Brined pickles are easy to make, delicious, and good for you. The fermentation process increases vitamins and healthful enzymes, and they're probiotic, too!

Cucumbers with dill are the most traditional pickle in the US, but nearly any vegetable and herb mixture will work. (Ripe tomatoes are too soft, and I wouldn't try raw potatoes, but we've had good success with every other veggie we've tried so far.)

June is what we call "mandatory salad season" - we eat a salad with or for at least two out of three meals a day. Usually a pile of mixed salad green and pea shoots with a dash of olive oil and balsamic vinegar is plenty, but sometimes one craves a bit more. This dressing is a great use for big bunch of cilantro, especially before the tomatoes come in and you can't make salsa yet.