Crazy schedules during the summer make it for getting into the kitchen harder than normal for us – specially when working 12 hour days in the restaurant. That’s why today I’m partnering up with Blake’s All Natural and sharing one of my favorite salads to pair during the hot summer: Cucumber Salad!
As you might have read before, we work seasonally on Martha’s Vineyard – as sous chefs on America’s only organic golf course. Between the months of May through October, our lives are committed to the restaurant, where we work over 80 hours a week. It’s an odd work situation, but it’s amazing since we have the rest of the year to travel, cook at home, and relax.
Because we don’t have much time to cook at home during the summer, I’m head over heels lately with Blake’s All Natural Foods newest small batch pot pies: Beef and Turkey. Available at Meijers and Publix stores, with more to come this summer (including Sprouts) and into the fall, these pot pies are lifesavers when it comes to cooking up a meal that you feel good about serving to your family – because having no time to cook isn’t an excuse anymore when you can grab a Blake’s Pot Pie! They’re made in small batches, just like you’d make at home, and use only whole ingredients: fresh vegetables, meats, and stocks. Every pot pie recipe has been handed down from generations, thus ensuring that homemade taste that would take half a day to prepare.
About Blake’s, we love a lot of things, but in reality the main love for us is that these pot pies taste DELICIOUS! Unlike other frozen meals we’ve tried, these are packed with flavor: just the right amount of spices, a delicate crust just like mom would make, and a gravy that is finger licking good. To make this a complete meal, I quickly toss together an easy salad that shines with seasonal freshness like this Summer Cucumber Salad. Pair it with the new Beef Pot Pie and you’re ready to eat! Locate stores near you that carry Blake’s here (they can be found at your local Walmart, Target, Sprouts, Kroger, The Fresh Market, and more) and make sure to browse the meals they offer. Happy eating my friends!
- 2 large cucumbers, washed and chopped
- ½ red onion, thinly sliced
- ¼ cup sour cream
- 2 tablespoons chopped red pepper
- 2 tablespoons olive oil
- 1 tablespoon fresh dill, chopped
- salt and pepper to taste
- Mix all the ingredients in a bowl and let sit for an hour so the flavors can meld well.
- Refrigerate and serve cold.
Disclosure: This post was written in partnership with Blake’s All Natural Foods, who compensated me for this collaboration. All opinions, however, are entirely my own. Thank you for supporting the brands that support Cooking with Books.