Cucumber Overload!
Yikes! The cucumbers were running rampant this morning when I sussed out this week’s CSA offerings. Most normal people can only eat so much cucumber, so finding 3 in a CSA box might seem a little overwhelming. Never fear! Here are some suggestions for using up those tasty fruits.
Tzatziki
There’s a sprig of dill in the boxes this week, too. Perfect for whipping up a batch of tzatziki for spreading or dipping.
ingredients:
- 1 large cucumber, peeled, seeded, and diced
- 3 cups plain Greek Yogurt
- 1 Tbsp. fresh dill, chopped
- The juice of 1 fresh lemon
- 2 garlic cloves, minced
- 1 tbsp. salt
-Toss cucumber with salt and place in a colander or strainer. Place a plate with a weight on it directly on the cucumber. Set the colander in a clean sink or on a clean dishtowel and allow cucumber to drain for an hour.
-Combine the cucumber, dill, lemon juice, and garlic in a food processor and pulse until well blended.
-Stir cucumber mixture into yogurt. Refrigerate the Tzatziki until well chilled. Serve as a spread for wraps or a dip for pitas, veggies, etc.
Spicy Thai Cucumber
Ingredients
- 1 tablespoon vegetable oil
- 2 cups peeled and sliced cucumber
- salt and pepper
- 2 small tomatoes, peeled, seeded, and coarsely chopped
- 4 scallions, thinly sliced
- 2 red Thai chiles, minced
- 1 garlic clove, minced
- 1/2 cup unsweetened coconut milk
- 1 1/2 teaspoons honey
- 1/4 cup fresh cilantro leaves
- Fresh lime juice
-Heat oil in frying pan. Saute cucumber for 2-3 minutes over medium heat.
-Add tomato, scallions, chiles and garlic. Continue cooking for another 3 minutes, stirring occasionally.
-Stir in coconut milk and honey. Reduce heat and simmer 2-3 minutes.
-Stir in lime juice and serve over steamed rice. Top with chopped fresh cilantro And season to taste with salt and pepper.
Other suggestions:
If you make the Tzatziki and the Thai Cucumber and you STILL have cucumber left over, don’t forget the old standbys.
-use it in Greek salad, tossed garden salad or a noodle salad
-make cucumber sandwiches
-use cucumber as a gluten-free base for canapes
-eat it raw sprinkled with a little salt
-toss it into a smoothie
