Sunday Paper Recommends — Week of July 10, 2022
At The Sunday Paper, we want to inspire you to gather at your table—virtually or with friends and family—and open your heart and mind to conversations that will move the needle. After all, the dinner table is where we connect on topics and map out the changes we can all make that’ll truly make an impact.
This week, to encourage your conversations, we recommend checking out the following:
What We're Watching:
Best-selling author and friend of The Sunday Paper Michael Pollan is expanding his work focused on psychedelics like LSD, psilocybin, MDMA and mescaline with his new docuseries How To Change Your Mind. The series explores the history of these mind-altering substances and the untapped, immeasurable benefits available for those suffering from mental health issues. We're big fans of Pollan's work here at The Sunday Paper, and we certainly recommend checking out How To Change Your Mind on Netflix.
What We're Reading:
Leonard Cohen was a legendary singer and poet, yet few know about his life-changing trip to the frontlines of an Egyptian-Israeli conflict where he engaged with soldiers at one of the worst moments of their lives. Following this experience, Cohen vowed to end his music career, but actually became creatively inspired and created one of his most successful albums. Author Matti Friedman details this story and Cohen's remarkable life in this week's recommended read Who By Fire: Leonard Cohen in the Sinai. Get the book here.
What We're Eating:
Chef Charles Chen grew up in Taiwan and his family would always have this cucumber salad. Since moving to California, the recipe has been updated and inspired by the fresh available ingredients from local farmers markets. This recipe is a perfect crowd-pleaser for your next summer gathering. Find the recipe below:
Summer Cucumber Salad
INGREDIENTS:
• 8 Persian cucumbers sliced into 1/2-inch thick pieces
• ¾ cup of organic corn
• 2 Tablespoon of pomegranate seeds
• 1½ Tablespoons Himalayan pink salt
• Microgreens to top (optional)
DRESSING:
3 Tablespoons rice vinegar
• 2 Tablespoons coconut sugar
• 1 teaspoon of toasted sesame seeds
• 1 ½ Tablespoons mirin
• 1 tablespoon of fermented soy bean paste
• 1 ½ Tablespoons seasame oil
• 3 cloves garlic grated or minced
• ½ teaspoon pink himalyan salt
TO SERVE:
• ½ Tablespoon chili oil ( optional)
• ½ Tablespoon toasted sesame oil
• 1 fresno chile pepper minced (optional)
INSTRUCTIONS:
• Add sliced cucumber to a small bowl. Sprinkle with 1 ½ TBSP kosher salt and toss to combine. Let sit for 30 minutes in the refrigerator.
• After 30 minutes, rinse off the salt mixture and pat the cucumbers dry.
• Meanwhile, make the dressing. In a small bowl whisk together the rice vinegar, mirin, sugar, sesame oil, garlic and salt. Mix well and set aside.
• Toss the rinsed and dried cucumbers with the dressing and let marinate for a minimum of 4 hours, up to 2 days.
• To serve: Taste for seasoning, and add additional salt if needed. Drizzle with chili oil and sprinkle with fresno chile and micro greens.
Enjoy!
