From our market helper Tricia, who is also a health coach. For more healthy recipes or for healthy tips visit her website, http://triciaontrack.com/apps/recipe/
Overall, this recipe is easy, as long as you know how to chop vegetables. The peeling, seeding, and chopping of tomatoes can be time consuming and a little messy, so be prepared! If that seems daunting, you could substitute canned tomatoes. However, the flavor profile would be very different.

How to Peel a Tomato:
1. Fill a large pot halfway full of water and bring to a boil
2. Fill a large bowl with ice and water
3. Cut a small X on the bottom of the tomato
4. Drop tomato into the boiling water for 15 seconds
5. Move tomato to the ice water for 1 minute
6. Pat dry and peel!
**Chop all vegetables into bite-sized/small-dice chunks

Yields
8 servings
Ingredients

3 pounds ripe tomatoes, peeled, seeded, and chopped
1 cup tomato juice (squeeze from the tomato leftovers or use bottled)
3 medium cucumbers, peeled, seeded, and chopped
1 red/orange bell pepper, chopped
1 roasted red pepper, peeled and chopped
1 small red onion, chopped
1 small jalapeno, seeded and chopped
2 heaping Tbsp minced garlic
3 Tbsp almond meal
1/3 cup extra virgin olive oil
2 limes, juiced
1 Tbsp balsamic vinegar
1 Tbsp Worcestershire sauce (can sub tamari)
1 tsp ground cumin
1/8 cup chopped fresh parsley
sea salt and freshly ground black pepper, to taste



Directions

1. Mix together all ingredients in a large bowl
2. Transfer about 2 cups of the mixture to a blender and pulse for 10 seconds
3. Return to bowl and stir
4. Transfer another 2 cups of the mixture to a blender and pulse for 10 seconds
5. Return to bowl and stir
6. Repeat process a few more times until desired consistency is reached. I like to have a good mix of chunky vegetables and puree.
7. Cover and refrigerate for at least 2 hours prior to serving. I like it best the next day, as the flavors have a chance to meld.


Notes

Serve with freshly chopped basil and sour cream or greek yogurt, if desired

A great way to use up any leftover cukes!

2 long Japanese eggplants (about 1 1/2 pounds)
Salt
2 long English cucumbers (or the equivalent in weight of Japanese or Persian cucumbers)
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1/4 teaspoon salt (more to taste)
2 teaspoons dark sesame oil
2 tablespoons peanut or canola oil
1 tablespoon minced ginger
1/4 to 1/2 teaspoon red pepper flakes (to taste)
2 tablespoons minced scallions or chives


Trim off the stem end of the eggplants. Cut in half lengthwise, then slice thin (about ¼ inch). Lightly salt, and toss in a colander. Allow to sit for 15 minutes while you prepare the other ingredients. Squeeze out excess water, then dry between sheets of paper towel.

Meanwhile, trim off the ends of the cucumbers. Cut in half lengthwise, then slice on the diagonal into ¼-inch thick slices.

Combine the rice vinegar, soy sauce, sugar, salt and sesame oil in a small bowl. Place all of the ingredients near your wok or frying pan.

Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two from the surface of the pan. Add the peanut or canola oil to the sides of the pan and tilt the pan to distribute. Add the eggplant. Stir-fry for three to four minutes until cooked through. Add the ginger and red pepper flakes, and stir-fry for 30 seconds. Add the cucumbers and scallions or chives. Stir-fry 30 seconds. Add the soy sauce mixture to the wok, and stir-fry one minute until the cucumber just begins to wilt. Remove from the heat and serve.

This relish would be best made with yellow beets, if possible. That way it will keep the colors separate. Made with red beets, it will be just as delicious, but will be all red.

3 medium beets
Salt and pepper
Extra-virgin olive oil
1 cup finely diced red onion
4 tablespoons lime juice, plus more for finishing
1 teaspoon grated ginger
2 medium cucumbers, peeled and diced into 1/2 inch cubes
2 tablespoons roughly chopped dill
2 tablespoons roughly chopped mint
2 tablespoons finely cut chives

Heat oven to 375 degrees. Place beets in a baking dish with an inch of water. Tightly cover baking dish and roast for 1 hour or so, until beets are soft enough to yield to a fork and skins easily rub off. Peel beets, let them cool, then dice into ½-inch cubes. Alternatively, peel and dice raw beets, then simmer in salted water for 20 to 30 minutes, until tender. (Beets may be cooked up to a day in advance.)

Put onions, ginger and lime juice in a mixing bowl with a big pinch of salt. Let macerate for 10 minutes or so, then add beets and cucumber to bowl. Season generously with salt and pepper and toss to coat well with juices. Leave to marinate, tossing occasionally, for at least 10 minutes and up to 30 minutes. Add fresh herbs and a drizzle of olive oil. Serve on top of fish, chicken, or just as a side dish.

This recipe calls for toasted whole spices to be freshly ground. If you don’t have a spice grinder, use pre-ground! Ellwood Thompson’s has a great bulk spice selection for the less used spices, like cardamom. 

⅓ cup raw pumpkin seeds
1 tablespoon plus ¼ cup olive oil
Kosher salt
1 cardamom pod
1 whole clove
½ teaspoon coriander seeds
½ teaspoon cumin seeds
1 serrano chile, finely grated
1 garlic clove, finely grated
3 tablespoons finely chopped parsley
3 tablespoons finely chopped cilantro, plus leaves with tender stems for serving
3 tablespoons (or more) fresh lemon juice
2 medium or 4 small cucumbers, peeled if desired, cut into 1-inch pieces
4 medium yellow peaches, cut into 1–1½-inch pieces
1 avocado, cut into 1-inch pieces
1 teaspoon toasted sesame seeds


Preheat oven to 350°. Toast pumpkin seeds on a rimmed baking sheet, tossing halfway through, until golden brown and slightly puffed, 5–7 minutes; let cool. Transfer to a small bowl and toss with 1 Tbsp. oil; season with salt.
Meanwhile, toast cardamom, clove, coriander, and cumin in a dry small skillet over medium heat, tossing occasionally, until fragrant, about 2 minutes. Remove seeds from cardamom pod; discard pod. Finely grind seeds along with other spices in spice mill or with mortar and pestle. Mix in a large bowl with chile, garlic, parsley, chopped cilantro, lemon juice, and remaining ¼ cup oil; season with salt. Add cucumber and toss. Let sit 5 minutes.

Ingredients
4-5 small cucumbers, peeled if desired 
1 large spring onion
3-4 dill sprigs 
1/3 cup sour cream (regular or vegan)
salt
pepper

Slice cucumbers and spring onions (green and white parts!), then finely chop dill.
Combine all ingredients in a medium-sized bowl, add salt and pepper to taste. Add sour cream and mix gently, taste and add more salt if needed.

​1 bottle of tequila, or vodka, or gin

1-2 large cucumbers (peeled and seeded if desired)
Mason jar large enough to fit the entire bottle of liquor

Thinly slice the cucumbers, put into the jar with the liquor, and seal. Shake every day, and let sit for at least 24 hours, ideally up to 5 days. Strain and enjoy in your favorite cocktails!