Cucumber Mint Salad w/Feta Cheese

Cucumber Mint Salad w/Feta Cheese
 

Ingredients
  • 2 cups Greek-style yogurt
  • 1 teaspoon minced garlic
  • ½ thinly sliced cippolini onion
  • Juice & zest of ½ lemon
  • 2 tablespoons Driftless sunflower oil or olive oil
  • Salt & pepper to taste
  • 1 long or 2 small cucumbers, half peeled in stripes lengthwise, cut in half lengthwise, seeded, & sliced crosswise ¼ inch thick
  • 1 small green pepper, cut into bite-sized strips
  • 12 mint leaves, cut in thin ribbons
  • ¼ c. crumbled feta

Instructions
  1. Mix yogurt, garlic, onion, lemon juice/zest, oil and salt/pepper together until smooth.
  2. Chill until ready to serve.
  3. Just before serving, mix in cucumber, green peppers, sliced mint, & feta (save some mint & feta for garnishing on top).
  4. Adjust seasoning if necessary.

 

Crunchy Summer Salad

Crunchy Summer Salad
Author: 
 

Ingredients
  • 1 large cucumber, peeled lengthwise into stripes & seeds scraped out
  • 1 large fennel bulb, cut in half lengthwise & cored
  • 2 cups snow peas, stems snapped off
  • 1 bulb kohlrabi, peeled & cut in half
  • 1 Tbsp. white wine vinegar or lemon or lime juice
  • 1 Tbsp. honey
  • 3 Tbsp. finely chopped cilantro
  • 2 scallions, finely chopped
  • 1 garlic scape, minced
  • 3 Tbsp. olive or Driftless sunflower oil
  • Salt & pepper to taste

Instructions
  1. Bring a small stock pot filled with salted water to a boil.
  2. Cut cucumbers crosswise into ¼” slices & place in a mixing bowl.
  3. Cut fennel crosswise into ¼“ slices as well & place in a small bowl.
  4. Cut kohlrabi into ⅛” slices.
  5. Have a colander & bowl of ice water ready.
  6. Pour the fennel slices in the boiling water & blanch them for about 30 seconds & remove with a slotted spoon to the ice water. Repeat with the snow peas. Repeat with the kohlrabi.
  7. Let them all cool for a couple minutes & drain when totally cooled.
  8. Pour into mixing bowl with the cucumber.
  9. In a small bowl whisk together vinegar or juice & honey. Add cilantro, scallions, & garlic & slowly pour in oil while whisking vigorously to emulsify.
  10. Season to taste & toss in vegetables. Serve immediately or keep in fridge for a couple days.

 

Cucumber & Sweet Pepper Salad with Capers & Fresh Sage

Cucumber & Sweet Pepper Salad with Capers & Fresh Sage
Author: 
Recipe type: Salad
 

Ingredients
  • 1 large cucumber
  • 2-3 sweet peppers, thinly sliced
  • ¼ sweet onion, thinly sliced
  • 1 clove garlic, minced
  • 1 Tbsp. capers + 1 tsp. caper brine
  • Juice & zest from ½ a lemon
  • Salt & pepper to taste
  • 2 Tbsp. olive or sunflower oil
  • 3 Tbsp. fresh sage, cut into chiffonade

Instructions
  1. Peel cucumber in stripes, cut lengthwise, scoop out seeds, & thinly slice on a bias into half-moons.
  2. In a medium serving bowl, combine garlic, capers, brine, lemon juice/zest, salt & pepper. Whisk in oil slowly to emulsify.
  3. Toss in vegetables & garnish with sage.

 

Tomato, Cucumber, Kale & Cannelini Bean Salad

Tomato, Cucumber, Kale & Cannelini Bean Salad
Author: 
Recipe type: Salad
Serves: 4-5
 

Ingredients
  • 2 large or 3 medium heirloom tomatoes
  • 1 cucumber
  • 1 bunch kale
  • 1 can or 2 cups cannellini beans, drained
  • ½ cup pitted kalamata olives, quartered lengthwise
  • 1 Tbsp. garlic, minced
  • 1 Tbsp. rosemary leaves, coarsely chopped
  • 1 tsp. honey
  • 3 Tbsp. white wine vinegar
  • ⅓ c.Driftless sunflower oil or olive oil
  • Salt & pepper to taste
  • ½ cup feta, crumbled
  • ¼ cup fresh parsley

Instructions
  1. Core tomatoes & slice lengthwise into wedges.
  2. Let drain on paper towels.
  3. Peel stripes lengthwise in cucumbers if you wish, cut in half, deseed, & slice on the bias.
  4. Also let drain on paper towels.
  5. Meanwhile, strip kale leaves from stems, coarsely chop, & blanch in salted, boiling water for about 1 minute.
  6. Immediately cool in ice water or plenty of cold, running water.
  7. Drain well in a colander.
  8. In a medium bowl, whisk together garlic, rosemary, honey, & white wine vinegar.
  9. Add oil in a slow stream until emulsified.
  10. Salt & pepper to taste.
  11. Gently combine vegetables, beans, olives, & dressing in a serving bowl, garnish with feta & parsley, & serve.

 

Fresh Asian Greens Salad

Fresh Asian Greens Salad
Author: 
Recipe type: Salad
 

Ingredients
  • Salad
  • 1 bag of Asian greens
  • 2 carrots – use vegetable peeler to make peels
  • 1 cucumber – thinly sliced
  • ½ head of cabbage – shredded
  • 2 ears of corn – taken off the cob
  • Handful of beans – trimmed and chopped diagonally to ½ inch
  • 1 banana pepper – sliced thinly, but not too thin!
  • Dressing
  • ⅓ c. Driftless sunflower oil
  • ⅓ c. soy sauce
  • 2 T. sesame oil
  • 2 T. rice wine vinegar
  • 2 T. honey
  • 2 garlic cloves crushed and minced
  • 1 to 2 inch piece of ginger – part grated part minced
  • 1 t. crushed red pepper – or to taste

Instructions
  1. Toss everything but the greens together
  2. Place greens on top of tossed vegetables
  3. Place all dressing ingredients in a jar. Shake.
  4. Chop up some cilantro and sprinkle liberally on salad.
  5. Enjoy!

 

Cucumber Yogurt Mint Salad

Cucumber Yogurt Mint Salad
Author: 
Recipe type: Salad
 

Ingredients
  • 2 cups whole-milk yogurt
  • 1 teaspoon minced garlic
  • ½ thinly sliced sweet onion
  • 2 tablespoons Driftless sunflower oil or olive oil
  • ½ teaspoon salt
  • 1 long cucumber, peeled, halved lengthwise and sliced crosswise ¼ inch thick
  • 12 mint leaves, cut in thin ribbons.

Instructions
  1. In a bowl, mix yogurt, garlic, onion, oil and salt together until smooth.
  2. Chill until ready to serve.
  3. Just before serving, mix in cucumber and sliced mint.
  4. Add salt to taste if necessary, garnish with mint leaves and serve.

 

Tom’s Cucumber Salsa

Tom’s Cucumber Salad
Author: 
Recipe type: Salad
 

From Farmer Mike’s Dad’s Kitchen
Ingredients
  • 2 cucumbers, seeds removed, coarsely chopped
  • 2 jalapeno peppers, seeds removed, finely chopped
  • ¼ c. onion or scallion whites, finely chopped
  • 3 Tbsp. cilantro, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • zest & juice of 1 lime
  • salt & pepper to taste

Instructions
  1. Combine all ingredients & let stand in fridge for an hour to meld flavors.
  2. Serve with chips or on grilled chicken.
  3. Will keep for several days.
  4. Do not freeze.

 

Indian Cucumber Raita

Indian Cucumber Raita
Author: 
Recipe type: Sauce
Cuisine: Indian
 

Ingredients
  • 2 cucumber, diced or thinly sliced
  • 1 c. plain yogurt
  • 2 Tbsp. onion, minced
  • 2 Tbsp. fresh mint, chopped
  • ¼ tsp. ground cumin OR ½ tsp. toasted
  • whole cumin seed (optional)
  • salt & pepper to taste

Instructions
  1. Combine everything but cucumbers in medium bowl & fluff with fork to mix.
  2. Add cucumbers & stir to coat. Serve cold.