This is a simple, fresh salad that took minutes to prepare.
I peeled and cut one cucumber into small pieces and cut 1 cup of grapes into halves. I added about 1 tbsp of finely sliced onions and 2 tbsp of finely sliced cilantro. Adding a bit of salt and pepper, 1 TBSP of sour cream and 1 TBSP of rice wine vinegar and stirred it all up.
The blend of sweet grapes, tangy onion and the springlike freshness of cucumber and cilantro is fabulous and irresistible. It make 4 servings, but good luck not eating it all.
I put some olive oil in a skillet and heated it with some peppercorns and anise seed until it was perfuming the air.
Then I added chopped onions (1/2 an onion) and one minced serrano chile and sautéed.
I cut up one small parsnip and 2 carrots into thumbnail chunks and added, with a bit of salt and pepper, and cooked until nearly done. Then near the end, I added about 6 brussels spouts that I had cut in half and an apple I cut into chunks and tossed them in to cook until tender. Tossed a bit of rice vinegar on to finish. Salt and pepper. This made two large servings.
This was the most delicious vegetable sauté I can remember. It was earthy and warm, piquant with the vinegar and parsnips. The brussels sprouts gave it a lovely earthiness and the chile gave it some heat. The sweetness of the carrots and apple added another flavor note.
I served it with a pork loin, but it is a vegan dish that you can serve with anything.