Cucumbers
Good Humus grows Slicing cucumbers and Lemon
cucumbers. The Lemon cucumbers are a wonderful treat if you have not tried
them!
Fresh Tomato and Cucumber
Salad
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon sea or kosher salt
3-4 cloves garlic, minced
10 fresh basil leaves
5 fresh oregano leaves
3 small fresh cucumbers (pickling or thin slicing)
2 large beefsteak tomatoes, vine ripened
Mince garlic or press through a garlic press. Let garlic stand in balsamic
and wine vinegars for 10 minutes (this takes the "edge" off). Discard any
garlic which has green sprouts in the center, as the flavor is too sharp and
bitter for this salad - use for another purpose. Wash basil and oregano
leaves (pick at noon time on a sunny day for best flavor). Roll up leaves
and slice into little strips (chiffonade). Chop and add to your best olive
oil and allow to stand in oil while garlic marinates. Meanwhile, prepare
salad ingredients. Wash cucumbers and tomatoes. Peel cucumbers, leaving a
scant amount of peel (helps with digestion). Slice cucumbers into 1/4 inch
coins (circles). With a sharp knife, remove stem and blossom end from
tomatoes (a very small amount). Slice tomatoes into wedges, being careful
not to crush and lose juice.
Place tomatoes and cucumbers in salad bowl and sprinkle with sea salt or
kosher salt. Combine olive oil with vinegars, whisking together well. Use to
dress tomatoes and cucumbers; serve at room temperature.
Variations: Add 1 thinly sliced red onion, pitted oil cured black olives and
fresh mozzarella, sliced
Marinated Cucumber Salad
Simple and Delicious!
2 large cucumbers, peeled and sliced paper thin
1/4 teaspoon dill weed
1 tablespoon sugar
1/4 cup white vinegar
1/4 cup mayonnaise
Combine cucumbers with other ingredients and chill for 1 to 2 hours,
stirring occasionally.
Serves 4
Cucumber
Salad with Chile and Roasted Peanuts
This could be the place to use those searing habanero chilies that you find
in markets everywhere. I’ll stick with Serrano’s and jalapenos, but those
who are inclined can go ahead and try the super hots.
1 long cucumber or lemon cucumbers
1 bunch scallions including ½ inch of the greens
1 Serrano chili, finely diced
Grated zest and juice of 2 limes
1 tablespoons light soy sauce
1 tablespoons light brown sugar
4 teaspoons roasted peanut oil
½ cup roasted peanuts, chopped
6 mint leaves, slivered
6 Thai basil or purple leaves
Peel the cucumbers halve it lengthwise, and cut into long strips. Or remove
long thin slices with a vegetable peeler. Thinly slice the scallions on the
diagonal, making them long and thin. Combine the cucumbers, scallions and
chili in a bowl.
Combine the lime zest, juice, soy, sugar and oil
Toss the vegetables with the dressing, then add the peanuts and herbs and
toss again.
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Melon and Cucumber Agua
Fresca
Dual purposes are served here, fist is to make a drink that is greenly cool
and refreshing, and the other is to use up the extra melon and cucumbers.
Adding the cucumber diminishes the sweetness of the melons. Agua frescas are
always best drunk the day they are make
4 cups honeydew or other melon cut into chunks
1 medium cucumber peeled and chopped
Simple syrup
Zest of juice of 1 or 2 limes
Handful of mint leaves, lemon verbena or pineapple sage
2 cups water spring or mineral,
Garnish with sprig of mint, lemon verbena,
Puree the melon and cucumber in a blender or food processor just enough to
break them up with out letting them get too foamy. Pour the juice into a
large pitcher; add the syrup to taste, lime zest and juice. And herbs. Chill
well, Stir in the spring water and sere over ice
Summer Picnic
Stir Fry w/ Lemon and Cabbage
1-2 cloves garlic, minced;
1 inch turmeric or ginger minced;
I small red onion;
2 tbsp coconut oil (or other high heat oil);
1 small cabbage, thinly sliced;
7-10 small mushrooms;
1 tofu block, in 1/2 inch cubes;
1 cup+ sweet cherry tomatoes, halved;
Black pepper;
1 lemon;
2-3 cucumbers in thick halved slices
In a wok or large sautéing pan on med-high heat, heat coconut oil. Then add
garlic, turmeric, onion and black pepper, cooking for 2-3 minutes. Add tofu
and cook 1-2 minutes more. Add cabbage and mushrooms. Cook on high for 4-6
minutes till done. Juice the lemon and stir into veggie mixture. Turn off
heat. Stir in tomatoes and cucumber. Eat with rice or crustini. Can be warm
or cold.
Garden Gazpacho
Because this soup is served cold, you can make it at least several hours in
advance. Do not serve it straight from the refrigerator; thought-for best
flavors let it sit at room temperature for 20-30 minutes.
3-4 Tomatoes-peeled if desired, cored and quartered or cherry tomatoes
1 medium sweet onion quartered
1 red or green bell pepper seeded and cut into pieces
2-3 large garlic cloves minced
1 cucumber peeled and cut into 8-10 pieces
1-1 /12 tablespoon balsamic vinegar or fresh squeezed lime juice
1 Tablespoon olive oil
½ teaspoon Angostura bitters
½ teaspoon salt
Freshly ground pepper
8-10 fresh basil leaves minced
In a food processor, combine tomatoes, onion, pepper, garlic and cucumber.
Pulse until almost pureed (You should have a few bits of vegetable left)
Stir in 1 tablespoon of vinegar or lime juice, olive oil, bitters, salt,
pepper and basil. Refrigerate for at least 1 hour before serving. Remove
from refrigerator about 20 minutes before serving and taste for seasoning,
adjust with vinegar or lime juice, salt and pepper, serve cold, garnished
with garlic flavored croutons.
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