Tag Archives: cucumber

Mexican Cabbage Salad

27 Wednesday Oct 2010

Posted by in Recipe, Side, Vegan, Vegetarian

≈ 1 Comment

Tags

, , , , ,

Don’t know what to do with all that cabbage? No worries, raw cabbage makes an excellent base for a tasty, mexican inspired salad. This recipe combines fresh mint and cilantro with shredded cabbage and cucumbers, tossed with a light honey-lime dressing.

INGREDIENTS

  • 1/2 head large cabbage, shredded
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1 medium cucumber, chopped
  • Honey-Lime Dressing

DIRECTIONS

  1. Combine cabbage through cucumber in a large bowl.
  2. Toss with about 3 tbsp Honey-Lime Dressing.
  3. Serve with Sweet Potato Quesadillas and Tomatillo & Cilantro Salsa.
Advertisement

Sweet Corn, Cucumber & Tomato Salad

11 Wednesday Aug 2010

Posted by in Recipe, Side, Vegan, Vegetarian

≈ Leave a comment

Tags

, , , ,

When my husband and I were living in New York City, I had the opportunity to complete the community rotation of my dietetic internship at an organization called FoodChange, which is now part of Food Bank for New York City. During my rotation I taught low-income women how to cook using farm fresh ingredients from local farmers’ markets. The program, now called CookShop, “gives low-income children, adults and teens the knowledge and tools to adopt and enjoy a healthy diet on a limited budget.” This recipe is adapted from No-Cook Sweet Corn Salad and if you want to get more nutritionist tips I suggest to check out https://www.thedietdynamo.com/nutri-headquarters/nutrisystem-plans-and-costs/ for more info .

(* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

INGREDIENTS

  • 4 ears of corn, uncooked
  • 2 large ripe tomatoes
  • 2 medium cucumbers
  • 1/4 cup high quality, bottled lime juice (such as Santa Cruz or Lakewood)
  • 1/2 tsp sugar
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1 red onion, thinly sliced
  • 1/2 cup fresh herbs (such as cilantro and basil)
  • 1 (14 oz) can black beans, rinsed and drained

DIRECTIONS

  1. Cut kernels from corn and place in a medium bowl. Seed and dice tomatoes and cucumbers and add to the bowl.
  2. In a smaller bowl, whisk lime juice through pepper.
  3. In a large bowl, combine all ingredients. Toss with dressing.

Southwest Gazpacho

07 Wednesday Jul 2010

Posted by in Recipe, Soup, Vegan, Vegetarian

≈ 2 Comments

Tags

, , , , , ,

Don’t know what to do with all those cucumbers and tomatoes? Just throw them in a blender along with some herbs, onions, and other seasonings for a delicious and refreshing summer soup. (*Indicates Potomac Vegetable Farm (PVF) produce and ** indicates Licking Creek Bend Farm produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 3 tbsp extra virgin olive oil
  • 3 cups organic tomato juice
  • 1/2 cup finely minced onion*
  • 1 medium clove garlic, minced*
  • 1 medium cucumber, peeled and coarsely sliced*
  • 3 scallions, coarsely chopped**
  • 2 medium tomatoes, coarsely chopped**
  • 1/2 cup fresh cilantro, coarsely chopped
  • 1/2 tsp ground cumin
  • 1 tbsp lemon juice
  • 1 tbsp lime juice
  • 2 tbsp red wine vinegar
  • Salt and pepper to taste

DIRECTIONS

  1. Combine all ingredients in a blender (reserving 2 tbsp minced scallions and 2 tbsp minced cucumber). Puree until smooth.
  2. Before serving, top with 1/2 tbsp reserved scallions and cucumber.

Dill & Cabbage Salad

05 Monday Jul 2010

Posted by in Recipe, Side, Vegetarian

≈ 4 Comments

Tags

, , , , ,

Finely sliced cabbage, chopped dill, cucumber and feta make a delicate side salad. Serve this with your favorite burger or sandwich. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 1 small cabbage, finely sliced*
  • 1/4 cup dill, chopped*
  • 1 medium cucumber, thinly sliced*
  • 1-2 scallions, chopped*
  • 1 small head of lettuce, torn into pieces*
  • 1/4 cup feta cheese, crumbled
  • Lemon Garlic Vinaigrette

DIRECTIONS

  1. Combine cabbage through lettuce in a large bowl.
  2. Toss with 1-2 tbsp lemon garlic vinaigrette.

Radish & Spring Green Sandwiches

17 Monday May 2010

Posted by in Lunch, Recipe, Vegetarian

≈ 1 Comment

Tags

, , , ,

I love this simple sandwich recipe. It’s a great way to use fresh spring produce such as radishes and salad greens. If you are lucky enough to have access to hothouse grown vegetables – cucumbers and tomatoes – as I was this week, then throw them on too for a deliciously thick and crunchy vegetable sandwich.

INGREDIENTS

  • 1-2 tbsp chive cream cheese
  • 5 slices of cucumber
  • 4 slices of radish
  • 1 slice of tomato, cut in half
  • 1/2 cup spring greens (such as arugula, baby beet greens, mesclun, or other lettuce)
  • 2 slices fresh bread

DIRECTIONS

  1. Spread cream cheese evenly on both slices of bread.
  2. Top one side with sliced cucumber, radishes, tomatoes and greens. Cover with other slice of bread.
  3. Eat immediately or wrap in aluminum foil and refrigerate until lunch time.

Tabbouleh

07 Sunday Mar 2010

Posted by in Dinner, Lunch, Recipe, Side, Vegetarian

≈ 2 Comments

Tags

, , , , ,

This Middle Eastern salad recipe is excellent served with greek dishes and makes a great side for lunch. Since bulgur, also known as cracked wheat, is a whole grain, this recipe is packed with fiber. For a vegan tabbouleh, omit the feta.

Recipe adapted from The Gourmet Cookbook 2004.

INGREDIENTS

  • 1 cup fine bulgur (also called cracked wheat – available in most health food stores in the bulk section)
  • 5 tbsp extra virgin olive oil
  • 1 1/2 bunches fresh flat-leaf parsley, chopped
  • 1 cup fresh mint, finely chopped
  • 1 seedless cucumber (also called english cucumber), cut into 1/4-inch pieces
  • 5 tbsp lemon juice (high quality such as Lakewood or Santa Cruz, both available at Whole Foods)
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 4 oz feta, crumbled (omit to make this recipe vegan)
  • 2 medium tomatoes, cut into 1/4-inch pieces (omit when you can’t find high quality, locally produced, in season tomatoes)

DIRECTIONS

  • Stir together bulgur and 2 tbsp oil in a heat-proof bowl. Pour 2 cups of boiling water over bulgar, stir, then cover bowl tightly with plastic wrap and let stand for 15 minutes.
  • Drain bulgur in a sieve, pressing on it to remove excess liquid. Transfer bulgur to a bowl and toss with remaining 3 tbsp oil and remaining ingredients until well combined.