A good assumption when you read my blog, is that I love cooking from books. If I had to choose between cooking and books….well, let’s not go there. I don’t think I could do it. So, the next best assumption is that I love our local library, the Edgartown Public Library and stop by each week to check out even more cookbooks, as well as chat it up with my librarian friends. They do such a fantastic job and recently have a summer cookbook display on one of the shelves and this beauty, by Susie Middleton, was sitting gracefully on one of the displays. Fast, Fresh & Green is the name and I promise you, she keeps everything in the book under those three key words.
Not only is Susie a talented cookbook author, but she’s a local on Martha’s Vineyard and blogs over at Six Burner Sue, so be sure to check her out. Below is one of the easiest salad recipes you’ll ever make, but I assure you, it will also be one of the most refreshing, crisp and happy salads you’ll eat. Grab some local cucumbers if you can, and use your favorite Greek yogurt (Chobani for me!) in this salad and I promise it will be stellar. Susie recommends slicing the cucumber, but one of my favorite tricks is to use a peeler and create thin ribbons of cucumber. I find it gives the salad a great presence. And yes, I did serve it in jars.
#summerofsalads2012: Cucumber InspirationPrint Recipe
Recipe Copyright Susie Middleton, from Fast, Fresh & Green (Chronicle Books 2010)
- 2 medium cucumbers about 1 ¼ to 1 ½ pounds total
- ⅓ cup thinly sliced scallions white and light green parts from 3 to 4 medium
- ¾ cup Greek yogurt full-fat
- 2 tablespoons chopped fresh mint plus 1 or 2 fresh sprigs for garnish
- ¼ packed teaspoon freshly grated lime zest
- 1 tablespoon plus 1 teaspoon fresh lime juice
- 2 teaspoons honey
- ¼ teaspoon ground coriander
- ¼ teaspoon kosher salt
- 2 tablespoons lightly chopped toasted pine nuts optional
- Trim the ends off of the cucumbers and peel them. Cut them first in half horizontally (into two shorter pieces for easier handling). Then cut each half in half lengthwise and scrape out the seeds with a spoon. Slice the cucumbers across into thin half-moons. You should have a total of about 3 cups. Put the cucumbers and the scallions into a mixing bowl.
- In a smaller bowl, whisk together the yogurt, the mint, the lime zest and juice, the honey, the ground coriander, and the salt. Transfer the mixture to the bowl of cucumbers and scallions and gently fold and mix with a silicone spatula until the ingredients are well-combined. Transfer to a serving bowl and garnish with mint sprigs and toasted pine nuts (if desired).