Earlier this summer, we were overrun with cucumbers in our garden, and as much as we like them, after a few weeks of nothing but cucumbers, cucumbers and more cucumbers, we were getting a little tired of them. I asked my friend Weetabix over at Elastic Waist for some cucumber recipes, and she graciously obliged. Sadly, the cucumber plants suddenly and inexplicably died right after the recipes were posted. Still, we had a good-sized cuke from the week before, so I was able to try out one of the recipes. I chose the Seaweed/Cucumber salad (but without the seaweed because mom thought that sounded gross).

Also on the menu tonight is salmon filet, and roasted red and green bell peppers from our garden.

I have never roasted peppers before, but I’ve always wanted to try it. I ended up roasting them in the little toaster oven because it’s just too hot to turn on the big oven. They turned out really good!

Once they were roasted, I put them in a paper bag for 20 minutes and worked on the seaweed cucumber salad. It was a really easy recipe to make, and didn’t take much time to put together. By the time I finished making the salad, the peppers were ready to be peeled and sliced and tossed with a little olive oil. This was one of the first dinners I’ve made where everything was done at about the same time!

And here is the finished meal:

It was delicious (if I do say so myself!)! The seaweed cucumber salad was wonderful (thanks, Weet!), and the peppers were wonderful, too.