Cucumber Salad

Ingredients:

• 2 medium cucumbers, thinly sliced 
• 1/3 cup cider or white vinegar
• 1/3 cup water 
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Chopped fresh dill weed or parsley, if desired

Instructions:

• Place cucumbers in small glass or plastic bowl.
• In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
• Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.

bettycrocker.com/recipes/cucumber-salad/aff7166e-e3f7-4d87-9dc3-22368cf04332

Shrimp and Fennell Spaghetti with Garlic

Ingredients:

• 2 medium fennel bulbs
• 3 clove garlic
• 1 lb. spaghetti
• 2 tbsp. olive oil
• 1 tsp. sugar
• 1 tsp. crushed red pepper
• salt
• 1 can no-salt-added diced tomatoes
• 1 lb. medium shrimp
• 2 c. frozen peas

Instructions:

• Heat large covered sauce pot of salted water to boiling on high.
• While water heats, core and thinly slice fennel; reserve fronds for garnish. Thinly slice garlic.
• Add spaghetti to boiling water and cook for 2 minutes less than label directs.
• Meanwhile, in 12-inch skillet, heat oil on medium-high. Add fennel, garlic, sugar, red pepper, and 1/4 teaspoon salt. Stir well, cover, and cook 5 minutes or until tender and brown, stirring occasionally. Stir in tomatoes and cook 5 minutes.
• Add shrimp to spaghetti in boiling water. Cook 2 minutes with pasta. Drain spaghetti and shrimp and return to pot. Add tomato mixture, peas, and 1/4 teaspoon salt. Toss on medium-low 2 minutes or until well mixed. Garnish with fennel fronds.

goodhousekeeping.com/food-recipes/a14331/shrimp-fennel-spaghetti-recipe-ghk1012/

Garlicky Swiss Chard

Ingredients

• 2 bunches Swiss chard, stems removed
• 1 tablespoon olive oil
• 2 garlic cloves, minced
•  Large pinch crushed red pepper flakes
•  Salt

Instructions

• Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips.
• Heat oil in a very large skillet (or use a soup pot). Add garlic and red pepper flakes and sauté for 30 seconds, until garlic is fragrant. Stir in the chard, coating it in oil. Cover pan and let cook for about 2 minutes, until chard is wilted. Uncover, stir and cook for 2 minutes longer. Season with salt.

cooking.nytimes.com/recipes/11324-garlicky-swiss-chard