We had a few amazing meals over Fourth of July weekend, one of which was a neighborly affair with two of our favorite people, Kate and Nate. Kate has a fun and ironic blog called If I Weren’t So Lazy…, where she wrote a nice post (with more pictures) about our experience.
I was in a cooking mood that day and ambitiously put a few things on the menu that took a bit more time than I had, remarkably I was able to pull off the most time consuming of them, Ratatouille. I’ll write about that recipe once I perfect the method, it turned out a bit too watery but still flavorful…tweaks will follow as it is one of my vegetarian husband’s favorite dishes.
BUT, this post I want to talk about a true go-to recipe. My Summer Cucumber Salad! My mouth is watering thinking about it and I’m chuckling a bit thinking of my mom hunting down the leftovers the next day. It’s the kind of salad that everyone enjoys and that after eating it, even the best cooks ask for the recipe. It is very eatable – it is fresh, yet hardy and so delicious even those reluctant to dish veggies on their plate take part in a healthy portion. This salad is GREAT to bring to potlucks and parties, it holds up nicely and has longevity over the length of a party, a good way to introduce vege without having the wilt problem you get with a leafy green salad. As a matter of fact, if you make it the night before, it tastes better the next day.
Without further ado….