Mystery Lovers' Kitchen: peach and cucumber salad

Thursday, September 5, 2019

Peach and Cucumber Salad #recipe @LucyBurdette

LUCY BURDETTE: You may remember if you read Monday's blog that I promised you peach recipes. The peaches are glorious this year--we want to eat them in everything!

This combination may sound a little strange--even my husband was suspicious. But we loved it so please don't hold back! The keys of course are that the veggies are fresh, the peach ripe, and the feta delish...

Ingredients

1 large Cucumber
1 large ripe Peach
8 or so leaves fresh Basil
1/2 smallish red onion
Fresh feta crumbles, about 1/2 cup
3 tablespoons cider vinegar
1 abd1/2 tsp honey

Mix the honey with the vinegar in a small bowl. Slice the onion thinly and set this to soak in the honey and vinegar mixture. Do this ahead, even an hour, so the onion has time to soften.

Slice the basil to ribbons and add that too.

Slice the cucumber into rounds.

Peel and cut the peach into nice slices.

Combine all the vegetables in a pretty bowl, sprinkle with basil and feta crumbles. That's it! It's delicious! We ate every bite...

And here's a link to easy grilled peaches (post Labor Day picnic?)

And this will take you to a blueberry coffee cake that is just as good if not better with peaches...

Lucy Burdette (aka Roberta Isleib) has published 17 mysteries, including the latest in the Key West food critic series, A Deadly Feast (Crooked Lane Books, May 2019.) Read more at https://lucyburdette.com You can also find Lucy on Facebook and Instagram. And please follow her on Bookbub too!

Thursday, August 10, 2017

Peach and Cucumber Salad, something different for summer! #recipe #LindaWiken

I'm in a cottage kind of mood today, thinking back to the fab and fun writers retreat we had last month. We've been doing this for well over a decade and it's a highlight of the summer for us all.

My last recipe on Mystery Lovers' Kitchen was a veggie dish I made the second night there. Fellow MLK and good friend Victoria Abbott and I had that meal covered. My second dish for the evening was this Peach and Cucumber Salad that's quite different from what I'm used to. I cobbled the recipe together from one I found in Bon Appetit.

Take some fresh fruit and add some herbs, spices and lime juice...that's all it takes. Now, since we were at a cottage, I took the easy way and substituted dried spices instead of using a whole clove and a cardamon pod. I also skipped the toasting of the spices and the pumpkin seed, and it tasted just fine. Maybe next time. The chopping of the ingredients is what's most time consuming but it really is worth it. We all agreed.

I didn't get as many photos as I wanted as things became quite hectic. But I think the recipe is fairly self-explanatory.

What you'll need:

1/4 c. olive oil
1 garlic clove, grated
tsp. clove
tsp. cardamon seeds
1/2 tsp. coriander seeds
1/2 tsp. cumin
3 tbsp. parsley, chopped
3 tbsp. cilantro, chopped plus extra for garnish
pinch of Himalayan salt (or your choice)
3 tbsp. fresh lime juice
3 small cucumbers
3 yellow peaches, cut into 1-inch pieces
2 avocados, cut into 1-inch pieces
1 tsp. toasted sesame seeds
1/3 c. pumpkin seeds
1 small chili, grated or 1 tsp. crushed chili flakes

What to do:

1. In a large bowl, mix the chile, parsley, garlic, lime juice and chopped cilantro with the coriander, clove, coriander, and cumin. Add 1/4. c. olive oil and stir. Season with the Himalayan salt.