I should have posted this one too. Easy to make with fresh ingredients from your garden. Tomato Cucumber Salad This one's a favorite made by a local restaurant called Dinosaur BBQ. The recipe comes from their cookbook. Feeds 6 Ingredients Salad 1 1/2 lb tomatoes Pinch each of kosher salt and black pepper Pinch of sugar 2 medium cucumbers 1/2 large red onion 30 small fresh basil leaves Dressing 1/2 cup extra virgin olive oil 1/4 cup red wine vinegar Black pepper 1 teaspoon kosher salt 4 garlic cloves, minced 1 teaspoon sugar 1 teaspoon dried oregano Core the tomatoes and cut lengthwise into 6-8 wedges. Cut each wedge in half crosswise. Place the tomatoes in a large bowl and wake them up with a big pinch of salt, pepper and sugar. Cut the ends off the cucumbers and use a vegetable peeler to make long stripes in the skin. Cut the cucumbers in half lengthwise and then crosswise into 1/4 inch slices. Add to the tomatoes. Peel the onion and cut lengthwise into slivers. Dump the onions in with the tomatoes and cucumbers and give everything a good toss. Clean and dry the basil leaves. Stack them on top of one another and roll lengthwise into a tight cigar. Cut crosswise into thin strips and stir into salad. Throw together a batch of dressing. Whisk all ingredients together in a small bowl. Pour over tomatoes and cucumbers. Marinate the salad at room temperature for several hours. Refrigerate any leftovers.

Okay, I made fish tacos tonight and we ate them outside on the patio. Sorry no pics - it was candlelight only - but here is the semi detailed process. Lightly salt half the fish and set aside in fridge. Cube the other half, put in a bowl with lime juice, and refrigerate, stirring occasionally. I used tilapia fillets. Make pico de gallo. Medium dice four largish tomatoes (seeds, skin and all), one largish onion. Fine dice one jalapeño or Serrano pepper (seeds removed), four garlic cloves. Optional: cut the flesh from three peaches and dice. Zest and juice three limes. Chop a handful of cilantro. Combine all in a large bowl. Mix with your hands, squeeze a few handfuls to mush up a bit of the mixture, which gives it a bit of thickness. Set aside for 10-20 minutes, then salt and pepper to taste. De-stem the remaining bunch of cilantro, put in a bowl. Optional: my wife likes sauce, so I had to do this. Mix a half cup of mayo with some jalapeño or habanero chile oil (cut up the de-seeded pepper and crush it, e.g. using a garlic press), and a little lime juice. Add the pepper oil and juice bit by bit, tasting as you go. If it gets too hot, add more mayo. Optional: make some guacamole, just mash up avocados with a fork and add a bit of salt and a bit of lime juice. Again, my wife wanted this, actually she made it. Heat oil in a pan, use high heat, fry corn tortillas, folding them in half after they've softened in the oil, then frying on each side until they start to brown. This isn't necessary, our beachside Baja tacos weren't hard shelled, but I like it anyway. Set tortillas aside on paper towels. Heat more oil, put the fish fillets in the pan, add a dash of lime juice, sprinkle on paprika and fry on high heat, tossing to distribute the paprika and get all sides of the fish fried. The paprika is an optional cheat; it makes the fish look browned, but you don't have to actually brown it which would mean overcooking it. Cooking time is only about 3-4 minutes. Fork the fish into small pieces. Take the lime juice-soaked fish out of the refrigerator, discard the lime juice. This is your ceviche. It needs to have soaked in the lime long enough to be opaque white, no longer translucent like raw fish is - half an hour or more. Assemble tacos. A tortilla, some fish - either the fried fish or the ceviche - plus cilantro, pico de gallo, and optionally the sauce or guacamole. A beer would be good accompaniment. I made some Mexican rice too, but I don't put it in the taco. This post was edited by johnliu on Sun, Aug 17, 14 at 2:10

I thought you wanted things without any additives at all.... Here ya go: 1/ 2 cup catsup 1/4 cup finely chopped onion 1/4 cup packed brown sugar I clove garlic crushed, 1/2 to 1 tsp chili powder ( depending on how hot you like it...I want a bit of kick!) 1/4 cup rice vinegar 1 T red wine vinegar 1/2 cup Olive oil......whisk well together.....and correct seasonings.... I like this on a spinach salad.....with red onion, sliced mushrooms and bacon. Linda C

This one is from Recipezaar and got 5 star reviews! Bleu cheese dip SERVES 14 , 1 3/4 cups 3 ounces blue cheese, crumbled 1/2 cup mayonnaise 1/2 cup sour cream 1/4 cup milk (optional) or buttermilk (optional) 1 tablespoon fresh lemon juice 1 garlic clove, minced black pepper Directions 1Using a fork, mash blue cheese into mayonnaise and sour cream. 2Stir in lemon juice and garlic, then season to taste with black pepper. 3Add milk to make dip thinner if you like. 4Chill 30 minutes to blend flavors