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.

 

2. Add the diced cucumber and toss then let it all sit for 5 minutes.

3. Finally, add the avocado, peaches and half the pumpkin seeds, tossing carefully to coat.

4. Serve topped with a drizzle of lime juice, sesame and remaining pumpkin seeds, and cilantro leaves for garnish.

And there you have a cool, colorful and cheery salad for any summer meal.

ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book. 
Recipes included!

The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  

Recipes included!

 Coming March, 2018

Marinating in Murder, book #3

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             

Visit Linda at www.lindakwiken.com

Love to hear from you at my Facebook author page and

on Twitter  @LWiken  

Also appearing at www.killercharacters.com

                                                                               

Visit Erika at www.erikachase.com 

 at my Facebook author page

and on Twitter  @erika_chase. 

Lemon Almond Sauteed Greens and other colors! #recipe by Linda Wiken, author

There's nothing I enjoy better than an easy-to-make veggie dish and this is one I'll use many times over. I first tried it out at that same writer's retreat that Victoria Abbott mentioned on Saturday. So, remember her delicious spicy black bean salad and think of it paired with this dish. Of course, there was more on the menu but you'll find out about those another time.

I find lemon seems to go with everything, even more so than my real favorite flavor, lime. So, use it liberally or cut it back a bit if lemon's not your thing. The recipe I found in the newspaper calls for Swiss chard or spinach. I chose the latter because I really enjoy it. But you could use any leafy green vegetable. I also chose to use the shredder for the cabbage but I think next time, I would just slice it into thin strips.

It's easy to prepare ahead of time -- just slice the two veggies and set them aside until needed. The prep time takes longer than it does on the stove.


What you'll need:

1 tbsp. olive oil
1 clove garlic, minced or use the kind in the jar, about 1 tsp. in that case
approx. 8 c.spinach, just cut off the stems
1 c. shredded cabbage
1 tsp lemon zest
juice of half a lemon
salt and pepper to taste
1 tbsp. sliced or slivered almonds, toasted

What to do:

Heat oil over medium heat, preferably a wok or similar pan. Add the garlic and saute for 30 seconds.

Add the spinach, cabbage, salt and pepper, and lemon zest then saute for approx. 2 minutes or until the greens are wilted.

Stir in 1 tbsp. of water, cover and boil for approx. 2 minutes. Stir a couple of times and remove when veggies are tender then add the lemon juice and saute for another 2 minutes, until most of the water has evaporated.

Transfer to a serving dish and sprinkle with the toasted almonds.

And here we are, minus the photographer, ready for yet another fun meal together.

I'd like some suggestions of what other greens to substitute. What would you use?

ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book. 
Recipes included!

The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  

Recipes included!

 Coming March, 2018

Marinating in Murder, book #3

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             

Visit Linda at www.lindakwiken.com

Love to hear from you at my Facebook author page and

on Twitter  @LWiken  

Also appearing at www.killercharacters.com

                                                                               

Visit Erika at www.erikachase.com 

 at my Facebook author page

and on Twitter  @erika_chase. 

Stir Fried Okra and Grilled Trout #giveaway @LWiken

As the delightful Victoria Abbott/Mary Jane Maffini mentioned last Sat. in her post, our annual writer's retreat is also a bit of a foodie feast time. We pair up and take turns preparing the main meal.

Keeping with the seafood (I should say sensational!) theme set by MJ with that sensational sambuca shrimp appetizer, I decided to do a very simple grilled trout along with one of my favorite veggies, okra which I stir fried, also a simple recipe for a very hot summer's day.





We'll start with the okra.

Of course, I added some of my favorites to the mix. Fresh mushrooms, a sweet red pepper, and some jalapena pepper. Now, I could give amounts but it's really up to you, according to what quantity you want for your dinner guests.

I did use a touch of Celtic sea salt, freshly ground pepper and, although it's not shown, some Bragg Herbs and Spices Seasoning mix to taste. And of course, olive oil for the actual stir frying.

For the trout, I brushed the pieces with olive oil and sprinkled Herbes de Provence seasoning over top. For the final touch, some sprigs of fresh dill.

They were large pieces and I found just the right size to be divided between the five of us.

The grilling took about 12 minutes and only doing one side. The stir fry was half the time which made it easy to have both ready at the same time.

Remember, this was meant to be an easy meal so the final dish was a container of store bought potato salad.









Friends always make any mealtime and good time!

I'm still so pumped about my new series, that I'm doing another random draw for a copy of Toasting Up Trouble! Just leave a comment about your annual summer friends or family fling!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

 
           

Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at www.killercharacters.com
                                                                               

Visit Erika at www.erikachase.com 
 at my Facebook author page
and on Twitter  @erika_chase. 

Stir Fried Okra and Grilled Trout #giveaway @LWiken

As the delightful Victoria Abbott/Mary Jane Maffini mentioned last Sat. in her post, our annual writer's retreat is also a bit of a foodie feast time. We pair up and take turns preparing the main meal.

Keeping with the seafood (I should say sensational!) theme set by MJ with that sensational sambuca shrimp appetizer, I decided to do a very simple grilled trout along with one of my favorite veggies, okra which I stir fried, also a simple recipe for a very hot summer's day.





We'll start with the okra.

Of course, I added some of my favorites to the mix. Fresh mushrooms, a sweet red pepper, and some jalapena pepper. Now, I could give amounts but it's really up to you, according to what quantity you want for your dinner guests.

I did use a touch of Celtic sea salt, freshly ground pepper and, although it's not shown, some Bragg Herbs and Spices Seasoning mix to taste. And of course, olive oil for the actual stir frying.

For the trout, I brushed the pieces with olive oil and sprinkled Herbes de Provence seasoning over top. For the final touch, some sprigs of fresh dill.

They were large pieces and I found just the right size to be divided between the five of us.

The grilling took about 12 minutes and only doing one side. The stir fry was half the time which made it easy to have both ready at the same time.

Remember, this was meant to be an easy meal so the final dish was a container of store bought potato salad.









Friends always make any mealtime and good time!

I'm still so pumped about my new series, that I'm doing another random draw for a copy of Toasting Up Trouble! Just leave a comment about your annual summer friends or family fling!

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

 
           

Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at www.killercharacters.com
                                                                               

Visit Erika at www.erikachase.com 
 at my Facebook author page
and on Twitter  @erika_chase.