Family Favorite Salad

One of the salads my family enjoys is a kosher deli-style, cucumber salad. This salad came about after my father's favorite kosher deli in Montreal closed. Two or three times a month, my father would go to this kosher deli and get take out. One of the "must haves" was a cucumber salad - which was my dad's favorite. It took me awhile to perfect the recipe, but it was worth the effort. This is a fast and simple recipe. The only thing is you have to make it ahead. It must be chilled before you eat it. It keeps well, if you have leftovers and actually tastes better as it gets older. It's almost like a dill pickle - and great on the side when you cook out on the grill or just with a sandwich.

Cucumber Salad

4 cucumbers, peeled or not, sliced thin
1 yellow onion, thinly sliced
3/4 cup granulated sugar
1/2 cup water
1 cup vinegar
3 teaspoons dried dill
2 cloves of garlic, finely minced

Place water, vinegar, sugar, dill and garlic in a medium saucepan. Bring to a boil, stir until sugar dissolves. Place sliced onions and cucumbers in a glass bowl. Pour vinegar mixture over top. Cover bowl, refrigerate until chilled, at least 4 hours. Serve.

Makes 4 -6 servings

Fast, Easy, Tasty

Fast, easy, and tasty are three things I really like when I have to prepare supper. I like to do everything in the oven, It makes clean up faster and easier. It makes preparation easier, as you don't have to watch any pots on the stove. This is a family favorite.

Sausages and Roast Veggies

2 - 3 pounds of your favorite Italian sausage, I use Mild Italian
1 red, yellow or green pepper, cut into strips
1 large onion, red, sweet, whatever you like best, sliced
1 pint of cherry or grape tomatoes
Add a variety of sliced vegetables. Add your favorites. At my house asparagus, broccoli, mushrooms, baby carrots (sliced in half) are the usual suspects
2 tablespoons of extra virgin olive oil
2 tablespoons of balsamic vinegar
2 cloves of minced garlic
salt and pepper to taste

Preheat the oven to 425F

In a large, parchment lined baking dish place all your prepared vegetables, add garlic, toss. Drizzle vegetables with olive oil and balsamic vinegar. Top with sausages.

Place in oven. After 20 minutes, pierce the skin on the sausages to release the juices, turn the over and continue to cook another 15 - 20 minutes until they are done.

Serve with your favorite bread and a nice salad. Serves 4 - 6.