Cucumbers are among the vegetables available currently at the Grove Farmers' Market. Here's a few recipes to try this weekend.
Rainbow Pasta Salad
1 (16 oz.) package tri-colored pasta assortment
2 lg. tomatoes, diced
1 lg. cucumber, peeled and diced
1 red onion, finely chopped
1 (16 oz.) bottle Italian-style salad dressing
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
In a large bowl combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing. Refrigerate overnight, or for at least 1 hour.
Tangy Cucumber and Avocado Salad
￼2 med. cucumbers, cubed
2 avocados, cubed
4 T. chopped fresh cilantro
1 clove garlic, minced
2 T. minced green onions (optional)
1/4 tsp. salt
black pepper to taste
1/4 lg. lemon
In a large bowl, combine cucumbers, avocados, and cilantro. Stir in garlic, onions, salt, and pepper. Squeeze lemon and lime over the top, and toss. Cover, and refrigerate at least 30 minutes.
Hungarian Cucumber Salad
2 lg. seedless English cucumbers, sliced thin
1 extra lg. onions, sliced thin
1/4 C. chopped fresh dill
3 T. white vinegar
3 T. vegetable oil
1 tsp. salt, or to taste
1/2 tsp. ground black pepper, or to taste
Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl.
Pour vinegar over cucumber mixture; toss to coat.
Pour oil over cucumber mixture; toss to coat.
Season with salt and black pepper.
Asian Cucumber Salad
2 cucumbers - halved lengthwise, seeded, and sliced
2 tsp. salt
1/2 C. rice vinegar
1/4 C. white sugar
2 T. sesame oil
1 T. minced garlic
1 T. minced fresh ginger root
1 T. sesame seeds
4 fresh red chile peppers, sliced
Put the cucumber slices in a colander and sprinkle with salt; set aside to drain for 1 hour.
Whisk the vinegar and sugar together until the sugar is dissolved; add the sesame oil, garlic, ginger, and sesame seeds; stir.
Rinse salt off the cucumber slices by running under cold water; place in a large bowl with the sliced red chile peppers. Drizzle the dressing over the vegetables and toss to coat. Serve immediately.
Refreshing Cucumber Lemonade
1 C. water
1/2 C. white sugar
1 cucumber, sliced
6 lemons, juiced
Make a simple syrup by stirring the water and sugar together in a saucepan over medium heat; heat until just about to boil and the sugar has dissolved. Place in refrigerator 30 minutes, or until cool.
Place the cucumber slices in a blender or food processor; blend until mashed into a pulp. Pour the cucumber pulp into a fine mesh strainer place over a bowl to catch the liquid; allow to sit until you have about 2/3 cup of liquid from the cucumber, about 15 minutes.
Stir the simple syrup, cucumber liquid, and lemon juice together in a pitcher. Serve cold.
Cucumber and Avocado Sushi
1 1/4 C. water
1 C. uncooked glutinous white rice (sushi rice)
3 T. rice vinegar
1 pinch salt
4 sheets nori (dry seaweed)
1/2 cucumber, sliced into thin strips
1 avocado - peeled, pitted and sliced
Combine the water and rice in a saucepan and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
Cover a bamboo sushi mat with plastic wrap to keep the rice from sticking. Place a sheet of seaweed over the plastic. Use your hands to spread the rice evenly onto the sheet, leaving about 1/2 inch of seaweed empty at the bottom.
Arrange strips of cucumber and avocado across the center of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favorite sushi condiments.
8 C. cold water
8 lg. tomatoes - peeled, seeded and chopped
1/4 C. minced onion
1 clove garlic, minced
1 cucumber, peeled and finely chopped
1 green bell pepper, minced
1 (1 lb.) loaf stale French bread, cut into 1 inch cubes
1/4 C. olive oil
1/4 C. wine vinegar
1/8 T. salt
Combine water, tomatoes, bread, and oil in a large stock pot. Set aside.
In a food processor or blender, blend onion, garlic, cucumber, and green pepper to a paste. Stir into the stock pot.
Using a hand mixer, blend until ingredients have a watery, pinkish consistency. Alternatively, process in a blender or food processor until smooth. Add vinegar, and season with salt.
Molly's Mouthwatering Tzatziki Cucumber Sauce
1 lg. cucumber, peeled and cut into chunks
1 1/2 C. plain Greek yogurt
2 cloves garlic, minced
1/2 C. sour cream
1/4 C. mayonnaise
salt and pepper to taste
Chop the cucumber in a food processor until nearly liquefied; strain through a piece of cheesecloth to remove excess moisture, being careful to not over-drain and lose too much of the fresh flavor.
Mix the cucumber, yogurt, garlic, sour cream, and mayonnaise together in a bowl; season with salt and pepper.
Homemade Refrigerator Pickles
1 C. distilled white vinegar
1 T. salt
2 C. white sugar
6 C. sliced cucumbers
1 C. sliced onions
1 C. sliced green bell peppers
In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes.
Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.
Mexican Cucumber Salad
1 med. cucumber, chopped
1 (8.75 oz,) can whole kernel corn, drained
1 (16 oz.) can stewed tomatoes, drained and sliced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 T. red wine vinegar
1 T. crushed red pepper flakes
1/2 tsp. garlic, minced
1/2 tsp. cumin
1/4 tsp. dried cilantro
1/4 tsp. salt
1/8 tsp. ground black pepper
In a large bowl, toss together the cucumber, corn, tomatoes, green bell pepper, red bell pepper, and red wine vinegar. Season with crushed red pepper flakes, garlic, cumin, cilantro, salt, and black pepper. Cover, and chill at least 30 minutes before serving.
The Grove Farmers' Market is operated by members of the Grove Area Merchants Association. For more information, or to participate, persons interested may call 918-786-6600 or visit www.facebook.com/grovefarmersmarket