Cucumber Salad and a Bok Choy Stirfry
Still MORE awesomeness from Michelle’s Garden…I went down and helped pick and weed the other day, and in return got a seriously generous bounty to take home with me.
First off are the cucumbers from the garden, and when it comes to the cumber (yeah, I call them cumbers) I’m of the belief that simple is best. Frankly if you caught me biting into one plain, it wouldn’t be the first time. I can’t remember if I’ve ever posted this before, but if not, I figure it’s high time to share my favorite (and very simple) treatment for cucumber.
2 cucumbers, peeled
2 tbs extra virgin olive oil
2 tbs lemon juice
1 tbs dried dill
1. Slice cucumbers very thin—sometimes I use a mandolin, but I went slowly with a knife the other evening, and that works fine.
2. Combine cucumbers with the other three ingredients, and allow flavors to meld in the fridge for at least 30 minutes. enjoy!
I’m picturing the stir fry here because the bok choy and carrots came from the garden, and it turned out rather pretty. I won’t bother with a recipe though because it was just your basic stirfry that I’ve done three dozen times, simple, and always good.
The veggies in this one are bok choy, peas, edamame, green beans, carrots, and mushrooms. If you consider tofu a vegetable…well you see it in the picture.