Cook 1/2 cup quinoa according to package, let cool. In large bowl, whisk together 3 tablespoons olive oil and 2 tablespoons sherry vinegar (or red wine vinegar); season with salt and pepper. Add the quinoa, 1/2 pound cut up tomatoes, 1/2 sliced English cucumber and 4 cups baby arugula and toss to combine; season with salt and pepper.
ou're using a tender English cucumber, there is no need to
ong ribbons of cucumber. Even with the soft-seeded English cucumber the going
bout 2 cups juice). Puree English cucumber and pour through sieve into
For the Dressing:
Add rosemary, vinegar, and olive oil to a small saucepan. Heat for approximately 5 minutes over very low heat to blend and intensify flavors. Remove from heat. Whisk in the Dijon mustard.
Slice the cucumber into very thin slices. Place into a pretty bowl. Pour dressing over cucumber slices and toss to mix. Refrigerate until ready to serve.
Serves 4.
Stir buttermilk powder and water together in a bowl until smooth; pour into the work bowl of a food processor. Add standard cucumbers, English cucumber, vanilla yogurt, shallot, lemon, mint, garlic, dill, cumin, and nutmeg to the bowl.
Pulse the food processor to begin chopping ingredients before leaving on to blend soup to your desired consistency.
nto later.
Place the cucumber in a large glass container
peel, seed, and dice an English cucumber and add it to your
owl.
Add the grated cucumber, garlic, olive oil, mint, chopped
Cut the cucumber in half lengthwise, then repeat
Score the cucumber skins lengthwise with the tines of a fork; slice them cross-wise 1/2-inch thick, scoop out a small amount making a hole in the centers with a melon baller; sprinkle the cucumber rounds with a small amount of salt; set aside.
In a mini processor or mixer combine the whipping cream and cream cheese, add the lime juice, shallot, dill, salt and pepper to taste. Fold in the smoked salmon.
Just before serving place a mound of mousse in each cucumber round, garnish with dill weed and serve.
Wash and slice cucumber into 1/4 - 1/8\"
lightly butter all slices of bread.
dice scallions very small (including all green parts) and mix with cream cheese and all other spices.
spread cream cheese mix generously on 3 bread slices.
slice english cucumbers or zucchini with a vegetable peeler and lay on top of the cream cheese spread.
top sandwich with the rest of the bread slices.
cut the crust off the the sandwiches and cut in quarters.
chill for 1/2 hours before serving.
or garnish. Slice remaining cucumber and transfer to a large
ith a little crabmeat, a cucumber fan, a sprinkle of furikake
Arrange cucumber, onion and radish slices alternating on a serving platter. Arrange cucumber ribbons in the center.
Whisk together dill, chives, 1 tsp lemon zest, 2 tbsp lemon juice and sugar. Season then drizzle over vegetables.
Fill 4 cocktail glasses evenly with the cucumber, mint, and kumquats. Add 1 teaspoon of superfine sugar to each glass. Using a muddler, smash the ingredients in each glass slightly to release flavors and juices.
Add 1 TBS lime juice into each glass.
Add crushed ice into each glass filling 3/4 full. Add the vodka, orange liquer, and club soda in order to each glass.
Serve with a wedge of cucumber as a garnish.
Combine the vinegar, sugar and fish sauce in a small saucepan over medium heat. Bring to a gentle boil, stirring occasionally and cook for 1 minute.
Remove from heat and cool to room temperature.
Peel cucumber, scrape out seeds and cut into small dice.
Place the cucumber, chillies, peanuts and coriander in a bowl.
Pour over dressing and toss gently.
Wash and peel the cucumber. Slice as thin as possible (you may want to use a mandolin).
Place the cucumber slices into a wide-mouthed jar, or other container with a lid.
Add the remaining ingredients.
Cover the jar and shake well until the sugar is dissolved.
Marinate in the refrigerator at least one hour before serving.
Leftovers will keep in the fridge for up to a week.
Coarsely grate cucumber and pat dry with a kitchen towel.
Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend.
Add grated cucumber and toss to coat. Season raita to taste with salt and pepper.
Cover and refrigerate for at least 2 hours.(Can be prepared 1 day ahead, keep refrigerated.).
Sprinkle raita with a pinch of cayenne pepper and serve.