This is a lovely fresh salad to serve for lunch or with dinner when serving baked or fried chicken. In a word: YUM!
- 2 medium cucumbers (English)
- bunch of radishes
- 2 red delicious apples
- 1/2 cup sour cream mixed together with
- 2 tbsp. fresh lemon juice
- 1 tbsp. chopped parsley
- pinch of black pepper
- 1/3 cup chopped toasted pecans
Slice the cucumbers and radishes paper thin. Place in a medium bowl.
Wash, core and slice the apples thin. Add these to the mixture in the bowl and toss to mix well. Top with the dressing of sour cream and lemon juice.
Serve of a leafy garden lettuce leaf and garnish with the parsley, toasted pecans and pinch of pepper.
Yummy good.
Crunchy Summer Salad
There are a million salads and this is another one…..might I add, a great one? I just did.
- 2 English cumbers, unpeeled and sliced thin
- 1 1/2 cups fresh corn kernals (off the cobb)
- 2 3/4 cups sugar snap peas
- 10 radishes, sliced thin
- 2 tbsp. freshly squeezed lime juice
- 2 tbsp. olive oil
- pinh of salt and pepper
- 2 firm-ripe avocados, halved and cut in wedges
Combine the cucumbers, corn, peas and radishes in a bowl. Drizzle the lime juice and oil over the bowl and toss to combine.
Gently fold in the avocadoes and serve right away.
YUM!
Grilled Trout With Minted Cucumbers
There are so many ways to enjoy the summer months (soon coming) and this is one to keep at the ready. If you like to upgrade what you want to eat, then let’s begin….you will love it.
For a party of 4, this is all you will need. If you are having more for dinner, simply adjust the amounts accordingly.
- 4 English cucumbers, thinly sliced (newspaper reading thin)
- 2 red Thai chilies, thinly sliced
- 2 fistfuls fresh mint
- 2 cups rice-wine vinegar
- 4 tsp. sugar
- 1/4 cup extra virgin olive oil
- 4 x 6 oz. trout fillets (center cut)
- 4 tbsp. sesame seeds (black)
Combine the cucumber, chilies and mint in a mixing bowl. Pour in the vinegar, sugar, pinch of lemon sea salt and freshly ground pepper. Toss together well. Note:* What will happen is the cucumber slices will soften a little and the flavour will intensify.
Preheat the grill outdoors (c’mon, it’s nice out) and coat the trout with the oil and then lay in the sesame seeds. Grill the trout on one side for 3 minutes and carefully turn and grill the other side for another 4 minutes or until just cooked through. Any more and it will be dry and over-done.
Pile some of the cucumber mixture on four plates and set a fillet on top. Serve with a chilled glass of Chardonnay or wine of your choice and enjoy…the evening…company….food.
Yummy, yummy, yummmmmy!
Village Salad
I’ve heard it takes a village to raise a child, so here we go….a village salad..
- 4 firm large roma tomatoes, thinly sliced in rounds
- 1 english cucumber peeled and scraped with a fork for stripe effect and sliced into rounds
- 1 red bell pepper, stems and seeds removed, cut into rings
- 1 yellow bell pepper, stems and seeds removed, cut into rings
- 1/2 cup kalamata olives, pitted and sliced into rings
- 6 oz. blue cheese, cut into small chunks
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tsp. freshly chopped oregano
- pinch each of salt and pepper
Place the tomatoes, cucumbers, peppers into a large bowl. Mix in the olives and cheese.
In a small bowl whisk togeter the oil, vinegar, oregano, salt and pepper and drizzle over the salad. Gently toss to coat.
Optional: warm crusty rolls with butter and, without a doubt, a glass of chilled wine.
Lamb Burgers With A Peach/Pistachio Chutney
If you have never had a lamb burger, this would be a good one to start with. The flavours are so perfect together.
- 1 lb. ground lamb
- 1 large egg yolk
- pinch of salt and freshly ground pepper
- 4 portobello mushrooms caps
- olive oil
- 4 buns
- gouda cheese slices
- thinly sliced cucumber slices
In a large bowl, combine ground lamb, salt, pepper and egg yolk. Shape into 4 burgers and refrigerate.
Preheat the barbecue on high and brush the grill and oil. In the meantime, make the chutney.
Chutney
- 2 tbsp. shallots, minced
- 2 tbsp. butter
- 4 tbsp. dried peaches, diced
- 1 tbsp. honey
- 4 tbsp. peach nectar
- 3 tbsp. chopped pistachios
- dash of fig balsamic vinegar
In a skillet, sweat the shallots in butter, but do not brown. Add the peaches, nectar and honey. Simmer until the liquid has disappeared. Set aside and cool to room temperature. Add the pistachios and a dash of balsmic vinegar. Refrigerate while now grilling the burgers.
Grill the burgers until cooked. While the heat is high, brush the mushroom caps with oil on both sides and grill both sides until done. Set these aside.
Turn off the burners and grill the buns and keep warm. Also add a slice of cheese on each burger. Close the lid and let the cheese melt.
Place a burger on each bun, add the mushroom cap and a dollop of the chutney, a couple of the cucumber slices for that extra crunch and top with the other half of the bun. This is very yummy.
Pico De Gallo
Earlier this year we were at a cooking class in Osoyoos and Chef Liam and his co-hort Moss gave us a Mexican meal. This is one of his recipes and believe me, it was really good.
- 1/2 cucumber, seeded and diced
- 1 yellow sweet pepper, seeded and diced
- 1/2 red onion, finely diced (maybe)
- 1 jalapeno pepper, seeded and diced
- 4 roma tomatoes
- 1 cup roasted corn kernals (off the cob)
- 1/2 cup cilantro
- juice and zest from 1 lime
- Olive oil
- salt and pepper
Combine all the ingredients and let sit for 1 hour. Season to taste.
This was put into tortillas and it was really tasty.
Chevre, Cucumber and Tomato Salad
I love the taste and texture of a good Chevre…..now add fresh, chilled cucumber and cherry tomatoes and you can enjoy a wonderful flavour explosion.
- 8 oz. chevre
- pinch of finely chopped chives and parsley
- 1 garlic clove, minced
- salt and pepper to taste (a pinch each is great)
- 2 English cucumbers
- 1 dozen cherry tomatoes
- 1/3 cup julienned fresh basil leaves
- 1 tsp. balsamic vinegar
- 1 tsp. avocado oil (great for your heart and arteries)
Slice the cucumbers into 1/2 inch medallions and scoop the seeds from the centre. Slice the tomatoes in 4 lengthwise and combine with the oil and vinegar mixture.
Place a small ball of the chevre in the centre of each medallion and top with a tomato piece and basil.
Tasty and another terrific way to start off the party; add a signature drink, some good friends and the evening begins. I always try to have a hot and cold starter.
You pick, your choice….
Cucumber and Salmon Bites
Don and I eat these from time to time as a snack at night while watching the idiot box. It is light, less fat and salt and hits the spot.
- 7 oz. can of pink salmon
- 1 tbsp. light sour cream
- 2 triangles Laughing Cow Light Cheese
- 1 tbsp. light mayonnaise
- 1 tsp. lemon juice
Drain and clean the skin and bones out and place the salmon in a blender. Add the other ingredients (except the cucumber, of course) and blend for about a minute until smoooooth. (no mistake). Slice the cucumber in rounds. Add a heaping spoonful on top. Serve cold.
OMG these are good. We have also used a tin of small shrimp instead of the salmon. Just as wonderful.
So if you are trying to drop a pound or two, eat these at night instead of chips, dips or nuts.