One of my favorite things to do with cucumbers this time of year is to make Onion Cucumber Salad. I grew up with my Grandma serving this at family gatherings and it always tastes very light and refreshing. A perfect side dish to almost any meal.
Since I don't have my Grandma's recipe I have always used the one in the 1964 Betty Crocker's New Dinner for Two cookbook. It makes a small recipe since the book is meant to provide meals for two but I usually just increase the amount. It tastes just like I remember.
Onion-Cucumber Salad
1/2 Cucumber
1/4 Medium Onion
1/4 Cup Vinegar
1/4 Cup Water
2 to 3 Teaspoons Sugar (I always use the higher number because I like sugar)
1/8 Teaspoon Salt
Dash of Pepper
Peel and thinly slice cucumber. Thinly slice onion, separating rings. Combine remaining ingredients. Pour over vegetable; marinate at least 1 hour.
Enjoy!
We have fresh green beans right now growing in our garden!! I was excited to make them the way my Grandma makes them when we go to the beach in the summer. I tried to call to get her recipe but she was out and about. Bummer.
I turned to the next best thing, Food Network's website. I did a quick search and saw this recipe from Emeril Lagasse. It looked magnificent and had lots of great reviews.
I made it and all the reviews were right they were amazing. Probably not as healthy as they could be but amazing none the less.
Bacon Braised Green Beans
1 Tablespoon Olive Oil
6 Slices Bacon, diced
1 Cup Thinly Sliced Onion
2 Tablespoons Sliced Garlic
2 Pounds Green Beans
1 Cup Chicken Stock or Water
1 Teaspoon Salt
1/2 Teaspoon Pepper
Set a Dutch oven over medium heat and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onions and garlic and cook, stirring occasionally , until the onions are translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onions.
Increase the heat to medium high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.
Remove from the heat and transfer the beans to a serving dish or small platter.
