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Posts Tagged cucumber

Green bean and Cucumber Salad

This is a refreshing summer salad that my grandmother and then my mother always prepared.  It is one of my favorites.

From your share:
Green beans
Cucumber
From your garden:
Summer Savory, basil or oregano

From your kitchen:
Red onion
Black olives
Red wine vinegar
Olive oil

Wash and trim the green beans, place in a steamer over water, and sprinkle with salt

Cover the pan and allow the beans to steam until fork tender.

Cool.

Move the beans into a bowl.  Add thinly sliced red onion, thin slices of halved and seeded cucumber and black olives.

Dress with red wine vinegar, olive oil and some chopped summer savory, basil, or oregano to taste.  Allow the salad to chill for a few hours for flavors to blend.

 

 

Refrigerator Cucumber Salad

4 thinly sliced cucumbers – 4 thinly sliced
Red onions – 1 large, sliced
Green bell peppers – 1 large, sliced (or color of your choice)
Salt – 1 tbsp.
White Vinegar – 2 cup
Sugar – 1 1/2 cups (for my family I cut the sugar in half but if I was taking it somewhere I would add the sugar)
Celery Flakes – 1 tsp
Red Pepper Flakes – 1 tsp

Mix cucumbers, onions, peppers and salt; set aside.

Put vinegar, sugar, celery flakes and pepper flakes in a pot and bring to a boil. Once mixture comes to a boil remove from heat and add 2 handfuls of ice until melted.

Place all veggies in large mouth canning jars (2 quarts or 1 half gallon jar).

Pour mixture over cucumbers, store in refrigerator. Will keep up to 2 months.

Makes 2 quart jars- amount will differ based on the size of your veggies. I made mine with fresh from the garden so they may have been smaller than store bought.

 

From: Recipeswelove.net

 

 

 

Fresh Corn Salad with Honey Lime Vinaigrette

1⁄4 cup fresh lime juice
1 tablespoon honey
1 jalapeno pepper, seeded and minced
1 -3 tablespoon fresh cilantro, minced
1⁄4 teaspoon salt
6 ears corn, cooked
1 1⁄2 cups Baby Spinach
1 large tomatoes, seeded and chopped
3⁄4 cup cucumber, seeded and chopped

Whisk together lime juice and honey.   Add jalapeno, cilantro, and salt and set aside. Cut corn off cobs leaving some pieces large. Add to dressing.

Add spinach, tomato and cucumber and mix well.  This salad tastes best after about half an hour when the spinach has wilted and the flavors have had time to meld.

From: Food.com

 

 

Cucumber Salad with Dill Sour Cream

5 cucumbers (about 2 1/2 pounds)peeled, halved lengthwise, seeded and sliced on an angle 1/4 inch thick
Salt and pepper
1 1/2 cups sour cream
1/4 cup apple cider vinegar
1/4 cup finely chopped fresh dill
1 1/2 teaspoons sugar
1 small red onion, thinly sliced

In a colander set over a bowl, toss the cucumbers with 2 teaspoons salt. Let drain for at least 1 hour and up to 3 hours.
In a large bowl, whisk together the sour cream, apple cider vinegar, dill and sugar. Add the drained cucumbers and the onion and toss. Season with pepper.

 

From: rachaelraymag.com

 

 

Crunchy Summer Salsa

1 cup diced fresh peaches
1/2 cup diced cucumber
1 jalapeño pepper, seeded (if desired) and diced
1 garlic clove, minced
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt 

Stir together peaches, cucumber, jalapeño pepper, minced garlic, cilantro, lime juice, and salt in a small bowl.

 

From: Myrecipes.com

 

 

 

 

Brisket Tacos with Summer Salsa

Brisket Tacos with Summer Salsa:
2 uncooked bacon slices, cut into 1-inch pieces
1 medium-size white onion, chopped (about 1 cup)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 (3- to 3 1/2-lb.) beef brisket, trimmed
1 cup reduced-sodium chicken broth
3 canned chipotle peppers in adobo sauce
3 tablespoons adobo sauce from can
3 garlic cloves, peeled and smashed
1 tablespoon ground cumin
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 teaspoon dried oregano
2 tablespoons apple cider vinegar
10-12 (8-inch) flour tortillas, warmed

1. Place bacon and onion in a 6- to 8-qt. slow cooker. Stir together salt and pepper; sprinkle over all sides of brisket. Place brisket in slow cooker.
2. Process broth and next 7 ingredients in a blender for 30 seconds or until smooth; pour mixture over brisket. Cover and cook on LOW 7 hours or until brisket is fork-tender. Transfer brisket to a 9- x 13-inch baking dish; cover with aluminum foil to keep warm.
3. Pour sauce through a fine wire-mesh strainer into a medium saucepan, and cook over medium-high heat, stirring occasionally, 15 to 20 minutes or until reduced to 1/3 cup. Stir in vinegar.
4. Coarsely chop brisket; spoon over warm tortillas. Drizzle with sauce, and top with Crunchy Summer Salsa.

Crunchy Summer Salsa:
1 cup diced fresh peaches
1/2 cup diced cucumber
1 jalapeño pepper, seeded (if desired) and diced
1 garlic clove, minced
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon kosher salt   

Stir together peaches, cucumber, jalapeño pepper, minced garlic, cilantro, lime juice, and salt in a small bowl.

 

From: Myrecipes.com

 

 

 

 

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