INGREDIENTS
1 1/2 cups trimmed fresh sugar snap peas 1 (4-oz.) package baby arugula 2 cups sliced strawberries 1 cup seeded and chopped cucumber 3/4 cup frozen baby peas 4 ounces Gorgonzola or feta or blue cheese, crumbled 6 cooked bacon slices, coarsely chopped Sweet Basil Vinaigrette DIRECTIONS Arrange sugar snap peas in a steamer basket over boiling water. Cover and steam 1 to 2 minutes or until crisp-tender. Plunge peas into ice water to stop the cooking process; drain. Cut peas diagonally in half. Toss together arugula, berries, cucumber, baby peas, cheese, bacon, and sugar snap peas in a large serving bowl.
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INGREDIENTS
1 cup cider vinegar 1/3 cup sugar 1 teaspoon salt 1 teaspoon fennel seeds, crushed 1 teaspoon celery seeds 2 medium pickling cucumber, coarsely chopped (about 2 cups) 1 medium bulb fennel, coarsely chopped (about 1 cup) DIRECTIONS In a large bowl combine cider vinegar, sugar, salt, fennel seeds, and celery seeds. Stir in cucumber and chopped fennel. Cover and chill in the refrigerator 2 hours or up to 3 days. Serve with a slotted spoon. Makes about 3 cups/ INGREDIENTS
48 ounces tomato juice 1 tsp garlic, minced 3/4 c red onion, chopped 2 English cucumbers, chopped 1 green pepper, chopped 1 yellow pepper, chopped 1 red pepper, chopped 3 pounds fresh tomatoes, peeled, seeded and chopped 3 1/2 tsp kosher salt 4 tbsp. red wine vinegar DIRECTIONS Combine ingredients in a large good processor or blender, and pulse to desired consistency. Cover tightly and refrigerate at least 4 hours or overnight. The longer it chills, the more flavorful it will be. Yield: 10-12 servings Prep Time: 30 minutes Total Time: 4 hours, 30 minutes (includes 4 hours refrigeration) Difficulty Rating: Easy Tips & Notes: Tomatoes should be stored at room temperature; refrigeration dulls their flavor. Use within a week. INGREDIENTS
5 tomatoes, diced 1 onion, chopped 1 cucumber, sliced 1 green bell pepper, chopped 1/2 cup chopped fresh basil 1/2 cup chopped parsley 2 tablespoons crushed garlic 2 tablespoons white wine vinegar Salt and pepper to taste DIRECTIONS In a large bowl, combine all ingredients. Toss and add salt and pepper to taste. Chill and serve. INGREDIENTS
2 medium cucumbers-peel, seeded & chopped 2 med. tomatoes, chopped 1/2 c chopped green bell pepper 1 jalapeno pepper, seeded and minced 1 small onion 1clove garlic, minced 2 tablespoons lime juice 1 tsp. minced fresh parsley 2 tsp. minced fresh cilantro 1/2 tsp. dried dill weed 1/2 tsp. salt 1 (12 ounce) pkg tortilla chips DIRECTIONS In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips. INGREDIENTS
1 pound small, firm cucumbers 1 Tab. White wine vinegar 2 tea. Salt 2 cups whole-milk yogurt or sour cream 1/2 cup whole milk or buttermilk 2 Tab. Chopped dill, plus more for garnish 2 Tab. Chopped spearmint, plus more for garnish 1-2 cloves fresh garlic Salt and pepper DIRECTIONS 1. Peel half of the cucumbers but leave the skin on the rest. Halve all of the cucumbers lengthwise and scrape out and discard the seeds. Coarsely chop or grate the cucumbers and toss with salt. Transfer to a sieve and let stand over a bowl for 30 minutes. 2. Transfer the drained cucumbers and 2 tablespoons of the liquid to a food processor or blender. 3. Add the sour cream, milk, garlic, dill, and mint. Puree until smooth. If the soup is too thick, add a little more of the reserved cucumber liquid. 4. Refrigerate until well chilled, at least one hour and up to one day. 5. Season to taste with additional salt and pepper 6. Serve cold and garnish with additional herbs. Makes 4 servings INGREDIENTS
1 cucumber 2 cups (1 pint) fresh blueberries 2 tbsp. green onions, thinly sliced 2 tbsp. olive oil 1 tbsp. lime juice 1/2 c cilantro or parsley leaves, coarsely chopped and loosely packed 1/4 tsp salt 1/8 tsp black pepper 1/2 c crumbled feta cheese, optional DIRECTIONS With a sharp knife, cut the cucumber in half lengthwise and scrape out the seeds with tip of a spoon. Cut into thin slices. In a large bowl, toss cucumber, blueberries, scallions and cilantro. In a small bowl, whisk the olive oil, lime juice, and salt and pepper. Pour over the cucumber mixture and toss to combine. Sprinkle with feta cheese if desired. Yield: 6 servings Prep Time: 5 minutes Cook Time: 0 minutes Total Time: 5 minutes Difficulty Rating: Easy Tips & Notes Try serving this refreshing salad with grilled fish or meats |
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