shrimp summer roles

prep time:  tbd
cook time:  tbd
servings:  12

ingredients:
1 pound cooked medium shrimp
1 cup diced cucumber
1 cup cilantro
2 carrots - shredded
1/3 cup sweet chilli sauce
2 tablespoon fresh lime juice
1 tablespoon minced ginger
12 large rice paper wrappers

steps:
1.  in a bowl, toss shrimp, cucumber, cilantro, carrots, chilli sauce, lime juice, and ginger.  season.

2.  soften one wrapper in water, arrange filling in center. fold in one long side.  fold in short sides, roll up.  repeat.

- rachael ray magazine, july/august 2014

pickling cucumbers

prep time:  tbd
servings:  tbd

ingredients:
8 cloves garlic - peeled
1/3 - 1/2 cup fresh dill still on the stem
8 cups water
3/4 cups cider vinegar
1 teaspoon mustard seed
1 teaspoon dried dill
1/4 - 1/3 cup kosher salt
2 teaspoons red pepper flakes
1 tablespoon peppercorns
2 pounds pickling cucumbers - quartered or sliced in rounds

steps:
1.  combine the water, vinegar, salt mustard seed, and dried dill in a large pot and bring to a boil and cook until the salt dissolves.

2.  meanwhile, place peeled garlic cloves, red pepper flakes, peppercorn and 1/2 of the dill on the bottom of a 1 gallon jar or two 1/2 gallon jars (divide ingredients evenly if using 2 jars).  pack cucumbers in jar(s) and put remaining dill on top.

3.  pour the brine over the cucumbers and cover the jar(s).  let the jars sit on your counter, but not in direct sunlight until cooled, about an hour, and then put them in the fridge.  the cucumbers will have begun pickling after 24 hours, but wait a full week if you want them to be fully pickled.

- unknown

creamy chilled cucumber and avocado soup

prep time:  tbd
cook time:  none
servings:  4

ingredients:
2 large cucumbers - peeled, seeded and chopped
1/2 medium avocado - chopped
2 - 3 green onions - chopped
1 serrano chile - chopped
1 1/2 cups whole milk or yogurt (not greek style)
1/2 cup creme fraiche or sour cream
1/4 teaspoon ground cumin
1/4 teaspoon oregano - crushed
salt
tomato - chopped (garnish)
avocado - chopped (garnish)
cotija cheese or feta - crumbled (garnish)
cilantro - chopped (garnish)

steps:
1.  place cucumbers, 1/2 avocado, green onions, chile, milk, creme fraiche, cumin, oregano in a blender.  salt to taste.  process until smooth.

2.  serve immediately or refrigerate.  garnish with tomatoes, avocado cotija cheese and cilantro.

- unknown

cucumber ice cream

prep time:  tbd
cook time:  45 minutes
servings:  tbd

ingredients:
2 cucumbers - peeled and deseeded
generous 3/4 cup water
1 1/2 cups sugar
2 1/2 cups double (heavy) cream
scant 1/4 cup gin
juice of 1 large lemon
3 drops of bergamot oil

steps:
1.  chop the cucumbers finely and place in a saucepan with water and sugar.  cook gently until the cucumbers are totally tender, about 45 minutes.

2.  strain the cooked cucumbers and place in a jug (pitcher).  bas them to a puree using the end of a rolling pin.  pass the puree through a fine sieve and add the cream, gin, lemon juice and bergamot oil.  give the mixture a thorough stir and pour into an ice cream machine to freeze.

- goop, october, 2011

seaweed salad

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1 ounce dried red dulse seaweed
1 ounce dried green wakame seaweed
2 tablespoons rice-wine vinegar
2 teaspoons sugar
2 teaspoons grated ginger
1/2 teaspoon wasabi powder
2 teaspoons soy sauce
1 tablespoon roasted sesame oil
juice of 1 lime
salt
1 small carrot - peeled and sliced paper-thin
4 red radishes - thinly sliced
2 ounces daikon radish - peeled and thinly sliced
1 small cucumber - peeled and thinly sliced
1 firm-ripe avocado - sliced
1 teaspoon toasted white sesame seeds
1 teaspoon toasted black sesame seeds
2 teaspoons toasted pumpkin seeds
4 green onions - slivered

steps:
1.  put the dulse and wakame in a large bowl and cover with cold water.  let soak 5 - 10 minutes, until softened.  drain in a colander, pat dry and place in a serving bowl.

2.  to make the dressing, whisk together the rice vinegar, sugar, ginger, wasabi powder, soy sauce and sesame oil in a small bowl.

3.  spoon half the dressing over the seaweed, add the lime juice and toss gently.  taste and add a small amount of salt if necessary.  surround the salad with the carrot, radish, daikon, cucumber and avocado.  season them lightly with salt and drizzle with the remaining dressing.

4.  sprinkle the salad with the white and black sesame seeds, pumpkin seeds and green onions.

- new york times, april 2012

roasted beet and goat cheese salad

prep time:  tbd
cook time:  tbd
servings: 4


ingredients:
3 red beets - tops removed
3 golden beets - tops removed
1 tablespoon sugar
1 teaspoon ground coriander
salt
1/3 cup pecans
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 teaspoon dijon mustard
3 kirby cucumbers - peeled and thinly sliced
1 fennel bulb - halved lengthwise and thinly sliced crosswise
1 bunch arugula
4 to 6-ounces soft goat cheese - crumbled

steps:
1.  preheat the oven to 425 degrees.  rinse the beets and wrap in foil (together if similar sizes).  place on a baking sheet and bake for 1 hour, or until the beets yield to gentle pressure.  when cool enough to handle, unwrap and slip the skins off (use a paper towel or kitchen gloves so you don't stain your hands).  cut the beets in half and thinly slice.

2.  meanwhile, in a small skillet, combine the sugar, coriander, and 1/4 teaspoon salt.  add the pecans and cook over low heat, tossing occasionally, until the sugar has melted and is lightly caramelized (the color of a brown paper bag), about 5 minutes.  immediately transfer the nuts to a plate to stop further cooking and darkening of the sugar.

3.  in a large bowl, whisk together the lemon juice, oil, and mustard.  season with salt to taste.  add the beets, cucumbers, fennel, arugula, and pecans and toss to combine.  serve with the goat cheese scattered over the top.
 
- goop, november 2011

cucumber salad

prep time:  10 minutes
cook time:  20 minutes
servings:  4

ingredients:
2 cups cucumbers - peeled, cut lengthwise, seeded and sliced into thin half moons
1 teaspoon salt
1 tablespoon sugar
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sesame seeds

steps:
1.  in a large bowl, combine cucumbers and salt and mix well.  add sugar, soy sauce, rice wine vinegar and sesame oil and mix well. sprinkle with sesame seeds and mix.  let marinate for 20 minutes before serving.  adjust seasoning before serving.

- food network

greek pasta salad

prep time:  40 minutes
chill time:  2 - 24 hours
servings:  12 - 16

ingredients:
12 ounces dried mostaccioli or penne
2 - 3 cups cherry tomatoes - quartered
1 - 2 medium cucumbers - halved lengthwise and sliced
4 green onions - sliced
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons snipped fresh basil or 2 teaspoons dried basil 
1 tablespoon anchovy paste (optional)
4 - 6 cloves garlic - minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup crumbled feta cheese
fresh oregano leaves

steps:
1.  cook pasta according to package directions.  drain in a colander.  rinse with cold water; drain again.

2.  in a large bowl toss together the cooked pasta, tomatoes, cucumber and green onions.

3.  in a screw-top jar combine the olive oil, lemon juice, basil 2 tablespoons oregano, anchovy paste, garlic, salt and pepper.  cover and shake well.  drizzle over pasta mixture; toss to coat.

4.  cover and chill in refrigerator for at least 2 hours or up to 24 hours.  to serve, add feta, toss and sprinkle with fresh oregano leaves.

- better homes and garden, june 2008

spicy asian cucumber salad

prep time:  tbd
cook time:  tbd
servings:  4

ingredients:
1/2 cup rice vinegar
2 tablespoons sugar
2 tablespoons lime juice
2 tablespoons minced fresh ginger
1 1/2 tablespoons minced red chile
1 tablespoon toasted sesame oil
3 cucumbers - peeled, seeded and cut crosswise into 1/4-inch slices
4 scallions - sliced thin
1/4 cup loosely packed fresh basil - chopped
salt
pepper

steps:
1.  bring vinegar and sugar to boil in saucepan over medium-high heat.  reduce heat to medium-low and simmer until mixture reduces by half, 5 - 6 minutes.  transfer to medium bowl and cool to room temperature.

2.  whisk in lime juice, ginger, chile and sesame oil.  toss in cucumbers, scallions and basil; season with salt and pepper to taste.  let sit for 10 minutes or up to 1 hour.

- unknown

5-layer mediterranean dip

prep time:  5 minutes
servings:  2 1/4 cups

ingredients:
1 7-ounce package athenos mediterranean spreads roasted garlic hummus
1/2 cup chopped fresh tomato
1/4 cup chopped cucumber
1 4-ounce package athenos basil & tomato feta cheese - crumbled

steps;
1.  spread hummus onto bottom of a 9-inch pie plate

2.  layer remaining ingredients.

3.  serve with assorted crackers or baguettes

- albertsons, january, 2005

vietnamese salad

prep time:  20 minutes
servings: 4

dressing ingredients:
1/4 cup fresh lime juice
1 tablespoon rice wine vinegar
2 teaspoons soy sauce
1/4 cup fish sauce
1/4 teaspoon salt
1/4 teaspoon hot pepper sesame oil
2 tablespoons agave nectar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons finely diced red onion or shallot

dressing steps:
1.  mix all ingredients together.

salad ingredients:
4 large bok choy leaves - rough bottoms discarded, stems cut into 1/4" bias and leaves shredded
4 big leaves napa cabbage - shredded
1 bunch watercress - discard thick stems, roughly chopped
1 large carrot - peeled and cut into matchsticks
leaves from 8 stems (each) of basil, mint and cilantro - roughly chopped
1/2 small cucumber - thinly sliced on the bias
1 red thai chili - thinly sliced
1/2 cup roasted, salted peanuts - roughly chopped
vietnamese dressing
grilled fish, shrimp, tuna, chicken or tofu

salad steps:
1.  toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili and 1/4 cup of the peanuts together with enough dressing to coat.  serve sprinkled with the remaining peanuts and chosen protein.

- goop, january 2010

late summer chicory salad with seeded whole-wheat croutons

prep time:  tbd
servings:  1

salad dressing ingredients:

1/4 packed cup of watercress leaves

3/4 cup aioli or mayonnaise
2 – 4 tbsp lemon juice
2 tablespoons fine dijon style mustard
2 tablespoons tarragon leaves
4 stems chives or 1 scallion, white and green, 5” long
1/4 teaspoon salt
pepper
salad ingredients:
6 leaves chicory, any type

2 radish
2 small patty pan squash (also known as scallop squash or white squash)
6 sprigs purslane
12 small sprigs watercress
12 thin slices bulb of fennel
12 thin slices cucumber
6 fronds of top of fennel
1 thick slice whole wheat bread - torn into croutons, tossed in olive oil with fresh thyme and salt. toasted on a sheet pan until golden and crisp throughout

salad dressing steps:
1.  cook watercress in a small saucepan of salted boiling water for 30 seconds. drain and rinse the watercress in cold water. squeeze out excess water. put all of the ingredients in a blender and process until smooth. if the dressing needs to be thinner, add a little bit of water and stir in until it is thin enough to drizzle on the salad. adjust seasoning if necessary.

salad steps:
1.  toss all of the salad greens, shaved vegetables, herbs, and croutons together, plate, and drizzle with the dressing.

- goop, october 2010

mustard pickles

prep time:  tbd
cook time:  tbd
servings:  18 pints

ingredients:
2 quarts tiny cucumbers - 1 - 2-inches long
1 ounce turmeric
1 1/2 cups brown sugar
6 sweet peppers - coarsely chopped
2 tablespoons mustard seed
1/2 tablespoon whole cloves
1 tablespoon allspice
2/3 cup dry mustard
cider vinegar - enough to cover ingredients
1/2 cup flour mixed with a little water.

1.  sprinkle cucumbers with salt.  let stand 24 hours.  drain off brine and put pickles into kettle.

2.  add turmeric, brown sugar, sweet peppers, mustard seed, cloves, allspice, dry mustard and vinegar and boil for 15 minutes.  add flour mixture and boil 5 minutes. 

3.  pack into sterilized kerr jars to within 1/2-inch of top.  process 5 minutes in boiling water bath.

- unknown

chilled cucumber soup with dill

prep time:  tbd
servings:  tbd

ingredients:
3 cucumbers - peeled and seeded
1 lemon- peeled
1/2 cup cashews
4 cups water
1/4 cup fresh dill or 1/8 cup dried dill
1 teaspoon salt
2 tablespoons olive oil

steps:
1.  blend everything except the dill in a high-speed blender for 3 minutes or until smooth.

2.  add dill and blend for 15 seconds.

3.  serve chilled.

- goop, january 2011

stuffed mushroom caps

prep time:  tbd
cook time:  10 minutes
servings:  10 - 12 mushrooms

ingredients:
1/4 cup pine nuts
3 cloves minced garlic
1/3 cup fresh basil - chopped
1 tablespoon lime or lemon juice
1 cup chopped jicama tomato
1/4 cup diced cucumber
2 tablespoons sesame seeds
10 - 12 large mushrooms - stems removed

steps:
1.  place all the ingredients except for the mushrooms and jicama into a food processor and chope until well mixed.  remove any built-up mixture from the sides of the blender and repeat the process until a very fine mixture has formed.

2.  add the jicama and pulse a couple of times lightly to chop it up and distribute into the mixture.

3.  scoop mixture into the top of the mushrooms and place on a baking sheet.  bake at 350 degrees for 10 minutes until cooked through and soft.

- goop, january 2011

panzanell bread salad

prep time:  tbd
servings:  6 - 8

ingredients:
2 large tomatoes - cut into chunks
3/4 cup chopped cucumber
1/4 cup sliced red onion
6 cups day-old crusty peasant style bread - cut into 1-inch cubes
1/2 cup balsamic and basil dipping oil
salt
pepper
shredded parmesan cheese

steps:
1.  combine tomatoes, cucumber, red onion, bread and oil; toss to blend.  season with salt and pepper to taste.  garnish with parmesan cheese.  serve immediately.

- tastefully simple

gingered cucumer-carrot salad

prep time/cook time:  15 minutes
servings:  2

ingredients:
1 medium cucumber - peeled, halved lengthwise, seeded and thinly sliced
2 small carrots - thinly sliced
2 tablespoons fresh parsley - minced
1 tablespoon olive oil
2 teaspoons white balsamic vinegar
3/4 teaspoon fresh gingerroot - minced
1/4 teaspoon salt
1/4 teaspoon pepper

steps:
1.  in a bowl, combine the cucumber, carrots and parsley.  in a small bowl, whisk the oil, vinegar, ginger, salt and pepper.  pour over cucumber mixture and toss to coat.  refrigerate until serving.