Cucumber

This recipe sponsored by Black Swan Vineyards

Luis Miguel López Alanís of Morelia, Mexico, writes: "Although I grew up in Mexico, it was in Chicago of all places that I learned to cook Mexican food. During the two years I lived there, I missed my country's food so much that I wrote to my mother in Zitácuaro and asked her to send me recipes so I could cook for myself. "Now I work as a tour guide in Michoacán, my home state, where I lead tours on Morelia's colonial history and architecture, and show tourists the Paricutín Volcano and monarch butterfly sanctuaries. And sometimes I do restaurant and market tours. Whenever business slows down, I enjoy cooking for my family. " Mexico is known for its aguas frescas, delicious cold "waters" made simply from fruits or vegetables, water, and sugar. They're the perfect refreshment on a hot day.

This is a drink made with on of Pimm's three mixtures: Pimm's No. 1 (with a gin base), Pimm's No. 2 (with a Scotch base) or Pimm's No. 3 (with a brandy base).

This recipe can be prepared in 45 minutes or less.

Heres a cool combination thats excellent with salmon. Because the bulgur is not cooked, it needs to sit overnight in the dressing to soften, so begin preparing it a day ahead.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.