Dig into flavors fresh from your garden

1. In a large bowl, mix the cucumbers and salt and set aside at room temperature for 30 minutes.

2. In a colander in the sink, drain and rinse the cucumbers thoroughly under cold running water. Set aside to drain for 10 minutes. Press down on the cucumbers to extract as much liquid as possible.

3. Transfer the cucumbers to a large bowl and mix with the sour cream, dill, vinegar, cayenne, and season with pepper, to taste.

1. Sauté the garlic and onion in olive oil. Next add the sliced bell pepper and eggplant, and continue cooking the vegetables over medium heat 8 to 10 minutes or until they are tender.

2. Add the zucchini, diced tomatoes and bay leaf along with one teaspoon of salt, a few pinches of pepper and 3 chicken bouillon cubes. Cover the vegetables with a lid and simmer for about 20 minutes.

3. Just before serving fold in about 3 tablespoons of fresh chopped basil and half a tablespoon of fresh chopped oregano. Add the fresh herbs last to retain their best flavor.

1. Bring 1 inch of water to a boil in a Dutch oven. Add corn, cover and cook until just tender, about 3 minutes. When cool enough to handle, cut the kernels from the cobs using a sharp knife.

2. Meanwhile, place pine nuts in a small dry skillet over medium-low heat and cook, stirring, until fragrant and lightly browned, 2 to 4 minutes.

3. Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add the corn, pine nuts, beans, cabbage, tomato and onion; toss to coat.