Table for Two

3 weeks ago | tablefortwoblog.com | Julie Chiou

This post may contain affiliate links. Please read our disclosure policy. This quick Korean cucumber salad is a great addition to your banchan and your Korean BBQ feast! It’s refreshing, crunchy, and every bit flavorful!Once warm weather rolls around, I’m a cucumber salad fiend. I make this Korean cucumber salad almost weekly. There are always a lot of sales on hothouse English cucumbers around spring and summer time and I’m always buying at least 2-3 of them for all the cucumber salads I make.

3 weeks ago | tablefortwoblog.com | Julie Chiou

In a large bowl, combine the masa harina, the warm water, and the salt. Stir together until smooth. 2 cups (228 g) masa harina, 1 ¾ cups (414 ml) warm water, 1 teaspoon kosher salt Using the palms of your hands, knead the dough together until it becomes on mass. You want the dough to be similar to Play-Doh. If it feels too dry, add the more warm water and knead again. Let the dough rest for 20 minutes.

4 weeks ago | tablefortwoblog.com | Julie Chiou

Preheat oven to 450 °F (232 °C). Remove husks from the tomatillos. Rinse under warm water and wipe clean. Cover a baking sheet with foil. Cut the tomatillos in half and put them on the baking sheet. 6 medium tomatillos Drizzle with olive oil and roast for 20 minutes, until they are tender. Remove from the oven and allow to cool. 1 tablespoon extra virgin olive oil Cut each avocado in half lengthwise. Remove the pit and discard.

4 weeks ago | tablefortwoblog.com | Julie Chiou

This post may contain affiliate links. Please read our disclosure policy. The easiest tortellini pasta salad recipe that is ready in less than 20 minutes! Premade cheese tortellini is tossed in olive oil with seasonings and a medley of fresh vegetables like juicy tomatoes and thin sliced red onions. This is the perfect pasta salad for picnics, potlucks, and more!Whenever I’m in a dinner rut, I turn to this easy tortellini pasta salad for a quick dinner that is both filling and fresh.

1 month ago | tablefortwoblog.com | Julie Chiou

Combine blackberries, 1/4 cup granulated sugar, and the lemon juice in a saucepan. Cook over low heat until the blackberries are broken down and syrupy, about 20 minutes. 2 pints (946 g) fresh blackberries, 1 1/4 cups (250 g) granulated sugar, Juice of 1/2 lemon Pour the mixture through a fine-mesh sieve/strainer into a bowl, using a spoon to force as much as the deep purple liquid through as you can; set aside to cool. Discard the blackberry pulp seeds.