INGREDIENTS
Dressing:
6 T. wine vinegar
1 tsp. dill weed
1/2 tsp. black pepper
1/4 tsp. salt
5 T. vegetable oil
5 T. olive oil
 
3 large tomatoes

Parmesan cheese
Lettuce (if desired)

DIRECTIONS
Combine in order listed the dressing ingredients and whisk until well blended.

Pour over 3 large sliced tomatoes and marinate 1 hour.

Sprinkle with a little parmesan cheese. Serve on lettuce leaves
 

INGREDIENTS
6 cups water
6 cups potatoes, in 1-inch cubes
8 oz. light sour cream
2 teaspoons fresh dill, minced
2 tablespoons fresh parsley, chopped
1/2 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons brown mustard
 
DIRECTIONS
In a saucepan, bring the water to a full boil and add cubed potatoes.  Cook over high heat until tender, 15-18 minutes

Drain and rinse in cold water.
 
In a large bowl, stir together sour cream, dill, parsley, pepper, salt, and mustard.  Add potatoes and toss until evenly coated.
 
Cover and refrigerate 2 hours.
 

INGREDIENTS
2 medium cucumbers-peel, seeded & chopped
2 med. tomatoes, chopped
1/2 c chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 small onion
1clove garlic, minced
2 tablespoons lime juice
1 tsp.  minced fresh parsley
2 tsp. minced fresh cilantro
1/2 tsp. dried dill weed
1/2 tsp. salt
1 (12 ounce) pkg tortilla chips
 
DIRECTIONS
In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt.  Cover and refrigerate for 1 hour.  Serve with tortilla chips.
 

INGREDIENTS
1 pound small, firm cucumbers
1 Tab. White wine vinegar
2 tea. Salt
2 cups whole-milk yogurt or sour cream
1/2 cup whole milk or buttermilk
2 Tab. Chopped dill, plus more for garnish
2 Tab. Chopped spearmint, plus more for garnish
1-2 cloves fresh garlic
Salt and pepper
 
DIRECTIONS
1. Peel half of the cucumbers but leave the skin on the rest. Halve all of the cucumbers lengthwise and scrape out and discard the seeds. Coarsely chop or grate the cucumbers and toss with salt. Transfer to a sieve and let stand over a bowl for 30 minutes.
2. Transfer the drained cucumbers and 2 tablespoons of the liquid to a food processor or blender.
3. Add the sour cream, milk, garlic, dill, and mint. Puree until smooth. If the soup is too thick, add a little more of the reserved cucumber liquid.
4. Refrigerate until well chilled, at least one hour and up to one day.
5. Season to taste with additional  salt and pepper
6. Serve cold and garnish with additional herbs.
 
Makes 4 servings