Not exact matches
The Salad: 1/2
pound mung bean sprouts, brown ends pinched off 1/2
pound green beans, cut into 2 - inch pieces 2 large carrots, cut into matchsticks size pieces 1 small head cauliflower, separated into small florets 3 large potatoes, boiled and
sliced into rounds about 1 / 2 - inch thick 3 hard cooked eggs, peeled and quartered 1 large
cucumber, skin scored and
sliced very thinly
I used 1 cup each of halved and thinly
sliced radishes (3 1/4 ounces), 1/2
pound of lightly cooked, cooled green and yellow beans (1/2
pound fresh) that I'd cut into 1 / 4 - inch
slices on the bias, and quartered and thinly
sliced Kirby
cucumbers (from 5 ounces or 2 whole).
4
pounds cucumbers,
sliced 1 / 4 - inch thick — «pickling» or kirby
cucumbers work best here 4 bell peppers
sliced lengthwise [ok to omit if you don't have them on hand] 3 large onions, thinly
sliced 1cup Diamond Kosher salt [Updated: Why Diamond?
6
pounds medium
cucumbers 1 1/2 cups
sliced onions 2 large garlic cloves, left whole 1/3 cup canning salt 2 trays of ice cubes or crushed ice 4 1/2 cups sugar 1 1/2 teaspoons turmeric 1 1/2 teaspoons celery seed 2 tablespoons mustard seed 3 cups white vinegar
Ingredients 2 1/2 -3
pounds sliced, peeled
cucumbers (weight after peeling) 1 small yellow onion, chopped fine 16 ounces (one co...
1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1
pound brussels sprouts, trimmed 1 cup cooked flageolet beans (or other white bean) 1/2 orange, peeled and cut into small
slices / sections 3 - 5 radishes,
sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots,
sliced 3 tablespoons pistachios, toasted and chopped (reserve a few for garnish) 1 - 3 English
cucumbers, for serving, optional
1 teaspoon finely grated peeled fresh ginger 3 tablespoons fresh lime juice (from 2 to 3 limes) 2 tablespoons grapeseed oil coarse salt 1/2 large papaya (Mexican or Solo, about 1
pound), peeled, halved lengthwise, seeds removed, and cut into 1 - inch pieces 2 large Belgian endive, halved lengthwise, cored, and cut into matchsticks (about 3 cups) 1/2 English
cucumber, very thinly
sliced 3/4 cup jumbo lump crabmeat, picked over and rinsed
1 tablespoon olive oil 1/2 of a medium onion, peeled and slivered 2 large cloves garlic,
sliced 2 generous cups baby carrots 3/4
pound seedless
cucumbers (3 very small
cucumbers) 1 cup cashew pieces and halves 1 - 14.5 ounce can coconut milk 1 scant tablespoon vegan fish sauce 1/4 cup very lightly packed fresh cilantro leaves 1/4 cup very lightly packed fresh Thai basil leaves Coarse sea or kosher salt to taste Freshly ground black pepper to taste zest of one lime
Salad 2
cucumbers, seeded, quartered lengthwise,
sliced crosswise 1/4 - inch
slices 1
pound cooked deveined peeled medium shrimp 4 cups thinly
sliced Napa cabbage 1 medium red bell pepper, cut into matchstick - size strips 1 medium yellow bell pepper, cut into matchstick - size strips 3 green onions
sliced 1/2 cup cilantro, chopped 1/2 cup
sliced basil leaves
2 teaspoons plus 1 tablespoon olive oil 1 yellow onion, diced 1
pound ground chicken (preferably 2/3 white meat plus 1/3 dark meat) 4 ounces Cabot Hot Buffalo Wing Cheddar, grated (about 1 cup) 2 red Fresno chiles, finely chopped 1/4 cup chopped fresh cilantro 1 tablespoon Cholula Hot Sauce, or more to taste 1/2 teaspoon salt 1/4 teaspoon ground black pepper Whole grain buns, fresh spinach leaves and
sliced cucumbers
Ingredients: 1 1/2
pounds center cut salmon filet (preferably wild), skin removed 5 ounces (1 clamshell) baby Romaine or mesclun 1 small red bell pepper, thinly
sliced 3/4 cup shaved or julienned carrots 1/2 English
cucumber, peeled, halved lengthwise, seeds removed, then
sliced crosswise into half moons 3/4 cup shelled edamame (If using frozen edamame, thaw it according to the package directions.)
ingredients HONEY MUSTARD MAYONNAISE: 2 egg yolks 2 tablespoons warm water 2 teaspoons lemon juice 1 tablespoon distilled white vinegar 1 teaspoon Kosher salt 1/2 teaspoon Dijon mustard 1 and 1/2 cups vegetable oil 1 tablespoon yellow mustard 2 tablespoons honey SMOKED TURKEY CROISSANT: 6 croissants (split in half, lightly toasted) 1
pound smoked turkey (thinly
sliced) 6
slices Swiss cheese 6 leaves bibb lettuce 1
cucumber (thinly
sliced) 1 beefsteak tomato (cored, thinly
sliced)
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1
pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded, and diced
cucumbers -
Sliced scallions
ingredients KOREAN BRAISED SHORT RIBS: 5
pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly
sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste)
CUCUMBER KIMCHI: 2
pounds English
cucumbers (thinly
sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon lime zest