Recipes and Books
Crispy Smashed Dutch Potatoes are like irresistible french fries – crispy and perfectly seasoned – but healthier. Naturally gluten-free and vegan, these little potatoes can be dressed up for a fancier dinner at home but are equally at home next to your favorite comfort-food.
Disclaimer: This post is sponsored in conjunction with #FallFlavors week. I received product samples from sponsor companies to help in the creation of the #FallFlavors recipes. All opinions are mine alone.
This Mexican Street Corn Salad is a hit at potlucks and BBQs, and always disappears quickly. It is all the best parts of Mexican Street Corn, Elote, but with less mess – grilled corn, a creamy sauce bursting with flavor from spices and fresh herbs, and salty cheese. You and your guests will want seconds!
Sweet butternut squash gets a little sweeter as it’s roasted and then served with butter and brown sugar, making for an easy, irresistible fall side dish.
This post is sponsored on behalf of #FallFlavors. Our generous sponsors Millican Pecan and Door County Coffee and Tea have provided us with products for recipe creation and a giveaway for our readers. As always, all opinions are my own.
Continue reading “Mom’s Roasted Brown Sugar Butternut Squash #FallFlavors”
Sweet and spicy, with flavors of toasted sesame and fresh peanuts, this easy Asian Cucumber Salad is flavorful and light, a delicious and unique side dish.
As #FarmersMarketWeek 2019 draws to a close, I wanted to thank Ellen from Family Around the Table and Christie of A Kitchen Hoor’s Adventures for hosting this week. This is one of the events I love each year because it highlights all of summer’s most delicious fresh produce. Thank you ladies!
My last recipe of the week was created because I’ve had cucumbers coming out my ears this summer. It was a good harvest this year, and I’ve been getting 4-8 cucumbers a week. That’s a lot when my house aren’t huge cucumber eaters. I’ve made 3 batches of pickles this summer, ate a whole bunch for snack, snuck them into dinner with Slow Cooker Pork Banh Mi Bowls, gave some to neighbors and friends, and even got my kids to start nibbling on them. But I still have more than we can get through.
Enter this Asian Cucumber Salad. I saw it on Instagram and immediately knew I had to make it. It takes only 5 minutes to put together and then chills in the fridge (for at least an hour) until ready to serve. Let me tell you – this salad is SO GOOD! Not going to lie, I’m not much of a salad eater, but this one – hugely flavorful. A little sweet thanks to a good dose of sugar and rice wine vinegar, and a little spicy, thanks to red pepper flakes. But the prevailing flavors are sesame and peanut. I could have eaten the whole bowl on my own.
I adjusted the proportions of the original recipe, from The Modern Proper because there was just way too much dressing – not sure if it was because I used less cucumbers or what, but the below recipe will give you correct quantities. Note: You’ll want about 3 cups of sliced cucumbers, so depending on the size of your cucumbers, the quantity may vary. I also clarified the directions quite a bit, ensuring that all critical steps are included in the recipe card you’ll find below.
Sweet and spicy, with flavors of toasted sesame and fresh peanuts, this easy Asian Cucumber Salad is flavorful and light, a delicious and unique side dish.
Combine all ingredients in a small bowl and whisk slight to combine. Allow to sit for a few minutes while you prep the salad, to allow the flavors to meld, whisking as needed.
Wash cucumbers. Slice off ends and then peel. Cut in half lengthwise and scoop out seeds with a small spoon. Cut into 1/4-1/2 inch thick crescents.
Place cucumbers in a bowl and toss with dressing. Refrigerate for an hour.
Toss again, and top with crushed peanuts just before serving.
* You need 3 cups of cucumbers, sliced according to the directions. This is probably 1 1/2 large cucumbers. If your cucumbers are short and stubby (like mine), that's about 3 cucumbers.
This recipe makes 6-1/2 cup servings.
This recipe was adapted from The Modern Proper.
Thanks again to Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting our Farmer’s Market Event!
Friday Farmer’s Market Week Recipes
This easy, 4-ingredient Macaroni Salad is that classic mayo-based salad, a snap to put together and feeds a crowd. It’s our family’s favorite accompaniment to quick weeknight dinners on the grill, summer BBQs and potlucks, and big summer entertaining.
Sometimes one of the biggest challenges of summer is entertaining. Don’t get me wrong, it’s super easy to throw a bunch of meat and veggies on the grill – maybe with a side of fresh watermelon – and to call it a day, but when it’s a big crowd? Not so easy. My husband would be grilling for hours if that’s all we served when entertaining. But not going to lie, I don’t want to be standing in the hot kitchen either.
Over the years, I’ve build ups little portfolio of easy sides to make indoors to be served alongside our summer grilling (or to take to BBQs and potlucks). Like Italian Antipasto Pasta Salad or a simple Homemade Pesto tossed with tortellini. But this Macaroni Salad – what I think of as a Classic Macaroni Salad, if there is such a thing – is one of my go-to recipes. It’s a “recipe” that I learned from my mom, and after making it dozens of times, I go by instinct and taste when I make it.
But instinct doesn’t help you, my readers, when you’re trying to recreate my dishes. So this last time I made this Macaroni Salad, I measured everything – just for you all.
That being said, please do taste as you go. Everyone’s tastes vary, and the ingredients themselves vary. So mix and taste. Mix and taste.
This easy, 4-ingredient Macaroni Salad is that classic mayo-based salad, a snap to put together and feeds a crowd. It’s our family’s favorite accompaniment to quick weeknight dinners on the grill, summer BBQs and potlucks, and big summer entertaining.
In a large pot, cook the elbow pasta according to package.
While pasta is cooking, dice onions.
When pasta is cooked to desired consistency - should be cooked throughout - drain and return pasta to hot pot. Add remaining ingredients, stirring to coat completely. Taste and adjust salt and pepper or add more mayo as needed.
Transfer to a serving bowl and allow to cool until warm or room temperature before serving. (As pasta salad cools, you may want to add a little extra mayo to your preferred consistency. I rarely do, but feel free. Just add a little bit at a time, tasting as you go). Or, refrigerate until ready to serve.
Serve cold or at room temperature.
A Books n’ Cooks original recipe.
