Picking up my beautiful Bloomsbury Farm basket will never get old…
This week I’ve got everything from eggplant to tomatoes… sprouts to little baby tomatoes but my first undertaking were the cucumbers.
I’m challenging myself to start with the veggies in my CSA that I’m a little intimidated of. I like sliced cucumbers in my water and I like pickles but I was skeptical about cooked cucumbers until I found this pan-fried cucumber in honey sesame sauce recipe in my CSA Cookbook by Linda Ly.
Linda’s recipe calls for 2 pounds of cucumbers but I just used a few since I’m cooking for one.
I sliced them in half lengthwise and then again into smaller slices.
To make the sauce I combined some teriyaki sauce, rice vinegar, sesame oil and honey.
After that I sprinkled some Pink Himalayan salt on the cucumbers and then tossed them around in my gorgeous cast iron skillet (I’m convinced everything tastes better in it versus my basic skillet) for about 5 minutes.
And then I added a little bit of some minced garlic, a chopped pepper and the honey sesame sauce.. tossed it around and voila!
Really quick and easy… altogether took me about 15-20 minutes!
Everything the recipe called for I either had in my pantry or it was just a cheap run to Trader Joes.
- 2 pounds cucumbers
- 1 teaspoon pink himalayan salt
- 2 tablespoons sunflower oil
- 4 garlic cloves, minced
- 1 pepper
- For the sauce:
- 1 tablespoon teriyaki sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- Start by cutting the cucumbers in half lengthwise and then into smaller pieces. Sprinkle them with pink himalayan salt.
- For the sauce: Stir together all ingredients.
- Heat a large skillet over high heat and coat with the sunflower oil. Fry the cucumbers until they begin to brown on the bottom for about 2 minutes and then flip.
- Stir in the garlic and pepper and cook for another few seconds.
- Pour in the sauce and voila!