Israeli Salad

Recipe adapted from Cooking at the Natural Gourmet by Debra Stark. As seen in Just Food.

3 large tomatoes cut into bite-size chunks
1 medium cucumber, diced
1 red or green bell pepper, diced
1/2 red or white sweet onion, diced
2 Tablespoons minced parsley
2 Tablespoons fresh lemon juice
2 Tablespoons olive oil
1 clove garlic, minced
salt and fresh ground pepper
feta cheese, crumbled (optional)

In a salad bowl, combine all prepared vegetables. In a small bowl, using a whisk combine parsley, lemon juice, oil, garlic, salt and pepper. Pour over vegetables, mix gently and serve. Garnish with feta cheese.

Palo Santo Corn & Cucumber Soup

(serves 6)
4 ears fresh corn
2 cucumbers
1 can coconut cream
1 bunch scallions, chopped
salt & pepper to taste
water

Cut the kernels off the cob and reserve. Put cobs (whole or halved) into a pot with 2 Qt water –or more– to cover the cobs plus about 4 inches. Cover the pot and bring to a boil, then simmer for at least an hour, preferably three, to make a big pot of cob-based soup stock.

Puree the corn kernels and cukes with broth and coconut cream, starting with a tablespoon of the coconut cream. Add more as needed to make the puree creamy and tasty. Add more stock as needed for desired consistency (more liquid-y for drinking from a cup as we did and thicker when you can consume it with a spoon) Add salt and pepper to taste. If possible, chill for 24 hours. Garnish with scallions when serving.

Cucumber & Yogurt Soup with Walnuts

Recipe from Farmer Ted

1 cucumber
4 garlic cloves
1/2 teaspoon salt
3/4 cup walnut pieces,
1 1/2 oz. day-old bread
2 Tablespoon sunflower oil
1 2/3 cups plain yogurt,
1/2 cup cold water
1-2 teaspoon lemon juice

Cut the cucumber in half, peel and dice the flesh and set aside.
Using a large mortar and pestle, crush the garlic and salt, then
add the walnuts and bread. When smooth, gradually add the
sunflower oil. Transfer to a large bowl, beat in the cucumber
pieces and yogurt and add the water. Stir in the lemon juice to
taste. Pour the soup into chilled bowls and serve. Garnish with
chopped walnuts and sprigs of dill.

Cucumber-Feta Salad with Red Onions and Mint

Adapted from a recipe by Deborah Madison, The Greens Cookbook

(makes 4-6 servings)
2 lbs. cucumbers (peel is skins are tough or bitter), thinly sliced
1 small red onion, halved and thinly sliced
8 oz. feta cheese, thinly sliced and or crumbled
3 Tablespoons mixed fresh herbs such as mint, parsley, oregano, chives, marjoram, finely chopped
2 teaspoons sherry or rice wine vinegar
2 Tablespoons olive oil
salt and pepper

Refrigerate cucumber and onion slices for 1/2 hour in separate bowls. Before serving, remove from refrigerator and drain the onion, shaking off excess water. Toss cucumbers and onions in a large, shallow bowl and sprinkle with salt and pepper. Scatter with cheese and herbs. Whisk together oil and vinegar, and pour dressing over top. Toss the salad as you serve.

Asian Cucumber Ribbon Salad

Recipe adapted from epicurious.com. Printed in Gourmet magazine, August 1996.

(serves 4)
2 seedless cucumbers, halved lengthwise and seeded
1/4 cup seasoned rice vinegar
1/2 teaspoon sesame oil
2 tablespoons sesame seeds, toasted lightly and cooled
2 teaspoons finely grated peeled fresh ginger root
1/4 cup chopped scallion greens
a pinch sugar if desired

With a mandolin or vegetable peeler, slice cucumbers lengthwise into thin ribbons. Toss cucumber ribbons with remaining ingredients and season with salt and pepper. Chill salad, covered, until cold, at least 15 minutes, and up to 1 hour. *I might toss with a small handful of chopped cilantro before serving.

Cold Indian Cucumber Soup

Recipe from Milk and Honey Farm, as seen in the American Community Gardening Association newsletter

1 teaspoon cumin powder
1 medium large cucumber-grated
1 cup low fat yogurt
2 Tablespoons finely chopped fresh mint leaves (you can also use 3 teaspoons of dried mint)
1 small fresh hot green Chile pepper (seeded and finely chopped)
1/2 teaspoon garam masala (This is a wonderful spice and is available at Indian food stores)
3/4 teaspoon salt
1 teaspoon lemon pepper
Several whole mint leaves for garnish

Combine cucumber and yogurt in a food processor or blender and blend until smooth. Add the remaining ingredients except for the whole mint leaves and stir well. Chill in the refrigerator until ready to serve. Garnish with whole mint leaves.

Pan-Cooked Bass with Dill and Cucumber

Ruth Cousineau as printed in Gourmet, June 2006

(Makes 4 servings)
3 tablespoons unsalted butter
4 (5 to 7-oz) black sea bass or striped bass fillets
(1/2 to 3/4 inch thick) with skin - available at the Grand Army Plaza Farmer’s Market
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons finely chopped fresh dill
1 cucumber, halved lengthwise, seeded and very thinly sliced

Melt butter in a 12-inch heavy nonstick skillet, then remove from heat and cool. Put fillets, flesh sides down, in butter, then turn over so skin sides are down. Sprinkle fish with salt (1/2 teaspoon), pepper (1/4 teaspoon), and 1 tablespoon dill. Arrange cucumber slices overlapping on fish (like scales) and season with salt and pepper. Cover fish directly with a piece of buttered parchment paper (buttered side down) large enough to cover it, then tightly cover skillet with lid or foil.

Cook fish over moderately high heat until just cooked through, 3 to 5 minutes, depending on thickness of fish. Remove parchment and sprinkle fish with remaining 1/2 tablespoon dill and drizzle with some pan juices.