Here’s to you, Benedict Cucumber-batch

In case you’re wondering where the inspiration for this week’s title came from, Benedict Cumberbatch is the star of the BBC show Sherlock.  It’s a fun show to watch, and these are some fun recipes to make: Hoorah for cucumbers! Here’s a great fresh salad that features them. Cilantro-Lime Cucumber Salad

  • 1 jalapeno, seeded and finely diced
  • 2 cloves of garlic,  finely minced (or those lovely scapes)
  • 3 Tbsp fresh lime juice
  • 1/4 tsp crushed red pepper
  • 1/2 tsp salt
  • black pepper to taste
  • 3 Tbsp olive oil
  • 3 cucumbers, very finely sliced (use a mandolin or a very sharp knife)
  • 4 Tbsp minced cilantro
  1. Add the jalapeno and garlic to a medium bowl.
  2. Add the lime juice, red pepper, salt and pepper. Use a whisk to mix in the olive oil.
  3. Add the cucumbers and stir.
  4. Add the cilantro and mix it up nicely. You can serve it immediately, or chill it in the fridge. Note: if you chill it, let it sit out for a few minutes as the oil will tend to solidify when chilled.

Carrot and Zucchini Bars 

Satisfy that sweet tooth with a fresh dessert that’s packed with some nutrition. Please go to http://www.mykitchenescapades.com/?s=carrot+and+zucchini+bars for the recipe, or click on the title above the picture.

Rigatoni with Ricotta and Roasted Beets

My pasta turned a little bit beety-pink when I made this, which I actually thought made it kind of fun.

  • 4 beets, peeled and cut into 1/2 inch pieces
  • 3 Tbsp extra-virgin olive oil
  • salt and pepper
  • 1/2 red onion, thinly sliced
  • 1 lb rigatoni pasta
  • 5 cups baby spinach (about 8 ounces)
  • 1 cup ricotta cheese
  • grated peel from 1 lemon, plus 3 Tbsp lemon juice
  1. Pre-heat the oven to 450. Line a baking sheet with foil, toss the (peeled and cut) beets with 1 Tbsp olive oil and season with salt and pepper. Wrap tightly in the foil and roast for 15 minutes. Unwrap and arrange in a single layer. Add the red onion to the baking sheet, after tossing with oil and seasoning with salt and pepper. Roast another 8-10 minute until tender, and tossing  halfway through.
  2. Meanwhile, bring a large pot of water to boil. Add the pasta and cook according to package directions. Drain, reserving 1/2 cup of pasta water. Return pasta to the pot and toss with spinach.
  3. In a bowl, whisk the ricotta, pasta water, lemon peel, lemon juice and remaining 1 Tbsp olive oil. Add to the pasta along with the beets and onion. Season to taste and toss.

Peach and Blueberry Salad with Orange Vinaigrette

Yum! We got our first batch of local blueberries from the farmer’s market yesterday and fresh peaches should be here soon too! This is the kind of salad the feels like you’re eating desert. Serves 5.

  • 3 cups of lettuce, chopped (or any combination or spinach or salad greens)
  • 3 small cucumbers, peeled and chopped
  • 1 medium avocado, sliced
  • 2 small peaches, sliced
  • 1 green bell pepper, diced
  • 2 stalks of celery, diced (optional)
  • 3/4 cup blueberries

for the dressing: (combine in a jar and give it a good shake)

  • juice of 1/2 an orange
  • 1 tsp apple cider vinegar
  • 4 Tbsp olive oil
  • 1/2 tsp sea salt
  • dash of cayenne pepper
  1. Toss the ingredients in a large bowl. Add the dressing and enjoy!

Here’s a salad with a similar flavor palette: Peach and Cucumber Salsa

  • 4 peaches, washed, pitted and sliced into small pieces
  • 1 orange bell pepper, diced
  • 1 jalapeño, diced (optional)
  • 2 mini cucumbers (or 1/3 of a normal sized one), finely chopped
  • 1/3 small red onion, finely diced 1 handful of fresh cilantro leaves, washed and chopped
  • 2-3 tablespoons of a great quality balsamic vinegar
  1. Put all of the ingredients in a bowl and mix well. This is great with tortilla chips, or on grilled chicken or pork.
Advertisements
This entry was posted in beets, Blueberries, carrots, celery, cilantro, cucumber, garlic, hot peppers, lettuce, onions, Red Onion, salad greens, spinach, summer squash / zucchini, sweet peppers. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s