from TasteofHome.com Ingredients: 2 medium potatoes, peeled and cubed1 tablespoon butter4 tablespoons milk, divided1/2 small cucumber, peeled and diced2 tablespoons chopped sweet onion or green onions1/2 teaspoon salt1/4 teaspoon pepper1-1/2 teaspoons white vinegar1 teaspoon sugar Directions: Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 … Continue reading Mashed Potato with Cucumber
Lettuce and Escarole Salad
from MyRecipes.com 4 tablespoons plain low-fat yogurt 2 tablespoons light sour cream 1 teaspoon tarragon or white wine vinegar 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh dill 2 chopped scallions, green part only 5 cups torn butter lettuce (1 head) 3 cups torn escarole (1 head) 1 cup frozen peas, thawed 2 ounces … Continue reading Lettuce and Escarole Salad
Middle Eastern Tomato Salad
from AllRecipes.com Ingredients: 1 c. seeded, finely diced cucumber 1 tsp salt 1 c. finely diced tomato 1 c. finely diced sweet onion 3/4 c. finely chopped mint, or to taste 2 TB olive oil 1 TB fresh lemon juice salt and pepper, to taste Directions: Place diced cucumber into a colander and sprinkle with … Continue reading Middle Eastern Tomato Salad
Mjeddrah
From The Zen Monastery Cookbook Ingredients: 2 large onions, coarsely chopped 3/4 c. brown rice, uncooked 1 ½ c. lentils, uncooked and rinsed 4 c. water 1 ½ tsp salt Directions: Cook the onions in a little bit of water in a large pot until the onions are soft. Add rice and continue cooking over … Continue reading Mjeddrah
Summer Borscht
From FoodNetwork.com Ingredients: 5 medium fresh beets salt to taste 2 c. stock 16 oz. Sour cream ½ c. plain yogurt ¼ c. sugar 2 TB lemon juice 2 tsp vinegar 1 ½ tsp pepper 2 c. medium-diced cucumber, seeds removed ½ c. chopped scallions or sweet onion 2 TB chopped fresh dill Directions: Place … Continue reading Summer Borscht
Japanese Cole Slaw
From CSA member Laurel Means 1 head napa cabbage, sliced in half down the middle, then sliced across into thin shreds. 1 - 2 c. bean sprouts (optional) 1/2 - 1 c. green onions, sliced in 1/4 " pieces 1/2 c. unsalted, roasted peanuts (optional) 1/2 - 1 c. cucumber, cut down the length in 4ths, … Continue reading Japanese Cole Slaw
Vietnamese Style Lettuce Rolls
from 1,000 Vegan Recipes 2 green onions or one sweet onion 2 TB soy sauce 2 TB rice vinegar 1 tsp sugar 3 TB water 3 oz. Rice vermicelli 4-6 large lettuce leaves 1 medium carrot, shredded ½ cucumber, peeled, seeded, and sliced ½ sweet pepper, cut into strips 1 c. fresh cilantro or basil … Continue reading Vietnamese Style Lettuce Rolls
Marinated Cucumber Tomato Salad
From Asparagus to Zucchini, 3rd ed. Ingredients: 2 cucumbers, sliced into rounds 4 large tomatoes, sliced into rounds ½ c. thinly sliced red onion ½ c. extra-virgin olive oil ¼ c. red wine vinegar 1 TB sugar salt and pepper 1 TB slivered fresh basil strips 1 TB chopped parsley Directions: 1. Arrange cucumbers, tomatoes, … Continue reading Marinated Cucumber Tomato Salad
Honey Lemon Refrigerator Pickles
From Asparagus to Zucchini, 3rded. Ingredients: 6 c. thinly sliced cucumbers 2 c. thinly sliced onions ¾ c. honey 1 c. lemon juice ½ tsp each kelp powder, mustard seed, celery seed, ground turmeric, and ground cloves Directions: Place cucumbers and onions in a large glass bowl. Combine remaining ingredients in a saucepan and bring … Continue reading Honey Lemon Refrigerator Pickles
Golden Beet Salad
From CSA member Julie Ahern Romaine Lettuce 3 golden Beets 3 red Beets 1 red onion shredded 1 seedless cucumber sliced and quartered Cook beets at medium heat 15 minutes. (Cook beets in separate pots or yellow beets will also become red) Cool beets and peel off skin, then cut julienne style … Continue reading Golden Beet Salad
Fox & Fawn Farm 