The "Chilled Cucumber Salad" (page 60) starts with a basic recipe using cucumbers, onion, and dill, plus some seasonings, and dressed with lemon and olive oil. Following the main recipe there are six variations, swapping out the dill for basil or parsley, the onion for garlic, cilantro instead of dill, lime or sherry vinegar instead of lemon and so on. (I wonder, do these variations count towards the "1000" recipes?) The recipe as written calls for a whopping ¼ cup olive oil, but when looking over the ingredients list, I felt nothing would be lost by leaving it out altogether, without trying to replace it with anything else. So, my version consisted of cucumbers, red onion, a squeeze of lime, cilantro, small sprinkles of salt and pepper, and served over a bed of salad greens. This was a perfect dish to start our dinner of Mulligatawny Soup (see recipe below).