Brussels Sprout Chips, Warm Braised Beet and Beet Green Salad and More

Each week, I pick up a box of vegetables from my CSA (Community Supported Agriculture) and try to stop by The New Canaan Farmer's Market to see what else is in season. Eating seasonal is short-lived in this part of the country so I try to take advantage of the growing season by trying new recipes each summer.

Recently, I had the opportunity to write an article about farm-to-table restaurants in Connecticut, and visited The Dressing Room in Westport. Their Braised Beet Salad with Yogurt Sauce intrigued me and I tried to recreate it at home using Chef Vaast's suggestions.

Another recipe that caught my eye this past week was Brussels Sprout Chips from Ian Knauer's The Farm cookbook which features rustic recipes using farm fresh produce.

Today, I'd like to share a simple recipe that I've been making for years - it's the way I remember my dad preparing fresh cucumber salad each summer.

Easy Soy Sesame Cucumber Salad

• 3 kirby cucumbers
• 2 cloves garlic, minced
• 1 teaspoon gluten-free soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1/4 teaspoon organic sugar
• toasted sesame seeds, for garnish
• Japanese chili pepper (Ichimi Togarashi), for garnish

Cut kirby cucumbers into half moons, about 1/2" thick. Toss with all the seasoning except for sesame seeds and Japanese pepper. Refrigerate 1 hour. Just before serving, sprinkle with sesame seeds and Japanese chili pepper.