A plate like this usually accompanies just about every lunch offering. Interestingly, DH says that when I cut cucumbers in this wedge shape, they taste different (not as good) as when I slice them across. I didn’t know that when I threw caution to the wind and made the veggies into wedgies!
This particular day, it went with a delicious soup that was quickly stirred up using the leftover cheese/dill sauce from the Sunday Brunch. Add ins were onions, mushrooms, grilled red peppers, cubed leftover potato, kale – all little bits of leftovers – and some little sausage meatballs that I keep in the freezer all the time. We squeezed lemon juice liberally into the soup. This REALLY brings out a fresh taste.
There were also breadsticks that I toasted up from some herbed focaccia. We like breadsticks made ad hoc much better than the traditional way because they can be done up so quickly to complement either soup or a salad. They are nice and crispy without being too stiff.
Of course the last course was the requisite berries and chocolate shreds.
I’m probably the last person in the universe to figure this out, but I have been saving the unused part of a cucumber by peeling only the part I’m going to use, and then putting a little bit of plastic wrap over the cut end, securing it with a loose rubber band. That’s pretty ordinary, but the next step seemed to make a BIG difference in longevity.
I put the whole thing into a jar and screw the lid on tight. This somehow works better for retaining freshness than any other method I have ever tried, including plastic Lock & Lock containers and glass Pyrex food containers.
Give it a try! ;-> I’m going to try bananas next using this method. I already do the first part, but haven’t tried the jar part yet.