This crazy flavorful salad- Spicy Cucumbers with Yogurt, Lemon and Herbs (recipe by @yewande_komolafe@nytcooking) is a must make. Cucumbers get marinated is a spicy and flavorful bath that’s full of toasted cumin, coriander and chilies. It’s then placed on top of a creamy and lemony (pref full fat) yogurt base that’s loaded with fresh herbs and zest. You can also get the cucumber started the day before (but you don’t have to) so it really soaks up all of the flavor. The balance of spice and heat from the crispy cucumber pairs brilliantly with the cool creamy yogurt. This is on repeat during the summer. I didn’t have pine nuts for this batch, but it’s even better with them generously scattered on top.
#f52community#howisummer#cucumber#yogurt#summersalad
Cucumber season has come and gone. Cucumbers will always be my favorite food to grow. Today, I made 5 quarts of refrigerator pickles.
I’ve made over 50 quarts of pickles this summer- I’d say that’s pretty good! I have planted more, but I never have much faith in late season planting. The original plants are giving me the last of their fruits this week.
Once I see the plant is no longer producing, I’ll pull it up to give room for the ones I planted between them.
In all honesty, I don’t want another large crop of cucumbers. I just want enough to enjoy the rest of the summer- snacking or in salads.
Zucchini has slowed down as well. Okra is starting to grow more quickly. Peas are coming in and green beans are slowly coming in. Peppers are finally getting on board as well!
If you want this recipe, just go back a few posts. I’ve shared it.
How’s your garden? What’s your favorite food to grow? #garden#harvest#pickles#homemade#gardening#homesteading#cucumber#cucumbers#dill#dillpickles
Cucumber Salad with Avocado and Spicy Ponzu. Crispy cucumbers and creamy avocado get dressed with a sweet and spicy habit forming citrus dressing. The crispy, bright and refreshing cucumber plays beautifully with the deeply creamy avocado. Topped with chopped peanuts, chili flakes, sesame seeds and orange zest along with a hint of fresh herbs, you’ve got punches of flavor with delightful crunchy texture, make this simple salad something truly spectacular (recipe on the blog, link in profile, search avocado). You may easily substitute cashews, sunflower seeds or almonds (hemp seeds, too, for those who have nut allergies). I like slicing the avocados so the indents left behind by the pits can catch some of the mouthwatering dressing and I like using avocados that are slightly on the firm side so they don’t get mushy when tossed. Tip: if your avocados aren't quite ripe and too hard to peel, wrap in aluminum foil and place in a 200F oven for about 10-15 minutes. Cut and peel as usual. This salad is on repeat year round and is especially delightful when cucumbers are in season and abundant in summer! If your looking for a little more, place salad over a bed of (sushi) rice. I recommend doubling the dressing recipe as you’ll want to pour this over so many things. It’s especially delicious over noodle salads and rice and grain bowls. It’s also great simply tossed with a simple green salad or with poke and crudo. Enjoy! #f52community#avocadocucumbersalad#avocado#cucumber#ponzu#eatingwelleats#epicurious#meatlessmonday