Epimeles

the Pence family cookbook

Recipes Tagged with “cucumber”

Cucumber and Baby Pea Salad

side dish cucumber peas salad untested

Ingredients

  • 1 cup plain whole-milk Greek yogurt
  • 3 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1 cup flat-leaf parsley leaves
  • 1/4 cup finely shredded basil leaves
  • Salt and freshly ground pepper
  • 1 pound frozen baby peas, thawed
  • 3 large seedless cucumbers (about 1 pound each)—peeled, halved lengthwise, seeded and sliced crosswise 1/2 inch thick

Preparation

In a large bowl, whisk the yogurt with the lemon juice and olive oil. Add the parsley and basil and season with salt and pepper. Stir in the peas and cucumbers and serve.

Food & Wine


Smashed Chinese Cucumber Salad

side dish chinese cucumber salad

Ingredients

  • 5 cucumbers
  • 1/2-1 tsp salt
  • 2 cloves garlic, minced
  • 1 tsp sesame oil
  • 1/2 tsp granulated sugar
  • 1 tsp red pepper flakes

Preparation

1. Slice ends off cucumbers and then smash them until they break [CP: just beat them with a chef’s knife until they break apart]. Cut the cucumbers into thirds. Then slice into bite sized pieces approximately 1/2 inch wide and 1 inch long.

2. Add in all the remaining ingredients and mix until cucumbers are evenly coated in seasonings. Taste and adjust as needed. You can eat right away or let the cucumbers sit in the fridge to further develop the flavors.

Kirbie Cravings


Melon, Cucumber, and Tomato Salad

side dish cucumber melon salad vegan vegetarian

Ingredients

  • 1 European cucumber, peeled if desired and cut in medium dice
  • Salt to taste
  • 1 pound ripe tomatoes, peeled and seeded if desired, cut in thin wedges or diced
  • 1 small ripe honeydew melon or cantaloupe, peeled and cut into 1-inch dice or shaped into melon balls
  • 2 to 3 tablespoons Champagne vinegar or sherry vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon mild honey, like clover, or agave nectar
  • 4 tablespoons grapeseed oil, rice bran oil or canola oil
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped chives
  • Fresh watercress for garnish (optional)

Preparation

1. Put the cucumbers in a colander set in the sink or a bowl. Sprinkle with salt and let drain for 30 minutes. Meanwhile, prepare the other ingredients.

2. Toss the cucumbers, tomatoes and melon together in a bowl. Whisk together the vinegar, salt to taste, lime juice, honey and oil and toss with the fruit and vegetable mixture. Cover the bowl and refrigerate for 1 to 2 hours.

3. Just before serving, toss with the herbs. Line plates with watercress if desired. Taste the salad, adjust the seasonings and serve over the watercress.

Martha Rose Shulman, New York Times