Cucumbers

One cup of cucumbers contain approximately 20 calories. It is 95% water, making it a perfect vegetable to promote hydration on a hot summer day. Because of this high water content, cucumbers are often promoted for their beauty boosting effects. Placing cucumbers on the skin (either sliced or in a paste) can help ease sunburn pain and reduce puffy eyes.


BASIL CUCUMBER GIMLET

  • 1 1/2 oz vodka or gin
  • 1/2 oz elderflower liqueur
  • 2 quarter-inch slices cucumber
  • 2 fresh basil leaves
  • 1 oz lemonade
  • A light squeeze of lime juice

In a cocktail shaker, muddle (smash together) the cucumber and basil, add ice and and the rest of the ingredients and shake vigorously. Strain into a glass of ice, garnish with cucumber slice and a basil leaf.


SEKANJABIN

If you are looking for something equally refreshing, of the non-alcoholic variety, try making the Iranian drink sekanjabin. I first had this at a traditional Persian wedding and was happy to find it easy to make at home.


QUICK REFRIGERATOR DILL PICKLES

When faced with a pile of cucumbers. I like to make a batch of these. They pickle up quickly (in as little as an hour)–no need to wait a week before eating them. The recipe scales up and down easily, so you can make a large or small batch, depending on the size of your cucumber pile.


ASIAN CUCUMBER RIBBON SALAD (contribution: Elizabeth Flagg)

This cucumber recipe is simple, quick, and delish!  I got it from the yellow Gourmet cookbook but this looks identical.

Click here!


MOLYBDENUM SALAD

Molybdenum (muh-lib-duh-nuh-m) is one of the trace minerals required for living. Our body needs this tiny but essential nutrient to break down the protein we consume. One cup of cucumber contains eleven percent of our RDA for Molybdenum. It is kind of fun to think that not only are you eating a cucumber, you are enjoying little bit of molybdenum as well.

  • 2 cups of chopped cucumber
  • ¼ cup cilantro
  • ½ chopped red pepper
  • 1 tsp pepper flakes (you can use ½ chopped jalapeño pepper instead)
  • ¼-½ cup peanuts
  • 1-2 tbsp sesame seeds (optional)
  • 1 tbsp each of peanut oil and sesame oil
  • 1 tbsp of honey or agave
  • 1 tbsp rice vinegar
  • 1 tbsp water
  • Salt to taste

Mix together and serve. Feel free to modify the amounts of oil and vinegar; you may want to increase these a bit if you prefer your salads a little more moist.


GAZPACHO

If you are in the mood for a refreshing summer soup, using lots of tomatoes and cucumbers from this week’s share, try this gazpacho recipe from Alton Brown.