Easy Cucumber Salad

I love a good easy cucumber salad!

Turns out I’m not the only one.  I made this for a potluck recently and it was delicious! Super easy, easiest salad, ever, I might say.  I think the trick is really to shave the ingredients with a mandolin, making them super thin.

  • 2 English cucumbers sliced very thin
  • 1 med. red onion – peeled and sliced very thin
  • 1/2 rice vinegar
  • 2 T. honey
  • salt & pepper to taste

In a large covered bowl, add the rice vinegar, honey and some salt and pepper, whisk until well combined.

Add the cucumber and onion, toss very gently to combine. Chill for at least an hour.  This travels well and holds up for at least a couple of days.

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Seven of My Favorite Pasta Recipes



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Chopped Summer Salad

Who doesn’t love a chopped salad? And with the surprising sweetness of watermelon thrown in, this was perfect!  Made a ton and it kept very well for a couple of days.

Chopped Summer Salad with Creamy Lime Dressing

  • 1 small seedless watermelon, peeled and chopped small
  • 4 avocados, peeled, seeded, chopped small
  • 1 2 lb. bag of frozen corn, thawed
  • 2 english cucumbers, chopped
  • 1 16 oz. can black beans, drained and rinsed
  • 1 bunch Italian flat leaf parsley, chopped fine
  • 1.5 hearts of Romaine Hearts, chopped

Combine all the above in a large container.

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For the dressing:

  • 2 cups yogurt
  • 2 cloves garlic, minced
  • 3 T. mayo
  • the juice of one lime
  • 4 T. heavy cream (more or less)
  • slat and pepper to taste

Whisk everything but the heavy cream together.  Slowly add the cream and whisk until the dressing has a pourable consistency.

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Pour over salad and gently toss to combine.  Refrigerate for at least an hour. Serve. Salt and pepper to taste.

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Ten Great Summer Vegetable Recipes

What the heck  are you going to do with all that (insert summer vegetable abundant harvest here)?

You know how it goes…   It’s the season of abundance – Summer Vegetables are all over the place and you are running out of ideas on what to do with them.  Well, I went through a bunch of my recipes and chose ten of my favorites for using up that Summer Vegetable Harvest!

 

Roasted Okra and Eggplant

Something a little bit different.  Roasted Okra and Eggplant with Balsamic Tomato Sauce and Rice. It was kind of like a vegan, Italian, I don’t know… gumbo?

Roasted Okra and Eggplant with Balsamic Tomato Sauce and Rice from ColorMePInk.com

Roasted Eggplant and Okra

Roasted eggplant and okra with peppers and onions alongside a grilled, local, grass fed, chemical and hormone free skirt steak and a tossed salad.  Simple, fast, healthy and delicious!

Roasted eggplant and okra

Grilled Zucchini, Squash, and Onions

I thought Grilled Zucchini, Squash and Onions would be perfect with pan sauteed chicken and a balsamic reduction.  I was right, this was lovely.

grilled_zuch_4

Squash, Sausage, and Bean “Chili”?

I honestly didn’t know what to call this… Chili?  Stew? Soup? Stoup?  All I know is that it was super yummy.  Lots of layers build on each other making it surprisingly complex.  And very satisfying! squash_chicken_chili

 

Chicken with Roasted Corn, Tomato and Watermelon Salsa

Healthy, summery, delightful dinner

chicken_watermelon_tomato_1

Grilled Mahi with Papaya, Pineapple and Watercress

So vibrant and sweet and colorful and it’s just so much fun!

papaya3

Zucchini and Goat Cheese Lasagna

I forgot about this one.  Now I remember and I will have some… very soon.

zucchini_goat_cheese_lasagna_2

Roasted Carrots, Zucchini and Squash in a Honey, Ginger, Garlic Sauce

Honey, Ginger, Garlic Sauce.  ’nough said.

honeygarlicveggies2

Eggplant, Steak and Pea Stir Fry

For the carnivores!

beefstirfry_1

Portabella Pizza with Roasted Eggplant, Garlic and Asparagus

You won’t miss the carbs!

portabella_pizza_12



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Roasted Broccoli Pasta Salad

Wow.  Yum.  Roasted Broccoli Pasta Salad with Tomatoes, Peas, Dill, and Feta in a Lemony Vinaigrette.

So, Haley has really been coming into her own when it comes to cooking. We were discussing this dish and what we would do with it – and I was pretty set on blanching the broccoli.  She decided that she really wanted to roast the broccoli and since she was doing all the heavy lifting, I decided to let her make the decision.  I have to say – she was right.  The slightly crispy, brown broccoli really made this dish sing.  This is lick your bowl, delicious!

  • 2 pounds corkscrew pasta
  • 2 heads broccoli
  • 4 tablespoons Dijon mustard
  • 5 garlic clove, minced
  • juice of 1 lemon
  • 1/2 c. olive oil divided
  • salt and freshly ground black pepper to taste
  • 2 pints cherry tomatoes, halved
  • 1 bunch chopped dill
  • 2 cup frozen peas, defrosted
  • 8 ounces crumbled feta cheese

Preheat oven to 375.  Cut florets from broccoli – peel the stalks and slice into coins.  Line a sheet pan with foil.  Add broccoli, garlic and a big glub of olive oil, toss gently to combine and roast for 20 minutes, or until the broccoli starts to brown at the edges, remove from oven and set aside.

Roasting Broccoli

Meanwhile, put up a pot of liberally salted water to boil.  Cook pasta according to package directions, drain, cool with cold water and set aside.

In a large container with a cover, combine the broccoli, tomatoes, peas, dill, pasta, and feta cheese.

Tomatoes

and Feta

Oh Dill, how I love thee

In a bowl, whisk the rest of the olive oil, lemon juice, mustard, salt and pepper.  Pour over the pasta and vegetables, toss gently to combine.

Close the door, I'm dressing!

Plate. Yum.  Eat.

Slurp!



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Nine Cole Slaw Recipes



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Mushroom Balsamic Cream Sauce

Oh. My. Word.

Fettuccine and peas in a mushroom balsamic cream sauce. TKO.

  • Two pounds fettuccine
  • 6 tablespoons butter, divided
  • 6 tablespoons extra virgin olive oil, divided
  • 5 huge cloves of garlic, minced
  • big pinch of red pepper flake
  • 2 pints of sliced, baby portabella mushrooms
  • 1 cup balsamic vinegar
  • 1/2 bag frozen peas – thawed
  • 1/3 cup heavy cream
  • half a bunch of parsley, chopped finely
  • fresh cracked pepper
  • sea salt

Put a large pot of water to boil – salt generously.  In a dutch oven, over med/high, heat 4 tablespoons each of butter and olive oil – when the butter is melted, add the garlic and red pepper flake and cook and stir until the garlic smells so good that you can’t stand it. Add the mushrooms, toss to coat and cook for about 8-10 minutes until the mushrooms are glossy and dark, if the mushrooms look too dry, add another tablespoon or two of oil. Raise the heat a bit and when it bubbles, add the balsamic vinegar – stir and scrape to make sure you get all the brown bits and reduce.  Remove from heat and cover.

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Don’t You Love Parsley?

Cook the fettuccine until desired consistency – drain in a colander. At this point, add the cream, peas and parsley to the sauce.  Put the pasta pot back on the stove, spoon a big portion of the mushroom balsamic cream sauce into the pasta pot.  Add the pasta in, pour the rest of the sauce over the pasta, and using tongs, gently toss the pasta and sauce to combine – be patient with this step… It takes a while to combine properly.

Plate, add salt and pepper to taste and if you’re really decadent, add some grated parmesan.

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Eat until you’ve had enough, then have another bowl.  Send me a thank you note, telling me how much you love me for this. I get it.  It’s that good.



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Cucumbers – Five of the Best Ways to Use Them

 I love cucumbers!

And summer time means that we are overrun with them!  Yum.  Here are five of my favorite cucumber recipes for you to enjoy the summer bounty.

Cucumber Salsa

Salsa is so versatile!  And adding cucumber is absolutely a great way to cool things down.  Put this on chips, use it as dressing, toss it with pasta, put it on fish, chicken, lamb – the possibilities are endless.

Salsa from ColorMePink.com

 

Easy Gazpacho

Oh my!  This is so delicious!  A cool soup on a hot summer day – honestly, you will eat this all summer long.

Gazpacho with Cucumber from ColorMePink.com

Grilled Fish with Black Bean Salsa

I came up with this idea after the salsa in the first recipe.  Use any fish, whatever veggies you have lying around, sweet onion and lots of cilantro.

Grilled Fish with Black Bean Salsa

Grilled Lamb Souvlaki

Cucumber everywhere!  In the tzatziki, in the cuke salad – this is so good, you can’t believe it.

Grilled Lamb Souvlaki with Tzatziki and Cucumber Salad

Guacukeamole

I adore guacamole!  Adding cucumber was so obvious.  Just wonderful.

Guacukamole



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Cucumber Radish Salad

There’s something about garlic and yogurt together.  It’s just one of my favorite flavor combinations.  Seriously.  They combine and complement all the ingredients in this cooling cucumber radish salad

This salad combines all the right notes, crunchy, creamy, salty, tangy.  Really yummy.

  • 2 English Cucumbers sliced super thin
  • a bunch of radishes (15-20) sliced super thin
  • 1/2 a red onion sliced super thin
  • 4 stalks of celery, minced
  • 3/4 cup Greek yogurt
  • 3 garlic cloves minced fine
  • 3 T. Extra Virgin Olive Oil
  • juice of half a lemon
  • 2 small cans of black beans, drained and rinsed
  • salt and pepper

In the bowl that you’re going to store the salad, combine yogurt, garlic, olive oil, lemon and salt and pepper to taste. Whisk together

Cucumber Radish Salad (1 of 4)

Add the rest of the ingredients…

Cucumber Radish Salad (2 of 4)

Gently toss to combine.

Cucumber Radish Salad (3 of 4)

Cover and refrigerate.  Trust me, I know it smells amazing and you can’t wait to stuff this in your mouth, but chilling it makes it the best it can be.  At least 30 minutes.

Cucumber Radish Salad (4 of 4)



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Eight of My Favorite Summer Salads

It’s hot outside! In an effort to keep my temperature down, I’m looking for salads for dinner.  It occurred to me, that I’ve created quite a few, so I thought I’d revisit some of them myself and then I had the idea to share them with you – I mean, I can’t expect everyone to root through my recipes, over and over again, right? So here are eight of my favorite summer salads.

 

Roasted Stone Fruit and Arugula Summer Salad

I created this for a contest and guess what!  It won Judges Choice!  It’s delicious and tangy sweet, using in season stone fruits that I roasted.  Yummy!

roasted_stone_fruit_pasta_salad_1

 

Zoodle Summer Salad

One of my absolute favorites!  Healthy, delicious, so unexpected.

Zoodles! (3 of 4)

 

Corn, Tomato, Cucumber, and Bacon Summer Salad

If this doesn’t scream “Summer Food”, I don’t know what does.

My Bowl

 

Watermelon, Arugula and Feta Summer Salad

A delicious, cool, no cook, refreshing salad.

watermelon_arugula_feta_1

 

Couscous Summer Salad with Tangerine Dressing

Tangerine dressing, ripe strawberries, I might make this tonight.

grandcous2

 

Not Just Any Spinach Salad

The best spinach salad.  Ever.

spinbacberry3

 

Southwest Pasta Salad with Homemade Ranch Dressing

This is one of my most often requested, most often shared, recipes.  Once you have the recipe for the ranch dressing, you’ll use it all the time, for so many different things!

swpassal

 

Cool and Refreshing Taboule

I forgot about this one and it’s totally on the menu for this week.

taboulplate

So there you have it!  I hope you enjoy these really tasty salad dinners.



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