COTTAGE GROVE HOUSE

Hello. It’s hard to imagine it’s October and I haven’t posted a single recipe since August 27th. Well, it isn’t because I haven’t been in the kitchen because I have been making dinner everyday and breakfast on the weekends.  Actually, the kitchen is my favorite place to be during these very busy times.  While some folks can not imagine entering the kitchen and cooking a meal after working all day; I happen to thrive on it.  I guess it can be considered my happy place!   Well, I’m back.  And I am  here to share some of my recent favorites.   I simply cannot get enough of these sensational pots of goodness.  First, if you share my sentiment for chana dal, try this recipe.  Wonderfully spicy, comforting and It happens to be my teenage son’s favorite dinner now and the leftovers are great for breakfast.  Another dish on high rotation in our kitchen is this french green lentil recipe I posted back in March; a truly delicious early spring dinner and even better in autumn.  Lastly, today’s recipe, chili lime cucumber noodles. Thank goodness my family enjoys cucumbers, and spicy chipotle, and arugula because this salad has been in the middle of  our dinner table on a number of  occasions for the past two months.  And it all started with this. This is my new julienne peeler made by OXO.  A dear friend gave this to me a few months ago and I have been using it like I have never used a kitchen tool before.  Not only is it fun to use but it produces a satisfying texture to cucumbers, carrots, zucchini and even potatoes for hash browns.  It is a game changer.  Spring for it, you will be glad you did.  :) This salad is very attractive and texturally crunchy.  It’s a little sweet from the honey, spicy from chipotle powder and plenty of salt, pepper and lime juice. There’s just a bit of olive oil and a big handful of arugula, mint and basil.  It’s delicious.  And you could use zucchini instead of cucumber, it is equally delightful.

I n g r e d i e n t s

• juice of one lime
• chipotle chili powder, to taste
• generous pinch of sea salt
• 1 english cucumber, peeled into noodles with a julienne peeler
• 1 tablespoon extra virgin olive oil
• little squeeze of raw honey
• 2-3 handfuls of arugula
• 2 sprigs of mint, leaves chopped
• 3 sprigs of basil, leaves chopped
• ground black pepper

Combine the lime juice, salt, chipotle powder, olive oil, and honey in a small bowl.  Taste and add more chipotle heat or honey to your liking.  Toss with the cucumber noodles and arugula until evenly mixed. Add mint and basil and pepper to taste and give a few tosses to combine. Eat right away.