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Spicy Cucumber Salad<br />
with Lime Garlic Vinaigrette<br />
• 2 cucumbers, very finely sliced<br />
• 1 jalapeno, seeded and finely<br />
diced<br />
• 2 cloves garlic, finely minced<br />
• 3 Tbsp. fresh lime juice<br />
• ½ orange bell pepper, diced<br />
• 3 small red onions, sliced in rings<br />
• ½ tsp. salt<br />
• Black pepper to taste<br />
• 3 Tbsp. olive oil<br />
• 4 Tbsp chopped cilantro, to taste<br />
Slice jalapeno and red onion using a<br />
mandolin slicer or sharp knife and<br />
add to a medium sized bowl. Add<br />
lime juice, diced bell pepper, salt and<br />
black pepper. Incorporate olive<br />
oil with a whisk. Add cucumbers<br />
and cilantro and stir well.<br />
Serve immediately or let it<br />
sit in the fridge to marinate<br />
for a couple hours. Make<br />
sure to let the salad sit on<br />
the counter for a little<br />
while before serving if<br />
it’s been in the fridge; the<br />
olive oil solidifies slightly<br />
when it gets cold.<br />
Cilantro Lime Grilled<br />
Chicken Tenders<br />
Marinade<br />
• ½ cup fresh lime juice<br />
• 3 tsp. fresh lime zest<br />
• ¼ cup olive oil<br />
• 4 Tbsp. fresh cilantro, chopped<br />
• 2 jalapenos, finely chopped<br />
• 4 garlic cloves, finely chopped<br />
• 1 Tbsp. honey<br />
• 2 tsp. salt<br />
Whisk until well combined.<br />
• 1 lb. skinless, boneless chicken<br />
breast cut into strips.<br />
• 2 jalapenos, sliced<br />
• Bell pepper<br />
Rinse chicken and pat dry with<br />
paper towels. Add to the marinade,<br />
stir and coat evenly. Marinate for 30<br />
minutes. Thread on small skewers,<br />
alternating with jalapeno and bell<br />
pepper. Fire up the grill and brush<br />
with oil. Add a little bit of the garlic,<br />
cilantro, and jalapeno on top of the<br />
chicken and grill until golden brown<br />
and charred on both sides. Serve<br />
immediately. You can make these<br />
with a cast-iron grill pan or a regular<br />
skillet, or even broil in the oven.<br />
Grilled Bread<br />
(Garlic or Plain)<br />
• 8 slices of rustic bread<br />
• 2 Tbsp. olive oil<br />
• 1 clove of garlic, peeled and<br />
sliced in half<br />
• Butter<br />
• Salt<br />
Heat grill to medium-high heat<br />
(375-450 degrees). Brush each side<br />
of the bread lightly with olive oil.<br />
Place slices on a baking sheet and<br />
sprinkle with 1 pinch of salt on each.<br />
Grill 1-2 minutes per side until<br />
crispy and just starting to char on<br />
the edges. If desired, rub each slice<br />
with the cut side of the garlic and a<br />
bit of butter or additional olive oil.<br />
Add another sprinkle of kosher salt<br />
if serving plain.<br />
44 • JULY 2023
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