By NICOLE MARSHALL MIDDLETON Food Writer on Apr 23, 2012, at 10:25 AM Updated on 4/23 at 10:25 AM
TASTE
If you are interested in trying an array of the local food truck fare, put Food Trucks on 11th on your schedule for Tuesday. ...
The newest doughtnuts to hit Tulsa will be on sale at the Guthrie Green Food Truck Wednesday today.
The weekly event ...
The doughnut craze has swept the country with bakeries churning out unique versions of the breakfast treat.
On Friday, ...
What do you do with radishes? I had a bunch in the fridge that I bought with some other springtime staples.
But short of sticking them on a veggie plate and or using them as garnish for green salad I haven’t done much with them.
So when I saw this recipe for a variation on a marinated cucumber salad, it looked worth trying. It didn’t hurt that Gourmet magazine served the vinegary side dish alongside fried chicken and mashed red potatoes.
But we had the vegetables with grilled chicken and jalapeno corn bread and they were great. Try them with other grilled meats.
Sweet Cucumber and Radish Salad 1 large cucumber
1 bunch radishes
¼ cup cider vinegar
1 ½ tablespoons sugar
¼ teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1. Peel the cucumber, the half lengthwise and slice crosswise ¼ inch thick. Cut each radish lengthwise into 8 wedges.
2. Bring vinegar, sugar, salt and pepper to a boil in a saucepan, stirring until sugar has dissolved, then stir in oil.
3. Pour hot dressing over cucumbers and radishes in a bowl and stir. Let dressed vegetables stand at least 10 minutes and up to 4 hours, covered and chilled. Stir and season with salt before serving.
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