Juice of 1 large lemon
1 bunch cilantro
1 medium onion diced
3 teaspoons hot curry powder
1 teaspoon salt (or to taste)
3 Tablespoons honey
1/4 cup olive oil
1 cup sunflower seeds (soaked for 2 hours)
slice the cucumbers into thin circles and transfer to a bowl.
chop the cilantro and mix with the cucumbers. Add the onion, lemon
Add the rest of the ingredients and mix well.
Cucumber Salad (Cook’s
Orient Express (or Armenian) Cucumbers
light vinaigrette with a dash of sugar is just the right blend to
highlight seedless Cucumbers and will make a perfect accompaniment
to sushi or other oriental fare.
1/8 cup rice wine vinegar
1/4 cup extra virgin olive oil
1 tablespoons sugar
1 tablespoon soy sauce
Freshly ground pepper
Thinly slice two cucumbers and place in
bowl along with 1/8 cup rice wine vinegar, 1/4 cup extra virgin
olive oil, 1 tablespoons sugar, 1 tablespoon soy sauce and freshly
ground pepper. Garnish with fresh chopped dill and allow cucumbers
to marinate an hour or more before serving.
Light And Easy
on a bed of lettuce with dill sprigs and sliced ripe tomatoes or
pile onto whole wheat bread with crisp lettuce for a satisfying
1 6 1/8-ounce
can water-packed white tuna, drained
1/2 cucumber, peeled, seeded, diced
2 small green onions, thinly sliced
2 tablespoons chopped fresh dill
2 tablespoons nonfat yogurt
2 tablespoons reduced-calorie mayonnaise
1/2 tablespoon Dijon mustard
ingredients in small bowl. Mix well. Season generously with
pepper. Serve salad chilled.
Tomatoes, Cucumbers, and Basil
15 to 20
3 large ripe tomatoes, seeded and chopped
½ large red onion, cut into 1/4-inch dice
1 cucumber, peeled, seeded, and cut into 1/4-inch dice
1 cup fresh basil leaves, shredded
salt and freshly ground pepper
cup extra-virgin olive oil, plus more for brushing
1 tablespoon red-wine vinegar
peeled garlic cloves, for rubbing
a large bowl, combine tomatoes, onion, cucumber, and basil; season
lightly with salt and pepper. Add olive oil and vinegar, and toss
well to combine. Let stand at room temperature for at least 1 hour
but no longer than 3 hours.
Heat broiler or grill pan. Cut bread diagonally into
1/2-inch-thick slices. Brush both sides of each slice lightly with
olive oil; grill or broil on both sides until toasted.
Rub hot bread lightly with garlic cloves on one side only.
Sprinkle with salt and pepper, and top with tomato mixture. Let
stand a few minutes to allow juices to soak into bread before
RECIPES FOR 2009
Gourmet | May 2008
Adapted from Estiatorio Milos
Serve this yogurt-based Greek staple as a
first-course accompaniment to pitas and other breads, or as a
light but creamy sauce drizzled over spiced roasted meats.
Yield: Makes about 1 cup
1/2 medium cucumber, peeled, seeded, and
1 garlic clove
2 tablespoons olive oil
1 cup plain yogurt (preferably goat's or sheep's milk)
pita wedges or chips
Toss cucumber with 1/4 teaspoon each of
salt and pepper in a colander and drain 15 minutes.
Meanwhile, mince and mash garlic to a paste with 1/4 teaspoon
salt, then whisk together with olive oil, yogurt, and 1/4 teaspoon
pepper. Squeeze out any excess water from cucumbers with your
hands, then stir cucumbers into yogurt mixture. Season with salt.
CUCUMBER NORI ROLLS
Epicurious | 1999 California Sushi
Academy, Venice Beach, CA
Yield: Makes 12 cucumber rolls
4 tablespoons rice vinegar
1 tablespoon sugar
1/4 teaspoon sea salt
2 cups sushi rice
3 cups water
1/2 sheet of seaweed (nori)
Sesame seeds (optional)
1 tablespoon prepared wasabi
3 cucumbers, peeled, seeded and sliced into long thin strips
Sushi Zu Preparation:
Combine all of the ingredients in a small
pot and bring to a boil. Take off of the heat and allow to cool.
Rice volume increases 2-2 1/2 times as it cooks. Almost all the
short grain rice needs to be washed before cooking, because of the
starch on the surface of each grain. If you cook rice without
washing, starch makes the texture and taste less palatable. The
following is the procedure to prepare rice: Wash rice with care,
putting rice in a big bowl and washing gently with cold running
water for 10 minutes. Drain rice in a big colander and dry for
20-30 minutes. Place washed rice and water into a pot and bring to
a boil. Reduce heat and cover. Allow to cook for 15 minutes or
until all the water has been absorbed. Turn off heat and allow to
sit for 10 minutes. Place in a large bowl and pour over Sushi Zu
Place 1/2 sheet of seaweed (nori) lengthwise, shinny side down on
a bamboo roller. Place approximately 3 ounces of sushi rice formed
into a bar in the center of the seaweed, going lengthwise, spread
rice evenly, covering entire nori except for about 1/2 inch at the
top edge. Spread wasabi thinly in the center, on top of the rice,
lengthwise from one and to the other. Sprinkle sesame seeds on top
of rice, if desired. Then place a couple strips of cut cucumber in
the center to fill the length of the roll.
Bring seaweed and rice toward you to the edge of the bamboo roller
and holding the edge of the bamboo roller with one hand and,
holding the cucumbers in place with the other hand, lift up the
edge of the mat closest to you. Begin rolling mat away from you,
rolling over the cucumber and connecting rice to rice. Then stop
to make sure you still have a 1/2 inch strip of just nori left
over at the top (this is what seals the roll). Lift the edge of
bamboo roller slightly and roll another 1/2 inch away from you
connecting the seaweed to seaweed and sealing the roll.
Gently squeeze both sides while pressing gently down on top with
both index fingers. Cut roll in half, then turn one piece around
so they are parallel to one another, line them up, then cut both
pieces twice, to make 6 pieces. Cut remaining rolls and serve.
THAI CUCUMBER SALAD
3 large cucumbers, peeled, halved
lengthwise, seeded, and cut into 1/4-inch slices
1 tablespoon salt
1/2 cup white sugar
1/2 cup rice wine vinegar
2 jalapeno peppers, seeded and chopped
1/4 cup chopped cilantro
1/2 cup chopped peanuts
Toss the cucumbers with the salt in a
colander, and leave in the sink to drain for 30 minutes. Rinse
with cold water, then drain and pat dry with paper towels.
together the sugar and vinegar in a mixing bowl until the sugar
has dissolved. Add the cucumbers, jalapeno peppers, and cilantro;
toss to combine. Sprinkle chopped peanuts on top before serving.
GREEK ORZO SALAD
1 1/2 cups uncooked orzo pasta
2 (6 ounce) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 ounce) can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/2 teaspoon lemon pepper
Bring a large pot of lightly salted water
to a boil. Add pasta and cook for 8 to 10 minutes or until al
dente; drain. Drain artichoke hearts, reserving liquid.
In large bowl combine pasta, artichoke hearts, tomato, cucumber,
onion, feta, olives, parsley, lemon juice, oregano and lemon
pepper. Toss and chill for 1 hour in refrigerator.
before serving, drizzle reserved artichoke marinade over salad.
MID-SUMMER ITALIAN BREAD SALAD
1 clove garlic
1 (1 pound) loaf Italian bread
1 cup chopped tomatoes
1 cup cucumber - peeled, seeded and chopped
1 cup chopped red onion
1 clove garlic, minced
2 cups chopped fresh basil
1/8 cup chopped fresh thyme
or summer savory
1/4 cup olive oil
2 tablespoons balsamic vinegar
Rub a peeled clove of garlic around a
wooden salad bowl.
Pull apart or chop the bread into bite-size pieces.
In the prepared salad bowl, combine the bread, tomatoes,
cucumbers, red onions, garlic, basil and thyme. Add enough olive
oil and vinegar to lightly coat, toss and serve.