cucumber lime salad

happy first day of summer!!

Summer is my favorite because I can snatch up all sorts of fresh and fragrant produce at the Co-op and at the local Farmer's Market. Seriously ... it's a shame there's not some kind of widget I could install so you could smell my kitchen right now. I just came home with bags full of delicious fresh produce. Mmmm ...

I'll admit, I think today's recipe could use some perfecting. Some fresh basil maybe? Or would cilantro be better? How about some freshly-grated ginger?? I'll try it out and let you know, how does that sound?

As you have probably guessed, we've got some crisp and cool cucumbers in this recipe, as well as plenty of other fresh produce. And just what makes them so cool?

Cucumber: The reason you'll see these covering the eyelids of the tragically chic and well-to-do spa-going types is that they contain Vitamin C and caffeic acid which help reduce puffiness and swelling. The skin of the cucumber is chock full of fiber and minerals like potassium, magnesium, and silica too (which is an essential component of healthy connective tissue). The potassium/magnesium/fiber combo present in cucumbers has also been shown to help reduce blood pressure.

tasty fresh ingredients:
2 large cucumbers, peeled & chopped
1/2 c. finely chopped red onion
1/3 c. pine nuts
1 can white kidney (cannellini) beans
1/2 shallot, finely chopped
1 dry pint cherry tomatoes, sliced

simple lime vinaigrette:
1/4 c. olive oil
1/4 c. fresh squeeze lime juice (about 2 limes), or bottled lime juice
pinch sea salt
fresh ground pepper
whisk together well in a small bowl.

oh-so-easy directions:
if desired, peel cucumbers and chop into desired size & add to large bowl
drain beans & add to bowl
add all other ingredients: onion, shallot, tomato, pine nuts
dress with vinaigrette

cover & chill for about 2 hours, or ideally overnight.

salad photo by kirsten.michelle

cilantro sensation

Jesus, don't cry

You can rely on me, honey

You can combine anything you want

Wilco, Jesus, etc.

Album: Yankee Hotel Foxtrot

I never used to like spicy things, but these days my tastebuds seem to crave that extra kick every now and then. Needing something light and incredibly easy when I came home a good deal later than usual last night, I put just a few things in a sauce pan that sounded good together in my head. And then voila!, (or should I say ole!), I had a super-simple dinner on a night when my appetite was saying, I'd like a little something, but there's no need to overdo it, girl. Gimme some nutrition and we're good to go.

Cilantro {like my good friend basil} is another green herb that elicits all sorts of crazy green affection from me. Any southwest-y or Mexican dish feels a little incomplete without it, if you ask me. Naked, if you will. And really, those lacy fragrant leaves are what inspired me to concoct today's recipe.

So what are we looking at today for ingredients? It's a pretty short list of ingredients, but I'll feature some of my favorites for you.

Black Beans: Rich in fiber, protein, antioxidants, iron, folate, manganese, magnesium not to mention being low in fat, black beans are a nutritional powerhouse. The fiber helps lower cholesterol and reduce risk for heart disease. Those of who who have known me awhile know about my love affair with the black bean. {Note: links to recipes in that post have been updated.}

Cilantro: Cilantro/coriander seeds are known through out the world to have some magical and mysterious healing properties {confession: I added the "magical and mysterious" bit, so don't try to take that one to the bank}. It's thought of as an anti-diabetic plant in Europe and in India, it is utilized for its anti-inflammatory properties. Here in the U.S., we've stood up and taken note that it helps reduce cholesterol.

Tempeh: You might be less famlilar tempeh. A close relative to tofu, tempeh is a food made from fermented soybeans that is both high in fiber and loaded with wonderful first-rate protein. Rich in numerous vitamins and minerals {including but not limited to: riboflavin, manganese, copper, phosphorus, magnesium, essential fatty acids, and isoflavones}. And seriously, don't let that "fermented" bit put you off. All cooked up and in a tasty little dish like this, you'll be asking for more.

Ingredients:
1 – 28 oz. can diced tomatoes
1 – 15 oz. can black beans
1 package Spicy Veggie Tempeh, cubed
Fresh cilantro
Extra Virgin Olive Oil
Cumin
Sea Salt

What to do:
In a skillet, heat up olive oil to medium heat
Add cubed Spicy Veggie Tempeh
Cook until lightly browned

Add diced tomatoes and black beans
Reduce heat to low
Add sea salt & dash of cumin

Add cilantro leaves {as many as you want!!} & stir until heated through

Serving Suggestions:

• If you're not that hungry {like I was when I made this}, eat by itself! It's kinda like a soup or something ...
• Serve with rice or (my favorite) over oven roasted veggies such as green beans
• Substitute tempeh with 1 lb. diced chicken breast {if you do this, you might want to add chili powder or if you're really brave, some habanero peppers to kick things up a bit}
• Mixed in with cooked rice (about 2 c., I’m guessing) and put in a baking dish, top with cheese. Put in the oven on 375 until it's all nice & thick & bakey & the cheese is all melty.
  

Mmm … somebody stop me, I’m getting hungry!!!