Cucumber


From the July 16 Co-op newsletter:

Ingredients:

  • 3 Cucumbers
  • 3/4 C Sugar
  • 1 C White Vinegar
  • 8-10 Ice Cubes
  • Salt to taste

Directions:

Thinly slice cucumbers. You choose if you want to leave the skin on or take it off. Place in a non-reactive bowl.

In a saucepan combine white vinegar and sugar, cook till sugar dissolves.

Once cool, pour the sugar/vinegar mixture over the cucumbers.

Top with salt and ice cubes. Place in refrigerator.

Once the cubes melt, the salad is ready.

You could add if you’re feeling fancy: Sesame seeds, dill, cayenne, garlic, onions, basil, parsley, mint, or pepper.

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From the June 18, 2010 newsletter, by Kim:

Ingredients:

2 cups water
pinch of salt
2 medium tomatoes chopped, seeds discarded
4 Green Onions, sliced
1 small Cucumber, chopped and seeded
1 cup parsley, chopped
1/2 cup mint, chopped
1 cup Carrots, coarsely grated
2 tablespoon lemon juice or cider vinegar
3-5 tablespoons olive oil
salt & pepper to taste
1/4 cup Kalamata Olives

Directions:

• Cook Quinoa with 2 cups of water & salt in a heavy bottomed pan or rice cooker. Cool.
• Once cool toss quinoa in lemon juice & olive oil with parsley, mint, and green onions.
• Just before serving add carrots, cucumber, tomatoes, and olives.
• Serve with pita bread and marinated chickpeas.

This “soup” is more like a dip and requires no cooking!

3 cucumbers seeded and roughly chopped
1 1/2 cups Greek Yogurt, plain
1 cup vegetable stock
2 tbsp chopped fresh mint
salt and ground pepper
paprika
chopped scallions for garnish

Puree the cucumber in a food processor or blender until smooth. Add the yogurt, stock, half the mint and seasoning and pulse briefly to combine. Chill for 2 hours, serve with mint, scallions, paprika and salt/pepper for garnish. Enjoy.

I have a mixed spice someone gifted me called Maple Leaf Spices Mediterranean Medley that is awesome in the soup. I am not sure what is in it but it looks like cumin, coriander, paprika, anise, parsley and maybe more.

by Mitchell Fam

Cream Cheese block softened
Feta Cheese block – we use best quality we can
Basil
Tomatoes
Chives or scallions
Cucumber (optional)
Sweet balsamic vinegar
Wheat or stone ground wheat crackers

Mix the cream cheese and feta.  Mound it in the middle of a bowl or deep plate to look like a mountain.  Chop tomatoes, basil, chives or scallions, and optional cucumbers.  Sprinkle all those good veggies over your mountain.  Take the sweet balsamic vinegar and pour it on top where the lava would come out and let it build a bit at the bottom.  Now you can use your crackers to dig in!  Yum.   There is usually nothing left after the kids have devoured our “Volcano”!

Ingredients
•1 lb chicken tenders, sliced thin
•2 tablespoons vegetable oil
•2 tablespoons fresh ginger, minced
•4 garlic cloves, minced
•1 red bell pepper, seeded and sliced thin
•1 cup shredded cabbage and carrot coleslaw mix (coleslaw mix without dressing)
•3 green onions, sliced at an angle
•1/2 cup plum sauce
•2 cups fresh basil leaves
•1 tablespoon fish sauce
•1/2 head iceberg lettuce, halved again
•1/2 seedless cucumber, chopped

Directions
1.Heat a large skillet over high until hot.
2.Add the vegetable oil, then the chicken.
3.Cook for two minutes stirring constantly.
4.Toss in the ginger, garlic, bell pepper, cabbage/carrot mix and green onions.
5.Stir-fry another two minutes.
6.Add the plum sauce and toos for one minute, then add the basil.
7.Drizzle in fish sauce and turn to coat evenly.
8.Pour into a bowl.
9.Place small heaps of chicken mixture onto a 1 or 2 leaf thick piece of lettuce.
10.Sprinkle cucumber over it and fold to eat like a taco.