Fun With Your Food

I’ve had quite a few pickling cucumbers in my produce boxes from my Sunday farmers market and while I LOVE dipping them in hummus, I will NEVER turn down a good cucumber salad. This cucumber salad does not use any vinegar. I know that’s probably odd for most people but I like to use salt and muddle my cucumbers instead of dousing them in vinegar. One other note, if you haven’t toasted your own sesame seeds, PLEASE DO. There is such a tremendous different in flavor plus you do toast them in batches so you’re set for a couple of weeks (depending on how much you use). I wish I could do a side by side tasting via this website right now to prove my point. Try it once, you won’t by pretoasted ones ever again. *end rant*

The single serving recipe for this cucumber salad is as follows

2 small pickling cucumbers (you can use larger ones and increase all the ingredients if you’d like)
4-6 cherry tomatoes
1/4 teaspoon of salt (aka a pinch)
2 inches of daikon radish (can sub. w red radish)
1 teaspoon home toasted sesame seeds
1 teaspoon toasted sesame oil
2-3 Lime leaves (can sub. lime juice about a teaspoon)
Cilantro

Grill the tomatoes whole. I grilled them for 3 minutes in a George Foreman grill. You do NOT want them to burst; they should just soften up. This can be done in a frying pan or skillet as well. When they are just about to burst, let them cool a minute and cut them in half. Thinly slice the cucumbers, sprinkle them with salt and muddle them lightly in a mixing bowl. Add in thinly sliced daikon, julienne lime leaves and cilantro, halved cooked tomatoes and the sesame oil. Sprinkle the top with toasted sesame seeds and it’s done.
As with all cucumber salads, the longer it sits the more the flavors marry but I didn’t intend to let this sit at all and that is why I muddled he cucumbers and grilled the tomatoes (so they’d still release their juices). Hence the “5 minute cucumber salad”.

Feel free to modify this recipe as you’d please but please, do enjoy!

Teddy

This week every day started with either an orange/ginger/almond milk/banana shake OR a breakfast taco from taco shack.

Shake in my beloved (512) TWO glass from their 2nd anniversary.

Taco Shack- Potato Egg Cheese taco with both their red and green salsas

Monday Lunch
No photo but I had fried tofu with a orange ginger soy sauce, brown rice and sauteed kale

Tuesday Lunch

Pumpkin Sage Macaroni

Wednesday/Thursday Lunch

A Chipotle Pinto lasagna (use corn tortillas instead of pasta)

Friday Lunch

I like to go out on fridays (or at least once a week) to get out of the office for a bit. This week I went to Lucky’s Puccias. They have amazing sandwiches on homemade bread using olive oil from the owners olive trees in Italy (forgetaboutit bc it’s SO good)

Friday night means Happy hour for me and I like to try new spots as often as possible. This week was HUGO’s. While the tequila selection was massive and the food looked good, it all seemed a bit pricier than I was used it for happy hour. They didn’t have an actual happy hour menu so you had to ask what was on special. I’m not even sure if there were any specials on food. The margarita I ordered was good and not too sweet (tho it was a different price than the website says). I’m glad I got to try some great tequila but I don’t think I’ll be rushing back for happy hour. There was nothing BAD at all. In fact, it was all pretty tasty. I just think that since there are places like la condessa in town, this place doesn’t compare. I suppose go here if you’re interested in trying tequilas (they have flights starting at 10 bucks) or if you want to try somewhere that is downtown but has it’s own parking lot.

Bar action!

I’ve not gotten used to taking dinner photos. We’ll how that works next time

I know no recipes have been included but for now I’m just happy to post again. If you want recipes feel free to let me know, I’ll probably start posting them again soon.

Teddy