Recipes:
Cucumber
Almond Couscous Salad
(From
The A to Z Cookbook)
1 ½
tsp salt, divided
¾ cup plus 2 tbsp couscous
1 cup slivered almonds
1 tbsp canola oil
3 cups cucumbers, peeled, seeded, and diced
½ cup thinly sliced green onions
3 tbsp olive oil
3 tbsp lemon juice
2 tsp dried oregano
½ tsp pepper
Bring
2 cups water to simmer in a small saucepan. Add ½ tsp of
the salt and couscous. Cover and simmer 4-5 minutes. Remove from
heat and set aside to cool. Sauté almonds in canola oil until
lightly browned, stirring constantly to prevent burning. Immediately
transfer almonds to a small dish to cool. In a large bowl, combine
cucumbers, green onions, olive oil, lemon juice, oregano, pepper,
and remaining 1 tsp salt. Add couscous and almonds. Chill and serve.
Makes 6 servings.
Osaka
Style Garden Noodle Salad
(from: More Recipes from a Kitchen Garden)
Dressing:
1 clove
garlic, minced
6 Tbsp rice vinegar
1/4 cup soy sauce
2 Tbsp sugar
1 tsp. Dijon Mustard
2 tsp. grated fresh ginger
1/4 tsp. red pepper flakes
1/4 cup peanut or vegetable oil
salt and pepper
1/2
lb. Japanese udon noodles
1 Tbsp sesame oil
1 lb. small cooked shrimp
3 cucumbers, seeded and diced
1 bunch scallions, white only, sliced
1 cup sliced snow pea pods, sliced in thirds
6 leaves red cabbage
Combine
all dressing ingredients, whisking in oil gradually until blended.
Bring a large pot of lightly salted water to a boil. Add noodles
and cook until al dente. Rinse under cold water, and drain. Transfer
to a bowl and mix with sesame oil, tossing until coated. Set aside.
Add shrimp, cukes, scallions, and snow peas. Toss with noodles.
Mix in dressing. Line a salad bowl with cabbage leaves. Fill with
noodle mixture. Sprinkle with sesame seeds and scallion tops. Serves
6-8.
Gingered
Cucumbers (from: More Recipes form a Kitchen Garden)
1 large
cucumber, peeled
3 scallions thinly sliced
2 tsp. grated fresh ginger
1 clove garlic, minced
1 Tbsp rice wine vinegar
1 Tbsp soy sauce
1 tsp sesame oil
Halve
the cucumbers lengthwise, scrape out seeds, and cut into 1/4 inch
slices. Combine with remaining ingredients and toss to combine flavors.
Garnish with mint leaves. Serves 4.
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