Cool Cucumber Salad - One of Many Versions

I have been making many versions of this cucumber salad this season. I pretty much just pick what's ripe in the garden and what's on hand in the fridge. This version uses the last of my homemade yogurt and is spruced up with some sunflower seeds.

• 2 lemon cucumbers
• 3 porter tomatoes
• Bunch lemon basil, diced
• Drizzle (maybe 2 tablespoons?) yogurt
• Fresh purple hulled peas - from 5 or so pods 
• 1 'not cayenne' diced fine for some kick (was a little too much kick - whatever those not-cayennes are they're pretty spicy)
• 2 roasted garlic cloves
• Salt, pepper
• Pinch sunflower seeds (raw)

Mix, chill, serve. Very refreshing after a hot day in the garden. Other variations of this salad have included:

• Diced celery
• More tomatoes - no tomatoes
• Summer squash
• Chunks of tofu or cheese
• Sour cream
• Ricotta cheese and hot sauce
• Balsamic and olive oil

The options are pretty much endless. This was a very tasty version, though. I just love how lemon basil is both lemony and basily in one - no need to add lemon or lime juice to things. I planted lemon basil once, and have never done so again - i always let a few bushes go to seed and they reward me with plenty of volunteers the next year.

Warm Chickpeas and Cool Cucumbers - Vegetarian Recipe

The cucumbers keep on giving, and i keep on eating them. Tonight i paired some warm chickpeas (garbanzo beans) with some cool cucumbers and fresh herbs to create a delightful juxtaposition.

Warm:

• Garbanzo beans, soaked for a few hours, about 1 cup or so
• Fresh kaffir lime leaf, crushed
• 1-2 garlic cloves
• Chilly powder
• Salt (added near end)
• Handful of Matt's Wild cherry tomatoes (or one small regular tomato diced)
• Drizzle olive oil

Bring beans to a boil with rest of the ingredients, covering and simmering until beans are soft. Once soft, uncover and CAREFULLY cook off the water. It's nice to get a little toasting at the bottom of the pan, but you don't want to accidentally char them into burnt crisps. (yes, i've done that) Drizzle with olive oil and season with salt.


Cool:

• Several cucumbers, diced
• Bunch lemon basil
• Drizzle balsamic and red wine vinegar
• Salt

Mix the chopped veg and herb with vinegars and salt. Refrigerate until serving.

Serve with the cool on the bottom and the warm on the top/side. Such a great flavor combination of warm and rich and earthy, plus cool and tangy and bright.  I tried to get a good review quote from the husband, but he says i'm putting him on the spot. Needless to say, he really liked it :)
And with all the fiber in both the cukes and the chickpeas - we were pleasantly satisfied. (Until i busted out the popcorn air popper during Saturday Night Live).

Soup for Summer: Cucumber/Buttermilk with Potato

Happy Solstice, everyone!

I just can't get enough cucumbers - but some other people would like to do more with them than just eat them sliced with salt or hot sauce. I guess that i'm one of those people on occasion. I made butter on Friday and had buttermilk leftover to use. My M.I.L. mentioned cucumber soup the other day - i'd never heard of such a thing, other than gazpacho.  I guessed that buttermilk and cucumbers would pair nicely, and indeed they did. Here's what i came up with:

• 1 potato with skin (may remove for lighter color and less texture), chopped
• 1 onion, chopped
• 2+ cloves garlic, chopped (don't have to chop finely as all will be blended before serving)
• 2 lemon cucumbers - could use any variety of cucumber. You may wish to remove seeds.
• Buttermilk - i had about 3/4 of a pint - could use up to a pint or as little as 1 cup depending how much stock you use
• Turkey/Chicken/Vegetable stock - about one cup. I used frozen ice cubes
• Splash of white wine and water - only a very little wine or milk may separate.
• Dried oregano, cayenne, salt, pepper, turmeric
• Fresh lemon basil - one small bunch

Put potato, onion, garlic, dried herbs, stock, wine and water in a small pot and boil/simmer until potatoes are soft enough to poke the side of a fork through.
Blend cooked potato mixture, with liquid, in 2 or 3 batches in a blender - be careful not to overflow, and allow steam to escape to prevent explosion. In last batch add the chopped cucumbers and fresh basil. May sub mint for lemon basil, but i think mint is nasty. Add any more dried herbs and salt to taste.
Add buttermilk and stir all together. Place in fridge to chill. You may also serve this warm - it's good either way. And if you're feeling fancy add garnish of basil leaves, garlic chives or scallions.

Serves 4 servings of one large bowl each, 2 glutinous servings of 2 bowls each, or 8 servings as appetizers or side dishes.