Daikon Radish Cucumber Salad

 

Ingredients:

• 2 Daikon radishes
• 1 English cucumber
• 2 tablespoons sesame oil
• 2 teaspoons rice wine vinegar
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar
• ½ teaspoon red pepper flakes
• ½ teaspoon ground black pepper
• ½ teaspoon white sesame seeds
• ½ teaspoon black sesame seeds

Preparation:

1. Peel the daikon radishes and slice them very thinly (1/32 on a mandoline). Thinly slice the cucumber (1/16 on a mandoline) and combine the cucumber and radish slices in a mixing bowl.
2. Combine the sesame oil, rice wine vinegar, kosher salt, granulated sugar, red pepper flakes, and sesame seeds in a small mixing bowl. Stir till the salt and sugar have dissolved.
3. Pour the sesame dressing over the sliced veggies and toss them till coated. Let sit for 15 minutes to marinate and then toss again.
4. Serve in a large bowl or spread out on a platter.

thishealthytable.com

Best Simple Tossed Green Salad

 

Ingredients:

• 5 cups loosely packed mixed greens - or any favorite lettuce
• 2 tablespoons shelled sunflower seeds
• ¼ cup crumbled bacon - or bacon bits
• ¼ red onion - thinly sliced
• 1 cucumber - peeled and thinly sliced

Dressing:

• ¼ cup dijon mustard
• ¼ cup honey
• ¼ cup apple cider vinegar
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup oil - example: extra virgin olive oil

Preparation:

1. Combine dressing ingredients in a jar, cover, and shake vigorously to combine. 
2. In a large bowl combine mixed greens, sunflower seeds, bacon, red onions, and cucumbers. Just before serving add dressing to taste and toss to combine. Serve immediately after tossing with dressing. 

lecremedelacrumb.com

Cucumber Salad

 

Ingredients:

• 2 large cucumbers
• 1 red onion sliced
• 1/3 cup apple cider vinegar
• 1/4 cup water
• 1 tablespoon sugar
• 1 teaspoon fine sea salt
• 1 teaspoon black pepper

Preparation:

1. Slice each cucumber into 1/4 inch slices and add to a large bowl.
2. Add in the sliced red onion (sliced into half moons and toss to combine.
3. In a mason jar or small bowl whisk together the apple cider vinegar, water, sugar, salt, and pepper.
4. Pour the dressing mixture over the cucumber and onion and toss to fully coat/combine.
5. Keep in the fridge until ready to serve.

https://www.thecookierookie.com

Bright and Spicy Shrimp Noodle Salad

 

Ingredients:

• ⅓ cup fresh lime juice
• 2 tsp. honey
• 1 serrano chile, very thinly sliced
• 1 1" piece ginger, peeled, finely grated
• 1 garlic clove, finely grated
• 1 Tbsp. plus 1½ tsp. fish sauce
• 4 Tbsp. extra-virgin olive oil, divided
• Kosher salt
• 1 lb. large shrimp (preferably wild), peeled, deveined
• 6 oz. bean thread (cellophane or glass) noodles
• 1 English hothouse cucumber, halved lengthwise, thinly sliced crosswise
• ½ cup salted, roasted peanuts, crushed, divided
• 1 cup basil leaves

Preparation:

1. Stir lime juice and honey in a small bowl until honey dissolves. Mix in chile, ginger, garlic, fish sauce, and 3 Tbsp. oil; season dressing with salt.
2. Toss shrimp and 2 Tbsp. dressing in a medium bowl to coat; let sit 10 minutes.
3. Meanwhile, cook noodles according to package directions. Drain and add to bowl with remaining dressing along with cucumber and ¼ cup peanuts; toss well
4. Heat remaining 1 Tbsp. oil in a large nonstick skillet over medium-high. Pour off any liquid from shrimp and pat dry; season all over with salt. Cook shrimp, tossing occasionally, until browned and bright pink, about 5 minutes. Transfer to bowl with noodles, add basil and toss well to combine.
5. Divide noodle salad among bowls and top with remaining peanuts.

https://www.bonappetit.com

Italian Potato Salad

 

Ingredients:

• 2 pounds medium red-skinned potatoes scrubbed
• 5 tablespoons extra-virgin olive oil
• 1 large English cucumber quartered lengthwise, cut into cubes
• 4 plum tomatoes cut into quarters
• ½ red onion very thinly sliced
• 24 black oil-cured olives pitted, coarsely chopped
• ¼ cup slivered fresh basil plus more for garnish
• 2 tablespoons capers rinsed and drained
• 3 tablespoons white wine vinegar
• ½ teaspoon dried oregano
• 4 hard-boiled eggs peeled, quartered
• 2 6-ounce cans of tuna drained (ideally canned in olive oil or its own juice)

Preparation:

1. To a large pot add potatoes, a small handful of salt, and enough cold water to cover by an inch or two. Bring to boil over medium-high heat. Reduce heat and simmer until tender, 20-30 minutes. (A sharp knife should meet little resistance when piercing a potato.) Drain potatoes and let stand until cool enough to handle.
2. Cut potatoes into rough, 1-inch cubes and place in a serving bowl. Add olive oil and toss to coat. Add cucumber, tomatoes, onion, olives, basil, and capers.
3. Whisk vinegar and oregano together in a small bowl; add to salad and toss lightly to combine.
4. With your fingers or a fork, separate tuna into bite-size chunks and sprinkle over salad. Arrange boiled egg quarters over salad. Season to taste with salt and freshly ground black pepper. Garnish with basil sprigs and serve.

https://pinchandswirl.com/italian-potato-salad/

Lemony Escarole Salad with Peaches and Feta

 

Ingredients:

• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 3/4 teaspoon finely grated lemon zest 
• 1/4 cup fresh lemon juice
• 1 garlic clove, finely grated
• Pinch of sugar
• Kosher salt
• Freshly ground black pepper
• 2 medium heads of escarole, inner light green, and white leaves only, torn into bite-size pieces
• 2 large peaches—halved, pitted, and thinly sliced
• 2 cups yellow cherry tomatoes, halved
• 2 Persian cucumbers, thinly sliced crosswise
• 1/2 small red onion, halved and thinly sliced
• 6 ounces feta cheese, crumbled (about 1 1/2 cups)
• Ground sumac and/or dried oregano, for garnish (optional)

Preparation:

1. In a large bowl, whisk the olive oil with the lemon zest, juice, garlic and sugar. Season the dressing with salt and pepper and let stand for 10 minutes.
2. Add the escarole, peaches, tomatoes, cucumbers and onion to the dressing and toss well. Season the salad with salt and pepper and transfer to a serving platter. Scatter the feta on top, sprinkle with the sumac and serve.

https://www.foodandwine.com/recipes/lemony-escarole-salad-with-peaches-and-feta

Cucumber Sushi

Ingredients:

FOR THE SUSHI

• 2 medium cucumbers, halved
• 1/4 avocado, thinly sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 2 small carrots, thinly sliced

FOR THE DIPPING SAUCE

• 1/3 c. mayonnaise
• 1 tbsp. sriracha
• 1 tsp. soy sauce

Preparation:

1. Using a small spoon, remove seeds from center of cucumbers until they are completely hollow.
2. Press avocado into the center of cucumber, using a butter knife to press inside the cucumber. Next, slide in bell peppers and carrots until the cucumber is completely full of veggies.
3. Make dipping sauce: combine mayo, sriracha, and soy sauce in a small bowl. Whisk to combine.
4. Slice cucumber rounds into 1” thick pieces and serve with sauce on the side.

https://www.delish.com/cooking/recipe-ideas/recipes/a58629/cucumber-sushi-recipe/

Garlic Sesame Salmon Bowls with Bok Choy

Ingredients:

For the salmon

• 3 salmon fillets (about 10 ounces)
• 2 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sriracha
• 2 teaspoons rice wine vinegar

For the bowls

• 1 cup rice
• 2 cups water
• 1 head bok choy, thinly sliced
• 1 clove garlic, minced
• 2 teaspoons sesame oil + extra for serving
• 2 teaspoons sesame seeds + extra for garnish
• pinch of salt
• 3/4 cup thinly sliced cucumbers
• 1 avocado, sliced
• 2 scallions, thinly sliced
• soy sauce for serving
• sriracha for serving

Preparation:

1. Make the rice. Bring 2 cups water to a boil. Once boiling, add your rice, reduce to medium-low, and cover. Cook according to package directions.
2. Preheat your oven's broiler to high. In a small bowl, mix together the garlic, ginger, soy sauce, sesame oil, sriracha, and rice wine vinegar.
3. Line a baking sheet with foil and place the salmon on the sheet. Pour half of the sauce over the salmon and coat it evenly with a spoon or pastry brush. Broil for 3 minutes, remove from oven, baste with the remaining sauce, and broil for another 3 minutes or until cooked through.
4. While salmon is cooking, prepare the bok choy. Heat a medium skillet to medium-high heat. Add the sesame oil and garlic and sauté for 30 seconds or until fragrant.
5. Add the bok choy and sauté for 1-2 minutes or until wilted. Add the sesame seeds and a pinch of salt. Stir to combine.
6. To assemble the bowls, top the rice with the sautéed bok choy, a salmon fillet, sliced avocado, sliced cucumbers, a drizzle of sesame oil, a drizzle of soy sauce, a drizzle of sriracha, scallions, and sesame seeds.

https://www.spicesinmydna.com/garlic-sesame-salmon-buddha-bowls/

Spicy Lightly Pickled Cucumbers

Ingredients:

• 2 lb. medium Persian cucumbers (about 12), cut lengthwise into spears
• ¼ cup white wine vinegar or unseasoned rice vinegar
• 1 tsp. sugar
• ¾ tsp. crushed red pepper flakes
• 2 tsp. kosher salt, plus more
• 2 Tbsp. chopped dill
• 2 Tbsp. fresh lemon juice

Instructions:

1. Toss cucumbers in a large bowl with vinegar, sugar, red pepper flakes, and 2 tsp. salt. Chill, tossing once, at least 1 hour and up to 6 hours.
2. Just before serving, add dill and lemon juice and toss to combine. Taste and season with more salt if needed.

https://www.bonappetit.com/recipe/spicy-lightly-pickled-cucumbers

Mediterranean Lentil and Roasted Eggplant Salad

Ingredients:

Salad

• 1 medium eggplant, sliced 1 inch thick
• 1 red bell pepper, sliced
• 1 tsp sea salt
• 3 Tbsp olive oil
• 1 cup spinach
• 1 cup sliced cucumber
• 1 cup cooked green lentils

Dressing

• ¼ cup lemon juice
• ¼ cup olive oil
• 2 Tbsp tahini
• 2 tsp maple syrup
• 2 garlic cloves
• 1 Tbsp chopped mint, fresh
• 1 Tbsp chopped dill, fresh
• ¾ tsp sea salt
• ¼ tsp black pepper
• 1/8 tsp red pepper flakes

Instructions:

1. Preheat oven to 400 and line a baking sheet with parchment paper.
2. Add the eggplant and sliced bell pepper and sprinkle with salt and drizzle the olive oil. Roast for 15-20 minutes. Set aside to cool to room temperature.
3. Add all of the dressing ingredients to a jar and place a lid on it and shake to combine.
4. In a large bowl add the eggplant, bell pepper, spinach, cucumber and lentils. Drizzle with a desired amount of dressing and serve immediately.

http://jessiskitchen.com/mediterranean-lentils-and-roasted-eggplant-salad/

Cucumber Tzatziki

Ingredients:

• 1 cup grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first)
• ½ cup plain Greek yogurt
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons chopped fresh mint and/or dill
• 1 ½ teaspoons lemon juice
• 1 medium clove garlic, pressed or minced
• ¼ teaspoon fine sea salt

Instructions:

1. Working with one big handful at a time, squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a small serving bowl, and repeat with the remaining cucumber.
2. Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
3. Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.

https://cookieandkate.com/2017/how-to-make-tzatziki/

Gazpacho

Ingredients:

• 5 slices stale artisan bread, crust removed
• Water
• 5 large ripe tomatoes
• 3/4 large cucumber, peeled, chopped
• 1 celery stalk, chopped
• 1 green pepper, deseeded, roughly chopped
• 2 scallions, trimmed, roughly chopped, more for garnish
• 2 garlic cloves, peeled, roughly chopped
• olive oil
• 1 lemon or large lime, juice of
• Salt and pepper
• 1 tsp cayenne pepper, optional
• Sugar
• Mint leaves, stems removed, ripped or chopped
• Cilantro leaves, stems removed, ripped or chopped

Instructions:

1. Place the bread slices in a bowl with 1/2 cup of water. Let it soak while you work on the tomatoes.
2. Remove the tomato tops. Place the tomatoes in a large pot of boiling water for 40 seconds or so. Remove the tomatoes from the water and let them cool for about a minute or so. When they are cool enough to handle, gently peel the skins off.
3. In a large food processor or blender, place the tomatoes with the cucumbers, celery, bell peppers, scallions and garlic. Top with the soaked bread. Pour 1/2 cup olive oil and the lemon juice. Run the processor for a few seconds then add the salt, pepper, cayenne pepper (optional) and a pinch of sugar; blend.
4. Test the gazpacho, and if it’s too thick, add a little water and blend again until you reach the desired texture.
5. Transfer the gazpacho to a glass bowl or jug and cover. Refrigerate for a couple of hours, or overnight for a mover developed flavor.
6. When ready to serve, give the gazpacho a quick stir then transfer to serving bowls or small glasses. Top with olive oil and a garnish of fresh mint, cilantro and chopped scallions, if you like.

https://www.themediterraneandish.com/easy-tomato-gazpacho-recipe/

Dill Pickles

Ingredients

• 1 1/2 cups distilled white vinegar
• 1/4 cup sugar
• 4 teaspoons kosher salt
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 3/4 teaspoon dill seeds
• 2 cups hot water
• 2 pounds kirby cucumbers, sliced 1/4 inch thick
• 3/4 cup coarsely chopped dill
• 3 garlic cloves, coarsely chopped

Instructions:

1. In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seeds with the hot water and stir until the sugar and salt are dissolved. Let the brine cool.  
2. In a large bowl, toss the cucumbers with the dill and garlic. Pour the brine over the cucumbers and turn to coat. Place a small plate over the cucumbers to keep them submerged, then cover the bowl with plastic wrap. Refrigerate the pickles overnight, stirring once or twice. Serve cold.

https://www.foodandwine.com/recipes/dill-pickles

Vegetable Profile: Cucumbers

We have two types of cucumbers on the farm, and three different varieties. The two types are pickling and slicing. Of the pickling type, we have two varieties, the traditional green and a whitish-yellowish variety called “salt and pepper.” There are differences between the two types, but from a culinary perspective they are very interchangeable. Pickling cucumbers tend to be smaller, making them a convenient size for putting in a jar and turning into pickles. Slicing cucumbers have a lightly tougher skin and are smoother. Cucumbers are in the plant family Cucurbitaceae which also includes squash and melons. The cucumber supposedly originated in India, approximately 3,000 years ago. Most, but not all, types of cucumbers require insects to pollinate the flowers, which then develop to produce the “fruit” or cucumber. We try to give them to you in your share nice and clean, but you might just find a cucumber that still has the shriveled, dried flower petal remains stuck on the end of the cucumber.

Dill Cucumber Salad

Ingredients:

1 pound mixed cucumbers like English cucumbers, cocktail cucumbers and garden cucumbers, sliced into ¼ inch rounds
½ red onion, peeled and thinly sliced
2 teaspoons kosher salt
2 teaspoons granulated sugar
2 teaspoons red wine vinegar
2 teaspoons white balsamic vinegar
2 teaspoons cider vinegar
½ cup water
¼ cup fresh dill leaves, chopped (there are also dill flowers in the you pick this week!)

Instructions:

Combine the sliced cucumbers in a colander set inside a medium size bowl and sprinkle with the salt and sugar. Place in the refridgerator for about an hour. Drain the cucumbers. Add the onion, vinegars, water and dill. Serve or refrigerate. The cucumbers will become more pickled as they sit.

Recipe Source

Garlic Dill Refrigerator Pickles

Ingredients:

2 pounds Kirby cucumbers
1 1/2 cups apple cider vinegar
1 1/2 cups water
2 tablespoons pickling salt
6 garlic cloves, peeled (2 per jar)
1/4 teaspoon crushed red pepper per jar (3/4 teaspoons total)
1 teaspoon dill seed per jar (3 teaspoons total)
1/2 teaspoon black peppercorns per jar (1 1/2 teaspoons total)

Instructions:

Wash and slice the cucumbers.

In a large saucepot, combine vinegar, water and salt. Bring to a simmer.

Arrange jars on counter and dole out the spices to each. Pack the cucumber slices firmly into the jars. You don't want to damage the cukes, but you do want them packed tight.

Pour the brine into the jar, leaving approximately ½ inch headspace.

Tap jars gently on countertop to dislodge any trapped air bubbles.

Apply lids and let jars cool. When they've returned to room temperature, place jars in refrigerator. Let them sit for at least 48 hours before eating.

Recipe Source

Spicy Sichuan Cucumber Salad

Ingredients:

• 4 Persian cucumbers, sliced to 1/8-1/4″ slices
• 1 tablespoon sugar
• 1/2 cup rice vinegar
• 3-4 tablespoons chili-infused sesame oil
• 2 cloves garlic, sliced
• 1/4 teaspoon salt
• 1 teaspoon hot bean paste (or “chili bean sauce”)
• 1 tablespoon Sichuan peppercorns, crushed

Instructions:

1. In a saucepan, heat the vinegar and stir in the sugar and salt until completely dissolved. Combine the chili oil and bean paste in a mixing bowl and toss in the cucumber slices and garlic; stir to combine. Pour the rice vinegar over mixture and toss thoroughly.
2. Cover and chill at least 6 hours before serving, or overnight. Sprinkle the crushed Sichuan peppercorns on top for serving.

http://noteatingoutinny.com/2012/06/29/spicy-sichuan-cucumber-salad-with-persian-cucumbers/

Tabouleh

Ingredients:

• 1 teaspoon lemon zest
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/4 teaspoon black pepper coarsely ground
• 1 teaspoon salt
• 1/4 cup cracked bulgur
• 1/2  red onion finely diced
• 140 grams parsley I prefer flat-leaf, but curly works too
• 140 grams cucumbers - Lebanese (~2 cucumbers), cubed
• 225 grams tomatoes (~2 tomatoes), cubed

Instructions:

1. Whisk the lemon zest, lemon juice, olive oil, black pepper and salt together in a small bowl, then add the bulgur wheat. Let this soak for 30 minutes or up to 2 hours, depending on the coarseness of your bulgur and how soft you want it.
2. If the raw onion is too strong for your tastes, soak the minced onion in cold water for an hour or two to tame it. You may need to change the water a few times. Drain and dry thoroughly with paper towels before using them in the salad.
3. Wash the parsley then use a salad spinner or paper towels to thoroughly dry it. Remove all the stems, then grab a handful and roll it up and slice the roll as thinly as possible. Chop the parsley in the opposite direction to the direction you sliced and you should get it pretty evenly chopped.
4. Add the parsley to a large bowl along with the cucumbers, tomatoes and onions. Add the soaked bulgur along with the dressing and toss everything together. Tabouleh tastes fresh the day it's made, but if you let it sit overnight, the flavors have a chance to meld and it tastes even better.

http://norecipes.com/recipe/tabouleh-recipe/

Easy Refrigerator Pickles

INGREDIENTS

• 6 cups thinly sliced pickling cucumbers (about 2 pounds) 
• 2 cups thinly sliced onion 
• 1 1/2 cups white vinegar
• 3/4 cup sugar 
• 3/4 teaspoon salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon celery seeds
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon freshly ground black pepper 
• 4 garlic cloves, thinly sliced

INSTRUCTIONS

1. Place 3 cups cucumber in a medium glass bowl; top with 1 cup onion. Repeat procedure with the remaining 3 cups cucumber and remaining 1 cup onion.
2. Combine vinegar and remaining ingredients in a small saucepan; stir well. Bring to a boil; cook 1 minute. Pour over cucumber mixture; let cool. Cover and chill at least 4 days.

Note: Pickles may be stored in the refrigerator for up to one month.

http://www.myrecipes.com/recipe/easy-refrigerator-pickles-0

Roasted Fennel Tapenade and Polenta Cucumber Bites

INGREDIENTS

ROASTED FENNEL:

• 180g fennel, sliced
• 1 teaspoon olive oil
• a dash of dried basil
• a dash of dried rosemary
• salt and pepper to taste

Olive Tapenade:

• 100g green olives, pitted 
• 100g kalamata olives, pitted
• 50g whole sweet peppadew peppers
• ½ ounce sprouted almonds
• 2 cloves of garlic
• 1 tablespoon capers
• 1 tablespoon chopped parsley
• 1 teaspoon lemon juice
• ½ teaspoon dried basil
• pepper to taste

Cucumber Bites:

• 1 batch of Fennel Roasted Tapenade
• ½ cup of uncooked polenta
• 1 ½ cups of water
• ½ teaspoon dried basil
• salt and pepper to taste
• 1 cucumber, peeled and sliced
• some cherry tomatoes, halved
• roasted yellow peppers, sliced
• parsley

INSTRUCTIONS

1. Preheat your oven to 400 degrees. Drizzle the olive oil on the fennel, season with the dashes and tastes. Roast for 30 minutes. Once they’re done, dice the pieces.
2. Toss all the ingredients in a food process. Process! Don’t over-process or it’ll become tapenade mush and no one like tapenade mush…as much as tapenade.
3. Bring your water to a boil in a small pot. Slowly add the polenta and the seasonings and stir, stir, stir for like 15 minutes or so. Once it’s thickened, transfer it to a cookie sheet or some dish and press it evenly into the pan. Let it sit until it sets.
4. I used a mini jar to cut my polenta circles but a cookie cutter would be 1000 times smarter. So do that. Make some polenta disks, put them on the cucumber slices, top with about 10g (a heaping amount, in other words) of tapenade. Add whatever additional toppings you desire. Finish with a sprig of parsley for fancy-pants-ness.

https://quicheaweek.wordpress.com/2013/01/09/roasted-fennel-tapenade-and-polenta-cucumber-bites/