1 tablespoon plus 2 teaspoons rice-wine vinegar
1 tablespoon minced peeled fresh gingerroot
2 teaspoons tamari or soy sauce
1 1/2 teaspoons sugar
1 teaspoon Asian (toasted) sesame oil, or to taste
1/4 teaspoon dried hot red pepper flakes, or to taste
1/4 cup vegetables oil
1 seedless cucumber, halved lengthwise and slice thin (about 2 cups)
2 cups 1-inch cubes of honeydew melon
2 scallions, minced
1 tablespoon sesame seeds, toasted lightly and cooled
In a bowl whisk together the vinegar, the ginger root, the tamari or soy sauce, the sugar, the sesame oil, the red pepper flakes, and the vegetable oil until the dressing is combined well. Add the cucumber, the melon, and the scallions, toss the salad until it is combined well, and sprinkle it with the sesame seeds.
(Gourmet, June 1993)
Showing posts with label cucumbers. Show all posts
Showing posts with label cucumbers. Show all posts
TZATZIKI
2 large cucumbers, peeled and grated
2 large cloves garlic, minced
2 cups plain yogurt
1 Tbs. mint
Lightly salt the grated cucumbers, place in colander or strainer, and set aside to drain for about half an hour. In a bowl, combine the drained cucumbers with the rest of the ingredients. Chill for about 30 minutes before serving.
(from Mad Mares Cookbook)
2 large cloves garlic, minced
2 cups plain yogurt
1 Tbs. mint
Lightly salt the grated cucumbers, place in colander or strainer, and set aside to drain for about half an hour. In a bowl, combine the drained cucumbers with the rest of the ingredients. Chill for about 30 minutes before serving.
(from Mad Mares Cookbook)
Cucumbers and Fennel with Dressing
4 medium cucumbers (about 2 pounds)
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon fennel seed (I used minced leaves instead)
1/2 teaspoon salt
1 small Onion, finely chopped 1/4 cup
Dressing:
1 cup mayonnaise or salad dressing
1/4 cup finely chopped spinach
1/4 cup chopped fresh parsley
1 tablespoon Fennel leaves
2 teaspoons wine or herb vinegar
Cut cucumbers lengthwise in half and remove the seeds. Cut each half lengthwise into 4 strips. Cut each strip into pieces, about 2 inches long. Place the cucumbers in a glass or plastic bowl. Shake oil, lemon juice, fennel seed, salt and onion in tightly covered container. Pour over cucumbers. Cover and refrigerate at least 12 hours, stirring occasionally. Prepare the dressing by placing all ingredients in blender or food processor. Cover and blend on high speed, or process, until smooth. Refrigerate at least 2 hours. Drain the cucumbers. Serve with dressing. 8 servings. NOTE: If you use leaves instead of seeds double or triple the amount.
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon fennel seed (I used minced leaves instead)
1/2 teaspoon salt
1 small Onion, finely chopped 1/4 cup
Dressing:
1 cup mayonnaise or salad dressing
1/4 cup finely chopped spinach
1/4 cup chopped fresh parsley
1 tablespoon Fennel leaves
2 teaspoons wine or herb vinegar
Cut cucumbers lengthwise in half and remove the seeds. Cut each half lengthwise into 4 strips. Cut each strip into pieces, about 2 inches long. Place the cucumbers in a glass or plastic bowl. Shake oil, lemon juice, fennel seed, salt and onion in tightly covered container. Pour over cucumbers. Cover and refrigerate at least 12 hours, stirring occasionally. Prepare the dressing by placing all ingredients in blender or food processor. Cover and blend on high speed, or process, until smooth. Refrigerate at least 2 hours. Drain the cucumbers. Serve with dressing. 8 servings. NOTE: If you use leaves instead of seeds double or triple the amount.
DILL PICKLES
30 cucumbers
1/2 c. course salt
2 quarts water
2 Tbs. vinegar
4 cloves garlic
4 bay leaves
1/4 tsp. mustard seed
1 tsp. mixed pickling spice
10 sprigs dill
Use even-sized cucumbers and be sure they are firm. Wash and dry them. Arrange the cucumbers in a crock or jar. Bring the salt and water to a boil. Cool, and then add the vinegar, garlic, bay leaves, mustard seed, and pickling spice. Pour over the cucumbers. Arrange the dill over all. The liquid should completely cover the cucumbers--if not, add more salted water. If crock is used, cover with a plate or wooden board to weight it down. Loosely cover with cheesecloth. Keep in a cool place for a week. If you like very green pickles, you might test one at the end of 5 days.
(from Mother Earth’s hassle-free Vegetable Cookbook, by Joel Rapp)
1/2 c. course salt
2 quarts water
2 Tbs. vinegar
4 cloves garlic
4 bay leaves
1/4 tsp. mustard seed
1 tsp. mixed pickling spice
10 sprigs dill
Use even-sized cucumbers and be sure they are firm. Wash and dry them. Arrange the cucumbers in a crock or jar. Bring the salt and water to a boil. Cool, and then add the vinegar, garlic, bay leaves, mustard seed, and pickling spice. Pour over the cucumbers. Arrange the dill over all. The liquid should completely cover the cucumbers--if not, add more salted water. If crock is used, cover with a plate or wooden board to weight it down. Loosely cover with cheesecloth. Keep in a cool place for a week. If you like very green pickles, you might test one at the end of 5 days.
(from Mother Earth’s hassle-free Vegetable Cookbook, by Joel Rapp)
CHINESE CUCUMBER SALAD
3 c. thinly sliced cucumbers, peeled
1/2 tsp. salt
1/4 tsp. sugar
2 tsp. white wine vinegar
cherry tomatoes
Dressing:
1/2 tsp. grated fresh ginger
1 tsp. soy sauce
1/4 tsp. sugar
1 Tbs. white wine vinegar
2 Tbs. vegetable oil
1 Tbs. chopped chives
1 Tbs. chopped red bell pepper
1/8 tsp. red chile pepper flakes
salt & pepper to taste
Put cucumbers in a bowl with salt, sugar, and vinegar. Toss and let stand 30 minutes. Drain, chill 30 minutes, and drain again. Combine dressing ingredients. Toss with drained cucumbers. Season with salt and pepper. Serve surrounded with cherry tomatoes.
(from Recipes from a Kitchen Garden)
1/2 tsp. salt
1/4 tsp. sugar
2 tsp. white wine vinegar
cherry tomatoes
Dressing:
1/2 tsp. grated fresh ginger
1 tsp. soy sauce
1/4 tsp. sugar
1 Tbs. white wine vinegar
2 Tbs. vegetable oil
1 Tbs. chopped chives
1 Tbs. chopped red bell pepper
1/8 tsp. red chile pepper flakes
salt & pepper to taste
Put cucumbers in a bowl with salt, sugar, and vinegar. Toss and let stand 30 minutes. Drain, chill 30 minutes, and drain again. Combine dressing ingredients. Toss with drained cucumbers. Season with salt and pepper. Serve surrounded with cherry tomatoes.
(from Recipes from a Kitchen Garden)
CUCUMBER SOUP
2 tsp. vegetable oil
5 cucumbers, peeled, seeded, chopped
3 cloves garlic
2 medium onions, chopped
2½ c. vegetable broth
1/4 c. chopped fresh dill
pepper to taste
1 c. soy or cow milk
Heat the oil over medium heat in a large saucepan and sauté the cucumbers, garlic, and onions until onions are transparent, about 6 minutes. Add the broth and simmer until the cucumber is soft, about 15 to 20 minutes. Remove the soup from the heat and transfer to a blender or food processor and blend until smooth. While the mixture is still warm, stir in the dill and season with pepper. Chill. Stir in the milk just before serving.
(from Mad Mares Cookbook)
5 cucumbers, peeled, seeded, chopped
3 cloves garlic
2 medium onions, chopped
2½ c. vegetable broth
1/4 c. chopped fresh dill
pepper to taste
1 c. soy or cow milk
Heat the oil over medium heat in a large saucepan and sauté the cucumbers, garlic, and onions until onions are transparent, about 6 minutes. Add the broth and simmer until the cucumber is soft, about 15 to 20 minutes. Remove the soup from the heat and transfer to a blender or food processor and blend until smooth. While the mixture is still warm, stir in the dill and season with pepper. Chill. Stir in the milk just before serving.
(from Mad Mares Cookbook)
QUICK PICKLES
4 peeled cucumbers
1 small onion
1 clove garlic, minced
1 Tbs. fresh dill or 1 !/2 tsp. dill seed
1 c. hot water
2 Tbs. honey
1 Tbs. salt
3 Tbs. cider vinegar
Slice off ends of cucumber (ends are usually bitter) and peel. Slice cucumbers lengthwise into sticks. Slice onion into rings. Alternate layers of cucumber and onion in a broad non-metal dish. Scatter garlic and dill on top. Mix water with honey and salt to dissolve; add vinegar and pour this brine over cucumbers. Cover and refrigerate for at least 6 hours before using. Note: when ready to replenish pickle container, add 1 Tbs. vinegar and 1 Tbs. honey to brine. Add more cucumbers and onion (and any other veggies). Good for 2-3 batches.
(from American Wholefoods Cuisine)
1 small onion
1 clove garlic, minced
1 Tbs. fresh dill or 1 !/2 tsp. dill seed
1 c. hot water
2 Tbs. honey
1 Tbs. salt
3 Tbs. cider vinegar
Slice off ends of cucumber (ends are usually bitter) and peel. Slice cucumbers lengthwise into sticks. Slice onion into rings. Alternate layers of cucumber and onion in a broad non-metal dish. Scatter garlic and dill on top. Mix water with honey and salt to dissolve; add vinegar and pour this brine over cucumbers. Cover and refrigerate for at least 6 hours before using. Note: when ready to replenish pickle container, add 1 Tbs. vinegar and 1 Tbs. honey to brine. Add more cucumbers and onion (and any other veggies). Good for 2-3 batches.
(from American Wholefoods Cuisine)
BREAD AND BUTTER PICKLES
2 qt. med. cucumbers (about 3 lb.)
4 small onions
1½ tsp. celery seed
1 green pepper
1½ Tbs. mustard seed
2 Tbs. salt
1½ tsp. turmeric
2½ c. vinegar
2½ c. sugar
Slice cucumbers, onions, and pepper. Heat vinegar, sugar, and spices except turmeric. Add vegetables to cooking solution. Don’t allow to boil. Add turmeric and stir. Stuff into jars. Keeps in fridge for 2 weeks.
(from Mad Mares Cookbook)
4 small onions
1½ tsp. celery seed
1 green pepper
1½ Tbs. mustard seed
2 Tbs. salt
1½ tsp. turmeric
2½ c. vinegar
2½ c. sugar
Slice cucumbers, onions, and pepper. Heat vinegar, sugar, and spices except turmeric. Add vegetables to cooking solution. Don’t allow to boil. Add turmeric and stir. Stuff into jars. Keeps in fridge for 2 weeks.
(from Mad Mares Cookbook)
ZUCCHINI CUCUMBER SOUP
1 lb. zucchini or summer squash variety, chopped
3/4 lb. seedless cucumber (about 2 C.) or scoop seeds out
1/3 C. chopped sweet onion
1/4 C. white wine vinegar
1/4 C. water
1 tsp. chopped fresh hot green chile
1 1/8 tsp. salt
1 tsp. ground coriander
1/2 C. crème fraîche (4 oz.) or plain yogurt
Garnish with fresh cilantro or parsley, chopped
Purée zucchini, cucumber, onion, vinegar, water, chile, 1tsp. salt and 1/2 tsp. coriander in a blender until very smooth. Whisk remaining 1/8 tsp. salt & 1/2 tsp. coriander into crème fraîche or yogurt. Serve topped with dollops of crème fraîche or yogurt & cilantro or parsley.
(from Gourmet Magazine, August 2006)
3/4 lb. seedless cucumber (about 2 C.) or scoop seeds out
1/3 C. chopped sweet onion
1/4 C. white wine vinegar
1/4 C. water
1 tsp. chopped fresh hot green chile
1 1/8 tsp. salt
1 tsp. ground coriander
1/2 C. crème fraîche (4 oz.) or plain yogurt
Garnish with fresh cilantro or parsley, chopped
Purée zucchini, cucumber, onion, vinegar, water, chile, 1tsp. salt and 1/2 tsp. coriander in a blender until very smooth. Whisk remaining 1/8 tsp. salt & 1/2 tsp. coriander into crème fraîche or yogurt. Serve topped with dollops of crème fraîche or yogurt & cilantro or parsley.
(from Gourmet Magazine, August 2006)
SALAD PANSANNE
4 green onions (scallions)
1/2 cucumber
3 carrots
6 large tomatoes, skinned
10 button mushrooms
3 sticks celery
1 green pepper, chopped
15-20 tiny cauliflower flowerets, separated
15-20 baby radishes, quartered
1 Tbs. chopped watercress, or chia
2 sprigs fresh coriander (cilantro), or parsley, chopped
8 lettuce leaves
Trim the green onions and slice them diagonally into thin slices. Peel the cucumber and quarter it lengthwise. Use a sharp knife to remove the soft, seedy center, discard this, and dice the remaining flesh. Peel the carrots and slice them thinly, cutting the carrots diagonally with a sharp knife. Quarter the skinned tomatoes and cut away the tough green cores. Thinly slice the mushrooms and celery. Cut the pepper in half lengthwise, discard the seeds and stringy parts then chop the flesh. Mix together all the dressing ingredients. Whisk thoroughly using a fork, or balloon whisk, until the mixture becomes thick and cloudy. Arrange the lettuce leaves on a serving dish. Mix all the prepared vegetables together, and pile on top. Just before serving, spoon a little of the dressing over the salad and serve the remainder separately in a small jug.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
1/2 cucumber
3 carrots
6 large tomatoes, skinned
10 button mushrooms
3 sticks celery
1 green pepper, chopped
15-20 tiny cauliflower flowerets, separated
15-20 baby radishes, quartered
1 Tbs. chopped watercress, or chia
2 sprigs fresh coriander (cilantro), or parsley, chopped
8 lettuce leaves
Trim the green onions and slice them diagonally into thin slices. Peel the cucumber and quarter it lengthwise. Use a sharp knife to remove the soft, seedy center, discard this, and dice the remaining flesh. Peel the carrots and slice them thinly, cutting the carrots diagonally with a sharp knife. Quarter the skinned tomatoes and cut away the tough green cores. Thinly slice the mushrooms and celery. Cut the pepper in half lengthwise, discard the seeds and stringy parts then chop the flesh. Mix together all the dressing ingredients. Whisk thoroughly using a fork, or balloon whisk, until the mixture becomes thick and cloudy. Arrange the lettuce leaves on a serving dish. Mix all the prepared vegetables together, and pile on top. Just before serving, spoon a little of the dressing over the salad and serve the remainder separately in a small jug.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
BORAGE CUCUMBER DRINK
Sprig of borage
1 cucumber, peeled and cut into chunks
Juice of 2-3 fresh limes
1/4 cup granulated sugar or more to taste
borage blossoms
water
ice
Place the borage, cucumber, sugar and lime juice in blender with enough water to reach an inch or so below the top. Blend well. Strain and serve over ice. Garnish with a borage blossom.
1 cucumber, peeled and cut into chunks
Juice of 2-3 fresh limes
1/4 cup granulated sugar or more to taste
borage blossoms
water
ice
Place the borage, cucumber, sugar and lime juice in blender with enough water to reach an inch or so below the top. Blend well. Strain and serve over ice. Garnish with a borage blossom.
BAKED CUCUMBERS IN BASIL CREAM
1 ½ Tbs. red wine vinegar
1 tsp. salt
¼ tsp. sugar
4-5 cucumbers, peeled, halved lengthwise, with 1-inch slices
2 Tbs. unsalted butter, melted
1 scallion, finely chopped
1 cup heavy cream
3 Tbs. chopped fresh basil leaves
Salt & freshly ground black pepper
Preheat the oven to 375 degrees F. Mix the vinegar, salt, and sugar in bowl. Add the cucumber slices and toss to combine. Set aside to marinate for 30 minutes. Drain the cucumber slices in a colander, then pat them dry with a clean dish towel. Put cucumber slices in a shallow baking dish. Pour the melted butter over them and add the scallion; toss to combine. Bake the cucumbers, stirring occasionally, until tender, about 45 minutes. Meanwhile, heat the cream in a small pot until it comes to a light boil. Continue to cook the cream, stirring frequently, until it is reduced to ½ cup, about 20 minutes. Stir in the basil and turn off the heat; let mixture steep for 2 minutes. Pour the basil cream over the cooked cucumber slices. Season with salt and pepper to taste. Serves 4 to 6.
(from Farmer John’s Cookbook: The Real Dirt on Vegetables)
1 tsp. salt
¼ tsp. sugar
4-5 cucumbers, peeled, halved lengthwise, with 1-inch slices
2 Tbs. unsalted butter, melted
1 scallion, finely chopped
1 cup heavy cream
3 Tbs. chopped fresh basil leaves
Salt & freshly ground black pepper
Preheat the oven to 375 degrees F. Mix the vinegar, salt, and sugar in bowl. Add the cucumber slices and toss to combine. Set aside to marinate for 30 minutes. Drain the cucumber slices in a colander, then pat them dry with a clean dish towel. Put cucumber slices in a shallow baking dish. Pour the melted butter over them and add the scallion; toss to combine. Bake the cucumbers, stirring occasionally, until tender, about 45 minutes. Meanwhile, heat the cream in a small pot until it comes to a light boil. Continue to cook the cream, stirring frequently, until it is reduced to ½ cup, about 20 minutes. Stir in the basil and turn off the heat; let mixture steep for 2 minutes. Pour the basil cream over the cooked cucumber slices. Season with salt and pepper to taste. Serves 4 to 6.
(from Farmer John’s Cookbook: The Real Dirt on Vegetables)
CAN I HAVE THAT? SALAD
4 medium carrots
1 large apple
1 large pear
1 small jicama
1 medium cucumber
1 pineapple
1 bunch baby spinach
1 1/2 c golden raisins
1 c nuts and/or seeds, toasted
1/2 small red onion, finely minced
10-12 leaves fresh basil, shredded
2 limes
4 tbsp. walnut, peanut, or sesame oil
2 tbsp. honey
2 tsp. cracked white pepper
1/4 tsp. ground cardamom
A little minced basil
A little fresh grated ginger
Use a mandoline to slice the carrots, apples and pears into thin slabs. Be sure to dunk the apple slices in a little lemon juice as you go. Cut the pineapple to match. Peel and seed the cucumber, if desired, and cut to match. Throw all this together with spinach, rasins, nuts/seeds, onion, and shredded basil. In small saucepan, toast your oil. Add lime juice, zest, and honey; heat until honey melts (but don't boil). Add the pepper, cardamom, basil and ginger. Heat for a little longer, then remove. Cool for just a few minutes, then pour over salad and toss. Possibilities: experiment with vinegar, oils, flavored honeys, veggies (celery, kale, peppers), fruits (melon, berries), fresh herbs (cilantro, mint), spices (cinnamon, nutmeg, mace), or preparation (grill the pineapple). Serves one army.
(contributed by Renee Bertsch, Tantre Farm worker)
1 large apple
1 large pear
1 small jicama
1 medium cucumber
1 pineapple
1 bunch baby spinach
1 1/2 c golden raisins
1 c nuts and/or seeds, toasted
1/2 small red onion, finely minced
10-12 leaves fresh basil, shredded
2 limes
4 tbsp. walnut, peanut, or sesame oil
2 tbsp. honey
2 tsp. cracked white pepper
1/4 tsp. ground cardamom
A little minced basil
A little fresh grated ginger
Use a mandoline to slice the carrots, apples and pears into thin slabs. Be sure to dunk the apple slices in a little lemon juice as you go. Cut the pineapple to match. Peel and seed the cucumber, if desired, and cut to match. Throw all this together with spinach, rasins, nuts/seeds, onion, and shredded basil. In small saucepan, toast your oil. Add lime juice, zest, and honey; heat until honey melts (but don't boil). Add the pepper, cardamom, basil and ginger. Heat for a little longer, then remove. Cool for just a few minutes, then pour over salad and toss. Possibilities: experiment with vinegar, oils, flavored honeys, veggies (celery, kale, peppers), fruits (melon, berries), fresh herbs (cilantro, mint), spices (cinnamon, nutmeg, mace), or preparation (grill the pineapple). Serves one army.
(contributed by Renee Bertsch, Tantre Farm worker)
ASPARAGUS, CUCUMBER, AND SUGAR SNAP PEAS WITH HERB GARLIC DIP
1 pound asparagus
1/2 pound sugar snap peas
3 cucumbers
1 tablespoon extra-virgin olive oil
2-1/2 cups plain yogurt
DIP:
1 cup fresh flat-leafed parsley leaves
1/2 teaspoon minced garlic
1 tablespoon chopped tarragon leaves
2 tablespoons fresh lemon juice
Drain yogurt in cheesecloth-lined sieve over a bowl for 8 hours, covered & chilled. Discard liquid. In food processor, pulse yogurt with all dip ingredients until herbs are finely chopped & yogurt is pale green. Have a bowl of ice & cold water ready. Trim asparagus & peas. Boil salted water to blanch peas 30 seconds; put in ice water. Drain; pat dry. Return water in saucepan to boil; blanch asparagus 1 min. Put in ice water. Drain; pat dry. Cut cucumbers into spears. Drizzle oil over dip & serve with vegetables.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
1/2 pound sugar snap peas
3 cucumbers
1 tablespoon extra-virgin olive oil
2-1/2 cups plain yogurt
DIP:
1 cup fresh flat-leafed parsley leaves
1/2 teaspoon minced garlic
1 tablespoon chopped tarragon leaves
2 tablespoons fresh lemon juice
Drain yogurt in cheesecloth-lined sieve over a bowl for 8 hours, covered & chilled. Discard liquid. In food processor, pulse yogurt with all dip ingredients until herbs are finely chopped & yogurt is pale green. Have a bowl of ice & cold water ready. Trim asparagus & peas. Boil salted water to blanch peas 30 seconds; put in ice water. Drain; pat dry. Return water in saucepan to boil; blanch asparagus 1 min. Put in ice water. Drain; pat dry. Cut cucumbers into spears. Drizzle oil over dip & serve with vegetables.
(from Capay Organic Farm CSA "Farm Fresh To You" website)
Subscribe to:
Posts (Atom)