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Posts Tagged ‘cucumbers’

by Caitlin Saniga

Dark gazpacho with sesame and rice wine vinegar

This Asian-style gazpacho takes a lot of cues from the traditional chilled soup, and I really loved the depth that toasting the bread and sesame seeds added to the flavor. With that in mind, I served this soup with sourdough bread toasts.

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by Caitlin Saniga

Cantaloupe gazpacho with cucumber salsa and feta

Gazpacho can be so refreshing this time of year — and I don’t know about you, but it’s been about 90 bajillion degrees in Providence lately. This version incorporates cantaloupe in the mix. I’ve also dried a gazpacho with watermelon.

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by Caitlin Saniga

Chopped bok choy salad with cucumbers and peanuts

The farmers market has been stocked with bok choy lately, and it’s quickly become one of our favorite salad ingredients. We love how juicy and crunchy the stems are! That, combined with the fact that we somehow have three types of peanuts in our pantry, was inspiration enough for this tangy Asian salad.

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by Caitlin Saniga

Green beans, cucumbers and spring peas with lemon-ginger dressing and mint

If you’ve partaken in one too many doughnuts lately or if you’re ready to wake up from your winter starch coma, here’s your cure: greens on greens on greens.

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by Caitlin Saniga

Sauteed cucumbers with lemon, feta and mint

Ever since I discovered that cucumbers can be served warm, I’ve been dying to experiment some more. The best part about this salad is the crispy breading on the cucumbers. The weirdest part is the big chunks of super-tart lemon. It’s a nice combination, though, I promise. Trust me. And Mark Bittman.


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by Caitlin Saniga

Classic panzanella

I discovered my love of panzanella last year when I made a panzanella salad with heirloom tomatoes and pickled red onions. There’s something about the soft toast with charred flavor and fresh vegetables that’s so appealing. This time I used Tuscan bread and cucumbers and stuck with hearty beefsteak tomatoes.


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by Caitlin Saniga

Sauteed cucumbers with butter and herbs

Who would ever have imagined warm cucumbers could be tasty? Sauteing them in butter softens and sweetens them, and the nutmeg and parsley keep the flavors fresh.


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