simple cucumber salad with banana peppers

Finally, something other than rainbow chard is coming out of the garden.  It started with the three pickling cucumbers below and hopefully will not end anytime soon.

We eat a side salad almost every night with dinner.  I make a simple balsamic, apple cider vinegar, hemp oil dressing with salt + pepper.  Nothing fancy.  I just pour a little of each overtop each bowl.  It’s been a favorite for a few years now. 

The type of greens and toppings are rotated each week but sometimes we both need a change of pace. 

A crispy, fresh cucumber salad was the exactly what we were looking for.

Summery + flavorful. 

You typically see cucumber salads mixed with dill.

Unfortunately, I have no fresh herbs on hand this summer.  Major error on my behalf.  I got lazy.

Instead, I used onion + garlic as the main flavoring agents.  I picked up the banana peppers at the market on Saturday and they add a peppery—but not spicy--contrast to the cucumber.  The vinegar provides tanginess and the honey adds a touch of sweetness.

Print this!

Simple Cucumber Salad with Banana Peppers 

gluten-free, grain-free // yields 3-4 side portions

• 3 pickling cucumbers or 1.5 slicing cucumbers, sliced thinly
• 2 banana peppers, sliced thinly
• 1/2 medium red onion, sliced thinly
• 1/2 cup white vinegar
• 1 teaspoon minced garlic
• 1.5 teaspoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• goat cheese or feta [optional]

1. Place the cucumbers, banana peppers, and red onion in a large sealable container.
2. Whisk together the vinegar, honey, garlic, salt, and pepper and pour overtop the vegetables.
3. Mix well, close the container, and let marinade in the fridge for at least 1 hour before serving.  Stir/toss 2-3 times while marinating so the flavors blend.  Flavors will enhance the longer it sits.
4. Serve and top with goat cheese or feta if desired and more salt + pepper if needed.
5. Refrigerate in a sealed container for up to 1 week.

For dinner I decided to top our salads with goat cheese, which I now highly recommend.

It really helped to tie all of the flavors together.  Feta would also work!

[iPhone capture]

I definitely could have eaten the whole recipe alongside avocado toast + fruit for a very satisfying lunch.

This would also make a simple side dish to bring to a cookout!  Say…for Labor Day maybe?  Just be sure to make extra as this recipe only makes a few small servings.

Here’s to a super productive week!

Ashley

Curry Grilled Zucchini Roll Ups

This recipe was a total accident.

Kelsey was over for dinner the other week and we both contributed whatever vegetables we had in our fridge.  Our plan was to make a big pot of quinoa, grill a boat-load of veggies, top them with goat cheese + avocado, eat from a massive bowl, and feast.

I started the pot of quinoa with a few Italian seasonings thrown in before thinking about how we were going to spice the veggies.

Then I asked Kelsey what flavor she was in the mood for, for the veggies.

Barbeque sauced, herby, smoked, Mexican, curry spiced?

She jumped all over curry spiced idea.  Neither of us had ever curry-grilled veggies before, so I was just as excited to try it out.  My only regret was that I should have made creamy coconut brown rice to go along with it instead!

And who would have thought goat cheese + curry would pair so well together?  We were both surprised by this.  After that night I knew I had to create a recipe that showcased this unique + fun pairing.

Why not wrap up curry grilled zucchini with a little goat cheese and roasted red pepper?  A delicious bite sized snack, perfect for a get together or for no special occasion at all. 

Print this!

Curry Grilled Zucchini Roll Ups 

gluten-free, grain-free // yields 14-18

• 2 medium zucchinis, [~9” long + 1 1/2” diameter]
• 1 large red pepper
• ~3oz creamy goat cheese
• 1 tablespoon curry powder
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon garam masala
• 1/4 teaspoon turmeric
• salt + pepper
• oil

1. Preheat your grill to about 350-400 degrees or medium-high.
2. Once hot, lightly oil the pepper and place it on the grill on its side.  Rotate 4 times for about 5 minutes per side. 
3. While the pepper is cooking, mix the spices together in a small bowl, omitting the salt + pepper.
4. Trim the ends and slice your zucchini lengthwise into about 1/8-1/4 inch thick slices.
5. Lightly coat all of the zucchini strips in oil on both sides and then rub the spice mixture onto both sides of the strips.
6. Sprinkle one side generously with salt and pepper.
7. Place the strips on the grill in a single layer for 5-7 minutes.
8. Flip and grill the other side for another 3-5 minutes.  You want them golden brown and slightly charred, not crispy.
9. Take the zucchini off the grill and let cool on a wire rack.
10. Remove the pepper and de-seed, then slice into 1/2” x 1 1/2” slices depending how wide your zucchini strips are.  Let cool.
11. Once cooled, sprinkle with goat cheese down the length of each strip and place one slice of roasted pepper at the end.
12. Wash your hands to avoid goat cheese all over the outside of the rolls, then roll the strips and place seam side down.
13. Serve chilled or at room temp.  Top with s+p if desired.

Hope your Monday is off to a great start!

Ashley