Recipe List:
Avocado and Cucumber and Tomato and Arugula (Salad), Oh My! (gf, vegetarian)
Chilled Cucumber Soup with Dill (gf, vegetarian)
Chilled Cucumber-Mint Soup with yogurt or sour cream (gf, vegetarian)
Crisp Cucumber Salsa (gf, vegetarian)
Cucumber Limeade (gf, vegan)
Cucumber-Lovage Sandwich with Sweet Onion (vegetarian)
Fish Tacos with Cucumber-Radish Slaw
Grilled Chicken with Gazpacho
Healthyish Chicken Salad
Homemade Gyros
Panzanella Bread Salad (vegan)
Pineapple Cucumber Kale Smoothie
Refrigerated Pickles (gf, vegan)
Smashed Cucumber Salad (gf, vegan)
Spiced Raita (gf, vegetarian)
Spicy Garlic Dill Pickles (gf, vegan)
Stir Fried Cucumbers (gf, vegetarian)
Summer Tomato, Onion, and Cucumber Salad (gf, vegan)
Sweet and Spicy Pickles
Tzatziki Sauce (gf, vegetarian)
Watermelon and Cucumber Gazpacho (gf, vegetarian)
Refrigerated Pickles
Submitted by apprentice Cheryl Kastanowski
Ingredients:
7 cups thinly sliced cucumbers
2 cups sugar
1 cup sliced onions
1 cup red vinegar
1 tablespoon celery seed
1 tablespoon of canning salt
Directions:
Combine all ingredients together in a gallon jar, place in Refrigerator, will keep until gone!
Can add more slices to mixture.
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Grilled Chicken with Gazpacho
Submitted by apprentice Cheryl Kastanowski
Ingredients:
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1 tablespoon red-wine vinegar
2 tablespoons olive oil plus additional for brushing the chicken
2 tablespoons water
1/4 teaspoon ground cumin, or to taste
Tabasco to taste
1 slice type white bread,, torn into pieces
2 plum tomatoes, seeded and chopped fine
1/2 cup finely chopped, seeded and peeled cucumber
1/3 cup finely chopped green bell pepper
1/4 cup finely chopped red onion
2 tablespoons finely chopped fresh coriander or parsley
1 whole boneless chicken breast with skin
(about 1 pound), halved
Directions:
In a blender blend together the garlic paste, the vinegar, 2 tablespoons of the oil, the water, the cumin, the Tabasco, the bread, half the tomatoes and salt and pepper to taste until the mixture is smooth, transfer the mixture to a bowl, and stir in the remaining tomatoes, the cucumber, the bell pepper, the onion, and the coriander or parsley.
Brush the chicken with the additional oil, season it with salt and pepper, and grill it on a rack set 5 to 6 inches over glowing coals, or in a hot well-seasoned ridged grill pan, covered, over moderately high heat, for 5 minutes on each side, or until it is cooked through. Cut the chicken on the diagonal into 1/4-inch-thick slices and serve it with the salsa.
Yield: 2 servings
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Summer Tomato, Onion and Cucumber Salad
From Eating Well, August 2011
Ingredients:
3 tablespoons rice vinegar
1 tablespoon canola oil
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper or more to taste
2 medium cucumbers
4 medium tomatoes, cut into 1/2-inch wedges
1 Vidalia or other sweet onion, halved and very thinly sliced
2 tablespoons coarsely chopped fresh herbs, such as flat-leaf parsley, chives and/or tarragon
Directions:
Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl. Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour. Just before serving, add herbs and toss again.
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Chilled Cucumber-Mint Soup with yogurt or sour cream
From Farmer John’s Cookbook
Ingredients:
4-6 cucumbers, peeled, seeded, and chopped (About 4 cups)
1-2 cups water
2 cups plain yogurt (or 1 cup plain yogurt combined with 1 cup sour cream)
1 clove garlic, peeled and smashed
Several mint leaves
2 Tablespoons fresh dill or 1 tsp dried
1 Tablespoon honey
1-2 teaspoons salt
2 scallions, finely chopped (about 1/3 cup)
Directions:
1. Combine the chopped cucumber, 1 cup water, yogurt, garlic, mint, dill, honey and 1 teaspoon salt in a blender or food processor. Purée the ingredients, adding more of the water until the soup is a consistency you like. Season with more salt to taste.
2. Transfer the soup to a large bowl and chill for several hours. Garnish each serving with chopped scallions.
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Chilled Cucumber Soup with Dill
Ingredients:
5 cucumbers
1/2 cup chopped parsley
6 scallions, chopped
2 tablespoons chopped fresh dill
1/4 cup fresh lemon juice
1 quart buttermilk
1 pint yogurt
Salt and freshly ground pepper
Directions:
Peel cucumbers and cut them in half, scraping out seeds. Sprinkle the cucumbers with salt and let them stand 30 minutes. Drain excess water.
Chop the cucumbers coarsely and put the pieces in the blender along with scallions, dill, lemon juice, buttermilk, and yogurt. Blend at high speed. Season with salt and pepper to taste. Chill well before serving.
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Spiced Raita
From Farmer John’s Cookbook
“Traditionally used as a cooling complement to spicy Indian foods, raita also makes a refreshing dip or sauce for raw or cooked vegetables” (think zucchini and summer squash)
Ingredients:
3 medium cucumbers, peeled, seeds removed coarsely grated
1/2 tsp cumin seeds
1/2 tsp coriander seeds
2 cups plain yogurt
1 medium tomato, halved, stem and seeds
removed, cut into thin strips
1 green chile pepper, stem, seeds, and membranes
removed, thinly sliced (optional)
1/2 cup finely chopped scallions
1/8 tsp ground white pepper
1 Tbs finely chopped fresh cilantro
Directions:
1. Place a large strainer over a bowl or a pot. Put the grated cucumber in the strainer; set aside to drain for 30 min.
2. Place a dry, heavy skillet (preferably cast iron) over medium heat. Add the cumin and coriander seeds and stir constantly until toasted and fragrant, 3-5 minutes, watching carefully to avoid burning them. Immediately transfer seeds to a mortar and pestle and grind (or use the back of a wooden spoon to crush).
3. Pour the yogurt into a strainer lined with several layers of cheesecloth or a coffee filter. Set it aside for 10 minutes to drain.
4. Remove the drained, grated cucumber from the strainer with your hands and gently squeeze out the excess moisture. Spread the grated cucumber on clean dish towels and pat dry.
5. In a medium bowl, gently combine the cucumber, crushed cumin and coriander seeds, yogurt, tomato, chile pepper, scallions, and white pepper. Garnish with cilantro Serve immediately or refrigerate for 1 hour.
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Watermelon and Cucumber Gazpacho
From Bon Appetit, August 2005
Ingredients:
1 watermelon, seeded and diced (about 5 cups), divided
1 small cucumber, peeled, seeded, diced (about 1 cup)
1 medium-size red bell pepper, seeded, diced (about 1 cup)
1 medium-size yellow bell pepper, seeded, diced (about 1 cup)
1 small jalapeño chile, seeded, minced
3 pale green inner celery stalks, diced (about 1/2 cup)
1/2 small red onion, diced (about 1 cup)
1/4 cup finely chopped fresh mint
3 tablespoons fresh lime juice
2 tablespoons red wine vinegar
1/4 teaspoon salt
1/2 cup crème fraîche or sour cream
Directions:
Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
Divide gazpacho among bowls; top with dollop of crème fraîche.
Cucumber-Lovage Sandwich with Sweet Onion
From Vegetable Literacy by Deborah Madison
You can get Lovage from our U-Pick herb fields!
Directions:
Spread 2 slices of nutty, whole-grain bread with butter, cream cheese, quark, or whatever dairy appeals to you. Cover 1 slice with lovage leaves, thin unpeeled cucumber slices, and a paper-thin slice of sweet onion. Season with sea salt and freshly ground pepper, then cover with the second slice of bread. Press gently then slice in half it it’s lunch or quarters if it’s an appetizer.
Panzanella Bread Salad Recipe
From Simply Recipes
As you cut the tomatoes, remove some of the seeds and liquid. Your panzanella will be juicy enough. Leave the crusts on the bread chunks; they will stay chewier and give the panzanella more substance.
Ingredients:
4 cups tomatoes, cut into large chunks
4 cups day old (somewhat dry and hard) crusty bread (Italian or French loaf), cut into chunks the same size as the tomatoes*
1 cucumber, skinned and seeded, cut into large chunks
1/2 red onion, chopped
1 bunch fresh basil, torn into little pieces
1/4 to 1/2 cup good olive oil
Salt and pepper to taste
* If you don’t have hard old bread sitting around, you can take fresh crusty bread, cut it into big cubes, lay the cubes out on a baking sheet, and put in a 300°F oven for 5-10 minutes, until the outer edges have dried out a bit (not toasted, just dried). If you use fresh bread without doing this, the bread may disintegrate into mush in the salad.
Directions:
Mix everything together and let marinate, covered, at room temperature for at least 30 minutes, up to 12 hours. Do not refrigerate or you will destroy the texture of the tomatoes.
Serve at room temperature. Yields 6-8 servings.
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Cucumber Limeade
Ingredients:
1 cup fresh lime juice (about 7 limes)
1 cup sugar
Zest of 3 limes (about 1 ½ T)
¼ cup mint leaves
1 1-liter bottle lemon/lime seltzer, chilled
1 medium cucumber, thinly sliced
Directions:
Place juice, sugar, zest, and 2 cups water in a 2-qt saucepan. Bring to a simmer over medium heat and stir until sugar is dissolved, about 6 minutes. Remove from heat, add mint leaves, and let sit for 30 minutes. Pour through a fine strainer into a 1-qt. pitcher, stir in cucumber slices, and chill. Add entire bottle of seltzer to pitcher and serve immediately over ice.
Makes one quart.
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Homemade Gyros
Recipe from Culinary Hill
Ingredients:
1 cup plain nonfat Greek yogurt
1 cucumber, peeled, seeded and finely chopped
2 tbsp. fresh lemon juice (from 1 lemon), divided
1 tbsp. fresh dill, chopped
4 garlic cloves, minced
salt and freshly ground black pepper
6-6 inch pita breads
1/2 medium onion, chopped
2 tbsp. fresh oregano leaves, chopped
1 lb. lean (90/10) ground beef (or lamb)
1 tbsp. olive oil
optional garnishes such as tomatoes, cucumbers, sweet onion and feta cheese
Directions:
Combine yogurt, cucumber, 1 tbsp. lemon juice, dill, 1 garlic clove and 1/2 tsp. salt in a small bowl to make the dill sauce. Chill at least 30 minutes to blend flavors. Preheat oven to 350º. Cut the top quarter of each pita and tear these into pieces and set aside. Wrap pitas in a stack in foil. Place the pitas wrapped in foil in the oven and heat for 10-15 minutes. Meanwhile, combine torn pita pieces, onion, remaining 1 tbsp. lemon juice, 1/2 tsp. salt, 1/4 tsp. pepper, oregano and remaining garlic in a food processor. Process until a smooth paste forms, about 30 sections. Transfer to a large bowl. Add beef to the paste and mix until thoroughly combined with hands or a spatula. Turn beef mixture out onto a cutting board. Form into a uniform loaf and cut into 12 sections. Roll each section into a ball and flatten into a patty about 1/2″ thick. Heat oil in a large skillet over medium-high heat. Add patties and cook until well browned and a dark crust forms on one side, 3-4 minutes. Flip the patties and cook until the second side is also well-browned. Drain on paper towels. Serve with warmed pitas, dill sauce and optional toppings if desired such as shredded lettuce, sliced cucumbers, sliced tomatoes, sliced sweet onion, Kalamata olives or feta cheese.
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Fish Tacos with Cucumber-Radish Slaw from Great Food Fast.
Recipe for slaw, below, which serves 4.
Ingredients:
2 Cucumbers
4-6 Radishes
Coarse salt and fresh ground pepper
2 Tbsp minced red onion
3 Tbsp cider vinegar
3 tsp olive oil
1 tsp sugar
Directions:
1. Peel the cucumbers. Halve lengthwise and scrape out any seeds. Slice very thin on the diagonal.
2. Thinly slice enough radishes to equal 1 cup. In a large colander, toss the vegetables with 1/2 tsp salt. Top with a plate that fits inside the colander and weight with heavy object in order to drain. Drain in sink for 20 minutes, and then squeeze the vegetables in paper towels to dry.
3. Transfer to a bowl and toss with the onion, vinegar, olive oil, and sugar. Season with salt and pepper and serve immediately.
Stir Fried Cucumbers
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
3-4 tbsp. vegetable oil
2 cups thinly sliced cucumbers
4 green onions, sliced (or fresh onions)
1 sweet red pepper, seeded and thinly sliced (or whatever sweet peppers you have)
2 small tomatoes, cut into thin wedges
1/2 tsp. salt or to taste
1/8 tsp. pepper
Directions:
In a large wok or skillet heat 1 tbsp. oil. Stir fry cucumbers about 2 minutes and remove from wok. Add more oil if necessary. Stir fry green onions and red pepper for 3 minutes. Remove from wok. Add more oil. Stir fry tomatoes one minute then add cucumbers, peppers and onions. Mix well and heat through. Season.
Ingredients:
2 cups finely chopped cucumber, peeled and seeded
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 tablespoons minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 teaspoons minced fresh cilantro
1 garlic clove, minced
1/4 cup reduced-fat sour cream
1-1/2 teaspoons lemon juice
1-1/2 teaspoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon seasoned salt
Baked tortilla chip scoops
Directions:
In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.
Test Kitchen Tips
Don’t skip seeding the cucumber. If you do, you may end up with watery salad.
To make seeding a breeze, halve cucumbers lengthwise and use a spoon to scoop out the pulpy centers.
This is a stellar topping for simple grilled salmon.
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Spicy Garlic Dill Pickles
It’s pickling season! Get on it!
Link can be found here! https://www.foodiecrush.com/killer-spicy-garlic-dill-pickles/
Ingredients:
For the Homemade Pickling Spice
2 tablespoons black peppercorns
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 tablespoons dill seed
1 tablespoon allspice berries
1 teaspoon crushed red pepper flakes
10-12 bay leaves crumbled
For the Spicy Garlic Dill Pickles
1/2 bushel pickling cucumbers scrubbed clean and kept whole or sliced
2 cups apple cider vinegar
2 cups white vinegar
4 cups water
5 tablespoons pickling salt
Homemade pickling spice (recipe above) 2-3 tablespoons per jar
Dried dill weed from a 2-ounce package 2-3 fronds and stalks per jar
10-18 small Thai red peppers split down the middle but not separated, leaving seeds intact (2-3 per jar)
20-30 whole garlic cloves peeled and lightly smashed (4-5 per jar)
Instructions:
For the Homemade Pickling Spice
Add all of the ingredients to a small bowl and stir to mix.
For the Spicy Killer Garlic Dill Pickles
Prepare your jars and lids for canning. I run my jars through the dishwasher to sterilize and remove them while still warm. Add the lids to a small pot of simmering boiled water to pull from for the canning process.
In a large stock pot to avoid contamination bring the vinegars, water and salt to a simmer.
To each sterilized jar add: 2-3 tablespoons of pickling spice, 2-3 fronds and stalks of dried dill weed, 2-3 Thai red peppers depending on your preference and 4-5 whole garlic cloves to each jar. Pack the whole or sliced cucumbers into the jars so they are tight but aren’t damaged in the process. The cucumbers should sit below the neck of the jar. Trim the cucumbers if they’re poking up too high.
Pour the brine into the jars leaving 1/2 inch headspace, just covering the cucumbers.
Wipe the rims of the jars and use tongs to place the lids and rings (that have been sterilized in simmering water) on top of the jars. To avoid contamination, do not touch the lids where they sit on the jars with your fingers.
Process in a canner water bath of boiling water for 10 minutes. Remove the jars from the pot and allow them to cool on a dishtowel on the counter. As the jars cool you will hear them pop as they seal. Sealed jars should feel solid when tapped and be concave in shape.
Store in a dry cool place. Pickles will be ready to try in about 7-10 days but get even better over time. They can be stored for up to 1 year.
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Smashed Cucumber Salad
Bet you never thought smashing produce would be so fun and tasty at the same time! This is a great salad for lunch on a too-hot day or as a dish at any type of dinner!
This recipe is courtesy of Buzzfeed: https://tasty.co/recipe/smashed-cucumber-salad
Ingredients:
2 medium english cucumbers
1 tablespoon red onion, minced
½ teaspoon kosher salt
1 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon rice vinegar
½ teaspoon sesame oil
1 tablespoon toasted sesame seeds
red pepper flake, to taste
Instructions:
Using a meat mallet or rolling pin, smash the cucumbers, then slice into bite-size pieces and transfer to a large bowl.
Add the red onion, salt, and sugar, and toss to combine.
In a small bowl, combine the soy sauce, rice vinegar, and sesame oil.
Drizzle the dressing over the cucumbers, then toss to coat.
Garnish with toasted sesame seeds and red pepper flakes.
Enjoy!
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Tzatziki Sauce!
Recipe can be found at this link! https://cookieandkate.com/how-to-make-tzatziki/
I use this blog all the time to find great vegan and vegetarian recipes!
Ingredients:
2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
1 ½ cups plain Greek yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint and/or dill
1 tablespoon lemon juice
1 medium clove garlic, pressed or minced
½ teaspoon fine sea salt
Instructions:
Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.
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Pineapple Cucumber Kale Smoothie
Recipe link can be found here! https://minimalistbaker.com/creamy-pineapple-cucumber-smoothie/
Ingredients:
1/2 cup sliced cucumber (skin on // organic when possible)
1 heaping cup cubed pineapple (if frozen, omit ice)
1/2 large ripe, peeled, frozen banana
1/4 cup light coconut milk*
1/2 cup filtered water
1 medium lime, zested + juiced (~1 tsp zest // 2 Tbsp (30 ml) juice per 1 lime)
1 large handful greens (spinach or kale // organic when possible)
2-4 ice cubes
Instructions:
Add cucumber, pineapple, frozen banana, light coconut milk, water, lime zest, lime juice, greens, and ice cubes to a blender and blend on high until creamy and smooth, scraping down sides as needed.
For a thicker smoothie, add more ice. For a thinner smoothie, add more liquid of choice. Taste and adjust flavor as needed, adding more lime juice or zest for acidity/brightness, banana or pineapple for sweetness, coconut milk for creaminess, and greens for more intense green color.
Serve immediately. Leftovers will keep covered in the refrigerator up to 24 hours, though best when fresh.
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Avocado and Cucumber and Tomato and Arugula (Salad), Oh My!
This is perfect prepping for the end-of-summer! Get all those greens in before it is too late! Link can be found here: https://therecipecritic.com/avocado-tomato-cucumber-arugula-salad/
Ingredients:
2 avocados diced
1 english cucumber sliced
3 roma tomatoes diced
1/4 cup red onion sliced
1 cup arugula
2 Tablespoons olive oil
2 Tablespoons lemon juice
salt and pepper
1/4 cup feta cheese
Instructions:
In a large bowl combine avocado, cucumber, tomatoes, red onion and arugula. Gently toss.
In a small bowl whisk the olive oil, and lemon juice. Add to the veggies and toss.
Serve with crumbled feta cheese.
Sweet and Spicy Pickles
Pretty pickles for everyone! Did you miss my last recipe for pickles??? Well you just can’t miss them now! Pickle up those cucumbers in your share this week for lasting deliciousness! https://www.foodnetwork.com/recipes/emerils-homemade-sweet-and-spicy-pickles-3646102
Ingredients:
3 pounds pickling cucumbers, sliced into 1/4-inch thick slices
2 cups sliced onions
1/2 cup pickling salt
6 cups water
3 cups white vinegar
1 1/2 cups apple cider vinegar
3 1/2 cups sugar
2 tablespoons yellow mustard seeds
1/2 teaspoon turmeric
4 whole cloves
10 tablespoons roughly chopped garlic
24 dried cayenne peppers
2 teaspoons 100 percent Natural Pickle Crisp, optional
Instructions:
Place cucumbers, onions, pickling salt, and water in a large, non-reactive bowl. Cover and allow cucumbers to soak for 2 hours. Drain the water from the onions and cucumbers through a colander and rinse well for 5 minutes. Drain well and set aside.
Combine the vinegars, sugar, mustard seeds, turmeric, cloves, garlic, and peppers in a medium saucepan over high heat. Bring to a boil, reduce heat to medium and add the cucumbers and onions. Bring to a simmer and remove the saucepan from the heat.
Fill each of the hot sterilized pint-size preserving jars with the pickle mixture, dividing them evenly, and enough of the liquid to come within 1/2-inch of the top. Add 1/2 teaspoon of Natural Pickle Crisp to each jar, if desired. With a clean damp towel, wipe the rim and fit with a hot lid. Screw on the metal ring just until the point of resistance is met. Process the jars in a hot-water bath for 15 minutes.
Using tongs, remove the jars, place on a towel, and let cool. Test the seals by allowing the jars to stand at room temperature overnight or until the lids pop. Tighten the rings and store in a cool dry place. Let the pickles age for at least 2 weeks before using.
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Healthyish Chicken Salad
I’m not assuming that you all don’t have personal favorite recipes, but here is a link to a classic if you typically don’t like or don’t know the steps to make a yummy salad! https://www.bonappetit.com/recipe/healthyish-chicken-salad
Ingredients:
2 skinless, boneless chicken breasts (1–1½ lb. total)
3 Tbsp. kosher salt, plus more
3 scallions, thinly sliced on a deep diagonal
3 Persian cucumbers
½ cup toasted sesame seeds, divided
2 Tbsp. fresh lime juice
2 Tbsp. tahini
1 Tbsp. soy sauce
1 tsp. honey
¼ tsp. crushed red pepper flakes
¼ head of romaine or green or red leaf lettuce or 1 head of Little Gem lettuce
Big handful of cilantro leaves with tender stems
½ lime (for serving)
Instructions:
Bring chicken, 3 Tbsp. kosher salt, and 5 cups water to a bare simmer in a medium pot over medium heat (chicken should be submerged). Be patient—this will take a little while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering at all now) until juices run clear when thickest part of chicken is pierced, 8–10 minutes. Transfer chicken to a medium bowl; discard poaching liquid. Let chicken cool slightly, then shred meat into big pieces; set aside.
Meanwhile, place scallions in a small bowl and pour in very cold water to cover; let soak 10 minutes. Drain scallions in a mesh sieve or colander, then rinse under cold running water, swishing vigorously to encourage them to curl up and to rinse off any scallion slime (ew). Shake off as much water as possible and place in a large bowl; set aside.
Working one at a time, slice cucumbers in half crosswise, then slice each piece in half lengthwise. Place quarters cut side down and slice in half lengthwise again to create 8 pieces total per cucumber. Add to bowl with reserved chicken.
Set 1 Tbsp. sesame seeds aside in a small bowl for serving. Crush remaining sesame seeds in a mortar and pestle until some of the seeds have turned to powder, but with plenty of whole seeds left. (Alternatively, if you’d rather spare yourself the elbow grease, pulse seeds a few times in a food processor or spice mill, then transfer to a medium bowl before proceeding). Add lime juice, tahini, soy sauce, honey, and red pepper flakes and mash to create a paste. Add ¼ cup water and whisk to combine (if you don’t have a small enough whisk, work in with the pestle). Taste and season with salt.
Add lettuce and cilantro to bowl with reserved scallions. Pour half of dressing over greens and toss to coat. Arrange on a platter. Pour remaining dressing over chicken and cucumbers, toss to coat, and arrange over greens. Top salad with reserved 1 Tbsp. sesame seeds and squeeze juice from lime half over.
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Healthyish Chicken Salad
I’m not assuming that you all don’t have personal favorite recipes, but here is a link to a classic if you typically don’t like or don’t know the steps to make a yummy salad! https://www.bonappetit.com/recipe/healthyish-chicken-salad
Ingredients:
2 skinless, boneless chicken breasts (1–1½ lb. total)
3 Tbsp. kosher salt, plus more
3 scallions, thinly sliced on a deep diagonal
3 Persian cucumbers
½ cup toasted sesame seeds, divided
2 Tbsp. fresh lime juice
2 Tbsp. tahini
1 Tbsp. soy sauce
1 tsp. honey
¼ tsp. crushed red pepper flakes
¼ head of romaine or green or red leaf lettuce or 1 head of Little Gem lettuce
Big handful of cilantro leaves with tender stems
½ lime (for serving)
Instructions:
Bring chicken, 3 Tbsp. kosher salt, and 5 cups water to a bare simmer in a medium pot over medium heat (chicken should be submerged). Be patient—this will take a little while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering at all now) until juices run clear when thickest part of chicken is pierced, 8–10 minutes. Transfer chicken to a medium bowl; discard poaching liquid. Let chicken cool slightly, then shred meat into big pieces; set aside.
Meanwhile, place scallions in a small bowl and pour in very cold water to cover; let soak 10 minutes. Drain scallions in a mesh sieve or colander, then rinse under cold running water, swishing vigorously to encourage them to curl up and to rinse off any scallion slime (ew). Shake off as much water as possible and place in a large bowl; set aside.
Working one at a time, slice cucumbers in half crosswise, then slice each piece in half lengthwise. Place quarters cut side down and slice in half lengthwise again to create 8 pieces total per cucumber. Add to bowl with reserved chicken.
Set 1 Tbsp. sesame seeds aside in a small bowl for serving. Crush remaining sesame seeds in a mortar and pestle until some of the seeds have turned to powder, but with plenty of whole seeds left. (Alternatively, if you’d rather spare yourself the elbow grease, pulse seeds a few times in a food processor or spice mill, then transfer to a medium bowl before proceeding). Add lime juice, tahini, soy sauce, honey, and red pepper flakes and mash to create a paste. Add ¼ cup water and whisk to combine (if you don’t have a small enough whisk, work in with the pestle). Taste and season with salt.
Add lettuce and cilantro to bowl with reserved scallions. Pour half of dressing over greens and toss to coat. Arrange on a platter. Pour remaining dressing over chicken and cucumbers, toss to coat, and arrange over greens. Top salad with reserved 1 Tbsp. sesame seeds and squeeze juice from lime half over.
UK-CSA 