By the way, does anyone else watch that show? I first encountered these beautiful lemon cucumbers at the farmers market a few months ago and have been meaning to create a recipe with them. Their name is deceptive. You would think they taste like lemons based on the name. But these pleasant little fruits taste like regular cucumbers without the bitter aftertaste found in conventional cucumbers. (Yes, I do consider cucumbers to be fruits because they bear seeds in the center.) As these fruits mature, their exterior turns yellow, much like a lemon. BUYING TIP: select lemon cucumbers that have a light green exterior rather than the yellow ones. One of the sellers at the farmers market taught me that yellow lemon cucumbers have tougher seeds in the middle and are not as sweet. Unless you like tough seeds, go for the green. Those brown prickly dots on the skin are strange but not to be feared. They’ll fall off when you rinse them. Crisis averted. I have been spiralizing away this summer, and this cucumber salad is no exception. Spiralizing cucumbers can get tricky because the core is so soft and filled with seeds. The seeds do get jammed in the blades = slightly more work on the cleaning end. As you can see, that didn’t stop me from creating cucumber noodles. To give the salad additional crunch per munch, I decided to spiralize large purple radishes. Did I ever mention that purple is my favorite color? When you’re done with the spiralizing fun, you’ll probably be left with a plate of stumps like these (not to be confused with muffin stumps). Don’t throw them away! Just chop them up and add it to the rest of your salad. What are your favorite go-to dinners that are ready in less than 30?
