Yogurt Dill Sauce for Cucumbers and Falafel

Make your own falafel or purchase ready-made. Break into large pieces and sprinkle atop this sauce. It is a perfect meal for a hot summer evening.

Ingredients:
6 oz plain yogurt
1 Tbsp Mayonnaise
2 Tbsp fresh dill weed- minced
1 cucumber-peeled and chopped
salt & pepper to taste

lettuce-torn into large pieces (opt.)
falafel-prepare according to directions.

Combine everything but the falafel and lettuce in a mixing bowl. Use lettuce to wrap falafel and sauce into and enjoy!

Cilantro-Mint Raita

Ingredients:

2 cups plain yogurt
1 large cucumber, grated
10 fresh mint leaves
1/2 bunch chopped fresh cilantro
2 tablespoons ground cumin
salt and pepper to taste

Directions:

1.Puree the yogurt, grated cucumber, mint, and cilantro in a food processor until the mint and cilantro are finely chopped. Add the cumin, salt, and pepper; pulse several times to incorporate. Transfer the raita to a bowl and cover with plastic wrap; store in refrigerator to allow the flavors to blend, at least 1 hour. Serve chilled.

Tomato Cucumber Salad with Mint

Ingredients:
1/3 cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
2 large cucumbers, peeled, seeded, and cut into 1/2-inch slices
3 large tomatoes, seeded and chopped
2/3 cup chopped red onion
1/2 cup chopped fresh mint
2 tablespoons olive oil
salt and pepper to taste

Directions:
1.In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
2.Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.

 

New Potato and Beet Salad

Ingredients:
4 cups of water
1/4 tsp salt
5 large new potatoes (1 1/2 Ibs) unpeeled, scrubbed and halved.
1 medium cucumber, peeled, halved lengthwise, seeded and diced.
1 1/2 Ibs beets, trimmed to 1 inch of greens, and roots left attached.
1/4 cup diced red onion
1/2 cup chopped celery
fresh Dill vinaigrette (recipe below)
1/2 cup sour cream
1 Tbsp of prepared horse radish
1 large hard-cooked egg
chopped dill greens for garnish

FRESH DILL VINAIGRETTE
1/4 cup olive oil
3 Tbsp red wine vinegar
1/4 cup chopped fresh dill
1 Tbsp Dijon mustard
1/4 tsp salt
fresh ground pepper (to taste)
– whisk all ingredients together

Procedure:
1) Boil potatoes in 2 cups of water with salt for 20 minutes. cool, and cut into bite sized pieces.
2) Boil beets in 2 cups of water for 30-40 minutes. cool, slip off skins, slice crosswise and set
aside.
3) When beets and potatoes are being cooled, whisk together the vinaigrette.
4) In a medium bowl toss potato, cucumber, onion, celery, with a few Tbsp of dill vinaigrette.
5) In another medium bowl toss the beets with a few Tbsp of vinaigrette.
To serve:
1) Arrange beet slices around the outside of a large serving plate, mound potato mixture in the center of the beets (drizzle more dressing onto potatoes if needed).
2) Combine sour cream and horseradish, and spoon on top of potatoes.
3) Garnish with chopped egg and dill sprigs

Korean Cucumber Salad

Ingredients:
3 cucumbers
1 TBLS salt
1 tsp sesame oil
1 clove garlic
1/4 tsp cayenne pepper
1 tsp sugar

Procedure:
1. Slice cucumbers, sprinkle with salt, mix, and let sit for 30 minutes.
2. After 30 minutes, squeeze out water.
3. Crush garlic and combine with sesame oil, pepper, and sugar.
4. Add to cucumbers and mix.

Greek Fresh Vegetable Salad With Feta Cheese

Ingredients:
3-4 tomatoes (about 1 1/2 pounds), seeded, chopped, and drained
1 large cucumber, peeled, halved lengthwise, seeded, and chopped
1/2 cup chopped red onion
1 cup diced red bell pepper
1/2 cup diced green bell pepper
3 Tbsp chopped fresh parsley
3 Tbsp olive oil
2 Tbsp red wine vinegar
1 tsp dried oregano (or 1/2 tsp fresh oregano)
1/4 tsp salt
Freshly ground pepper (to taste)
1/4 cup crumbled feta cheese
1/4 cup pitted Kalamata olives
1/4 cup toasted pine nuts*

* To toast pine nuts, preheat oven to 350 degrees. Spread nuts on a baking sheet and bake until golden brown, 3-4 minutes. Watch carefully because they burn easily!

Procedure:
1) In a large bowl combine tomatoes, cucumber, onion, bell peppers and parsley.
2) In a small bowl whisk together oil, vinegar, oregano, salt, and pepper to taste.
3) Pour oil mixture over the vegetables and toss.
4) Cover and refrigerate several hours.
5) before serving, gently stir in feta, scatter olives, and sprinkle pine nuts on top.
Serves: 6

 

 

Cucumbers in Sour Cream

Ingredients:
3 Garden cucumbers, halved length-wise, seeded, and thinly sliced*
1 tsp salt
1/4 cup chopped green onions, including some tender green tops
1/2 cup sour cream
1 Tbsp sugar
2 Tbsp cider vinegar
Freshly ground pepper
*Garden cucumbers are not waxed and do not need peeling, unless desired.

Procedure:
1) Arrange cucumber slices in 3 layers in a shallow bowl, sprinkling each layer lightly with some of the salt.
2) Lay a paper towel on top of the cucumbers and place another bowl on top to weigh them down.
3) Let stand 1 hour at room temp.
4) Rinse cucumbers, pat them dry with towel, and put in a clean medium bowl.
5) In a small bowl, stir together green onions, sour cream, sugar, vinegar, and pepper to taste.
6) Add mixture to the cucumbers and mix well. Cover and refrigerate several hours or overnight.
Serves: 4

 

 

 

Couscous Salad

Serves 6
Ingredients:
2 cups chicken broth, vegetable broth or water
1 1/2 cups couscous
1 cup chopped fresh parsley
1/2 cup chopped green onion, including some tender green tops
1/4 cup chopped fresh mint leaves, plus whole leaves for garnish
2 garlic cloves, minced
3-4 plum tomatoes, chopped (about 2 cups)
1 small cucumber, peeled, halved lengthwise, seeded, diced
Lemon-Herb Dressing (recipe below)

Directions:
1) In a medium saucepan over high heat, bring broth to a boil and stir in couscous. Remove from heat, cover, and let stand 5 minutes.
2) Fluff couscous with a fork and cool slightly.
3) Add parsley, green onions, chopped mint, garlic, tomatoes, and cucumber.
4) Add enough dressing to coat and gently mix. Cover and refrigerate several hours before serving.
5) Serve cold, garnished with whole mint leaves.

LEMON-HERB DRESSING
Juice 1 lemon (about 3 tbsp.)
2-3 garlic cloves, minced
1 tsp Dijon mustard
1/4 tsp dried thyme (1/2 tsp fresh, chopped)
1/2 tsp dried oregano (1 tsp fresh, chopped)
1/2 tsp sugar
1/4 tsp salt
Freshly ground pepper (to taste)
1/3 cup olive oil
– In a small bowl, stir together all ingredients, except olive oil. Slowly whisk in the olive oil.
Makes about 2/3 cup

 

 

Cool Mint and Cucumber Salad

Ingredient:
5 cups coarsely chopped cucumbers
1/2 teaspoon salt
2 cups yogurt
3 cloves garlic, minced
2 T fresh lemon juice
1 T minced fresh dill
2 T extra virgin olive oil
2 T minced fresh mint
10 large butter lettuce leaves, rinsed and chilled
salt to taste
freshly ground pepper to taste

Procedure:
1. In a colander, sprinkle the cucumbers with the 1/2 teaspoon salt, toss to coat and set aside to
drain for 15 minutes.
2. Place the cucumbers in a large bowl and add the yogurt, garlic, lemon juice, and dill. Toss gently, cover, and chill at least 3 hours.
3. Add the olive oil and half of the mint leaves.
4. Serve on a bed of lettuce sprinkled with the remaining mint, salt, and pepper.
Serves 4 to 6.

Cool Cucumber and Avocado Salad

Ingredients:
2 English cucumbers, diced
1 teaspoon salt
1/2 cup diced red onion
1 small red bell pepper, diced
2 limes, zested and juiced
1/4 cup chopped fresh cilantro
1 tablespoon white sugar
1/2 teaspoon curry powder
4 dashes hot pepper sauce
2 avocados – peeled, pitted and diced

Directions:
1.Place the cucumber slices into a colander set in the sink, and sprinkle with salt. Set aside and allow to drip.
2.In a salad bowl, mix together the red onion, red bell pepper, lime zest and juice, cilantro, sugar, curry powder, and hot pepper sauce until thoroughly combined and the sugar has dissolved. Drain the cucumber slices and pat them dry with paper towels. Stir the cucumbers into the salad. Gently toss the avocados with the salad and serve.

 

Cilantro Cucumber Salad

Ingredients:
2 cucumbers
2 tablespoons fresh lime juice
1 teaspoon chili powder
1/4 teaspoon salt
1 tablespoon chopped fresh cilantro

Directions:
1.Peel cucumbers, slice lengthwise into quarters, and cut into 1-inch pieces; place in large bowl. Sprinkle with lime juice, chili powder, and salt; toss. Toss with cilantro. Refrigerate until chilled.

 

Chopped Salad With Balsamic-Garlic Viniagrette

Ingredients:
3 Tomatoes, seeded, chopped, and drained
1 large cucumber, peeled, halved lengthwise, seeded, and chopped
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
4 ounces mushrooms, quartered
1/2 cup chopped red onion
Balsamic- Garlic Vinaigrette (recipe below)
1 cup cubed mozzarella cheese
3/4 cup pitted black olives

Directions:
1) In a large bowl, combine tomatoes, cucumber, bell peppers, mushrooms, and onion. Toss with enough dressing to coat.
2) Cover and chill vegetables for several hours in the refrigerator before taking to a potluck.
3) Scatter cheese and olives on top before serving.
Serves 4-6

BALSAMIC-GARLIC VINAIGRETTE
2/3 cup olive oil
2 Tbsp. balsamic vinegar
2 Tbsp red wine vinegar
2 garlic cloves, minced
1/4 tsp dried thyme (1/2 tsp fresh, chopped)
1/4 tsp dried oregano (1/2 tsp fresh, chopped)
1 tbsp. fresh lemon juice
1/2 tsp sugar
1/2 tsp salt
1/4 tsp freshly ground pepper
– In a bowl, whisk together all ingredients.
Makes about 1 cup

 

 

Chickpea Salad

Ingredients:
1 (15 ounce) can chickpeas (garbanzo beans), drained
1/2 onion, chopped
1/2 cucumber, sliced
1 small tomato, chopped
1/2 cup red wine vinegar
1/2 cup balsamic vinegar
Directions:
1.In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.
 

Roasted Sriracha Cauliflower with Peanut Sauce

I got this recipe from the Thug Kitchen Cookbook whose title I will not type due to some unsavory language. Thug Kitchen cookbooks and blog posts are hilarious, and delicious. They swear a lot, so if you are not bothered by that, then check them out. I personally find them very witty and funny.

INGREDIENTS:
2 lbs cauliflower
1/2 cup flour (any kind will do)
1/2 cup water

HOT SAUCE:
2 tsp oil
1/2 to 2/3 cup Sriracha or similar style hot sauce
1/4 cup rice vinegar
1/2 tsp soy sauce or tamari

PEANUT DIPPING SAUCE:
1/4 cup warm water
1/4 cup plus 2 TBSP creamy peanut butter
2 TBSP rice vinegar
2 TBSP lime juice
2 tsp minced fresh ginger
1 tsp soy sauce or tamari
1 tsp maple syrup
1 cucumber cut into finger-long sticks

PROCEDURE:
1. Turn oven to 450 degrees. Lightly oil a rimmed baking sheet and chop cauliflower in thumb sized florets.
2. Whisk together flour and water in a big bowl until all the lumps are gone. Toss in the cauliflower and mix thoroughly. Spread cauliflower onto baking sheet and bake for 15 minutes, stirring once half way through.
3. Make the hot sauce by blending everything in a food processor or whisking by hand. Gently heat in a sauce pan. Turn off when hot, but not boiling.
4. Make the peanut sauce by first combining the peanut butter and warm water, then add everything else. Whisk until smooth.
5. When the cauli has cooked for 15 minutes, dump it in a bowl, pour in hot sauce mix, and stir to coat. Pour back onto baking sheet and bake for another 3-5 minutes.
6. Serve hot or room temperature and dip in peanut sauce.