List all recipes for: Cucumber

Celery and Cucumber Salad with Herbs

6 stalks celery, thinly sliced crosswise
1 cucumber, peeled, seeded and thinly sliced crosswise
1/3 cup coarsely chopped fresh flat leaf parsley
1/4 cup coarsely chopped fresh mint
3 tablespoons olive oil
Salt and pepper to taste
Toss together celery, cucumber, parsley, mint and oil in a bowl. Season with salt and pepper and serve.

Creamy Cucumber Salad with Chervil

If chervil is unavailable, substitute fresh parsley, dill or tarragon

1 or more cucumbers, about 1 cup, peeled, seeded and cut into thin slices
2 teaspoons salt
½ cup heavy or whipping cream
1 teaspoon Dijon mustard
Juice of ½ lemon
3 tablespoons finely minced fresh chervil
Freshly ground black pepper to taste

Place cucumber slices in a colander, sprinkle with salt and let drain for at least 1 hour.
In a small mixing bowl whisk together the cream and mustard until slightly thickened. Season with lemon juice, minced herbs and pepper.
Just before serving, toss the cucumber with the creamy mustard dressing and garnish with springs of chervil.

Cucumber and Shallot Salad

2 medium cucumbers, peeled and thinly sliced
1 tablespoon salt
1 cup white rice vinegar
5 tablespoons granulated sugar
2 medium shallots or 1 small red onion, sliced thinly
1 or more Thai chilies, seeded and sliced into thin rounds
Toss together the cucumber and salt and let stand in a strainer about 30 minutes. Rinse the cucumber and drain thoroughly. Bring the rice vinegar and sugar to a boil over medium heat, stirring to dissolve the sugar. Cook until the mixture thickens to a syrup consistency, remove from heat and allow to cool. Add the cucumber, shallots and chilies and mix thoroughly. Let stand several hours or overnight before serving.

Cucumber Buttermilk Gazpacho

3/4 cup whole blanched almonds
4 ounces artisan Italian bread, crusts removed, crumb cut into small chunks
2 1/2 pounds cucumbers, peeled, seeded and coarsely chopped
2 cloves garlic
1/2 cup olive oil, plus more for drizzling
3 tablespoons fresh lemon juice
1 cup buttermilk
2 teaspoons salt
Pepper to taste
3/4 cup cold water
Olive oil
1/2 cup slivered almonds
1 cucumber unpeeled and diced
1 large tomato, diced
4 scallions, thinly sliced
1/2 bunch fresh flat leaf parsley, chopped
Preheat oven to 350 degrees. Spread whole almonds in a single layer on a rimmed baking sheet. Place in oven until brown and fragrant, about 8 minutes. At the same time, spread the slivered almonds on a rimmed baking sheet and bake until brown and fragrant, about 6 minutes. Remove from oven and let cool. Place bread in a bowl and cover with cold water. Let stand 10 minutes. Squeeze out liquid and discard. Puree the whole almonds, bread, cucumber and garlic in a blender. Add oil and lemon juice and puree. Transfer to a large bowl, stir in buttermilk, salt and pepper. Refrigerate at least an hour or overnight. Serve cold in individual soup bowls. Drizzle with a bit of oil and garnish with diced cucumber, tomato, scallions, parsley and slivered almonds.

Cucumber with Dill

2 cucumbers
1 bunch scallions, thinly sliced (white part only)
2 tablespoons dill, leaves and flowers, finely minced
1/2 cup sugar
1/4 cup white vinegar
1/4 cup water
1/2 teaspoon salt
Combine cucumber, scallions and dill in a serving dish. In another small bowl, combine the remaining ingredients, mixing until the sugar dissolves. Combine with the cucumber mixture. Refrigerate at least 2 hours before serving.

Cucumbers with Cream and Mint

2 cucumbers
2 cloves garlic, minced
1/4 cup plain yogurt
3 tablespoons olive oil
Juice of 1/2 lemon
Pepper to taste
10 mint leaves (or use parsley, basil or cilantro)
Peel and halve the cucumbers lengthwise. Scoop out seeds if desired. Cut into 1/2 inch slices. Sprinkle with salt and let sit for a few minutes. In a small bowl, combine garlic, yogurt, oil, lemon juice and pepper. Drain off any water that has accumulated from the cucumber. Combine cucumber and dressing. Coarsely chop the mint and toss into the cucumbers. Refrigerate until ready to use.

Quick Cucumber Kimchi

8 ounces small cucumber
1 teaspoon salt
2 cloves garlic, finely chopped
2 scallions, finely chopped
1 1/4 inch piece fresh ginger, finely chopped
2 tablespoons rice vinegar
1 tablespoon red pepper flakes
2 teaspoons sugar
1/2 teaspoon fish sauce
Cut cucumbers in half lengthwise and then crosswise into 1/8 inch thick half moons. Place in a medium bowl and mix thoroughly with salt. let stand at room temperature for about 30 minutes. Meanwhile, combine garlic, scallions, ginger, vinegar, chile flakes, sugar and fish sauce in a medium nonreactive bowl. Drain the cucumbers and stir them into the vinegar mixture. Cover and refrigerate for 12 to 24 hours before serving.

Quick Cucumber Pickles

1/4 cup white vinegar
2 teaspoons sugar
2 teaspoons mustard seed
1/2 teaspoon salt
1 clove garlic, peeled and 'smashed'
2 tablespoons fresh dill leaves and flowers, finely minced
1 bay leaf
2 medium cucumbers, cut into thin slices
Heat vinegar, sugar, mustard seed, salt and garlic in a small pan over medium high heat until the sugar dissolves and the mixture begins to simmer. Pour into a bowl and stir in the dill, bay leaf and cucumbers. Mix gently and allow to cool to room temperature or chill in refrigerator.

Sweet and Sour Cucumbers with Chives

1 or more cucumber – about 1 cup, peeled and seeded if you wish
½ medium red onion, cut into paper thin slices
1 cup apple cider vinegar
1 ½ tablespoon sugar
1 teaspoon salt
Freshly ground black pepper to taste
1 tablespoon finely minced fresh chives

Combine all the ingredients in a mixing bowl. Cover and refrigerate for 1 to 2 hours before serving. This salad keeps well, covered and refrigerated, for up to 1 week. Use on its own or add to a lettuce salad.

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