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 Bahn 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.
Course
Side Dish
Cuisine
Asian-Inspired
Prep Time5minutes
Chill1hour
Total Time1hour5minutes
Servings6
Calories82kcal
AuthorLiz
Ingredients
Ingredients for the Dressing
1/4c.rice wine vinegar
2Tbsgranulated sugar
1Tbs.toasted sesame oil
1pinchkosher salt
1/2tsp.red pepper flakes
Ingredients for the Salad
2cucumbers*(see notes)
1/4c.coarsely chopped peanuts
Instructions
Make the Dressing:
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.
Make the Salad:
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.
Recipe Notes
* 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 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.
A couple of Recipe Notes:
As the warm macaroni salad sits, the mayo will be absorbed. Feel free to add extra mayo if you prefer a creamier consistency.
Red onion is our favorite veggie to mix in, just for a little flavor. Feel free to adjust the quantity listed below – I tend to use whatever I have in the house.
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.
Course
Side Dish
Cuisine
American
Prep Time10minutes
Cook Time15minutes
Servings121/2 cup servings
Calories290kcal
AuthorLiz
Ingredients
1lb.elbow pasta
1/2-3/4red onionsmall dice
1 1/4c.mayonnaise
1Tbs.white vinegar
1/2 tsp.kosher salt
1Tbs.coarsely ground black pepper
Instructions
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.
Quinoa, leftover turkey (or chicken), fall Brussels sprouts, and dried cranberries are tossed in a fresh orange vinaigrette creating a dish to enjoy for lunch, a light dinner, or even a side dish.
Today kicks off one of my favorite foodie weeks of fall – Cranberry Week! Hosted by Caroline from Caroline’s Cooking, it’s a week of recipes featuring fresh and dried cranberries, cranberry juice, and any other cranberry product you can think of. This week, I have two new recipes for you – a savory dish that you could enjoy for lunch, a light dinner, or bright side dish and a fall twist on a classic dessert.
What are you plans for Thanksgiving? Can you believe it’s less than a month away?
My husband and I usually crash a friend’s house for the holiday, but this year, we’re hosting. My parents will be in town helping with childcare that week (lots of days off and early dismissals!) so I expect my mom to be doing a lot of prep. Our current count is 16 for Thanksgiving dinner (with at least 8 house guests spending the night for a night or two), but I anticipate adding at least 4 more before the big day. Not going to lie, I’m a little tired just thinking about it!
But seriously, while it’s a bit overwhelming to think about with a bit of travel and a bit of single-momming it before then, I’m looking forward to it. No clue what I’m going to make yet, but that’s ok. It’ll work out.
Funny enough, even though I haven’t really done much planning for the big meal, I already know what I’m going to do with the leftover turkey. I’m going to have my mom make me Turkey Noodle Soup (it always tastes better when she makes it!) and then I’m going to steal a bit to make this Quinoa with Turkey, Brussels Sprouts & Cranberries. It just screams fall, or more specifically, Thanksgiving leftovers. Toss leftover turkey (or chicken) with fall Brussels sprouts, dried cranberries, and quinoa and then dress it with a light, citrus vinaigrette. Yum!
Recipe Notes:
While this recipe calls for turkey, you can totally use leftover grilled or rotisserie chicken. Or even buy turkey or chicken breast from from the deli counter at your local grocery store.
Feel free to up the protein in this recipe with up to 1 lb. of chicken or turkey or omit all together for a bright and flavorful side dish.
Quinoa with Turkey, Brussels Sprouts & Cranberries
Quinoa, leftover turkey (or chicken), fall Brussels sprouts, and dried cranberries are tossed in a fresh orange vinaigrette creating a dish to enjoy for lunch, a light dinner, or even a side dish.
Course
Main Course
Cuisine
American
Total Time10minutes
Servings4
AuthorLiz
Ingredients
Ingredients for the Vinaigrette:
1Tbs.olive oil
1shallotminced
1tsp.orange zest
1/4c.fresh orange juicefrom about 1/2 a orange
1tsp.balsamic vinegarwhite balsamic vinegar, if you have it
1/2tsp.kosher salt
1/4tsp.freshly ground black pepper
Ingredients for the Quinoa:
3c.cooked quinoa
1/2lb.turkey breastdiced
1/2lb.uncooked shredded Brussels sprouts
1/2c.coarsely chopped dried cranberries
Instructions
Whisk together all ingredients for the vinaigrette and set aside.
In a medium bowl, toss together all ingredients for the quinoa.
Top with vinaigrette and toss to coat.
Recipe Notes
May be served hot, warm/room temperature or cold.
Today’s #CranberryWeek Recipes
I’m excited to be sharing this recipe as part of Cranberry Week – now in it’s third year! See all the tasty cranberry recipes being shared today below and follow #cranberryweek on social media for more ideas all week long.
Asparagus brushed with sesame oil is grilled and then tossed with a sweet-spicy sauce and topped with toasted sesame seeds for a delicious summer side dish.
This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.
Welcome to #BBQWeek! This was one fun event – hosted by Ellen at Family Around the Table and Christie of A Kitchen Hoor’s Adventures – that I missed out on last year but am so excited to participate in this time around. I didn’t get a chance to make as many recipes as I wanted to, but for the recipes I did make – YUM! This week you’ll enjoy more than 70 recipes from more than 20 bloggers. There is also the opportunity to win one of three great prizes from our sponsors (details below). Thank you to Michigan Asparagus for providing bloggers with freshly harvested asparagus, to Adams Extract & Spice for wonderful rubs and spices for grilling and Not Ketchup for bloggers choice of sauce.
So from me, you have two recipes from me to look forward to this week. First, today’s recipe. A side dish that is really quite simple. Asparagus is brushed with oil (sesame oil), grilled, and then tossed with a quick Asian-inspired sauce. The simpleness of the dish makes it great for weeknight dinners when you need an easy side but also for entertaining – no need to be suck in the kitchen while you have guests.
I’ll be sharing my next post on Wednesday – a sweet and spicy main dish that pairs well with this grilled side, but be sure to search #BBQWeek on social media to see food porn from all of the BBQ Week bloggers.
Asparagus brushed with sesame oil is grilled and then tossed with a sweet-spicy sauce and topped with toasted sesame seeds for a delicious summer side dish.
Course
Side Dish
Cuisine
Asian-Inspired
Prep Time10minutes
Cook Time10minutes
Total Time20minutes
AuthorLiz
Ingredients
1lb.asparagus spears
2 1/4tsp.toasted sesame oildivided
1tsp.light brown sugar
1Tbs.apple cider vinegar
1/2tsp.chili garlic sauce
1/2tsp.ground ginger
2Tbs.toasted sesame seeds.
Instructions
Preheat a grill to medium-high heat.
Rinse asparagus and pat dry. Snap off stems. The bottom should snap off naturally.
Brush asparagus with 2 Tbs. sesame oil. Grill - either directly on the grill or in a grill basket - until tender, about 2 minutes per side.
While asparagus is grilling, whisk together remaining sesame oil, brown sugar, vinegar, chili garlic sauce, and ginger.
When asparagus is done, toss with above sauce and sprinkle with toasted sesame seeds.
Serve immediately.
Recipe Notes:
This recipe was rewritten but barely adapted from Weight Watchers magazine, Best Ever Recipes (p. 73, 2018).
Asparagus could be made just as easily indoors – sauteed in a skillet or roasted in an oven.
If you can find Michigan Asparagus, use it, especially this time of year when it’s in season (early to mid May through June). Michigan Asparagus is one of the only domestic productions regions for asparagus. Plus, the spears are hand harvested – aka “snapped – instead of cut. Between the U.S.-based crop and the harvesting, you’re getting fresher asparagus with less woody ends.
I used apple cider vinegar in this dish, but the original recipe calls for rice wine vinegar. Feel free to use whichever you have on hand.
Finally, bump up the heat a bit with more chili garlic sauce (or even red pepper flakes). I would have love to do this, but since I was hoping that my little ones would have some, I decided against it. (And, in case you’re wondering, they did – Miss. Hazelnut actually enjoyed it!)
See what the bloggers served up Monday for #BBQWeek, and then scroll down to enter the #BBQWeek giveaway!
Prize Number 1: $100 Gift Card Courtesy of Michigan Asparagus (Value $100)
Michigan Asparagus is known for its hand snapped fresh asparagus. It is available May – June and grown mostly in Oceana County along the shores of Lake Michigan. Michigan Asparagus has excellent flavor and a long shelf life. It is a nutrient-dense, low-calorie vegetable with no fat, no cholesterol, and very little sodium. Approximately 120 local Michigan farmers produce approximately 20 million pounds of Michigan Asparagus during the state’s 6-7 week harvest. Remember to buy U.S. for the freshest of the fresh.
Prize Number 2: Not Ketchup Sampler 5-Pack (Value $40)
Not Ketchup is a line of fruit gourmet grilling and dipping sauces with no added sugar, no corn syrup and no artificial sweeteners. They are gluten-free, dairy-free, soy-free, paleo, vegan, low-carb and Whole30 friendly.
Flavors in the sampler pack:
Tangerine Hatch Chile Not Ketchup blends sweet-tart California tangerines with a touch of heat from authentic Hatch chiles from New Mexico. Favorite pairings: fish, chicken, turkey
Cherry Chipotle Not Ketchup combines ripe cherries with the subtle, smoky heat of chipotle pepper. Favorite pairings: burgers, steak, salmon, ribs, meatballs
Blueberry White Pepper Not Ketchup takes blueberries to the savory side with a touch of mustard and a little kick of white pepper. Favorite pairings: lamb chops, shrimp, scallops, pork tenderloin, goat cheese
Smoky Date Not Ketchup mixes the natural sweetness of sun-ripened California dates with aromatic smoked paprika. Favorite pairings: pork chops, roast turkey, rotisserie chicken, ham, sausages
Spiced Fig Not Ketchup blends rich California Mission figs with warm spices like cinnamon, anise and black pepper. Favorite pairings: Leg of lamb, steak, roast chicken, cheddar cheese
Prize Number 3: A bottle of vanilla and a selection of rubs from Adams Extract & Flavors (Value $30)
From humble beginnings in Battle Creek, Michigan, to a rooted history in Texas, one thing has stayed the same: a commitment and passion to provide only the highest quality and innovative products and services. For over 125 years it’s really been that simple…make great food taste even better! Today, Adams proudly manufactures and markets under several Adams Brand banners, including Adams Best®, Adams Extract®, Adams® Seasoning & Spice, Adams Reserve®, Flavor King™, Pantry Basics™, Sear-n-Crust®, ClearVan™, Carniceria®, Cocina del Rey®, Naturals™, and Urban Canner™ along with the Adams Frozen Skillet Desserts and Adams Premium Ice Cream lines.
Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with samples and product to use for creating #BBQWeek recipes. All opinions are my own.
The #BBQWeek giveaway is open to U.S. residents, age 18 & up. There will be three winning entries that will be verified. The prize packages will be sent directly from the giveaway sponsors. The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package. Participating bloggers and their immediate family members cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with social channels mentioned in the #BBQWeek posts or entry.
Carrots are roasted until browned but still crispy and then topped with toasted pine nuts and salty feta for a light, bright, flavorful side dish.
This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
This was a big week – my Little Man turned 3! I just can’t believe it. I tease him that he’s Trouble with a capital T – and he is a little bit. He’s my child that will get into the things he’s not supposed to, give me a devilish smile as he does exactly what I told him not to… but he is the sweetest boy. He’s quick to cuddle and hug. We can’t leave the house without him running after us yelling, “hug, kiss!” He adores his sister and will offer her anything she wants. And now he’s 3!!
His birthday was a relatively quiet event with cupcakes for his classmates and a family dinner at home. This coming weekend, my parents will be in town and we’ll have a couple of families over for a PJ Masks “party.” Which means that I got each of the kids a PJ Masks mask (but never got around to making the kids their own cape). I opted out of a themed lunch for this gathering. Instead, we’re finally going to enjoy the spring weather by grilling hamburgers and hot dogs. I’ll do a couple of easy sides (chips and restaurant-style salsa, Texas Caviar, Southwest Quinoa Salad, and grilled corn on the cob) and call it a day.
After the prolonged winter, we’re very much enjoying making some light and refreshing side dishes. We’ve had grilled something at least twice a week for the past couple of weeks as we willed spring to come. And a simple veggie is the perfect side to such meals.
Growing up, I never ate roast carrots. My mom never made them. All I knew about roast carrots was that they were mushy and unimpressive. And then I grew up and learned what a properly roasted carrot tasted like. It’s sweet and if cooked right, not mushy at all. I like my roast carrots just slightly crunchy with just a bit of char to the tips. In this side dish, roasted carrots are topped with toasted pine nuts and salt crumbled feta cheese for a fun twist on a classic side dish.
Don’t forget to enter to win one of the prize packs donated by our generous sponsors. Read about the prizes and our sponsors here, and then scroll down to enter in the Rafflecopter below.
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The#BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.
