We’re getting down to the wire with my cookbook manuscript deadline. I don’t know about you, but when I was in college (and high school, even), the only way I could ever get an essay, report or project done was if I was under pressure.
I remember cramming with my friend Cassie for a mid-term exam in our Greek Mythology class the night before the test itself. Basically, I read about 250 pages of Greek myths in 8 hours, overnight.
I’m pretty sure I got a B+ or an A-, although that method didn’t work for the final, unfortunately.
My point is that I’m a bit behind on writing this cookbook, but that’s okay, because this week is that “under pressure” point and I’m finally “cramming.” I produce my best work that way, so we’re all in luck!
Meanwhile, I’m all about easy, simple, quick recipes: like this cucumber salad. No need to reinvent the wheel here – this salad has such classic fresh Asian flavor, that it can work as a standalone lunch or a side dish to accompany a baked fish or some chilled shrimp. Heck, you can mix some cooked red quinoa in at the end and make this a protein-packed dish.
Cucumbers are so light, crisp and refreshing in the summertime – why chop them up and hide them in salads? Let them shine in this noodle dish!
Okay, now I’m off to do some more cookbook writing. Currently, I’m writing about my views on healthy eating and how spiralizing will revolutionize the way you look at vegetables…. but, you all already know that. 🙂
What do you think of quick recipes like these? Would you like to see more of them?