Pickled Cucumber Salad

 

 

This recipe falls between between a side dish, a condiment, and a nutritious supper. It's enough to eat on its own, but it's also the kind of snappy, robust salad that goes well with grilled salmon, chicken (or even steak), or tucked into your favorite wrap or sandwich. You may try doubling (or tripling, depending on how many people you're cooking for) the recipe and you'll have a tasty and nutritious go-to in your fridge for those hectic nights when you'd normally grab for the phone and call your friendly pizza delivery guy. It will stay in the refrigerator for about five days.

 

YOU'LL NEED

1 large English cucumber, sliced into thin rounds

1 small red onion, very thinly sliced

1 Tbsp sesame oil

1⁄4 cup rice wine vinegar

1 Tbsp sugar

1 tsp salt

1 tsp red chili flakes

 

HOW TO DO IT

Toss all of the ingredients together in a mixing basin.

Allow at least 15 minutes before eating.

 

This will stay in the fridge for up to 5 days if kept covered.

Sharing some nice comments

 

Keep any drink cold

Frozen grapes are a refreshing summer treat, but that's not all they're useful for... Make no-melt ice cubes out of the icy orbs! Place washed grapes in an even layer on a parchment-lined platter and freeze until firm. Bonus: They look lovely in a party pitcher, plus you'll have a nibble at the bottom of your glass.

Tomatoes did you know?

 

Do you know what the top four veggies are?

Do you believe tomatoes will be on the list?

The most popular fresh-market veggies are potatoes, lettuce, and onions, although the tomato is slightly behind them in fourth position.

Tomatoes are farmed for the fresh market as well as the processed industry. Three-fourths of the tomatoes consumed in the United States are processed.

The most frequent applications for tomatoes are tomato sauce, which is used on pizza and in pasta sauces, and salsa. Because of the growing popularity of pizza, pasta, and salsa, consumption of processed tomatoes has consistently climbed since the 1980s. Tomatoes can also be used in soups, salads, sandwiches, quiche, and relishes, as well as roasted or stewed. Tomatoes can be eaten fresh or dried, and they may also be canned or frozen for later use.

Tomatoes of many types are cultivated all over the world. Tomatoes come in a variety of colors and sizes, including green, red, pink, yellow, orange, burgundy, purple, streaked and striped, and black.

Celebrity, Big Beef, Big Boy, Health Kick, Sugary, Roma VF, Juliet, Jolly, and Early Girl are among the tomato types that have thrived in North Dakota. Celebrity tomatoes have demonstrated disease resistance and high-quality output across North America in a variety of growing environments. This cultivar is ideal for fresh slicing or canning. True to its name, Early Girl will bear fruit in as little as 52 days. Because of the Midwest's short growing season, this is an excellent choice for a slicing tomato. Roma VF is our state's most popular canning tomato. Choose tomatoes that are firm, smooth, and plump, with a bright color. Green tomatoes will ripen, but they will lack the flavor of vine-ripened tomatoes. To avoid bruising, handle tomatoes with care. Store them in a cool, dark place away from direct sunlight until ripe, then transfer to the refrigerator. Tomatoes are a high-quality source of vitamins C and K. They are also high in vitamin A and nutritional fiber, and have fewer than 20 calories per half cup. Tomatoes are also abundant in lycopene, a substance that gives many fruits and vegetables their red color and may have health advantages.

 

Here's a simple dish that you can create with food from your own garden or from a farmers market or grocery store.

 

Salsa de Tomas Fruta

 

 

3 large tomatoes, seeded, chopped

1 large onion (white or red)

1 small green bell pepper, chopped

3 cloves garlic, finely chopped

2 jalapeño peppers, seeded, finely chopped (optional)

2 Tbsp. fresh cilantro, chopped (optional)

2 to 3 Tbsp. lime juice (fresh or bottled)

1/2 tsp. salt

 

Rinse the tomatoes, then cut them and place them in a basin. Seed and carefully slice peppers while wearing plastic or rubber gloves. Chop the onion and cilantro finely. Toss tomatoes with pepper, onion, cilantro, and garlic; season with salt and pepper to taste. Keep refrigerated.