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Kyuri Asa-zuke are Japanese lightly pickled cucumbers. The recipe uses Japanese cucumbers (a thin-skinned, lightly-seeded cucumber), but if you can’t find them, you can substitute an English cucumber, mini seedless cucumbers, or a garden cucumber that has been peeled and deseeded.
Note: these take about 10 minutes to prepare, but then have to marinate for 12 hours in the refrigerator.
1. Wash the cucumbers and pat them dry. Rub the cucumbers with the salt, then cut them into 1/2-inch slices and place in a glass pint-sized jar. If the pieces don’t all fit, you can remove pieces and gently press down on the pieces in the jar to make them fit. Add the kombu to the jar.
2. Mix the water, vinegar, and sugar together in a separate container and then pour the mixture over the cucumbers. Cover the top of the jar with plastic wrap, and then screw the lid in place. The plastic wrap prevents the vinegar from touching the metal of the lid (which will affect the flavor of the pickles).
4. Put the cucumbers in the refrigerator to marinate for at least 12 hours. Shake the jar up and down occasionally so the marinade penetrates the cucumber slices well. Each time you take cucumber slices out of the jar, make sure and reseal it with the plastic wrap before replacing the lid.
You can also add soy sauce, chili pepper, or sesame oil to the marinade according to your tastes.
Grilled fresh corn on the cob.
The big debate? Cook with husks on or husks off? I say husks off! Cook on the grill, this way the sweet corn kernels get a smoky-grilled flavor. There’s no need to blanch it first. Use a stove top grill or outside grill–just peel, remove silk and place right on the grill. Simple as that! Then top it with a homemade chili lime mayo and fresh cilantro.
The best stuffed portabellos ever, and they are gluten-free and high in protein using almond meal instead of bread crumbs!
Oh, this sauce. Drinkable.
Yes! You can cook radishes and they are delicious! The radishes mellow some but still hold firmness. And ramps! They are available in spring for only about 8 weeks so eat them while you can. They have a pungent garlic flavor and make everything taste like spring!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!