Spicy Smashed Cucumber Salad

Spicy Smashed Cuc salad

For those of you who like spice – this recipe is for you! The play of the heat from the red pepper flakes and numbing effect of Sichuan peppercorns (commonly used in Sichuan cuisine) makes this dish have an addictive quality. That, plus it’s easy to whip up AND when you have a glut of summer cucumbers on hand, it’s nice to try something new!

Yield: 2 to 4 servings

Smashed Cucumbers:
1 pound small cucumbers, Persian or Japanese, ends trimmed and halved lengthwise, seeds scooped out
1 tablespoon natural (unseasoned) rice wine vinegar
¾ teaspoon dark brown sugar
¾ teaspoon toasted sesame oil
¼ teaspoon kosher salt, plus more to taste
2 tablespoons roughly chopped dry roasted peanuts
1 scallion, ends trimmed, sliced thinly (white and light green part), optional

Place cucumbers flesh side down on a cutting board. Gently smash with the side of a large knife. Tear into bite sized pieces.

Place vinegar, sugar, oil and salt in a medium bowl. Stir to dissolve sugar and salt. Add cucumbers, peanuts and scallion (if using) and stir to combine.
Spiced Oil:
1 tablespoon grapeseed oil
1/8 teaspoon crushed red chili pepper (chili flakes)
2 teaspoons minced garlic
½ teaspoon Sichuan peppercorns

Place all ingredients in a small saucepan. Turn heat to medium low. Let cook, stirring occasionally, until garlic turns light brown, approximately 3 minutes. Remove from heat.

Pour spicy oil over cucumbers. Fold to combine. Adjust seasoning with salt and serve.

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Watermelon and Feta Salad with Fresh Mint

Watermelon and Feta Salad

Yield: 4 to 6 servings

 

6 cups (1-inch) diced seedless watermelon (approximately a 3 pound watermelon)

3 small Persian cucumbers, quartered lengthwise and diced medium (1¾ cups)

2 teaspoons roughly chopped lemon zest (zested on a microplane and chopped)

1 pint (25-30) cherry tomatoes, halved (preferably assorted colors)

2 tablespoons freshly squeezed lemon juice

¼ cup packed fresh basil leaves, roughly chopped

¼ cup packed fresh mint leaves, roughly chopped

¾ cups crumbled sheep’s milk feta cheese

Extra virgin olive oil, to taste

Flaky sea salt, to taste (preferably Maldon or Jacobsen sea salt)

Freshly ground black pepper, to taste

 

Place watermelon, cucumbers, tomatoes, lemon zest and juice, basil and mint in a large mixing bowl. Very gently fold to combine (you don’t want the tomatoes to leach their juice) with a large spoon.

 

Arrange on plates. Sprinkle feta, flaky sea salt and freshly ground black pepper over each plate. Finish with a drizzle of extra virgin olive oil.

Very Green Juice

It’s national kale day, so this recipe seems like a great way to celebrate! Enjoy!

Very Green Juice

Very Green Juice

Yield: 2 cups

 

8 curly kale leaves, stems included

½ hothouse cucumber, peeled

1/3 cup packed cilantro, leaves and stems

4 celery stalks

2 Fuji apples

1 lime, peeled

 

Process all ingredients through a juicer and enjoy your green juice.