Is it still crazy hot where you live right now? In my hometown, we don’t usually get a whiff of fall til October and if that’s your situation, this dish is for you. It’s easy to throw together and requires zero heat so it’s a perfect summer meal. I pulled the recipe from my friends at the NYT, but my simple directions are below. I only got one pic and it’s a pretty terrible one, but that just shows you what a true summer meal this was, thrown together on a Sunday evening with the help of a rotisserie chicken and inhaled after a busy weekend.
Trim the ends of 6 Persian cucumbers and halve them lengthwise. Place the cucumbers cut side down on a cutting board and flatten them by smashing with the back of a wide knife (like how you would if you were peeling a clove of garlic). Break them down a bit more by hand as you place them in a colander that you set over a bowl. Add a 1/2 tsp salt and place into the refrigerator for 20 minutes to drain into the bowl. When they’re done draining, remove from the refrigerator, set the colandar with the cukes to the side and use the bowl (wipe dry first) to mix your dressing. Whisk together 1/4 rice vinegar, 1 tbsp sesame oil, 2 tsp soy sauce, and 1 tsp honey. Once combined, add the cucumbers and a shreded rotisserie chicken. Toss together and plate the whole thing. Top with fresh cilantro, a dash or two of red-pepper flakes, and 2 tsp sesame seeds.
Peaches to Apples 