We thrive off of simplicity and flavorful dishes here. Another benefit of this recipe is another option for cucumbers. I loved them as a kid but as an adult, I learned quickly that I didn’t really have much of a go-to cucumber recipe. My Aunt Emilie introduced this dish to me and I was a fan ever since. She was kind enough to share it with me. I believe the original recipe was published in the late 60s but it still works today.

1) 2 Medium peeled cucumbers, cut in half lengthwise. Scrape out all the seeds. Slice cucumbers, crosswise into 1/4 - 1/2 inch slices. Set aside.

2) In a mixing bowl, combine 1 TSP soy sauce, 1 TBSP white wine vinegar, 1 TBSP sugar, 2 TSPs sesame seed oil, (if desired), 1/4 tsp Tabasco. (I love Cholula or Sriracha here) and 1/2 TSP salt. Mix well.

3) Add cucumber, toss well to coat all pieces. Chill before serving. The recipe serves 4-6.

Eat.Drink.Savor.