Cucumber Salad
- 4 cucumbers, peeled and thinly sliced
- 1/2 cup sour cream
-1/2 cup greek yogurt
- 2 tbsp. snipped chives
-salt and pepper
- 2 tbsp. sugar
- 2 tsp. distilled white vinegar
- 1/4 to 1/2 diced onion (I used red because that's what I had, but you can use whatever, or none at all)
Combine the sour cream, Greek yogurt, salt, pepper, chives, sugar, and vinegar together until smooth. Pour over sliced cucumbers and onions. Mix well until cucumbers are coated. Chill for at least 1 hour. I am not crazy about the taste of raw onion so I didn't put a whole lot in there and used more chives since they have a mild onion flavor. Hope people like it! If not, I'm glad to bring home leftovers :)
Peach-Plum-Raspberry Crisp
- 3 large peaches, peeled and thinly sliced
- 3 small plums, thinly sliced
- 1/2 cup fresh raspberried
- 1 tbsp cornstarch
-2 tbsp sugar
-2 tsp. cinnamon (divided)
- juice of one orange
-2 tbsp Gran Marnier (optional)
-zest of one orange
- 3/4 cup old-fashioned oats
-3/4 cup brown sugar
-3/4 cup whole wheat flour
- 1/4 cup butter, cut into pea-sized cubes
For the filling
For the crumble
Preheat oven to 400 degrees. Combine the sliced peaches, plums, raspberries in a medium-sized glass baking dish. Combine the orange juice, Gran Marnier, corn starch, sugar, and cinnamon. Pour over the fruit and gently combine. In a separate bowl, combine the butter, brown sugar, oats, cinnamon, and orange zest (P.S. Don't forget to zest the orange before you juice it into the fruit mixture!). Combine the crumble mixture (I just use a clean hand to do it) so that you have pea-sized crumbles. I suppose you could use a food processor too and pulse it, but I didn't have time to get it out. Spoon the mixture over the fruit and bake in the oven for 25-30 minutes or until top is golden brown and fruit is bubbling. Let cool on a cooling rack for 15 minutes. This would be amazing with some vanilla bean up on top. We'll see how everyone likes it!
Good lord, I want that crisp in my life.
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