This time of year is always busy. So many weddings, BBQs, birthday parties, and of course, work (work, work, work, work). Come the weekend, all I want to do is sleep in, wake up to birds chirping and a strong cup of coffee, and shop locally at our farmer’s market. In Wisconsin, we currently have a plethora of carrots, cucumbers, squash, zucchini, potatoes, and of course, green beans.
Green beans and wax beans as far as the eye can see. $3 for how many beans? Um, done. Goodness, I love summer.
Combine minced shallot, oil, vinegar and salt in a mason jar and set aside.
Bring several inches of water to a boil in a large saucepan. Add beans. Boil until the beans are bright green and crisp-tender, 3 to 4 minutes. Remove the beans from the saucepan and submerge in an ice bath. Shake dry and place on a platter.
Spread the corn on top of the beans. Shake the dressing to blend and drizzle it over the vegetables. Top with fresh basil and pepper. Serve at room temperature or cold.
Recipe adapted from http://www.healthyseasonalrecipes.com/
Tomorrow is Valentine’s Day. Are you making anything for your sweetie?
Our Valentine’s Day tradition between my Mister and some of my friends is to attend some sort of violent sport each year. For some reason I always feel compelled to celebrate this Hallmark day even though I don’t consider myself a mushy romantic. A few years ago we attended a hockey game, found it wasn’t violent enough and attended a LaCrosse game the years following. Now V Day is something I look forward to every year for that very reason. Go sports!
Now, you’re probably wondering what violence has to do with this cucumber salad recipe? Good question. I’ll have to get back to you on that.
This cucumber salad is a great accompaniment to any heavy entree. It is light and refreshing with pops of crunch from the red onion. I made it even lighter (healthier) by using greek-yogurt and fat-free sour cream. The important thing to remember about making cucumber salad is that cucumbers have a lot of water in them. You want to remove as much water as possible before combining all of your ingredients or else your cucumber salad will turn out very watery (and nobody likes a watery salad).
Mix the cucumbers, onions, and 1 teaspoon salt in a bowl. Pour them into a colander and suspend it over a bowl. Cover with plastic wrap and place in the refrigerator for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
When the cucumbers are ready, roll them up in a paper towel and press the towel lightly to remove most of the liquid. Place the cucumbers, yogurt, sour cream, vinegar, dill, remaining salt and pepper into a bowl. Toss well and refrigerate for at least 30 minutes to let the flavors meld. Taste and add additional seasonings if necessary. Serve chilled.