Serves 3 to 4
6 large firm cucumbers
3 – 4 tablespoons lite-sodium soy sauce
2 tablespoons sesame oil
2 tablespoons unflavored rice vinegar
1 tablespoon honey
2 teaspoons Asian chili sauce (sriracha)
2 cloves of garlic, pressed or minced
⅓ cup tahini sauce (see note)
1 tablespoon white sesame seeds
4 to 5 scallions, thinly sliced on the diagonal
NOTE: In a pinch you can substitute a creamy peanut butter for the tahini.
Recipe by Anna Gill
Makes 3 cups
2 seedless cucumbers, peeled and cut into ¼ inch pieces
1¾ cups yogurt (whole milk is best)
⅔ cup sour cream
¾ teaspoon sugar
3 tablespoons red wine vinegar
1 large garlic clove, mashed to a paste
3 tablespoons extra-virgin olive oil
Freshly ground white pepper
3 tablespoons minced fresh dill
Garnish optional: black olives, a sprig of mint or dill
1. In a colander set over a bowl, toss the cucumber with ½ teaspoon of salt. Set a plate directly on the cucumber and weigh it down with a heavy can. Let the cucumber drain for at least 4 hours at room temperature or overnight in the refrigerator.
2. Meanwhile, put the yogurt in a strainer lined with a coffee filter. Set the strainer over a large bowl and let the yogurt drain in the refrigerator until very thick, at least 4 hours or overnight.
3. In a medium bowl, combine the cucumbers, thickened yogurt and sour cream.
4. Put sugar and vinegar in a small jar, tighten the lid and shake well.
5. Add the sweetened vinegar to the cucumbers
6. Add the garlic and olive oil. Season with salt and white pepper and refrigerate until chilled, about 2 hours.
7. Stir in the dill
8. Garnish if you wish with an herb sprig and/or a couple of black olives.
Recipe by Anna Gill
Serves 4 to 6 as a side dish
½ cup fine bulgur*
1 cup boiling-hot water
3 tablespoons olive oil
2 cups minced fresh flat-leaf parsley
½ cup finely chopped fresh mint
2 medium, meaty tomatoes, cut into ¼ -inch pieces
½ seedless cucumber, peeled and diced into ¼ -inch pieces
½ medium red onion, minced
3 tablespoons fresh lemon juice
¾ teaspoon salt
¼ teaspoon black pepper
*Tabbouleh can be made with quinoa or cous cous as well. Just cook according to directions and proceed with the recipe.
1. In a heat-proof bowl, mix bulgur and I tablespoon of olive oil
2. Pour hot water over the mixture and cover tightly with plastic wrap. Let stand for 15 minutes.
3. Drain mixture in a very fine sieve. Press on the mixture to remove moisture thoroughly.
4. Transfer bulgur to a serving bowl.
5. Add all the remaining ingredients and toss well.
In looking for a recipe to use all those hardboiled eggs from the weekend, we came across this, an old Pennsylvania Dutch recipe. Even though it's a cold soup, the weather forecast is for warm weather Saturday so we thought we'd give it a try. Let us know how you like it!
Makes 5 quarts (can be halved)
16 oz. pickled beets in strips, including the juice
1 large chopped onion
2 large diced cucumbers
10 cups of water
10 hard boiled eggs, chopped
3 bunches fresh dill, or equivalent dry
3 cups sour cream
Mix all ingredients together and chill for at least an hour. The flavors blend even better if left overnight. Serve chilled or at room temperature.
Recipe by Anna Gill
3 small cucumbers, washed (about 1 pound)
3 tablespoons unsalted butter
½ pound linguine
½ cup loosely packed, freshly shredded fresh mint
1. Fill a stockpot with salted water, cover and bring to a boil.
2. Cut the cucumbers in length-wise slices about ¼ to ⅛ inch thick, then cut the slices into strips diagonally (so that most pieces have a bit of dark green on them).
3. In a large skillet, combine the butter, cucumbers and 1 teaspoon salt. Cook over medium high heat, tossing frequently, until the cucumbers are tender but still slightly crisp, about 5 minutes. Set aside.
4. Add the linguine to the boiling water. Stir the pasta and bring the water back to a boil until it is cooked, tender but firm to the bite. Reserve ½ cup of the pasta water. Drain the pasta and dispose of the remaining cooking water.
5. Add the linguine to the cucumbers and toss over moderate heat to coat the strands with butter. Add some of the saved pasta water, 1 tablespoon at a time, to moisten if necessary.
6. Remove from the heat, add the mint and toss. Serve immediately.
3 large cucumbers
2 pounds assorted diced vegetables
2 tablespoons salt
2 tablespoons sugar
5-6 dashes Tabasco
1 tablespoon Worcestershire sauce
1-46 ounce can tomato juice or V-8
12 bunch cilantro - about 2 ounces
1 tablespoon cumin
Cut the cucumber lengthwise and scoop out seeds with the tip of a teaspoon.
Then cut lengthwise into 14 inch strips.
Stack the strips of ½ a cucumber and turn perpendicular to the knife and cut into ¼ inch dices.
Repeat with rest of cucumbers.
Put all the chopped vegetables into a 2 gallon plastic bucket and mix with the salt, black pepper, sugar, Tabasco and Worcestershire sauce.
Let sit for 10 minutes.
Pour tomato juice or V-8 into the vegetables.
Add the chopped cilantro and cumin.
Refrigerate for 1 hour.
Taste and adjust seasonings as necessary.
Recipe by Anna Gill
Serves: 4 to 5
3 cups/1 pound seedless white grapes, stemmed
2 cucumbers, seeded and chopped. If available, the seedless ones work well
1 shallot, chopped
1 small garlic clove, minced or pressed
2 cups plain yogurt (low fat is fine)
¼ teaspoon salt
¼ teaspoon white pepper
hot pepper sauce to taste (maybe 8 drops or so)
Garnish: white seedless grapes, halved, and sliced almonds, toasted
1. Puree the grapes in a blender, then strain out the skins and return the juice to the blender.
2. Add the cucumber, shallot, and garlic, and puree.
3. Blend in the yogurt.
4. Season with salt, pepper, and hot pepper sauce.
5. Refrigerate until cold. Garnish and serve when ready.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.