plate and sprinkle with feta and fresh dill. Finish with a final squeeze of lemon if desired.