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).

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.

This recipe can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

The salmon can be grilled two ways. The first method requires a fish-grilling basket, which can be found at many cookware and barbecue stores (use one that's about 18 by 6 inches for this recipe). The second technique doesn't call for any special equipment at all — just a rimless baking sheet and a spatula.