[Jamestown1630]

This week: Things Cool, Crisp, and Cold!

(If you would like to be on or off of this weekly cooking thread ping-list, please send a private message.)

-JT

[SkyDancer]

Getting stuff ready for game day - GO HAWKS!

Several different pasta salads, pita bread turkey/ham sammiches, fruit and cheese plate.

[MomwithHope]

We are swimming in delicious tomatoes. Cold lunch - sliced fresh mozzarella topped with a slice of tomato, chiffonaded (is that a word?) fresh picked basil, salt, pepper and a generous slash of Ken’s Northern Italian dressing.

[MomwithHope]

We are swimming in delicious tomatoes. Cold lunch - sliced fresh mozzarella topped with a slice of tomato, chiffonaded (is that a word?) fresh picked basil, salt, pepper and a generous slash of Ken’s Northern Italian dressing.

[Liz]

English cucumbers and red onions make a pretty pickle jar.

My favorite web site.....mrsbutterworths.com.....has a pickle recipe you can eat-right-away. Takes 15 minutes to make; ready to go in eight hours, refrigerates up to 5 days. Serve on sandwiches or grilled hamburgers. Add to chopped salads.

INSTANT SWEET PICKLES

Ingredients ◦⅔ cups white-wine vinegar or apple-cider vinegar ◦⅓ cup sugar ◦⅛ teaspoon Kosher salt ◦2 cups thinly sliced English cucumber, or any small, slender cucumber ◦1½ cups thinly sliced onions ◦2 tablespoons torn dill sprigs ◦1 teaspoon whole peppercorns ◦3 tablespoons extra-virgin olive oil

METHOD mix vinegar, sugar, and salt, stirring occasionally until sugar dissolves. Set aside. In a nonreactive bowl, combine cucumbers,onions, dill, and peppercorns. Add evo. Stir well. Pour over vegetables and toss to combine.

FINAL Cover bowl and refrigerate for at least 8 hours before serving. Store pickles, refrigerated, for up to 5 days.

[boatbums]

You can make a quick pickled cucumber and sweet onion side by combining both sliced thin in a bowl with salt and pepper and white vinegar with a handful or two of ice cubes stirred in. Let sit for about five or ten minutes and you get a crisp yummy side dish. Mom used to make this when we were little.

[MightyMama]

We’ve been living off tabbouleh all summer, using quinoa instead of barley after I got an incredible deal in May. :) Cucumbers, tomatoes, quinoa, lemon juice, olive oil and salt - I work in the garden during the morning, and the cold acid/salt combination is incredibly refreshing when I get lunch.

And then I found fancy sausages for 75 percent off at Aldi’s and made almost four gallons of lentil soup with them. One seasonal extreme to the other. :)