Cucumber Linguine with Mint and Fried Capers
When summer is in full force, cucumbers follow suit in the most overwhelming fashion. The fried capers that adorn this simple dish add an irresistible salty bite, a perfect contrast to the slightly sweet cukes.
See all linguine recipes.
For the fried capers
- 1/8 Cup small capers
- 1 Tablespoon cornmeal
- 1/2 Tablespoon olive oil
For the vinaigrette
- 1 Tablespoon red-wine vinegar
- 3 Tablespoons extra-virgin olive oil
- 1/4 Teaspoon sea salt
- Freshly ground white pepper, to taste
For the cucumber linguine
- 2 large seedless cucumbers (2 1/2 pounds), peeled
- 1/2 Teaspoon sea salt
- 12 large mint leaves, chiffonade
- 6 golden cherry tomatoes, halved, for garnish
- Freshly ground white pepper, to taste
We just learned that the word “zucchini” comes from Italian and means “little squash.” Clearly no one has ever mentioned that to the giant gourds taking over our gardens! This recipe is a compelling destination for your vegetal abundance with herbs and fried capers amping up the gently sauteed summer squash. And luckily, just as the name zucchini applies to any size or shape of summer squash, this little stunner of a zucchini linguine recipe accommodates all size and shape of summer squash as well. You’re welcome, gardeners and farmers market goers.–Renee Schettler Rossi
Mint is a great complement to this easy fall side dish.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
Fattoush salad recipe
Fattoush is a delicious and flavour-packed Middle Eastern salad of toasted pita bread and chopped vegetables tossed through a vibrant vinaigrette dressing. This ubiquitous salad is everyday fare in Israel & other parts of the Middle East. It reminds me of Panzanella but with a different flavour profile and I’m rather obsessed with it. It can happily be eaten on its own or with a plethora of other dishes as part of a mezze feast.
Fattoush is a salad that can be easily adapted to your taste preference or whatever you have at home. Use sourdough or other sturdy bread if you don’t have pita. The sweetness and slightly chewy texture of toasted pita really make this dish, so I’ll be inclined to always use it here. The parsley and mint add a strong herbaceous hit and don’t need to be chopped too finely as they form part of the body of the salad in the way they do in tabbouleh. Keep a few of the smaller parsley stems in the mix too. They have so much flavour.
I developed this recipe for MAN Family Wines Free-run Steen Chenin Blanc, a crisp wine that has vibrant aromas of quince, pear and apple. With refreshing acidity, minerality and a full-bodied mouthfeel, it stands up perfectly to the acidity in this salad. It’s a versatile food wine that pairs well with seafood, poultry and vegetable dishes.
Fattoush is a robust and hearty salad that is delicious without lettuce, but baby gem lettuce or other chopped up crisp lettuce lightens it up. I like to serve it at the base of the Fattoush. Garnish this salad with pomegranate arils and a sprinkle of lemony sumac. To make this salad the main event, serve with warm or room temperature roasted chicken or store-bought rotisserie chicken.
*Cooks notes – to make this recipe vegan, simply swap the honey for maple syrup or sugar.
To shop the MAN Family Wines Free-run Steen Chenin Blanc, click here.
Green juice with apple, cucumber, mint & ginger
I love the refreshing taste of cucumber and in this juice with apple, mint and ginger, the combination is delicious and incredibly thirst quenching.
First up I must say that I think juicing on a regular basis is a bad idea. All the important fibre gets wasted and you need a lot of fruit and vegetables to make a decent amount of juice. The calorie load of a juice is far higher than that of the fruit or vegetable in its natural state and at the end of the day, you are extracting a high percentage of water. I know this because after making this green juice I allowed it to settle in the bottle and really about 85 percent is pure water and the rest the green chlorophyll-rich parts. If you were under any illusion that drinking green juices in some way ‘detoxes’ your body, please check out this brilliant article which totally debunks the myth. BUT, juice can taste delicious and for a special treat, it makes a nice addition to the breakfast or lunch table. It can also be awesome when making a special cocktail, and I find it most useful when I have a hangover too (but let’s not go into too much detail there).
vegetable and fruit juice one of the things I make when my produce drawer in my fridge is filled with fruit and vegetables that are looking sad and I don’t want to waste. I also have the best juicer on the market so this beast of a machine extracts every last possible drop out of anything you splice through it. I love adding it to iced tea to add the sweet component.
Cucumber and apple yield the most juice in this recipe with the celery and the mint the least. Ginger is super potent so add a little at a time or leave it out if you find it too strong. You could also muddle the mint leaves into the fished juice to extract more flavour as the leaves don’t really ‘juice’ very well.
Recipe – makes about a litre or 4 cups
- 1 English cucumber
- 1 small head of celery – leaves removed
- 4 – 6 apples (I used a mix of Granny Smith & Pink Lady)
- Small bunch of mint leaves
- Ginger – about 5 cm long (optional)
Send all of the above through your juicer and taste at the end to see if you are happy. If you want it sweeter add more apple.
Chilled crab and cucumber soup
There is richness in the crabmeat but a mint-edged freshness from the cucumber soup. Pick a sunny day for this one. Serves 4.
1 large cucumber
1 small clove of garlic
1 small, red chilli
500ml natural yogurt
1 tbsp wine vinegar
a small bunch of mint (to give about 4 tbsp lightly heaped chopped leaves)
100ml single cream
a few sprigs of parsley
8 heaped tbsp white and brown crabmeat
Peel the cucumber, halve it, scrape out the seeds with a teaspoon, then chop into very small dice. Tip it into a colander, sprinkle liberally with a teaspoonful of salt, toss gently, then leave in the sink for a good half hour.
Peel and very finely crush the garlic and add to the yogurt. Seed and very finely chop the chilli and stir in the vinegar, then mix into the yogurt. Remove the leaves from the mint and chop them finely, then stir into the soup. Stir in the cucumber, but not the liquid that has drained from it, and then the cream. Season with black pepper and chill in the fridge. It must be really cold if it is to be good. Chop the parsley leaves and mix with the crab, adding a little black pepper as you go.
To serve, place two heaped tablespoons of crabmeat into the centre of each bowl and serve immediately.
Mix mayonnaise, lemon zest and juice, relish, capers, mustard, and garlic in a small bowl to combine season with salt.
Fish and Assembly
Prepare a grill for medium-high heat. Whisk Old Bay seasoning, baking powder, cayenne, ½ cup flour, and ½ cup cornstarch in a medium bowl. Whisk remaining ¼ cup flour and ¼ cup cornstarch in another medium bowl.
Set a deep cast-iron skillet or large Dutch oven fitted with thermometer on grill pour in oil to come 1" up sides. Heat until thermometer registers 375°.
Meanwhile, thinly slice cucumbers lengthwise. Toss in a third medium bowl with vinegar and gently massage with your hands to soften them slightly. Let sit, tossing occasionally, at room temperature at least 10 minutes.
Lightly brush insides of rolls with butter and grill just until toasted, about 30 seconds. Transfer to a plate.
Gently whisk egg and beer in a small bowl to combine, then gently whisk into Old Bay mixture in 3 additions. Working in 2 batches, season fish lightly with salt. Dredge in flour mixture, knocking off any excess, then dip into batter and lift up with a fork, letting excess drain off and wiping against side of bowl to eliminate any thick drips. (Batter should completely coat the fish without looking clumpy.)
Carefully lower fish into oil and fry, turning halfway through, until deeply browned and an instant-read thermometer inserted into the thickest part of each piece registers 125°–130°, 7–9 minutes. Using a slotted spoon, transfer to a wire rack set inside a baking sheet.
Drain most of vinegar from cucumbers and toss in dill. Build sandwiches with fried fish, cucumbers, lettuce, and tartar sauce.
Do Ahead: Cucumbers (without dill) can be pickled 2 days ahead. Cover and chill.
How to Make Shrimp Linguine:
To get started, thaw one pound of 21/25 shrimp in cold water, then drain (unless you purchased already thawed shrimp from the grocery store).
And in case you don’t know, 21/25 means 21-25 pieces of shrimp per pound. It’s always best to go by the number rather than labels like “small” or “medium” because you have a better idea of how big the shrimp really are.
Also, begin cooking your pasta according to box instructions, so it’s ready to toss when the shrimp is done cooking.
Next, melt butter in a skillet and add red chili flakes:
You can certainly use olive oil instead, if you prefer.
Add the shrimp to the pan and cook them nearly through, which only takes about 2 minutes:
Add lots of minced garlic and toss:
Shrimp and garlic are great friends when it comes to flavor affinities.
Remove the shrimp from the pan, then add some chopped tomatoes:
Saute the tomatoes for a minute or two until slightly softened, then deglaze the pan with white wine:
Add the shrimp back to the pan, as well as cooked linguine noodles and a cup of the pasta water. Garnish with snipped chives or parsley:
You can also add fresh basil or even oregano. I usually add whatever I’ve got in the fridge or one of the herbs from my garden.
Stuffed Shells, Lasagna, and Mac and Cheese Bites are a few of my other favorite pasta recipes. Enjoy!
Puttanesca Sauce with Fried Capers over Linguine
Join Vegetarian Times
Create a personalized feed and bookmark your favorites.
Join Vegetarian Times
Create a personalized feed and bookmark your favorites.
- 1 Tbs. olive oil
- 2 Tbs. capers, drained and patted dry with paper towels
- 1 red onion, chopped (1 cup)
- 3 cloves garlic, minced (1 Tbs.)
- 1/2 tsp. red pepper flakes
- 1 lb. cherry tomatoes, halved (31/2 cups)
- 1 cup fresh basil leaves, thinly sliced, divided
- 1/4 cup pitted Kalamata olives, coarsely chopped
- 12 oz. linguine
1. Heat oil in large skillet over medium-high heat. Add capers, and fry 1 to 2 minutes, or until many capers have split. Remove capers with slotted spoon, and drain on paper towels. Add onion to skillet, and cook 3 to 5 minutes, then stir in garlic and red pepper flakes, and cook 1 minute more. Stir in tomatoes, and cook 5 to 7 minutes, or until tomatoes begin to break down. Stir in 1/2 cup basil and olives, and remove pan from heat.
2. Meanwhile, cook pasta according to package directions. Drain pasta, reserving 1/2 cup cooking water. Add drained pasta to skillet, and toss to combine with sauce, adding some pasta water if mixture seems too thick. Serve garnished with remaining 1/2 cup basil and capers.
Fresh Mint Dressing
- Author: Cookie and Kate
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup 1 x
- Category: Salad dressing
- Method: Blended
- Cuisine: Mediterranean
This mint salad dressing recipe is refreshing, delicious and easy to make! You’ll need fresh mint, lemon juice, olive oil, Dijon mustard, and honey or maple syrup. Recipe yields a little over 1 cup.
- ½ cup extra-virgin olive oil
- ½ cup lemon juice (about 2 lemons)
- ¼ cup packed fresh mint (spearmint) leaves (about half of a ⅔ or ¾-ounce package)
- 3 tablespoons honey or maple syrup
- 1 tablespoon Dijon mustard
- 2 cloves garlic, roughly chopped
- ¼ teaspoon fine sea salt
- 10 twists of freshly ground black pepper
- In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as desired!
- This dressing will keep well, covered and refrigerated, for up to 1 week.
Recipe inspired by The Mixx in Kansas City, and adapted from dressing recipes in my cookbook, Love Real Food.