Cucumbers are, by far, my favorite summer vegetable. Our CSA has not disappointed in the cukes department this year. Pair them with some fresh dill from my garden, and I'm in cucumber heaven. Here are two of my favorite ways to enjoy them.
I should clarify that my all-time favorite is homemade pickles, but I have not mastered that one...perhaps my mom or my sister would like to guest blog?? (hint, hint!) This Cucumbers Vinaigrette is a close second. It's slightly adapted from "Moosewood Restaurant Low-Fat Favorites". Lainey is not a big fan, but the delicious-ness of this recipe warrants breaking the general rules for my blog. :)
2 medium cucumbers, peeled in stripes
1/4 c cider vinegar
2 tbsp sugar
1/2 tsp salt
1/2 tsp dried mustard
lots of fresh dill, chopped (I use about 1 tbsp)
Slice the cucumbers crosswise into 1/8"-1/4" rounds.
Combine the vinegar, sugar, salt, and mustard in a serving bowl. Toss with the sliced cucumbers and add dill to taste. Refrigerate at least 2 hours (the longer the better, this only gets better with time!)
My second recipe, Cucumber Yogurt Soup, is so refreshing and satisfying. My hunt for this recipe was inspired by the soup I recently ate at Joshua's Cafe in Woodstock, NY. Their's was definitely better, but this still hit the spot. By the way, if you want to eat an amazing, healthy meal, Woodstock is the place to visit! We love the food options there so much, we are going back for our five-year anniversary in September. Mmm, I can't wait!!
CUCUMBER YOGURT SOUP:
from Animal, Vegetable, Miracle by Barbara Kingsolver
8 small-medium cucumbers, peeled and chopped (I also seeded mine)
3 c water
3 c yogurt (I used Argyle Cheese Plain yogurt from the farmer's market)
2 + tbsp fresh dill
1 tbsp lemon juice
Combine ingredients in food processor until smooth, chill before serving. (I reserved a cup or two of my chopped cucumber to put back into the puree for some extra texture).