Long holiday weekends are the greatest. And, even better than long holiday weekends, are long holiday weekends spent with good friends, good food, laughter, cocktails and a little bit of running, for good measure.
Coming back to work (and real life) after long holiday weekends; not as great. I’m trying not to think about the real life part just yet.
I took full advantage of my 4-day weekend and headed west to visit friends in Seattle. This weekend I laughed harder than I have in quite a while. I got my first introduction to Pimm’s cup (where have these been all my life?!?!?). I finally had Top Pot Doughnuts (so hard not to try every doughnut in the case!). I discovered lemon cucumbers. I fell more in love with the Pacific Northwest. I watched in amazement as a bald eagle soar overhead. I had one of the best all-around dining experiences at How to Cook a Wolf – every single thing about this meal, from the cocktails, wine and food to the atmosphere, service and superb music selection was a win. I made an obligatory trip to Pike Place Market and marveled at the fresh seafood, bright produce and stunning flowers. And, I was reminded how lucky I am to have such great, lasting friendships.
Now that my travels are over and I’m settled back in New York, I’m in need of a little detox and some extra veggies in my meals.
This refreshing cucumber salad uses only a few simple ingredients, but packs a ton of flavor (and a fun, little kick thanks to a pinch of chili flakes) and makes a perfect addition to any picnic spread.
This is one of those dishes that just gets better with time. Try to carve out a few minutes to prepare your salad the day before you plan to serve. It will give all the flavors extra time to blend together, leaving you with a cool summer side with a hint of heat.
Head over to Greatist to get my recipe for Asian-Inspired Cucumber Salad!