Category Archives: CUCUMBERS

Cucumber Purslane Yogurt Salad

Ingredients

  • 3 to 6 med. cucumbers, peeled & seeded (if prefer) and cut into quarter-round slices
  • 1 bunch purslane, large stems removed, washed and drained well
  • 2 T each, fresh chopped mint, cilantro and chervil
  • 4 c whole milk yogurt
  • 1/4 c organic olive oil
  • 3 cloves garlic, finely minced or pureed
  • 2 t ground coriander
  • Sea salt and freshly ground black pepper

Directions

  1. Place the cucumbers, purslane and herbs into a large bowl.
  2. In another bowl, stir together the yogurt, olive oil, garlic, and coriander and season to taste with sea salt.
  3. Add the yogurt mixture to the cucumbers & purslane and mix well.
  4. Add a pinch of ground black pepper.
  5. Taste the dressed cucumber-purslane salad for seasoning, adding a little more salt if needed. Serve chilled.
Cucumber Purslane Yogurt Salad
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Cucumber Purslane Yogurt Salad
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Big Apple Borscht

Big Apple Borscht

Ingredients

  • 2 tablespoons grapeseed oil
  • 1 medium onion, chopped
  • 6 garlic cloves, lightly crushed with the side of a knife blade
  • 3 pounds fresh beets, peeled and quartered
  • 2 English cucumbers, peeled and diced
  • Salt and freshly ground black pepper
  • 2 cups orange juice
  • 1 fresh lime, juiced
  • 1/2 cup sour cream
  • 2 tablespoons chopped dill pickle

Directions

  1. Heat grape seed oil over medium heat in a large pot and add onion and garlic, sauteing them until they are translucent.
  2. Add beets and cucumber, and cover with 6 cups water.
  3. Season with salt and pepper.
  4. Bring to a boil and cook until tender, about 45 minutes.
  5. Remove from heat and bring to room temperature.
  6. Add orange juice and blend with an immersion blender, or in batches in a conventional blender. Season with salt and pepper, to taste. Stir in lime juice and chill.
  7. Spoon into serving bowls, garnish with a dollop of sour cream and sprinkle with dill pickle.
Big Apple Borscht
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Big Apple Borscht
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