by afarmgirlsdabbles
A beautiful springtime muffin. Sweet, tart and perfectly spiced with cardamom.
by A Beautiful Bite
A quick and easy breakfast that is fresh and nutritious. Sometimes the best things in life are the simplest.
by GastronomeTart
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
by A Beautiful Bite
A versatile spread that can make your corn on the cob extraordinary, your cheese board enviable, and your scampi legendary.
by Alaska from Scratch
A bright and summery lemon dessert that bakes into two layers: an airy cake on top and a creamy custard on the bottom.
by A Beautiful Bite
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
by Laurie {Simply Scratch}
Fresh cilantro whipped into pesto with a little toasted almonds, cotija cheese and garlic. Perfect as a spread on toasted bread rounds or as topping for fish, chicken, steak … really, the options are endless.
by afarmgirlsdabbles
Tender chicken with a crispy skin, cradled in a flavorful shandy sauce!
by Patricia @ ButterYum
This refreshing chopped salad was so tasty, my girls and I were fighting over the last serving. If you’ve never had jicama, it’s a slightly sweet, mild flavored, very moist and very crunchy root vegetable from Mexico. It’s also very high in fiber and Vitamin C. I can buy precooked barley in the freezer section of my grocery store. If you can’t find the precooked variety, I share simple cooking instructions below.
by Anita at Hungry Couple
Cauliflower masquerading as rice? So good and so good for you. Picture a big bowl of delicious, crave-worthy fried rice—only it’s not!
by aslolife
Corn chowder loaded with roasted peppers, potatoes, smoked paprika, and just a hint of cream.
by Jessica @ FabFitMommy.com
Crispy, fluffy baked falafel are served with a bright and creamy lemon tahini sauce as a salad or filling for pita pockets.
17 Comments | Be the first to comment!
Comments
nalaxu on 7.17.2009
I made these for the first time a couple of weeks ago. The recipe I used didn’t have quite this much salt in it, but other ingredients the same. ( I didn’t have peppers yet, so I didn’t use them) They are delicious and so easy to make. I have been making them regularly as the cucumbers become available. We don’t have to worry about them lasting because they are gone in a couple of days.
stutzy on 7.24.2009
It’s true – there’s no way these will last for more than a couple of days. We couldn’t even wait the 5 days to let the recipe fully set!
ohoppgirl on 7.26.2009
24 hours down….not sure we can wait much longer.
Dori on 7.26.2009
I didn’t even wait 24 hours… So yummy….
janna on 7.28.2009
These are SO GOOD and super easy to make! I made a big batch two days ago and we’ve already eaten most of them! I’ll be making more tomorrow after I get more cucumbers from the garden.
Thanks for sharing this great recipe!
bumblebee on 7.30.2009
Just finished making this recipe and all I can say is ~ how easy peasy! I am so glad to have found such a great recipes as my cucumber plants have been producing a great amount and they are coming out of my ears:)
My husband and I cant wait to give these a try in 5 days but if things go according to the other reviews it will be less than that.
Thanks for submitting this recipe.
swansonranch on 7.30.2009
So good – even after only one day. These will now be a staple in our fridge. Just like Grandma always made!
missmargot on 8.1.2009
I never thought I’d figure out how to make pickles, but this recipe is SO good and SO easy!
We barely managed to wait the 5 days, but did so by “testing” them each day.
Now they’re disappearing quickly from the jar in the fridge, looks like I’ll have to make some more!
Oh, and a quick tip, using a mandolin slicer (if you have one) sure makes quick work of slicing the cucumber, and they’re all the same size!
damaka on 8.16.2009
Yummy recipe! This is very similar to a recipe my neighbor gave me for our overflowing cucumbers; the only variations on my recipe are 1) sweating out the cucumber, onion and green peper with 3T salt for 2-3 hours and rinsing/draining well before adding the other ingredients, 2) substituting 1 T mustard seed for the salt and 3) waiting only 3-4 days before tasting(because it’s hard to wait 5!). Thanks for the recipe!
christmascorgi on 8.22.2009
These look great and easy! I’m going to give them a try. Thanks for sharing the recipe.
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