The following recipe is from The Complete Idiot’s Guide to Eating Well on a Budget by Lucy Beale and Jessica Partridge, one of the cookbooks I’ve been recommending the most lately. What’s so wildly wonderful about this cookbook?
- It’s filled with recipes you’ll actually make.
- All of the recipes call for ingredients that are readily available AND inexpensive.
- The recipes are healthy!
- The cookbook, itself, is inexpensive. Appropriate, given the subject matter, right?
- Did I mention that they’re all recipes you’ll actually make?! As in again and again.
I’m wearing my copy of this cookbook out!
The recipe below is from page 177 (in chapter 12: Salads). We’re having a good crop of cucumbers in our garden, so I’m always looking for different ways to use them. We love cucumber and onions in vinegar, we love them in tossed salads and on cucumber sandwiches (Thinly sliced cucumbers on bread that has been de-crusted and spread with cream cheese and sprinkled with either mint or chives), and my oldest daughter and I love sliced cucumbers in water. Fresh and delicious!
I’m making the following tonight to go with grilled chicken, broccoli & cheese, fried okra & squash, and three bean salad.
Sour Cream Cucumber Salad
1/2 cup sour cream
1/2 TBS dried dill
1/2 tsp salt
1 tsp ground black pepper
2 cucumbers, sliced
1/2 cup sliced white or sweet onions, optional
In a large bowl, combine sour cream, dill, salt, and pepper. Stir well.
Add cucumbers and onions. Toss gently to coat. Chill 1 hour before serving. The cucumbers and onions will wilt and become softer the longer you let them marinate in the dressing.
Recipe Credit: The Complete Idiot’s Guide to Eating Well on a Budget by Lucy Beale and Jessica Partridge.