Cucumber Salad

Yummy!

1 red onion, halved and thinly sliced

3 tbsp. rice vinegar

3 cucumbers, peeled, seeded and thinly sliced

salt and pepper

2 tbsp. olive oil

2 tbsp. chopped fresh dill (or 1 tbsp. dried)

Toss onion with 1 tbsp. vinegar; set aside. Place cucumbers in a colander an toss with 1/4 tsp. salt. Drain for 10 minutes. Pat dry.

Mix onion and cucumbers in a large bowl. Toss with olive oil and remaining 2 tbsp. vinegar. Add dill; season with salt and pepper. Cover and chill until ready to serve.

I found this recipe here exactly as I've written it above. The only change I made was add a little more salt.

Balsamic-Glazed Carrots

I wasn't sure about this recipe but I've been trying to find new ways to cook carrots and this recipe looked promising. I've been going through recipes that I've collected over the last year or so and I don't remember where this one came from other than I got it online somewhere. Oh, and let me just say that these were not only delicious but the smell....OMG!

Balsamic Glazed Carrots

1 lb. baby carrots (or I used regular carrots, peeled and cut into chunks)

1 onion, diced

1 tbsp. brown sugar

2 tbsp. olive oil

2 tbsp. Balsamic Vinegar

1 tsp. salt

1/2 tsp. ground pepper

Combine all ingredients in a slow cooker. Turn on low and cook for 3-4 hours or longer depending on how done you like your carrots.