Follow me through the adventures that take place in my kitchen, in restaurants or in other kitchens. Cooking and food are my passions and I want to share my experiences of cooking, baking and eating with you.
I'm a Greek self-taught cook who lives in Chicago. I learned a lot about cooking from both of my grandmothers, my mom and dad, family and friends. Passing on timeless traditions through food is one thing I strive to do in life.
These are my journeys through culinary exploration...
clraptis (at) gmail (dot) com
Cucumbers are the flavor of the week for Summer Fest (a celebration of seasonal summer ingredients on the Food Network Blog: FN Dish) and I couldn’t be more excited!
Being Greek and all, I believe I am genetically pre-programmed to have a soft spot for cucumbers. I’m sure most will have expected a tzatziki recipe, but instead I went with one of my favorite things to make and bring into work for lunch during the summer. It’s a take on a salad that Gina at skinnytaste.com has made in the past and it will NOT disappoint. I love how the juices from the tomatoes mix with lime juice to create a guilt-free dressing. When you’re in the mood for something cool as a cucumber (pun intended), refreshing, crunchy yet buttery and ultimately satisfying - this is the salad for you!
INGREDIENTS: 2 cucumbers, peeled, seeded and chopped 1 lb. grape tomatoes, halved 1 avocado, chopped ½ red onion, minced 1 15 oz. can black beans, rinsed and drained 2 limes, juiced salt and pepper
DIRECTIONS: Put the chopped cucumbers
onion and black beans
and avocado in a bowl.
Sprinkle with salt and pepper, then douse in the lime juice. Stir to combine and taste to see if you need to adjust the seasoning.
Serve immediately or chilled and enjoy!
Check out these links to other great cucumber recipes by other bloggers participating in the FN Dish’s Summer Fest this week: