It’s that time of year again – lots of cucumbers available fresh from the farm. A couple of summers ago I shared a recipe for a new twist on traditional cucumber salad. With the plethora of CSA cucumbers that have piled up I decided to try another new recipe showcasing this nutritioulicious vegetable.
My cucumber soup recipe was inspired by the one from Eating Well, with just a few modifications. It was really easy to make, and quick too!
Chilled Cucumber Soup
Serves 4; Serving Size: ~1 cup
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 shallot, diced
- 1 small onion, diced
- 2 tablespoons fresh lemon juice, divided
- 4 cups peeled, seeded, and thinly sliced cucumbers, plus 1/4 cup chopped cucumber for garnish
- 1 1/2 cups low-sodium vegetable broth
- 1/2 teaspoon Kosher salt
- Freshly ground pepper
- Pinch of chili powder
- 1 avocado, diced
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1/2 cup nonfat plain Greek yogurt
- Diced tomatoes for garnish
- Heat oil in a large saucepan over medium-high heat. Add garlic, shallots, and onion and cook, stirring occasionally, until tender, 1 to 4 minutes. Add 1 tablespoon of lemon juice and cook for 1 minute. Add the 4 cups of cucumber slices, broth, salt, pepper, and chili powder and bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
- Transfer the soup to a blender. Add avocado and parsley and blend on low speed until smooth. Add the second tablespoon of lemon juice to taste and blend. (Use caution when pureeing hot liquids.) Pour soup into a serving bowl and stir in the yogurt. Refrigerate until chilled.
- Serve the soup garnished with diced cucumber and tomato and the chopped parsley. Enjoy!
Nutrition Note: Cucumbers are in the same family of fruit and vegetables as squash, watermelon, and cantaloupe. Nutritionally, cucumbers are a good source of phytonutrients that have anti-inflammatory and antioxidant benefits. They are also a good source of the antioxidants vitamin C and beta-carotene. Because they are water-rich, cucumbers are excellent low-calorie vegetables.
What are your favorite ways to enjoy cucumbers?
Posted in Cooking, Dinner, Lunch, Recipes, Seasonal Eating
Tagged cooking, CSA, cucumber recipes, farm-fresh vegetables, healthy eating, healthy recipes, Recipes
What do you do when you have a handful of uneaten CSA vegetables and another delivery coming the next day? Roast them up and make them into a dip! At least that’s what I did the other night. I had one fennel bulb, a handful of garlic scapes, and three small sweet red onions. I also had half a dozen farm-fresh eggs to use. I decided to roast the vegetables and make a pesto with them, but in the end it came out more like a dip. A very tasty dip that was used to top the eggs and spread on some leftover challah bread.
I don’t have a very measured recipe for the dip since I was adding ingredients as I went along, but here’s basically what I did:
Roasted Fennel, Garlic Scape, and Sweet Onion Dip
- 1 fennel bulb, cut into chunks
- 4 garlic scapes
- 3 small sweet red onions, cut into chunks
- olive oil (about 1/3 cup plus more for roasting)
- Kosher salt and freshly ground pepper
- Parmesan cheese, grated, to taste (I used about 1/4-1/3 cup)
- Preheat oven to 400 degrees F. Toss the fennel, garlic scapes, and onions in olive oil and sprinkle with salt and pepper. Lay on a foil-lined baking sheet and roast for about 20 minutes until soft.
- Let vegetables cool slightly and then transfer to a food processor. Pulse for about 30 seconds to 1 minute until big chunks have broken down. Add in the cheese and continue pulsing until combined. Drizzle olive oil slowly and pulse, stopping to scrape the sides, until you get to desired consistency. You may want to add more cheese as you go. Flavor with salt and pepper.
What do you do with leftover vegetables?
Posted in Cooking, Recipes, Seasonal Eating, Uncategorized
Tagged cooking, CSA, farm-fresh eggs, farm-fresh vegetables, fennel, garlic scapes, pesto, Recipes
Every Monday I get a delivery from a CSA (same one as last year), so by the end of the week I need to make sure there’s room in the fridge for a new batch of goodies. This past weekend I had a lot leftover from the previous delivery, so I got cooking! I made the following dishes:
Over the next few days I will share with you how they were all prepared. Here is what the dinner plate looked like with all four dishes:
What do you do with your farm-fresh vegetables?
Posted in Dinner, Entertaining, Recipes, Seasonal Eating
Tagged corn salad, CSA, farm-fresh vegetables, green beans, grilled chicken, kohlrabi, red potatoes, roasted vegetables, Swiss chard, tomatoes and basil