Sweet-and-Tart Cucumber Salad

Copyright 2007, Cook's Illustrated: Summer Grilling & Entertaining (Supplement)

3 medium cucumbers (8 ounces each) peeled, halved lengthwise, and sliced 1/4 inch thick on bias
Table salt
2/3 cup water
1/2 cup rice vinegar
2 1/2 tablespoons sugar
1/2 medium red onion, sliced very thin
2 small jalapeno chiles, seeded and minced

1. Toss cucumbers with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, 1-gallon zipper-lock bag,sealed tight. Drain cucumbers for at least an hour or up to 3 hours, then rinse and pat dry with paper towels.

2. Meanwhile, bring water and vinegar to boil in small nonreactive saucepan over medium heat. Stir in sugar to dissolve; reduce heat and simmer 15 minutes. Cool to room temperature; season with salt to taste.

3. Mix cucumbers, onion, and jalapenos in medium bowl. Pour dressing over cucumber mixture; toss to coat. Serve chilled, adjusting seasonings if necessary.

Sauteed Wild Mushrooms

Copyright 2007, Robin Miller: Quick Fix Meals

2 teaspoons olive oil
1/2 red onion, sliced into half-moons
2 cloves garlic, minced
4 cups sliced mushrooms (any combination of cremini, portobello, shiitake, oyster, button, and porcini)
1 teaspoon dried thyme
1/4 cup sherry wine
1 1/2 tablespoons reduced sodium soy sauce
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper

Heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook until softened, about 2 minutes. Add the mushrooms and cook until they are tender and releasing juice, 3 to 5 minutes, stirring frequently. Add the thyme and stir to coat. Add the sherry and soy sauce and simmer for 2 minutes to heat through.

Remove from the heat and stir in the parsley. Season to taste with salt and pepper.