Week 12 is here and I went to the garden to find lots of beautiful cucumbers to share with all! This reminded me of my grandparents house in the summer time. They always had fresh cucumber salad in there fridge this time of year, and I loved it!
1 clove of garlic minced
4-6 cucumbers sliced
2-3 tomatoes cut in wedges
2-3 table spoons of mayonnaise
2 t dill seed
salt and pepper to taste
Combine ingredients and refrigerate for a couple of hours before serving. For creamier salad, add more mayonnaise.
Spicy Garlic Beans and Eggplant
- 2 TBL Olive Oil (divided)
- 1 TBL Unsalted Butter
- 2 TBL Shallots or Red Onion
- 4 to 5 Cloves Garlic, Minced or Pressed
- 2 C Cubed Eggplant
- 2 C Green Beans
- 1/2 tsp Minced Jalepeno (if desired)
Add one TBL olive oil and the butter to a large frying pan and melt butter into oil over low heat. Add in the garlic and the onion. Saute for several minutes then turn up the heat to medium and add in the green beans, eggplant and if desired, jalapeno. After a few minutes, add in the other TBL olive oil. Saute an additional 5 to 8 minutes until the eggplant is slightly browned and the green beans are heated through but still firm. Do not over cook.
Here’s what we are getting this week.
8. Flowers 🙂
See You All Soon!
One thought on “Week 12 Cooling off with Cucs”
I’m always looking for more ways to make eggplant.