1 cucumber, peeled and thinly sliced
1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1 dash Worcestershire sauce
1 loaf pumprnickle bread
1 pinch lemon pepper seasoning
fresh dill sprigs
- Place cucumber slices between 2 paper towels set in a colander. Allow liquid to drain, about 10 minutes.
- Mix cream cheese, mayonnaise, garlic powder, onion salt, and Worcestershire sauce in a bowl until smooth.
- Spread cream cheese mixture evenly on one side of each bread slice.
- Divide cucumber slices over half of the bread slices; sprinkle lemon pepper on cucumber.
- Stack the other half of the bread slices with spread sides down over the cucumber slices to make sandwiches.
- To make as appetizers, cut bread slices into rounds with a cookie cutter. Spread with cream cheese mixture and top each with a cucumber slice. Yields approximately 48 rounds.
- 2 1/2 pounds cucumbers (6 to 8 large or 16 to 20 Kirbys), peeled
- 3 scallions, trimmed
- 1 1/2 cups water
- 2 teaspoons white wine vinegar, plus more as needed
- 1/2 teaspoon sea salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1 medium tomato
- 1 tablespoon shredded fresh basil
- 1 tablespoon extra-virgin olive oil
Peel the cucumbers and cut them in half lengthwise. Use a small spoon to scoop out/discard the seeds.
Cut enough of the cucumbers into 1/2-inch dice to yield 1/2 cup. Cover and refrigerate it for the salsa.
Cut the remaining cucumbers into 1-inch chunks. Chop 2 of the scallions.
Combine the larger cucumber chunks, chopped scallions, water, vinegar, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a food processor or blender; puree until smooth. Taste, and add vinegar, salt and/or pepper as needed. Pour into an airtight container and refrigerate until cold, about 2 hours. 4 servings; makes about 4 cups
Just before serving, cut the tomato in half through the stem end. Discard the core and squeeze the halves to discard some of the gel/seeds and juice. Cut the remaining tomato into 1/2-inch dice and transfer to a small bowl.
Thinly slice the remaining scallion and add to the bowl, along with the reserved, diced cucumber and the basil. Toss with the oil and season lightly with salt and pepper.
Taste the soup again for seasoning (it will be more muted when cold), and add vinegar, salt or pepper as needed. Divide among chilled bowls, top each portion with some of the salsa, and serve.
2 cups sliced radishes
1/2 teaspoon salt
1 cup sliced red onion
1 cup seeded and sliced cucumber
1/2 cup extra virgin olive oil
2 tablespoons white wine vinegar
1/2 teaspoon white sugar
1 clove garlic, minced
1 teaspoon chopped fresh dill
Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.
Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.
2 large cucumber
16 ounces pickled beets, drained, juice reserved
1/2 cup onion
2 tablespoons parsley
3 cups chicken broth (use veggies broth)
1 teaspoon sugar
1/4 teaspoon pepper
salt and pepper — to taste
1/2 cup sour cream
green onion tops chopped
1. In two batches, puree cucumbers, beets, onions, and parsley in processor or blender, then blend in the chicken broth, seasonings and sour cream; transfer to a container. Taste for seasoning, adding reserved beet juice to taste. Refrigerate several hours or for several days before serving.
2. Sprinkle with chopped green onion tops or chives before serving. Serving Size: 6
1 large cucumber, peeled and seeded
8 ounces cream cheese, softened
1 1/2 tablespoons mayonnaise
1 1/2 tablespoons finely chopped red onion
Kosher salt and freshly ground black pepper
8 slices country wheat bread
2 cups fresh borage petals or microgreens or baby arugula
Grate the cucumber on the large holes of a box grater. Wrap the grated cucumber in cheesecloth and squeeze to remove as much liquid as possible.
Combine the cream cheese and mayonnaise in a stand mixer fitted with a paddle attachment and mix until smooth, about 1 minute. Add the cucumber and red onion and mix until combined, about 30 seconds. Season with salt and pepper. Cover and refrigerate for 1 hour.
To assemble the sandwiches, divide the cream cheese mixture evenly between 4 slices of bread. Sprinkle the borage petals over the top, then cover with the remaining four slices of bread and press down firmly. Cut away the crusts. Slice the sandwiches diagonally in half and then diagonally again, to make triangles. Serve.
2 teaspoons plus 4 teaspoons extra-virgin olive oil
3 ounces feta
1/2 teaspoon fresh lemon juice
Coarse salt and ground pepper
1 small English cucumber, thinly sliced crosswise
Preheat oven or toaster oven to 450 degrees. Split baguette lengthwise and lightly brush cut sides with 2 teaspoons olive oil. Bake until golden around edges, 5 minutes. Meanwhile, in a small bowl, mash together feta, 4 teaspoons oil, and lemon juice with a fork. Season with salt and pepper. Spread feta mixture evenly over toasted baguette and top with cucumber. Season with salt, pepper, lemon juice, and a drizzle of oil. Cut into pieces to serve.
4-5 cucumbers, peeled and seeded and chopped
3-6 green onions, chopped
2 T chopped fresh dill
½ cup chopped flat parsley
1 quart buttermilk
16 oz sour cream
salt and pepper
½ cup fresh lemon juice
Put cucumbers in colander, salt, let drain 30 minutes, pat dry with paper towel.
Mix all ingredients in processor in batches.