Tag: cucumber

Minty Cucumber and Carrot Soup

Laura Theodore · | Leave a Comment on Minty Cucumber and Carrot Soup

This chilled Minty Cucumber and Carrot Soup makes a colorful and refreshing first course, or a light and frosty summertime luncheon entrée. The beautiful orange hue, combined with a hint of mint, produces a delicate and welcoming flavor to this easy to make warm weather soup.

Minty Cucumber and Carrot Soup

This chilled Minty Cucumber and Carrot Soup makes a colorful and refreshing first course, or a light and frosty summertime luncheon entrée. The beautiful orange hue, combined with a hint of mint, produces a delicate and welcoming flavor to this easy to make warm weather soup.

  • Servings: 4
  • Difficulty: Easy
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Ingredients


2 2/3 Cups Peeled, Seeded And Chopped Cucumber

1 1/2 Cups Peeled And Chopped Carrots

1 Cup Water

1 Teaspoon Maple Syrup

1 Small Clove Garlic, Chopped

1 Teaspoon Extra-Virgin Olive Oil

1/2 Teaspoon (Firmly Packed) Chopped Fresh Mint Leaves


Directions


  1. Put all of the ingredients into a blender and process until almost smooth.
  2. Transfer to a medium-sized bowl. Cover and refrigerate 2 to 4 hours, or until well chilled. Stir before serving.
    3. Recipe from Jazzy Vegetarian’s Deliciously Vegan by Laura Theodore. Published by Scribe Publishing Company, ©2018. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!

Cucumber, Tomato and Mini-Pepper Salad

Laura Theodore · | Leave a Comment on Cucumber, Tomato and Mini-Pepper Salad

Fresh and fabulous, this quick Cucumber, Tomato and Mini-Pepper Salad combines refreshing cucumbers, tiny tomatoes and sweet pepper rings drizzled in a very light balsamic dressing that lets the taste of the veggies shine through.

Cucumber, Tomato and Mini-Pepper Salad

Fresh and fabulous, this quick Cucumber, Tomato and Mini-Pepper Salad combines refreshing cucumbers, tiny tomatoes and sweet pepper rings drizzled in a very light balsamic dressing that lets the taste of the veggies shine through.

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients


1 2/3 Cups Sliced Cucumber (Peeling Is Optional)

¾ Cup Bite-Sized Grape Tomatoes

¾ Cup Seeded And Sliced Orange Pepper And/Or Red Mini Sweet Peppers

2 Heaping Tablespoons Chopped Fresh Parsley

1 Heaping Tablespoon Thinly Sliced Fresh Basil

DRESSING
1 Tablespoon Extra-Virgin Olive Oil, Plus More To Taste

½ Tablespoon Balsamic Vinegar, Plus More To Taste

¼ Teaspoon Sea Salt

Freshly Ground Black Pepper, To Taste


Directions


  1. Put the cucumber, tomatoes and mini pepper slices into a medium-sized bowl and gently toss to combine.
  2. Put all of the dressing ingredients into a small bowl and briskly whisk to emulsify. Taste and add a bit more olive oil and/or vinegar, if desired.
  3. Pour the dressing over the cucumber mixture and stir to coat. Add the parsley and basil and gently toss to combine.
  4. Let stand 5 to 15 minutes and serve.

    5. Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Creamy Cucumbers

Chef Michaela · | Leave a Comment on Creamy Cucumbers

Hydrating and delicious, this creamy cucumber recipe has a lot to bring to the table! Sweet and sharp flavors are brought together with white vinegar while the dill steals the show and gives it such a savory flavor! This cucumber recipe is perfect for any occasion and great alongside almost any meal.

Creamy Cucumbers

Hydrating and delicious, this creamy cucumber recipe has a lot to bring to the table! Sweet and sharp flavors are brought together with white vinegar while the dill steals the show and gives it such a savory flavor! This cucumber recipe is perfect for any occasion and great alongside almost any meal.

  • Servings: 10
  • Difficulty: Easy
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Ingredients


8 Cups Sliced Cucumbers; About 5-6 Medium Cucumbers
1 Onion, Diced Or Thinly Sliced
1 Teaspoon Kosher Salt
1-1/4 Cup Salad Dressing, I Use Kraft’s Miracle Whip Dressing
1/3 Cup Granulated Sugar
1/3 Cup White Vinegar
Salt and Pepper To Taste
Fresh Minced Dill To Garnish

Directions


  1. Wash and peel cucumbers; slice cucumbers thinly, 1/8-inch-thick slices. Dice or thinly slice the onion. In a large bowl, mix the cucumbers, onions, and 1 teaspoon of kosher salt together; let set 20-30 minutes. Do-Not-Drain the cucumbers after the salted rest period.
  2. To make creamy dressing, mix the salad dressing, sugar, and vinegar together. Pour the creamy dressing over the cucumber-onion mixture. Stir to coat the vegetables. Add salt and pepper to taste. Cover and refrigerate for at least 2 hours before serving. Garnish with fresh minced dill.

Orzo Tabbouli

Chef Lizzy · | Leave a Comment on Orzo Tabbouli

Zesty lemon and herbs are mixed in with orzo and vegetables to create this delicious, refreshing, and light Mediterranean inspired salad. It’s a wonderful vegetarian meal for two or portion it out for meal preps!

Zesty lemon and herbs are mixed in with orzo and vegetables to create this delicious, refreshing, and light Mediterranean inspired salad.  It’s a wonderful vegetarian meal for two or  portion it out for meal preps! 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

½ Cup Orzo

2 Medium Tomatoes, Diced

1 Bunch Parsley, Minced

3 Small Or 1 Medium Cucumber, Diced

1 Small Yellow or White Onion, Diced

1 Lemon, Juiced

3 Tablespoons Olive Oil

1 Teaspoon Salt, To Taste

Directions

  1. Bring a medium pot of salted water to a boil and cook the orzo according to package instructions. Drain and transfer to a serving bowl. Cool slightly.
  2. Add the tomatoes, parsley, cucumber, onion, lemon juice, olive oil and toss to combine. It can be kept for up to 4 days.  

Seared Tuna Steaks with Mango Salsa

Chef Lizzy · | Leave a Comment on Seared Tuna Steaks with Mango Salsa

What can be better than flavorful, vibrant mango salsa topped over Tuna! The spicy flavor from the jalapeno complements the sweetness of the mango creating a delicious whirlwind of flavors when paired with the Tuna!

What can be better than flavorful, vibrant mango salsa topped over Tuna! The spicy flavor from the jalapeno complements the sweetness of the mango creating a delicious whirlwind of flavors when paired with the Tuna!

  • Servings: 4
  • Difficulty: easy
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Ingredients

½ Mango, Diced

½ Jalapeño, Minced

1 Yellow or Red Heirloom Tomato, Diced

1 Small or ½ Large Cucumber, Diced

1 Lime, Juiced

½ Cup Chopped Cilantro

2 Tuna Steaks

Salt and Pepper to Taste

1 Tablespoon Canola Oil

Directions

  1. In a bowl, combine the mango, jalapeño, tomato, cucumber, lime juice, cilantro, and a big pinch of salt.
  2. Pat the tuna dry and sprinkle a generous amount of salt and pepper.
  3. Heat a large skillet with the canola oil. When hot, place the tuna steaks into the skillet and sear for 2 minutes per side for medium-rare.
  4. Serve the tuna with salsa.

Beet Poke Bowls

Chef Lizzy · | Leave a Comment on Beet Poke Bowls

This dish is a sight for sore eyes! This is an exciting recipe idea for anyone who has wanted to try a Poke Bowl, but you’re just not a fan of the raw fish. Fun flavors come together creating a mouthwatering dish in under 30 minutes!

This dish is a sight for sore eyes! This is an exciting recipe idea for anyone who has wanted to try a Poke Bowl, but you’re just not a fan of the raw fish. Fun flavors come together creating a mouthwatering dish in under 30 minutes!

  • Servings: 2 bowls
  • Difficulty: easy
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Ingredients

2 Large Red Beets, Diced

1 Cup Short-Grain Sushi Rice

4 Tablespoons Rice Vinegar, Divided

2 Tablespoons Soy Sauce

1 Tablespoon White Miso

1 Teaspoon Sesame Oil

2 Teaspoons Grated Ginger

1 Teaspoon Maple Syrup (optional)

2 Small Cucumbers, Sliced Thinly

Seaweed Salad

Sesame Seeds or Furikake

Other toppings: Diced Avocado, Cherry Tomatoes, Pickled Red Onions, Edamame

Directions

1.    Place the beets in a large saucepan and cover with water.

2.    Bring to a simmer and cook for 10-15 minutes, or until fork-tender. Drain the beets and let cool.

3.    Cook the rice according to package instructions. When it’s finished, fluff the rice and stir in 1 tablespoon rice vinegar.

4.    Whisk together the soy sauce, miso, sesame oil, ginger, remaining rice vinegar, sesame oil, and maple syrup (if using) in a small bowl.

5.    Divide the sushi rice between two serving bowls. Top with diced beets, cucumber, seaweed salad and drizzle everything with the sauce. Top with sesame seeds.

Cucumber and Smoked Salmon Bites

Chef Lizzy · | Leave a Comment on Cucumber and Smoked Salmon Bites

This recipe is a fun, refreshing way to prepare your Salmon. These simple to make, yet clever appetizers compliment itself so well, and with no cook time they’re perfect and time efficient for a quick nutritional snack on the go!

This recipe is a fun, refreshing way to prepare your Salmon. These simple to make, yet clever appetizer compliments itself so well, and with no cook time they’re perfect and time efficient for a quick nutritional snack on the go!

  • Servings: 4
  • Difficulty: easy
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Ingredients

1 Large Cucumber

¼ Teaspoon Salt

¼ Cup Crumbled Feta Cheese

4 Ounces Smoked Salmon

2 Tablespoons Fresh Dill, Minced

    

Directions

  1. Cut the Cucumber into thick ½ inch rounds. Use a teaspoon to scoop out the seeds and sprinkle the Cucumbers with Salt.
  2. Fill the hole in each Cucumber with Crumbled feta and top with a piece of Smoked Salmon.
  3. Sprinkle with Dill and Serve.

Cucumber Gazpacho

Chef Lizzy · | Leave a Comment on Cucumber Gazpacho

Do you Love Gazpacho? Then you will be head over heels for our refreshing, delicious Cucumber Gazpacho. It’s the perfect Soup to put in your thermos for an outing this summer!

Do you Love Gazpacho? Then you will be head over heels for our refreshing, delicious Cucumber Gazpacho. It’s the perfect Soup to put in your thermos for an outing this summer!

  • Servings: 4
  • Difficulty: easy
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Ingredients

2 Large Cucumbers, Roughly Chopped

½ Jalapeño, Deseeded

¼ White Onion, Roughly Chopped

1 Lemon, Juiced and Zested

2 Tablespoons Olive Oil

1 Teaspoon Honey

1 Cup Buttermilk

¼ Cup Plain Greek Yogurt or Sour Cream

1 Teaspoon Salt, to Taste

¼ Cup Packed Fresh Basil

Tomato and Cucumbers for Garnish, Optional

Directions

  1. Place all ingredients except the garnish in a high-speed blender and purée until smooth. Adjust seasoning with salt and pepper.
  2. Serve garnished with sliced Tomatoes, Cucumbers and Basil.

Seared Halloumi and Tomato Salad

Chef Lizzy · | Leave a Comment on Seared Halloumi and Tomato Salad

Halloumi, a cheese made from a Goat and Sheep Milk blend, is packed with good sources of vitamins and minerals making it the perfect cheese to be garnished with yummy fruits and vegetables!

Halloumi, a cheese made from a Goat and Sheep Milk blend, is packed with good sources of vitamins and minerals making it the perfect cheese to be garnished with yummy fruits and vegetables!

  • Servings: 4
  • Difficulty: easy
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Ingredients

4 Ounces Halloumi Cheese, Sliced

2 Heirloom Tomatoes, Sliced into Rounds

1 Peach, Sliced       

1 Large or 2 Small Cucumbers, Sliced

1 Avocado, Sliced

¼ Cup Olive Oil

2 Tablespoons Red Wine Vinegar

Fresh Basil, Minced

Directions

  1. Heat a skillet over medium heat and add the Halloumi. Sear one side, about 2-3 minutes, then flip and sear the other side.
  2. Arrange the Tomato slices on a platter, then the Cheese, Peach, Cucumbers and Avocado. Sprinkle liberally with salt and drizzle with Olive Oil and Red Wine Vinegar. Garnish with Minced Basil and Serve. 

Cucumber Quinoa Tabbouleh

Chef Lizzy · | 1 Comment on Cucumber Quinoa Tabbouleh

This makes for a super nutritious and delicious vegetarian salad. Great addition to meal preps or perfect for a lunchtime snack.

This makes for a super nutritious and delicious vegetarian salad. Great addition to a meal or perfect for a lunchtime snack.

  • Servings: 4-6
  • Difficulty: Easy
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Ingredients

1 Cup Quinoa

½ tsp Kosher Salt, Plus More

1 Garlic Clove, Minced

1 Lemon, Juiced

1 Tablespoon Olive Oil

1 Medium Cucumber, Diced

½ Small Sweet Onion, Diced

2 Medium Tomatoes, Diced

1 Bunch Parsley Leaves, Chopped

½ Cup Fresh Mint, Minced

Directions

  1. Combine the quinoa in a saucepan with 2 cups of water and a generous pinch of salt. Bring to a boil, cover, reduce heat to a simmer, and cook for 12 minutes, until the grains are tender and the water is absorbed. Turn off the heat and let the quinoa stand, covered, for 5-10 minutes. Transfer the quinoa to a large bowl and chill until close to room temperature.
  2. Meanwhile, in a large bowl, combine garlic, lemon juice, and olive oil. Whisk until well combined. Add in the cucumber, onion, tomatoes, parsley, mint, and cooled quinoa and toss to combine fully.