Tomatillos

Chicken and Tomatillo Tacos with Queso Fresco - recipe from Dennis Mawhinney
Serves 4.
6 tomatillos huked, washed, and grilled until blackened
1 serrano chile, grilled until blackened
olive oil
1/2 small red onion, coarsely chopped
1 cup fresh cilantro
1 lime juiced
2 tablespoons honey
1 1/2 cups shredded cooked chicken
8 blue corn tortillas
1 cup crumbled queso fresco
Preheat the grill to medium. Add the blackened tomatillos and serrano to a small saute pan and briefly saute in a little olive oil on the grates of the grill or stovetop. Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large saute pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken and heat through. Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco. Fold the tortillas in half. Serve immediately.

Tomatoes

Simple Grilled Tomatoes
This is a easy way to use up lots of tomatoes. Place slices of tomatoes on a well-oiled grate over hot coals. After about one minute flip the slices and sprinkle some feta cheese (I used some of Keswick's) over the top. Close lid so cheese melts. Serve plain or on grilled bread.

Cucumbers

Cucumbers and Onions
3 cups thinly sliced cucmbers
1 1/2 cuos thinly sliced onions
1/2 cup grated carrot
1/2 cup light colored vinegar
1/4 cup sugar
1 T dried dillweed or fresh dill or some dill seeds
1/2 tsp salt
1/4 tsp pepper

In a medium bowl toss together cucumbers, onions, and carrot; set aside. In a liquid measuring cup combine vinegar, sugar, dill, 2 Tablespoons of water, salt, and black pepper. Pour over cucumber mixture; toss to coat. Serve immediately or cover and refrigerate until ready to serve. Serves 6.