Tuesday, August 11, 2009

Chop it To Me

I have a good post in me, regarding a smashing Sunday spent down the Cape with some of our favorite people. However my computer at home is playing this game where all our internet browser stops working after 5 minutes of use. SO I upload a few pics and then LATA I can't upload anymore. But It's a work on progress. And I wouldn't want to regale you with tales of our adventure on the high seas without at least a few gratuitous pics, so stay tuned for that.

For now I will share something else with you: a recipe. YAY.

I had popped onto Martha Stewart's website to peruse fall decorating ideas (what?) when this recipe for Chopped Cucumber and Peanut Salad jumped out at me. Why? Because I love cucumbers and I love peanuts. My needs are simple. Give me a vegetable and a legume and all is right in my world.

So after a quick phone call to Adam beseeching him to stop at the farm stand on his way home and get some cucumber and some fresh mint. (Ok I might not have remembered about the mint until 1/2 an hour after I asked for the cucumbers so he had to make two stops. But he is a much better person than I am so he didn't mind). Anyway the salad came together super easily and was such a delight. Fresh. Summery. Crunchy. Refreshing. Everything you want in a summer side dish. I can't wait to make it over and over again until awesome cuke season is over.

Try it out, the ingredienst are readily available and you will not be dissapointed! I sereved mine on the side of some Asian Glazed Chicken and brown rice. I really think it would pair well with any summery dish!

Chopped Cucumber and Peanut Salad
from Martha Stewart

3 large cucumbers (about 2 pounds), peeled and seeded
1/2 cup roasted unsalted peanuts, roughly chopped
2 tablespoons freshly chopped mint
Juice of 1 lime
2 teaspoons peanut oil
3/4 teaspoon salt
1/4 teaspoon crushed red-pepper flakes

1. Cut cucumbers into 1/2-inch dice, and place in a medium bowl. Add peanuts, mint, lime juice, oil, salt, and crushed red-pepper flakes, and stir to combine.
2. Set aside for 30 minutes to let flavors meld before serving.

See? How easy is that! The only change I made was I used veggie oil since that is all I had and I used salted peanuts because I love them. It was delicioso. Enjoy!


Norwego said...

I must tell you there are some slutty girls hanging out on the right-hand side of your blog.

Sarah said...

If by slutty you mean GLAMOUROUS then I agree

Flamingos & Flip Flops said...

Sarah, I tried this salad the other night - thanks for the recipe - it was so tasty! and yet EASY! Will be using again soon.