Instructions: For the Cucumber Dill Sauce: Puree cucumbers in food processor. Remove from processor bowl and squeeze out juice. Add cucumber to mayonnaise, sour cream, and salt and pepper. Mix thoroughly by hand and chill thoroughly for at least 4 hours prior to serving.

For the Tomato Vinaigrette: Place vinegar, salt, pepper, mustard, and canned tomatoes with their juice in the bowl of a food processor or blender. Pulse to combine all ingredients. While processor is running, add oil in a slow stream. Add basil leaves. Chill 3 to 4 hours.

For the Fresh Corn and Tarragon: Toss all ingredients together and refrigerate 1 to 2 hours prior to serving.

Comments: Any or all of these recipes are excellent served with fresh grilled fish.

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