Tom’s Cucumber Salad

Tom’s Cucumber Salad
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Ingredients
  • 2 cucumbers (or 4 if using pickling cukes), seeds removed, coarsely chopped
  • 1 jalapeno or poblano pepper, seeds removed, finely chopped
  • ¼ c. white onion
  • 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.

 

Southeast Asian Cucumber Peanut Salad

Southeast Asian Cucumber Peanut Salad
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Ingredients
  • 3 cucumbers, peeled, seeded & sliced into ½ inch crescents
  • 1 Tbsp. salt
  • 2 Tbsp. lime juice
  • 1 ½ Tbsp. rice or white vinegar
  • 1 Tbsp. oil (peanut or sesame is best)
  • 1 Tbsp. sugar
  • 2 tsp. minced garlic scapes
  • 1 tsp. whole coriander seeds, toasted until fragrant
  • ¼ -1/2 tsp. chili flakes
  • ½ c. roasted peanuts, chopped
  • ½ c. cilantro, coarsely chopped

Instructions
  1. Mix sliced cucumbers & salt in a colander & sit to drain for 15 minutes.
  2. Rinse well & drain again.
  3. Whisk together lime juice, vinegar, oil, sugar, garlic scapes, coriander seeds, & chili flakes until sugar is dissolved.
  4. Toss with drained cucumbers in a bowl & chill for about a ½ hour.
  5. Garnish with peanuts & cilantro to serve. Best eaten within a few days.
  6. ** Good with blanched green beans or snap peas in addition to the cucumbers! **

 

Cucumber and Lemon Balm Salad

Cucumber and Lemon Balm Salad
Author: 
Recipe type: Salad
Serves: 4-5
 

Ingredients
  • 2 cucumbers (thin strips of skin peeled lengthwise in stripes if you wish), sliced in half lengthwise & seeds removed
  • 1 tsp. salt
  • ½ fresh onion, thinly sliced
  • ½ -1 banana pepper, seeds removed & thinly sliced or minced
  • 1 clove garlic, minced
  • 2 Tbsp. Driftless sunflower oil or olive oil
  • 2 tsp. white wine vinegar or fresh lemon juice & zest
  • 1 tsp. honey
  • Salt & pepper to taste
  • 2 Tbsp. fresh lemon balm, cut into chiffonade

Instructions
  1. Cut cucumbers on the bias into ¼” slices & place in a colander in the sink.
  2. Sprinkle with salt & toss & let sit for 10 minutes.
  3. Meanwhile, whisk garlic, oil, vinegar, & honey together in a serving bowl.
  4. Add onions & banana peppers. Press cucumbers dry with a paper towel & toss with everything in the bowl.
  5. Taste & season with salt & pepper.
  6. Garnish with lemon balm & serve with crusty bread.

 

Cucumber & Green Olive Relish

Cucumber & Green Olive Relish
Author: 
Recipe type: Topping
 

Ingredients
  • 2 cups cucumbers, seeded (& peeled if you wish) & cut into small dice (1/4” or less)
  • ⅓ c. green olives, coarsely chopped
  • ¼ c. onion, coarsely chopped
  • ¼ c. green pepper
  • ¼ c. fresh parsley, chopped
  • 2 Tbsp. fresh mint OR oregano, chopped
  • 1 Tbsp. white wine vinegar
  • ½ tsp. sugar
  • juice & zest of ½ lemon
  • salt & pepper to taste
  • 1 tsp. olive or sunflower oil

Instructions
  1. Combine lemon juice, zest, vinegar, sugar, salt & pepper in a medium bowl & whisk until sugar & salt are dissolved.
  2. Add oil while whisking.
  3. Toss in remaining ingredients & serve or refrigerate.
  4. Serve with grilled chicken, crackers, or combine with salad greens, chickpeas, & feta cheese for a main course salad.

 

Cucumber Arame Salad with Edamame & Bell Pepper

Cucumber Arame Salad with Edamame & Bell Pepper
Author: 
Recipe type: Salad
Cuisine: Asain
Serves: 4-6
 

Ingredients
  • 1 oz. arame (a type of Japanese seaweed found at natural or Asian food stores)
  • 2 cucumbers, thinly sliced
  • 1 tsp sea salt
  • 1 cup unshelled edamame
  • 2 carrots, cut into thin matchsticks
  • 1 bell pepper or 3 mini peppers, cut into thin 2” strips
  • ¼ c. rice vinegar
  • 1 Tbsp. toasted sesame oil
  • 1 tsp. sugar
  • freshly ground black pepper

Instructions
  1. Soak arame in warm water for 15 minutes.
  2. Drain & rinse.
  3. Meanwhile, sprinkle salt over sliced cucumbers in a bowl & set aside for 10 minutes. Drain & rinse.
  4. Boil unshelled edamame in salted water for about 4 minutes. In the last minute, add carrot matchsticks.
  5. Drain edamame & carrots into colander & rinse under cold water until cooled.
  6. Shell edamame. In a serving bowl,
  7. Whisk vinegar, oil, sugar, & black pepper until sugar dissolves.
  8. Add seaweed & all vegetables & serve.

 

Refregerator Pickles

Refregerator Pickles
Author: 
Recipe type: Condiment
 

Ingredients
  • 4 3 – 4 inch long pickling cucumbers
  • ¾ cup water
  • ½ cup white vinegar
  • ½ cup chopped fresh dill weed
  • 2 tablespoons and 2 teaspoons white sugar
  • 3 cloves garlic – or more if you’d like, chopped
  • 1 ½ teaspoons coarse salt
  • 1 teaspoon pickling spice
  • ½ teaspoon dill seed
  • ¼ teaspoon red pepper flakes, or to taste
  • 1or 2 sprigs fresh dill weed

Instructions
  1. Choose which way you want to have your cucumbers; thick slices, long and thin, thin slices, whole or halved.
  2. Combine all ingredients in a bowl and let sit covered at room temperature for a few hours or overnight.
  3. When it is time to put the cucumbers in jars, make sure that your jars are very clean; sterilize in the canner or dishwasher.
  4. Using a slotted spoon remove cucumbers from the brine and put in jars.
  5. Divide the brine between the jars to cover the cucumbers. Screw lids on tightly and place in refrigerator.
  6. Check after ten days to see if they are ready to eat!
  7. They will last at least a month in the fridge. Enjoy!

 

Refrigerator Pickles (bread & butter type)

Refrigerator Pickles (bread & butter type)
Author: 
Recipe type: Condiment
 

The minerals in the sea salt might make the pickles slightly cloudy but will not impair them anyway
Ingredients
  • 7-8 pickling cukes, thinly sliced (NOT peeled)
  • 1 medium onion, thinly sliced
  • 1⅓ c. cider or white vinegar
  • 1⅔ c. sugar
  • 3 Tbsp. pickling or non-iodized sea salt
  • ½ tsp. celery seed
  • ½ tsp. mustard seed
  • ¼ tsp. tumeric

Instructions
  1. Mix sliced cukes & onions in a large bowl.
  2. Dissolve sugar in vinegar & mix in salt, celery & mustard seeds, & tumeric.
  3. Pour over cukes/onions, stir gently, & pour into clean jars (make sure liquid covers vegetables).
  4. Store in refrigerator, keeps for many many months.

 

Tabouli

Tabouli
Author: 
Recipe type: Side Dish
Cuisine: Middle Eastern
 

Ingredients
  • 2 c. bulgur wheat (available in bulk at most co-ops)
  • 2 c. boiling water
  • ½ c.Driftless Sunflower Oil or olive oil
  • ⅔ c. fresh lemon juice
  • 1 c. tomatoes, diced
  • 1 c. cucumbers, diced
  • ¾ c. parsley, chopped
  • fresh or dried spearmint to taste (optional)
  • salt & pepper to taste

Instructions
  1. Combine bulgur & boiling water & let sit for several minutes, until water is absorbed.
  2. Add tomatoes, cucumbers, parsley, & mint (optional).
  3. Whisk together oil,lemon juice, salt & pepper and add to salad.
  4. Serve room temperature or chilled.