ICYMI, Plus New Recipes and Links
We're into spicy cucumber dishes for the weekend
In case you missed it, this week, we featured recipes inspired by Mike Diago’s amazing DIY grill. Kayla Stewart was on the podcast with the great Miss Emily Meggett talking about Gullah Geechee cuisine and the book they co-wrote, Gullah Geechee Home Cooking. And Mark has a recipe for tuna and kale that a lot of us are excited to replicate.
We’re starting to see cucumbers at the farmers market, so we’ve got a couple of recipes for you to play with. First, as you may recall, our Sichuan-style cucumbers are impossible to resist. Next, for a light lunch or dinner, cold fiery noodles are like a salad, with lots of crisp vegetables and a light, hot-sweet dressing.
You can also ditch the heat and just enjoy the cucumbers. Dice a red onion and soak it in water with a dash of vinegar for ten minutes to take out the bite. While that’s happening, halve your cucumbers and scrape out the interior, then chop them how you’d like. Drain the red onions. Combine the red onions and cucumbers, salt them, drizzle with olive oil and a tiny bit of red wine vinegar. Toss. Let it sit for a few minutes, Then garnish with lots of mint and serve.
Beyond The Bittman Project
Enjoy your weekend.