Spicy Tomato Cucumber Salad
Ingredients
1 cup cucumbers (2 medium), peeled and sliced
2 medium tomatoes (early girls are great), sliced and drained slightly
1 large sweet red onion, thinly sliced
3 Anaheim chiles, seeded and thinly sliced (Galapagos if you prefer)
1/4 cup fresh parsley, finely chopped
1/4 cup celery, sliced 1/8 inch thick
1/4 cup whole grain prepared mustard
2 tsp. sugar, salt to taste
Combine the cucumbers, tomatoes, onions, green chilies, parsley and celery n a bowl. Combine mustard and sugar and added to sliced vegetables. Salt to taste. Let sit for 20 minutes at room temperature.
Yield: 4 servings.

Sesame/Ginger Spinach Wilted Salad
Ingredients:
1 1/2 tablespoons sesame oil                      1 teaspoon red pepper flakes
1 1/2 tablespoons rice wine vinegar              White pepper to taste
1 1/2 tablespoons fresh ginger, minced          1 teaspoon sugar
1 pound spinach, steamed, lightly cooled        1 tablespoon toasted sesame seeds
Make the dressing: combine sesame oil, vinegar, ginger, sugar, pepper flakes, and white pepper. Stir this vigorously with a whisk. Pour dressing over spinach. tossing to coat well. Sprinkle sesame seeds on top.
Yield: 4 side dish portions.

Nasturtium Salad
Nasturtium flowers, leaves and green seeds are delicious in salads, vinegars, pickles and flavored oils,
Ingredients:
4 cups nasturtium blossoms                            1/2 teaspoon salt
1/2 cup of violet leaves                                  1/2 teaspoon black pepper
1 clove garlic                                              2 tablespoons lemon juice
2 tablespoons chopped chervil leaves              3 tablespoons olive oil
Trim stems off blossoms and wash these and violet leaves under cool running water. Drain on paper towels. Rub inside of a wooden salad bowl with garlic clove. Put blossoms in bowl, add violet leaves, chervil, salt and pepper. Sprinkle with lemon juice and oil. Toss gently and serve.

Daylily Bud Sauté
Daylilies (Hemerocallis)  open for just a day. Hemerocallis is a Greek word translating to: "beautiful for a day."
Ingredients:
2 dozen daylily buds                                      1/2 cup flour
1/4 cup olive oil                                            3 eggs
dash of nutmeg                                             salt and pepper
I clove garlic, finely minced
Cut the base off the buds. Sauté the garlic in a small amount of olive oil. Beat eggs and mix enough flower to make a thin batter. To this add the sautéed garlic, 1/8 teaspoon each of salt and pepper, and the dash of nutmeg. Add a teaspoon of milk if the batter is too thick. dip the buds in the batter and sauté until a golden brown consistency.

Wilted Dandelion Salad
Dandelion leaves, flowers, stems and roots are all edible if you have an organic yard! The greens are filled with nutrients and vitamins and can be prepared as you would spinach.
Ingredients:
1/2 pound of bacon                                    1/4 cup balsamic vinegar
1 1/2 tablespoons Dijon mustard                    2 tablespoons honey
3 tablespoons olive oil                                 salt and pepper to taste
3 ounces of goat cheese, crumbled                  8 cups young dandelion leaves, rinsed and dried
Fry bacon in skillet until crisp, drain on paper towels, crumble. Pour off bacon fat leaving leaving behind 1/3 cup in the skillet. Put vinegar, mustard and honey in the skillet mixing with a whisk. Add the olive oil. Add salt and pepper, keep this dressing warm. Toss the greens with bacon and cheese in a bowl. Pour the warm dressing over greens and serve.
Yield: 4-6 servings

Parsley Herb Sauce
Great on baked potatoes, salmon or asparagus.
Ingredients:
1/3 cup butter                                                  1/2 cup parsley leaves, finely chopped
2 garlic cloves minced                                      1 tablespoon each Dijon mustard and lemon juice
Salt and cracked pepper                                  2 tablespoons chopped capers
2 green onions minced
In a small saucepan put the butter, mustard and lemon juice heating until the butter melts. Add capers, parsley, onion and garlic. Heat until warm throughout. Season with salt and pepper. Serve with food of your choice. Yield: 1 cup

Gazpacho Grande
Had to include recipe for yet another version of this!
Ingredients:
4 large tomatoes, peeled and chopped            1 large cucumber peeled and finely diced
1 green pepper seeded and chopped              2 mild green chiles chopped
1 46 ounce can V-8 Juice                          1/4 cup red wine vinegar
Salt and cracked pepper                            1/4 teaspoon ground cumin
Toppings of your choice: avocado slices, chopped green onions, Shredded sharp cheddar cheese, toasted pumpkin seeds, sliced black olives, sweet corn kernels, croutons etc.
In a large bowl put the cucumbers, pepper, V-8 Juice, vinegar, salt, chiles and cumin. Stir until mixed, cover and chill for several hours. Ladle into bowls, pass around the toppings.
Yield: 6-8 servings