Wednesday, July 14, 2010

Cucumbers and Dill, Two Ways

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!!

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).


  1. Dont forget the Trembler family favorite of Tzatziki!

    Prep Time: 20 minutes
    Total Time: 20 minutes

    * 3 tbsp. olive oil
    * 1 tbsp. vinegar
    * 2 cloves garlic, minced finely
    * 1/2 tsp. salt
    * 1 cup greek yogurt, strained
    * 2 cucumbers, peeled, seeded and diced
    * 1 tsp. chopped fresh dill
    *Fresh squeezed lemon to taste!


    Using your food processor chop the cucumbers until fine. Put in a strainer in your sink with some salt and let sit for 20 minutes. Strain the cucs until all excess liquid is removed.

    Combine olive oil, vinegar, garlic, salt, dill and lemon in a bowl. Mix until well combined. Using a whisk, blend the yogurt. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.

    Garnish with a sprig of fresh dill just before
    serving - Mangia!

  2. We will have to check out Woodstock! Ithaca has good eats too! Moosewood anyone??? I've actually made your first recipe before and yum! I'll try the soup next! -Jen L

  3. I love cucumber soup, it's especially good with a few tomatoes on top and a drizzle of olive oil. Nice and refreshing! :D