Too Many Cucumbers!!!
I think I have the zucchini under control but now the cucumbers are trying to take over the kitchen.Chickpea and Cucumber Salad with Fresh Mint
2 cucumbers
1 can chickpeas (gabanzo beans) rinsed
1/2 cup roughly chopped mint leaves
2 medium carrots, scrubbed and grated
1/3 cup currants (optional)
1 1/2 tsp. fennel seeds
3 TBS minced shallots
4 TBS fresh lemon juice
1 1/2 TBS olive oil
salt & freshly ground pepper to taste
Peel cucumbers and cut in half lengthwise. Scoop out the seeds with a spoon and discard them. Cut cucumbers into 1/4-inch pieces. Place in a medium bowl. Add remaining ingredients and toss well to combine. Adjust seasoning as necessary. Refrigerate so flavors blend.
Cucumber and Yogurt Salad
3 cucumbers
2 cloves garlic, minced
salt to taste
Peel, quarter lengthwise, and seed cucumbers. Slice thinly. Mix together with garlic. Layer cucumbers in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes. Pour off the liquid that has formed, pressing cucumber firmly.
2 TBS dried mint
Crumble mint over cucumbers.
1 cup plain yogurt ( I use Greek yogurt)
1 TBS olive oil
Beat yogurt until smooth; blend in a drizzle of oil. Pour over cucumbers. Refrigerate until thoroughly chilled.
The orange tomato is the Heirloom I bought at the Saturday Farmers' Market. It had milder flavor than a regular tomato.
3 cucumbers
2 cloves garlic, minced
salt to taste
Peel, quarter lengthwise, and seed cucumbers. Slice thinly. Mix together with garlic. Layer cucumbers in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes. Pour off the liquid that has formed, pressing cucumber firmly.
2 TBS dried mint
Crumble mint over cucumbers.
1 cup plain yogurt ( I use Greek yogurt)
1 TBS olive oil
Beat yogurt until smooth; blend in a drizzle of oil. Pour over cucumbers. Refrigerate until thoroughly chilled.
The orange tomato is the Heirloom I bought at the Saturday Farmers' Market. It had milder flavor than a regular tomato.
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