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Tangy Cuke Bowls
By Jim Bailey, a.ka. "The Yankee Chef"

With summer coming to a close, I thought I would get this recipe in before we
start turning on the thermostat. If you have ever used cracked pepper, than you
know how much of a boost it gives dishes. I always keep a whole pepper
melange (multicolored) in my cupboard for just such a dish. When I need
cracked pepper, I lay an amount on the cutting board and use the side of a chefs,
or French, knife to crush the peppercorns. The level bottom of a stout pot or
saucepan works as well.

2 cucumbers, peeled
3 tablespoons grated Parmesan cheese
1/4 cup apple cider vinegar
2 teaspoons brown sugar
1/4 teaspoon salt
1/2 teaspoon cracked black or multi-colored pepper
1 teaspoon freshly snipped chives
3 ounces(about 1/4 cup) jarred, roasted bell peppers

In a small bowl, combine cheese, vinegar, sugar, salt, chives and pepper,
whisking very well. With a vegetable peeler, slice each cucumber into as many
strips, lengthwise, as possible. Seeding the cukes first is optional.

Place in a large bowl and chop, or julienne, roasted bell peppers; add to
cucumbers.

Pour vinegar mixture over cucumber mixture and toss well. Serve immediately
or refrigerate, covered, until needed.

Enough for 2 healthy servings.

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About the author: Jim Bailey is The Yankee Chef™. Bailey is a third
generation chef, a New England food historian and food columnist. His
new cookbook is called
The Yankee Chef: Feel Good Food for Every
Kitchen. He would love to hear from anyone about their old family
recipes. Email Jim Bailey any questions or comments:

theyankeechef@aol.com
.
The Heart of New England
Celebrating the unique character & culture of Maine ~ New Hampshire ~ Vermont