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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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by Caitlin Saniga

Red rice salad with cucumbers, cilantro and mint

This little salad is one of those dishes I’ll come back to over and over, and whip up for simple lunches or as a side when guests come. The flavors are fresh and so lovely together.


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by Caitlin Saniga

If possible, try to pick cucumbers that are about 4 inches long. The pint mason jars are about 4 1/2 inches tall. I found the cucumbers I used at the farmers market. I asked a vendor to help me choose cucumbers that were small, firm and had tiny seeds. She was a huge help.

  • 4 small pickling cucumbers
  • 1 small bunch dill
  • 4 cloves garlic, peeled and trimmed
  • 1 cup white vinegar
  • 1 cup water
  • 1 tablespoon pickling salt, which you can find in the canning section of your grocery store

I didn’t have quite enough dill for this recipe, so I did one jar of dill pickles, and another jar of spicy garlic pickles. The only substitution I made for the spicy pickles was to use 1/2 teaspoon red pepper flakes in place of the dill. They were delicious, too.

Cut each cucumber into 6 lengths. Pack the cucumbers, dill and garlic into 2 wide-mouth pint mason jars.

In a small pot, combine the vinegar, water and salt in a saucepan and bring to a boil. Pour the boiling vinegar mixture over the cucumbers to within 1/2 inch  of each jar’s rim. Screw on the lid, and allow to cool for about 1/2 hour. Transfer the jars to the fridge, where the pickles should keep for about 2 weeks.

Recipe adapted from: Epicurious

* Lickety Split is our August guide that features recipes for quick pickles, or pickles you can make in minutes and store in the fridge. See all of our Lickety Split pickle recipes here.

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by Caitlin Saniga

For this salad, it’s best if you can track down some Israeli or Kirby cucumbers. I used English cucumbers, which are commonly available at the grocery store, and although I loved the way this dish tasted, my boyfriend, who’s had a similar dish many times before, said it didn’t taste quite authentic.

  • 1 tablespoon rice vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons sesame oil
  • 1/2 teaspoon salt
  • pinch of cayenne pepper
  • 3 cucumbers, peeled and thinly sliced (about 2 cups)
  • 1 scallion, white and light green parts, thinly sliced
  • 2 cloves garlic, crushed and peeled

In a shallow dish whisk together the soy sauce, vinegar, sesame oil, salt and cayenne. Add the cucumber, scallion and garlic. Stir to combine. Press down and spread out cucumbers in dish. Cover and refrigerate for at least one hour but up to 2 days.

Recipe: MarthaStewart.com

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