Do you ever find yourself with leftover veggies from a meal and wonder what you’re going to do with them? Well, that was the situation for me a couple of nights ago after hubby made dinner. He only used half an eggplant, half of the potatoes he had prepared, and then reminded me we had zucchini and yellow squash crying for my attention. “No worries,” I thought. I’ll just cook them up and find something to put them into later. And that’s exactly what I did.
A mixture of veggies such as…
1 half Eggplant, peeled
1 Potato, sliced
1 Yellow Squash, sliced
2 Zucchini, sliced
3 Tomatoes (I used Heirloom Ugly Tomatoes)
4-6 Garlic Cloves, sliced or crushed
1 small Onion, chopped
half cup Ketchup
a lot of Cumin
32 oz Black Beans, cooked
Salt as desired
Brown Rice, Cooked
Veggies to decorate your dish
To start, combine all veggies and garlic into a skillet and cook thoroughly. After they are soft and fully cooked allow them to cool. Once cooled, add ketchup and puree the veggies until they reach a desired consistency. (Some like their tomato base to be chunky, others like it smooth.) Place the tomato base into a skillet or sauce pan and add black beans. Bring bean mixture to a simmer and add cumin, salt, and cilantro if you have it. Place black beans over brown rice and decorate.
Needless to say, my kids took over with my plate and decorated it for me, giggling the entire time. The best part is that they also ate their entire meal never realizing I had hidden veggies inside.
Posted in Brown Rice, Cilantro, Cucumber, Eggplant, Garlic, Onion, Peppers - Green Bell, Peppers - Jalapeno, Peppers - Poblano, Potato, Red Onion, Rice, Romaine, Squash, Vegetarian, Yellow Squash, Zucchini
You will need:
1/4 c soy milk
1 cup green or red grapes
1 1/2 cups cantaloupe chunks
1/2 cup cucumber, peeled and cubed
1 cup honeydew chunks
1 small lime, peeled, seeded, and halved
1 cup ice cubes
Blend until desired consistency is reached. Serve.
Recipe reference: http://www.plant-powered.com/recipes/cucumber-melon-smoothie/
Very soon cucumbers will likely be a staple in our HGO boxes. In fact, we got some fantastic cucumbers this week from our local farm in Trenton.
By now you probably know I am a big fan of Heidi’s Cookbooks 101, the blog where you can find delicious ways to use whole grains. Here is a stellar recipe from Heidi Swanson to help you use all those cucumbers: Cucumber Peanut Salad.
Even though I haven’t had a chance to make it, it looks SO good I couldn’t resist sharing. If you make it, be sure to comment on this post and let us know if you liked it. Who would have guessed that cucumbers and peanuts would be a good match?
This is by far my FAVORITE salad! I will literally eat the entire dish in about 24 hours. Yikes. I hope you enjoy it too.
1 cup dry Bulgar Wheat or Quinoa
1.5 cups boiling Water
1.5 tsp Salt
1/4 cup Olive Oil (First Cold Press)
2 medium cloves Garlic, crushed
dash of Black Pepper
1 bunch of Scallions, minced
1 bunch of fresh Parsley, minced
2-3 ripe Tomatoes, minced
1-2 Cucumbers, seeded and minced
1. Combine the water and bulgar in a bowl and cover. Let stand for 5+ minutes. OR Cook the quinoa according to directions on the package. Typically 1 cup dry quinoa to 2 cups water. Boil for 15 minutes. Let stand for 5 minutes.
2. Place bulgar/quinoa in the fridge to chill.
3. Combine salt, lemon juice, oil, garlic and pepper in a bowl and mix. This will be your dressing.
4. Combine scallions, tomatoes, parsley and cucumbers in a bowl and mix.
5. Combine all three (bulgar/quinioa, dressing and veggies). Refrigerate until serving.
Creamy Avocado Salad is a very quick and nutritious snack or side dish that bring a little summer to the table.
1 or 2 Roma Tomatoes, diced
1 cup of Creamy Cucumbers (prepared at least 1 day ahead)
1 Avocado, diced
Simply mix the above 3 ingredients and serve. It’s that easy.
Use cucumber slices like crackers! There are so many cheese/herb combinations you can choose from .
In this photo, I used goat’s milk brie purchased at Ward’s and added a bit of fresh rosemary. The salty, creamy brie pairs wonderfully with the crispy, clean cucumber.
I’ve also used herbed goat cheese that comes in a log (available at Publix) and sprinkled a bit of balsamic vinegar over the whole thing.
Posted in Brie, Cheese, Cucumber, Goat Cheese, Herbs, Rosemary, Snacks, Vegetables, Vegetarian
Tagged brie, cucumber, Goat Cheese, rosemary, snacks
This gallery contains 5 photos.
Full and Half Shares (a mix of the following): Asparagus Eggplant (from our CSA) Cucumbers (from our CSA) Chiogga Beets (Candy Cane Beets) – Full Shares Only Broccolini Spinach Rainbow Carrots with Tops – Full Shares Only Shallots Acorn Squash … Continue reading
Another tribute to my dear, sweet grandmother… my favorite dish as a kid, her Creamy Cucumbers! When she anticipated my arrival, she’d prepare this dish special for me using the cukes from her garden. Such fond memories.
2-3 medium size Cucumbers
5 TBSP of Mayonnaise
2 TBSP Cider Vinegar
2 TBSP Sugar
pinch of Salt
Prepare the dressing by mixing the mayonnaise, vinegar and sugar. Adjust it as described in Grandma Mable’s Coleslaw Recipe. Pour the dressing over the sliced cucumbers and mix well. Refrigerate for a day or two and then serve.