I’ve been hanging onto this recipe for a while, and I think today’s finally the day to share it. The salad that we had with it is summery, but the dish itself could work for any season. I was reading a book by one of my favorite cookbook authors (Melissa Clark), and for some reason this recipe just jumped out at me. Honestly, it’s a really simple recipe, but I was a bit surprised at how good it tasted, especially with some roasted broccoli alongside.
First, though, I want to share the salad we had along with it. This is just a simple way to add some flavor to sliced cucumbers. We prefer the cucumbers crisp, so I would just let it marinate for 10-15 minutes. This would be a great palate cleanser if you’re having a spicy or heavy dinner.
Asian Cucumber Salad (from See and Savour)
2 cucumbers sliced 1/4 inch thick
1 tbsp. honey
3 tbsp. rice vinegar
2 tbsp. soy sauce
1 tbsp. sesame oil
1 tbsp. toasted sesame seeds
1 pinch crushed red pepper
- In a bowl, whisk together the honey, vinegar, soy sauce, and sesame oil. Taste and adjust for seasoning.
- Add the cucumber to the dressing and toss to coat. Fold in the sesame seeds and let sit for 30 minutes or overnight. (As I mentioned above, we prefer our cucumbers crisp, so I wouldn’t marinate that long.)
- Right before serving, top with the red pepper.
And here comes the main dish. It doesn’t have a huge flavor, but there’s something about it that keeps you coming back bite after bite. It cooks up pretty fast, so I suggest you have everything prepped and ready to go before you start cooking. We served ours over rice, so be sure you plan for that in your time-table too. I mentioned before that we ate ours with roasted broccoli, but it would probably go well with any roasted vegetable, so just cook whatever you have on hand.
Thai-Style Ground Turkey with Chiles and Basil (from Cook This Now by Melissa Clark)
1 tbsp. soy sauce
1 tbsp. fish sauce (Don’t be put off by the smell – none of that transfers to the dish. But it does give it an indescribable umami/earthy flavor.)
1/4 tsp. lime zest
1 tsp. lime juice
1/2 tsp. sugar
1 tbsp. peanut oil
1 tbsp. minced ginger
3 cloves minced garlic
1 seeded, finely chopped jalapeno
1 chopped scallion
1 lb. ground turkey
1/2 c. chopped Thai basil
- In a small bowl, whisk together the soy sauce, fish sauce, lime zest and juice, and sugar.
- In a large skillet, heat the oil over medium high heat. Add the ginger, garlic, jalapeno, and white and light green parts of the scallion. Cook, stirring, til slightly softened, about 1 minutes. Stir in the turkey and cook, breaking up, til it’s no longer pink, 5-7 minutes.
- Stir in the sauce and cook another minute or two. Remove from the heat and stir in the basil. Serve over rice and garnish with the dark green part of the scallion and lime wedges.
It’s finally starting to cool off here, and I am just loving it. What are you loving lately?