This recipe is great to make a day in advance, so the flavors have more time to meld. Enjoy with a thick slice of grilled country bread rubbed with garlic and brushed with olive oil. From “I Love Corn” by Lisa Skye/Andrews McMeel Publishing. 2 small ears corn, unhusked 1 medium-size tomato, seeded and chopped … Continue Reading →
From Fine Cooking magazine. 11/2 pounds cucumber, peeled and sliced in half lengthwise, then seeded 3 tablespoons seasoned rice vinegar 1 tablespoon Asian sesame oil 1 teaspoon fresh lime juice 1 teaspoon fish sauce 1/4 cup torn basil leaves (preferably Thai) 1/4 cup coarsely chopped peanuts Slice cucumber halves diagonally into 1/4 inch thick crescents. … Continue Reading →
From Nealey Dozier and TheKitchn.com. For the marinade: 1 large chicken breast (about 1/2 pound) 1/2 cup plain, whole milk yogurt 2 tablespoons olive oil 1 teaspoon dried oregano 1/2 teaspoon kosher salt Freshly ground black pepper, to taste For the Greek sauce: 4 tablespoons mayonnaise (regular or light) 1 tablespoons milk 1 tablespoon cider … Continue Reading →
(Serves 4) PREP TIME: 15 minutes. TOTAL TIME: 15 minutes, plus chilling. 1 package (8.8 ounces) soba (Japanese buckwheat noodles) 1/2 English cucumber, peeled into long ribbons and thinly sliced 1/4 head red cabbage, thinly sliced 1 shallot, thinly sliced 1 cup fresh parsley, chopped, plus more for garnish 1/4 cup fresh lemon juice 3 … Continue Reading →
(Serves 4) PREP TIME: 25 minutes. TOTAL TIME: 25 minutes. Coarse salt and ground pepper 8 ounces soba (Japanese buckwheat noodles) or whole-wheat spaghetti 2 tablespoons vegetable oil, such as safflower 1 teaspoon toasted sesame oil 2 tablespoons fresh lime juice, plus lime wedges, for serving 2 tablespoons rice vinegar 2 bell peppers (ribs and … Continue Reading →
Recipe from the Lark chef de cuisine John Somerville 2 medium cucumbers, peeled, seeded, cut into thin 1/2 moons (organic English cucumbers preferred) 1/2 cup finely diced sweet onion 1 red Thai pepper or jalapeno, seeded and thinly diced 1/2 cup chopped fresh chocolate mint 1/4 cup sugar 1 tablepsoon fine sea salt 1/4 cup … Continue Reading →
Instead of macaroni, use the “wheels” pasta to carry out the car theme. Ripe tomatoes, basil and fresh corn enhance this terrific side dish. 3/4 cup uncooked wheel-shaped pasta (about 3 1/2 ounces) 4 medium fresh tomatoes, cut into thin wedges 5 green onions, thinly sliced 1 cup thin slices halved English hothouse cucumber 1 … Continue Reading →
1 English cucumber (about 13 inches long) 1 ( 1/4 -pound) piece jícama 1 small red bell pepper 1 celery rib 1 small garlic clove 2 cups V8 or tomato juice 2 tablespoons fresh lemon juice, or to taste 1 1/2 teaspoons Worcestershire sauce, or to taste Garnish: chopped fresh chives Cut cucumber in half … Continue Reading →
Adapted from Gourmet magazine. 1/2 chilled seedless cucumber 1/3 cup firm-ripe avocado 1 scallion, chopped 1 teaspoon fresh mint leaves 1/8 cup well-shaken chilled buttermilk 1/2 cup cold water Cut cucumber into 3 equal pieces, then coarsely chop 2 of the pieces. Chop the avocado. Blend together chopped cucumber, chopped avocado, scallions, mint leaves, buttermilk … Continue Reading →
Cooking note: (C=0g), (P=0g) and (F=0g) indicate the total carbohydrates and total proteins in grams for the ingredient listed. This recipe has about 11 grams carbohydrates, 12 grams of protein and 2 grams of fiber per serving. For the Salad: 1 medium ‘seedless’ cucumber, peeled or scored, cut in half lengthwise and seeded, cut into … Continue Reading →