What would you do to survive in a Nazi concentration camp? When Slovakian Jew Lale Sokolov ends up in Auschwitz-Birkenau, he swears that some day, he’ll walk free. Lale is smart, cunning, determined, and seems to have a way with people.
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.
Cupcakes rich in vanilla flavor get a little bit of summer flair with candy mermaids and popsicles. Get the recipe for Vanilla Cupcakes with Vanilla Buttercream Frosting AND learn my secret to these easy and impressive decorations.
Disclaimer: This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
Today is my last recipe for #SummerDessertWeek (be sure to enter the giveaway at the bottom of this post!) and I’ve got a twofer for you. A recipe and some decorating tips. Neither are difficult, but both wowed my friends when I brought it to dinner one night recently.
July is here and that means it’s time for cookouts, picnics, and celebrating the Fourth of July! It also means that summer is now in full swing. This month our group of bloggers is sharing recipes that are full of patriotic themes of blue and red as well as many grilling and cookout recipes, and a lot of fun desserts and treats. Keep reading to help you plan out your meals for the month of July and your July 4th celebrations. Don’t forget to check back on the last day of each month to see each monthly recipe round-up.
Spring has arrived and it’s time to start looking forward to fresh produce and fresh springtime recipes! This month we have a lot of recipes for breakfast, sides and salads, main dishes, as well as desserts featuring a lot of early spring flavors like asparagus, eggs, peas, garlic, berries, lemon, and more. Keep reading to see all the recipes we have to help you plan out your April menu!