Sweet and Spicy Cucumber Salad @thewildharvest

Ingredients: 3 Cucumbers, sliced
2 tsp salt
1 cup apple cider vinegar
1 cup water
2 1/2 Tbsp honey
1/2 tsp crushed red pepper flakes
1/2 cup diced red onion

Instructions: In a colander sprinkle salt over cucumbers and let sit. The salt will drain away the excess moisture.
In a skillet over medium heat bring the remaining ingredients to a simmer.
Simmer until the liquid is reduced to 2/3 cup and remove from heat.
Add liquid to cucumbers and refrigerate until ready to serve.

Mexican Cesar Salad

Ingredients: 1 bunch kale chopped (see notes), 1 bag mixed greens, 1/2 pint sugar snap peas chopped, 2 scallions (green & white) chopped, 1/2 c. cojita or feta cheese.

Dressing: 1/2 c. EVOO, 1/2 hot pepper (jalepeno or banana) seeds removed and finely diced, 1-2 garlic scapes finely diced, 2 T. red wine vinegar, 2 t. worcestshire sauce, salt & pepper to taste

Steps: First prepare the dressing by combining all dressing ingredients. Let dressing sit for 30 min-1 hour (on counter, not in fridge) to let flavors infuse with each other. To prepare the salad, strip kale from stem (like you’re straightening a pipe cleaner) then roll up leaves and chop. Wash greens and add to large bowl with kale. Add in peas, scallions and cheese and top with dressing right before serving.

Spring Salad

Serves 2-4

Ingredients: Large bunch of mixed greens, couple of scallions roughly chopped, one mint sprig roughly chopped, lemon dressing (see below), feta (or similar) cheese.

Lemon dressing: 1/4 c. EVOO, 1 T. honey, 1 heaping T. fresh lemon juice, zest of 1/2 lemon, 1 T. apple cider vinegar, salt & pepper to taste

Steps: Thoroughly wash greens, combine all and top with dressing.