2 large cucumbers
2 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
1 tsp. dried oregano
Freshly ground black pepper
1/2 lemon (optional)
1 c. crumbled feta
1 c. halved cherry tomatoes
1/2 c. halved kalamata olives
2 tbsp. chopped dill
FOR THE DRESSING
1/4 c. extra-virgin olive oil
2 tsp. red wine vinegar
1 tsp. dried oregano
Red pepper flakes
Use a julienne peeler (or spiralizer) to make long noodles out of the cucumbers. Set in colander to drain excess moisture.
Meanwhile, make chicken: In a large skillet over medium-high heat, heat oil. Season chicken all over with oregano, salt, and pepper, then add to skillet. Cook until golden and cooked through, about 8 minutes per side. Squeeze lemon juice over chicken and let rest 10 minutes before slicing.
Make dressing: In a small bowl, whisk together oil, vinegar, and oregano. Season with salt and red pepper flakes.
In a large bowl, combine cucumber noodles, chicken, feta, tomatoes, olives, and dill. Toss lightly with dressing.
A simple, but impressive and refreshing dessert for the cucumber bounty!
4 cups 1/2-inch pieces peeled, seeded cucumber
1 tablespoon fresh lime juice
1/2 teaspoon matcha green tea powder
1/4 teaspoon kosher salt
In a blender, purée cucumber to a fine pulp. Add lime juice, green tea powder, and salt. Season with more salt and lime juice, if desired. Transfer to a large metal baking pan and freeze until solid.
Using the tines of a fork, scrape into fine shards.
5 or 6 small pickling cucumbers or 2-3 large cucumbers
half of an onion
1/2 cup white vinegar
1/2 cup water
2 teaspoons sugar
1 teaspoon salt
1 garlic clove, minced
Peel cucumbers and slice to your liking. Peel and slice onion. Combine in a large bowl.
Combine vinegar, water, sugar, salt, and garlic and pour over cucumbers and onions.
Allow to sit at least an hour before serving. Sprinkle with black pepper (optional).
A refreshing non-dairy version!
2 medium cucumbers
3 tablespoons soy sauce
2 tablespoons rice-wine or white-wine vinegar
1 small chili, stemmed, seeded-and minced, or 1/4 teaspoon cayenne
2 teaspoons sugar
3 cups chicken stock, chilled
½ cup minced scallions, both white and green parts
1 cup chopped greens (optional)
1 cup roughly chopped cilantro, mint, Thai basil or a combination
Peel cucumbers, then cut them in half lengthwise. Scoop out seeds. Slice cucumbers as thinly as possible (a mandolin is ideal for this). Mix them in a large bowl with soy sauce, vinegar, chili and sugar, then refrigerate for about 20 minutes.
Add stock, scallions, greens if you like, and stir. Taste, and adjust seasoning. Just before serving, garnish with herb or herbs of your choice.
Time: 45 minutes
Yield: 10-12 spring rolls
1 bunch collard greens, stems carefully removed
1 English cucumber, julienned
1-2 carrots, shredded
1 bell pepper, thinly sliced
2 cups salad mix, chopped
Cilantro, mint, and basil, finely chopped
2 cups cooked protein of your choice, tofu, chicken, etc.
Mae ploy chili garlic sauce (for dipping)
Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves in batches. Blanch two minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.
Lay out one collard leaf, with the cut stem area to the side. To the bottom third of the wrapper add a small handful of salad mix and herb and layer carrots, bell peppers, cucumber, and 2-3 pieces of protein on top. Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
Place seam-side down on a serving platter. Repeat until all fillings are used up or you run out of collards – about 10--12 spring rolls total. Serve with Mae Ploy or a peanut sauce.
Recommended: frying up some prosciutto to crumble on top.
1 ripe melon, or 2 pounds peeled and seeded melon
1 medium cucumber, peeled and seeded (approximately 1 1/2 cups) 1/4 cup sweet onions, chopped
1/4 cup fresh basil
1/4 teaspoon minced garlic
3 tablespoons extra virgin olive oil
2 tablespoon white wine vinegar
1 tablespoon fresh squeezed lemon juice
1/4 teaspoon kosher salt or to taste
fresh ground black pepper to taste
Cut the cantaloupe in half and scoop out the seeds, discarding them. Slice each cantaloupe half into quarters and use a large spoon to scoop the fruit into a blender, discarding the skin.
Add the cucumber, shallots, basil, garlic, olive oil, vinegar, lemon juice and salt to the blender. Add a few twists of fresh ground black pepper. Puree until smooth.
Place soup in a large container with a tight lid and refrigerate overnight to allow the flavors to blend.
Instead of soup cups, you can make cute cucumber shot glasses to serve the soup in as a great cocktail party appetizer. Just cut 4” thick slices from your cucumbers, hollow out the seed part (but leave some for the bottom!), and voila!
4 medium cucumbers, peeled, seeded, and coarsely chopped 2 garlic cloves, chopped
4 cups chicken stock or broth
4 cups sour cream (or plain Greek yogurt)
2 TBSP white wine vinegar
Salt and pepper to taste
Garnish: chopped cherry tomatoes, thinly sliced green onions, fresh basil
In a blender, combine cucumbers and garlic, cover and blend until vegetables are pureed. In a large bowl, combine puree with stock, sour cream, wine vinegar, salt and pepper, blending well. Cover and chill thoroughly. Spoon into chilled soup cups or mugs and arnish each with tomatoes, green onions, and basil.
3 cucumbers, semi-peeled and chopped 1/4 jalepeno, finely chopped
1 sweet onion, diced
Juice of 1 lime
1⁄4 cup fresh mint, finely chopped Salt and pepper to taste
Combine everything into a bowl! Adjust seasoning as needed.
2 cups water
2 cups cucumber, peeled, seeded and chopped
1 TBSP lime juice
1 TBSP sugar
In a blender or food processor, combine water, cucumbers, sugar, and lime juice until smooth.
Pour mixture through a strainer into a pitcher, forcing through most of the pulp. Chill at least 30 minutes before serving.
1 cup water
1/3 cup vinegar (apple cider, white, and rice wine are all good)
1/3 cup sugar (optional)
1 to 2 teaspoons salt
2 cups sliced cucumbers
1 sliced onion or green onion (about 1/2 cup)
In a small bowl add the water, vinegar, sugar, and salt. Stir to combine and until the sugar and salt have dissolved. Add the cucumber and onion. Taste and adjust the ingredients to your liking. Let the mixture rest in the fridge until you are ready to eat. You can also add fresh dill, parsley, or even mint!
Each week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years.