It Inspired Me

Thanks to Shelly for sharing this one. It was a great refreshing treat. And with cucumbers growing like mad in the garden, it's a win win. 1 cucumber 1/2 onion, yellow sweet, sliced thin 1 jalapeno pepper, chopped (I always use food gloves with these guys :) 2 Tbsp Fresh Cilantro, chopped 6 Tbsp Rice Wine Vinegar 2 Tbsp Water 1 Tbsp Sugar 1/2 teaspoon salt   1. Mix water, vinegar, sugar, and salt. 2. In a serving bowl arrange the cucumber, pepper, cilantro, and onion in layers. 3. Pour the vinegar mixture over the sald 4. Refrigerate for 30 minutes before serving.   

1 large yellow onion, peeled and finely chopped 2 large carrots, peeled and cut into chunks 2 Tbsp. olive oil 3 lb. boneless stewing beef, cut into 1-inch cubes 1/4 cup all-purpose flour 4 garlic cloves, finely chopped 2 fresh thyme sprigs 6 fresh flat-leaf parsley stems 3 bay leaves 1 cinnamon stick 2 Tbsp. honey 1/3 cup dry red wine 3 cups beef or veal broth 1 cup frozen lingonberries or cranberries Kosher salt and freshly ground pepper, to taste Directions: Position a rack in the lower third of an oven and preheat to 325°F. In a large, heavy pot over medium heat, warm the olive oil. Add the onions and carrots and sauté until the vegetables are soft, about 10 minutes. Using a slotted spoon, transfer them to a plate and set aside. Working in batches, add the beef to the pot in a single layer; do not crowd the pot. Cook, uncovered, turning occasionally, until golden brown on all sides, 7 to 10 minutes. When all the meat is browned, return it to the pot, sprinkle