Sweet and Sour Cucumbers

These sweet and sour cucumbers are a snap to prepare and last in the refrigerator for days. They are delicious on their own, but also great on top of a salad (in lieu of dressing), or used in place of another moist vegetable like pickles or sauerkraut (I love them on a turkey sandwich).

Ingredients:
-3/4 cup of white vinegar
-3/4 cup of water
-3/4 cup of sugar
-2 fresh cucumbers, peeled and sliced
-chopped onions, if desired (I like to use about 1/2 a white onion)

Directions:
Combine vinegar, water and sugar in a saucepan. Heat until sugar is completely dissolved. Combine with cucumbers and onions. Refrigerate, serve chilled. This lasts a long time in the refrigerator and is better if made a day or two ahead of serving.

Rhubarb Pork Recipe

Photo credit: Flickr user foodistablog

(Modified to be allergy-friendly from this recipe: http://allrecipes.com/Recipe/Rhubarb-Pork-Chop-Bake/Detail.aspx)

Ingredients:

2.5 cups rhubarb, chopped

3/4 cup brown sugar

2 tbs flour (gluten free flour OK, I used rice flour)

1/2 tsp. cinnamon

1/4 tsp. allspice

1.5 tsp. minced fresh rosemary (if you only have dried rosemary, try .5 tsp)

olive oil for cooking

salt and pepper

Directions:

Brown the pork in the oil. Sprinkle with rosemary, salt and pepper. In a separate bowl, combine remaining ingredients. Lightly oil a baking dish. Layer half the pork, half the rhubarb mixture, and then the remaining pork and rhubarb. Cover with foil and bake at 350 degrees for 30-35 minutes. Uncover and bake an extra 10 minutes. Enjoy!

Summer Tip:

So I wouldn't have to heat up the oven, I baked this in a square Pyrex dish in the toaster oven.

Worked like a charm!