Easy to prepare and enjoy after spending time outside with friends and family. Use ingredients fresh from the nearest farmstand!

Simple Pressed Cucumber Salad


  • Cucumbers sliced paper thin
  • ½ tsp. salt in 1 cup water
  • Pinch of dill


  • Soak cucumbers in brine 30 min
  • Drain and dry slightly by pressing slices between paper towels
  • Sprinkle with dill and serve.

Overnight Cucumber Salad


  • 3 large cucumbers, thinly sliced
  • 3 teaspoons salt
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon sugar (use more or less, to taste)
  • 2 tablespoons chopped fresh dill
  • 1/2 Cup thinly sliced red onion


  • Toss cucumber with salt in large bowl. Cover with a plate that rests directly on cucumbers and add weight such as a 1-pound can to press down on the cucumber slices. Let stand 1 to 2 hours.
  • Drain in a colander and rinse well.
  • Combine lemon juice, oil, sugar, and dill in serving bowl.
  • Add the onion and cucumber; mix well.
  • Refrigerate overnight.
  • Serve cold or at room temperature.

Tomato Salad


  • Vine ripe tomatoes, sliced
  • Sweet onion
  • Olive oil
  • Salt
  • Pepper
  • Oregano
  • Water
  • Feta or fresh mozzarella


  • In a bowl, combine the tomatoes, onion, and fresh mozzarella or feta
  • Add olive oil, salt to taste, pepper, oregano, and a tiny bit of water
  • Mix
  • Add in cucumber if desired


Healing with Whole Foods, P. Pitchford, North Atlantic Books; 2002

Teri Calandra

Teri began her studies in energy medicine as part of her own personal development journey, and continues to to learn and integrate that knowledge into her practice. Teri is the founding practitioner of Calandra Center for Health & Wellness in Schaumburg, Illinois. She is licensed by the State of Illinois in acupuncture (L.Ac.), and board certified through the National Certification Commission for Acupuncture and Oriental Medicine (NCCAOM).