Crunchy Radish and Cucumber Slaw
2 English cucumbers
½ teaspoon Kosher salt
Red onion, minced
3 tablespoons cider vinegar
2 teaspoons olive oil
1 teaspoon sugar
Salt and pepper
Peel the cucumbers. Halve lengthwise and scrape out any seeds with a teaspoon. Slice cucumbers thinly on the diagonal. Cut the stem and root ends off the radishes; thinly slice.
Toss cucumbers and radishes with Kosher salt in a large colander. Place a plate over the vegetables and weigh down with a heavy object. Drain in a sink for 20 minutes, squeezing vegetables dry with paper towels.
Transfer vegetables to a large bowl; add onion, vinegar, olive oil, and sugar. Toss to mix thoroughly. Season to taste with salt and pepper. Serve immediately.
Recipe contributed by AlyssaWilson
Radio personality Art Lewis honors his mother during the month of Mother’s Day by sharing one of her favorite recipes.
Art’s Mom’s Brisket
3 to 4 pound beef brisket
1 package onion soup mix
2 cups water
Line a roasting pan with heavy duty foil. Place brisket in pan. Sprinkle with dry soup mix. Pour water over brisket and cover with additional foil. Bake at 350° for 3 hours, uncover, removing the top foil, and bake 1 hour more.
Recipe courtesy of Sue Smith and Art Lewis, co-hosts of Listen to the Mrs., WSGW 790 AM News Talk Sports, www.wsgw.com