Cool as a Cucumber

Here we are, about 1/2 way through the month of July. Temperatures have finally cooled off this week after battling 90's and above since the end of June. As the temps fluctuate and the sticky months settle in, I am working on taking baby steps away from the stove in hopes that I will cool off in the process. Summer leaves me with less of an appetite, as well as a hunger for things that are refreshing. Salads, cold soups and sandwiches come to mind. Yummy!

CSA crop:

Kohlrabi
String beans
Zucchini
Lettuce
Cucumbers
Pattypan squash
Cilantro
Yellow plums
Raspberries...some were massive! (see below)


On the warmest days of this summer this far, I found myself so exhausted and overheated that cooking the meal I had planned out for the week was the furthest thing from my mind. My schedule has also changed a bit in recent weeks due to some sad personal news I received. So, the changes to my schedule have made meal planning a bit difficult to predict. Although this has nothing to do with food, I want to let you in a bit more.

My knee had been bothering me for a few weeks after my runs, so I finally went to see an orthopedist to see what was going on and figure out how to fix it. With no easy fix available, he gave me the devastating news that I would have to hang up my running shoes as a result of damage done to my knee. He added the info that I also suffered from a genetic issue that my dad had dealt with. Instead, I can only do things like ride a bike or use an elliptical machine. No lunging, squatting, kneeling, running, stairs-nothing. I was a zombie for a few days trying to figure out where to put the energy that my running used up. I know, it could be way worse. However, it is the end of an error for me. I have lost a piece of me for sure. I was one with the road. I was one with my dad. Now, it is me and a few hundred strangers sweating together. That is where the gym comes in. New York Sports Club is where I will continue to maintain my sanity. Well, there and my kitchen.

Now, we move toward the meat (or veg in this case) of this weeks posting. As mentioned earlier, I enjoy cooler and lighter fare this time of year. Something thrown on the barbecue is best accompanied by a slaw, pasta/quinoa salad, or this weeks warm weather side. Two of the star ingredients are straight from the farm (CSA).


Tomato and Cucumber Salad

Ingredients:

2 pints of grape tomatoes, quartered
6 cucumbers (Kirby size), peeled,halved and cut into 1/4 inch pieces
1/2 cup fresh cilantro, chopped
1 small red onion, finely chopped
2 tablespoons of red wine vinegar
2 tablespoons olive oil
Juice of 1 lime
Salt and pepper to taste

Directions:

Chop all ingredients and toss with all liquid ingredients.
Salt and pepper to taste.

A splurge in my house depends on the moment. This week, the splurge was beef. We threw a fresh garlic, lime and cilantro marinated flank steak on the charcoal grill this on Sunday. Alongside this mass of meat, we served our tomato and cucumber salad. Add some flour tortillas, and we had a summer soft taco that was just as beautiful as it was filling.

Have a great week and happy eating!!!

Location:Brooklyn, New York