The Yankee Chef: Tangy cuke bowls

With summer coming to a close, I thought I would get this recipe in before we start turning on the thermostat. If you have ever used cracked pepper, than you know how much of a boost it gives dishes. I always keep a whole pepper melange (multicolored) in my cupboard for just such a dish. When I need cracked pepper, I lay an amount on the cutting board and use the side of a chefs, or French, knife to crush them. the level bottom of a stout pot or saucepan works as well.

2 cucumbers, peeled

3 tablespoons grated Parmesan cheese

1/4 cup apple cider vinegar

2 teaspoons brown sugar

1/4 teaspoon salt

1/2 teaspoon cracked black or multi-colored pepper

1 teaspoon freshly snipped chives

3 ounces (about 1/4 cup) jarred, roasted bell peppers.

In a small bowl, combine cheese, vinegar, sugar, salt, chives and pepper, whisking very well. With a vegetable peeler, slice each cucumber into as many strips, lengthwise, as possible. Seeding the cukes first is optional.

Place in a large bowl and chop, or julienne, roasted bell peppers; add to cucumbers. Pour vinegar mixture over cucumber mixture and toss well. Serve immediately or refridgerate, covered, until needed.

Makes enough for two healthy servings.


If you'd like to leave a comment (or a tip or a question) about this story with the editors, please email us. We also welcome letters to the editor for publication; you can do that by filling out our letters form and submitting it to the newsroom.

Powered by Creative Circle Media Solutions