Well would you look at that??!! I GOT SERVED!
No, I didn’t run a red light with sirens a-blazing in the rear view, and I didn’t get ambushed on my way into the nail salon by some sketchy looking stalker who then delivered papers to call me to court. Whew. Not this time anyway…another story for another day.
This is a good thing, and one I’m honored to share thanks to a fellow food blogger who I think is tip-top talented. In the words of David Byrne (with a slight alteration to the lyrics), “Wow, how did I get here?”
According to Kristin, it’s from recipes like this cucumber salad that put me in her sights.
One of my favorite destinations on the www is Dine x Design, written by the talented Kristin Guy, who was nominated for a Saveur Best Blog award this year. Good job girlie! Kristin and I met a few years ago at Alt Summit and have followed one another since.
Sure, she’s a food blogger, but she’s so much more than that, and if you’re a peruser of FoodieCrush, you know I love it when a food blogger shows off their entire range of talents. There’s just so much to share so why pigeon-hole ourselves?
Kristin’s site is just what the name Dine x Design implies, a bite of food with a bit of design. She’s a talented content creator (luuuuv her photography), web designer (she designed Joy the Baker’s site among others), a smart marketer and gifted brainstormer (I could talk to her for hours) who straddles the line between featuring her own stuff and spreading the love by showcasing other bloggers, artisans, and just cool stuff I want to see.
She’s a lady after my own heart.
Honey, You Got Served
I was honored when Kristin recently came back to SLC to speak at the summer session of Alt Summit and we reconnected again in person so I could be part of her “You Got Served” blog series.
Okay, how fun is this? She features 3 food bloggers in each series to use the same surprise prop kit and incorporate the elements into their own style of photography and compose a recipe photo. Check out my feature here.
I figured it would serve as double duty so you can be sure I created a recipe I could share with you all. Ahem, I’m just smart that way. A multi-tasker. I’m a mom.
The props above were part of my surprise “You Got Served” package and I had one hot minute to choose which lucky souls my victims would be. Do dishes have souls? Absolutely!
Oh how I was torn by that gold turner, and anything mid-century teak always turns my head.
But I had a salad in the making and kept to my usual simple palate, adding a flourish of charcoal, peach and lime tapestry with minimalist props as accents that wouldn’t take away from my star of the show. I wonder if she’ll sell that marble dish and baby spoon to me once this series of the whole series is done?
As she was leaving, Kristin did a finger search of her deep, dark bag of props and realized she was missing something. That slotted spoon. Damn. I almost made it mine.
About the recipe
Cucumbers might be my husband’s favorite veg/fruit so he’s very particular about his varieties. This time around I used English cucumbers to minimize the seeds with a few small kirby cukes to add shape to the dish.
Jeff is famous for picking out the perfect cucumber and I’m quickly learning. First, press the ends of the cucumber. If they’re soft, they’re no good. Next, move onto the next one.
The mix of dill and mint with a slight bite of garlic is what makes this recipe truly special. I think I could eat it all day.
And since this recipe is made with non-fat Greek yogurt instead of mayonnaise or sour cream, whaddya know? I CAN!
Bonus: This salad holds up well at room temp and is perfect for the pot-luckians, and for me at least, doesn’t turn soupy or drippy. Ew.
- 1 cup non-fat plain Greek yogurt
- 3-4 seedless cucumbers, sliced thinly
- ¼ red onion, thinly sliced and roughly chopped
- 1 clove garlic, pressed or minced finely
- juice from ½ lemon
- ¼ cup chopped fresh dill, plus more for garnish
- ¼ cup chopped fresh mint, plus more for garnish
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Toss the cucumbers and red onion in a medium to large bowl. Mix the yogurt, garlic, lemon juice, dill, mint, salt and pepper together in a small bowl then add to the cucumbers and toss to coat. Add more salt and pepper as desired and garnish with more mint and dill. Refrigerate for 1 hour before serving.
Visit Kristin and the Dine x Design blog here.
Thanks for stopping by, have a great day, and make something good.
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