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Asian Marinated Cucumbers

July 26, 2019

TGIF and Happy Organic Delivery Day!
Yesterday on the blog, we shared some local love spotlight to some of the farms we purchased from this week. That includes some local cucumbers and white spring onions, perfect for a big bowl of your grandmas cucumber salad recipe.

Mine used to make it two ways, one way with vinegar and sugar, and another way with yogurt and sour cream to make it creamy.

I thought we could switch it up a little bit today, and add some Asian flavors you might have in the pantry- sesame oil, soy sauce, and a splash of rice wine vinegar. This salad has a bright and nutty flavor, and gets better over time as it sits in the dressing.

 With summer cucumbers, I find the skin to be a little too thick for my texture liking, so I peel most of it off! This is personal preference. I also scoop the seeds out, and you can save the pulp from the seeds and rind for your next batch of juice, or add to a diffuser for a cucumber lemon water. I promise you don't have to throw them away! Let's Dig in!

Asian Marinated Cucumbers
Serves 2
1 Perfectly Imperfect Cucumber, sliced thin
1 Perfectly Imperfect White Spring Onion Bulb, sliced thin
2 T Rice Wine Vinegar
1 T Sesame Oil
1 T Soy Sauce
1 T Toasted Sesame Seeds
2 T Chopped Cilantro

1. Toss all ingredients together and let marinate for 30 minutes before servings. Keeps in fridge for up to 1 week. Perfect on salad, on grilled fish or chicken, or on top of avocado toast. Yum! Enjoy!

 We hope you love this easy spin on a summer favorite. We love to see you get creative in the kitchen, so be sure to tag us on instagram, @perfectlyimperfectproduce, so we can keep up with your foodie journey! Thanks for another great week! Have a wonderful weekend. 



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