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Ingredients
For the salad
For the dressing
Preparation
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Ingredients
1. Prep all ingredients and add to a large serving bowl. 2. Toss everything together, adjusting seasoning as desired. 3. Serve immediately, or chill for 30 minutes before serving. INGREDIENTS
For the dressing
PREPARATION 1. Make the dressing. Combine all dressing ingredients in a blender or small food processor. Blend until smooth and creamy. Dressing will keep refrigerated in a covered container up to 5 days. 2. Make the salad. Put the arugula in a large salad bowl or a large serving platter. Top with the remaining salad ingredients and drizzle with 3 tablespoons of the dressing. Toss together gently. Serve with additional dressing on the side. Ingredients
Preparation1. Combine all the ingredients (except garnish) in a blender and process until smooth 2. Taste and adjust seasoning if needed. 3. Chill for at least 2 hours. 4. Serve with your choice of garnish. Ingredients
Directions
Ingredients
Preparation
Ingredients
2 large cucumbers ½ cup shopped green onion ½ teaspoon salt 1 teaspoon dried dill weed (or fresh equivalent) 1 16 oz container plain Greek yogurt Preparation 1. Cut cucumbers in half lengthwise. Remove seeds. Cut into 1 inch pieces. 2. Place cucumbers and remaining ingredients in blend or food processor. Blend on high speed until well blended. 3. Refrigerate at least 1 hour until well chilled. 4. Serve. Garnish with fresh dill weed or radish slices if desired. Ingredients
NOTE: Can be made ahead, left 24 hours to chill. Keeps 3-4 days in the fridge. INGREDIENTS
INSTRUCTIONS
 -Adapted from Bon Appetit Serves 4
Dressing ¼ cup creamy peanut butter 2 tablespoons plain rice vinegar 1 tablespoon soy sauce ½ teaspoon sugar 1 tablespoon sesame oil 2 tablespoons water 2 tablespoons minced ginger ½ teaspoon salt Salad 2 small heads of broccoli, florets cut from the stalks and stalks thinly sliced 1 small cucumber, thinly sliced 4 radishes, thinly sliced 3 tablespoons good green olive oil 2 tablespoons plain rice vinegar 2 tablespoons dried cranberries 3 tablespoons roasted pumpkin seeds Cilantro sprigs for garnish
Ingredients
Dressing 3 TBS olive oil 2 TBS rice vinegar 2TBS low-sodium soy sauce or guten-free tamari 1 TSP brown sugar, honey or maple syrup (more to taste) 1 TSP grated, peeled fresh ginger 1 TSP grated garlic Remaining 8 cups pea shoots 1 1/2 cups thinly sliced English cucumber 1 cup thinly sliced radish 1/2 cup sliced almonds, toasted and divided. Directions
 Serves: 4
4 medium to large cucumbers, coarsely chopped 1 cup plain yogurt 1 clove garlic, pressed 1½ teaspoons fresh lemon juice 1 scallion, diced 1 tablespoon fresh dill, shredded, plus 4 fronds for garnish 1 tablespoon good green olive oil Salt and white pepper to taste Optional: 4 tablespoons crumbled feta cheese ¼ cup croutons
INGREDIENTS
PREPARATION
 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 Salt 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
2 Servings 3 small cucumbers, washed (about 1 pound) 3 tablespoons unsalted butter Kosher salt 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 1-tablespoon pepper 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. |