I love kimchi! This is a quick one, and super tasty! I break out the mandolin and zester to make the prep work fly by. Mandolin for the cucumbers and onion. Zester for the lime and ginger.
1 lb Kirby cucumbers, sliced 1/4 inch thick
1/4 c sesame or grape seed oil
1 small onion, thinly sliced
2 TBSP Thai basil, finely chopped
1 c shredded carrot
2 TBSP Gochugara
1 TBSP garlic, minced
1 TBSP ginger, minced
1 tsp lime zest
1/2 tsp Asian fish sauce
In a colander, toss cucumbers with salt and set aside for 20 minutes. Rinse and drain well.
Toss all ingredients in a large bowl to combine. Let stand at room temp for 2 hour, stirring occasionally. Season with salt and pepper.
Makes 2 cups.
I love a rustic French tart! This one sings of summer. Mine may not be pretty but it was awful tasty.
2 lb tomatoes, halved
Salt and pepper
Herbs de Provence
6 oz goat cheese
Preheat oven to 350. Grease a 10 inch pie pan with olive oil.
Arrange tomatoes in pan, skin side down, crowd them as much as possible. Sprinkle with herbs de provence, salt and pepper. Spray with olive oil. Bake for 30 minutes, until softened. Remove from oven.
Prepare puffed pastry according to package. Roll out to an 11 inch circle, prick with a fork all over. Spread pesto on the pastry.
Cut goat cheese into 1/3 inch slices and place on tomatoes. Place the puff pastry onto of the tomatoes, pesto side down. Tuck into sides. Bake 30 – 40 minutes until golden.
Let cool a few minutes then flip onto a plate. Top with fresh basil leaves and serve.