By Cathy Perry
Adapted from Donna Perry’s recipe

Ingredients:
4 hothouse cucumbers, thinly sliced
2 small red onions, thinly sliced in half rounds
4 T Mayonnaise
2 teaspoons Milk (enough to thin)
2 tablespoons cider vinegar or white wine vinegar
1/2 cup minced fresh dill(optional)
1 teaspoons freshly ground black pepper
Salt to taste

Directions:
Combine mayo, milk,vinegar,salt and pepper with dill. Whisk together. Pour over cucumbers. Cover and let sit in refrigerator (for 4 hours) or overnight. Enjoy.

By Jamie Gratrix

Adapted from allrecipes.com
You can find everything to make this week’s recipe at the Farmer’s Market this Sunday. Try it out & let us know what you think!

Ingredients:
1 eggs
3 egg whites
2 tablespoons of your favorite Northside Farmer’s Market cheese
¼ tsp salt
1/8 tsp crushed red pepper flakes
1/8 tsp garlic powder
1/8 tsp pepper
½ c sliced fresh mushrooms
1 tbsp finely chopped onion
1 c torn fresh spinach
1 tbsp olive oil

Directions:
In a small bowl, beat the egg and egg whites. Add cheese, salt, crushed red pepper, garlic powder and pepper. Mix well and set aside.
Heat up olive oil in an 8-inch skillet. Sauté the mushrooms and onion until tender. Add spinach and continue cooking and stirring until the spinach has wilted. Pour the egg mixture over the sautéed vegetables. As the eggs set, lift edges allowing the uncooked portions to flow underneath. Cut into wedges, serve and enjoy!