Search Results for "cucumber"
Recipe Results 8 of 20 pages
Whole 30 Greek Style Couscous
Whole 30 Greek Style Couscous Submitted by: Sarah Custer, Sales Rep Ingredients: 1 box pearled couscous mix, garlic and olive oil flavored 1 English cucumber, coarsely chopped 3 bell peppers: 1 red, 1 green, 1 yellow, coarsely chopped 1/2 large red onion, coarsely chopped 1 cup cherry tomatoes, halved 1/2 cup flat-leaved parsley, finely chopped
White Beans and Veggie Salad
White Beans and Veggie Salad Ingredients: 2 cups mixed salad greens 1 cup veggies of your choice, such as cucumbers and cherry tomatoes ⅓ cup canned white beans, rinsed and drained ½ avocado, diced Dressing Ingredients: 1 Tbsp. red wine vinegar 2 tsp. olive oil Salt and pepper to taste Directions: Combine greens, veggies, beans
Quinoa Chickpea Summer Salad
Quinoa Chickpea Summer Salad Ingredients: 1 15 oz. can chickpeas, well-rinsed and drained 1 cup cooked quinoa 1 cup seedless cucumber, chopped 1/2 cup pomegranate arils 1/4 cup parsley, finely chopped 1/2 cup red onion, chopped 3 Tbsp. olive oil Juice of 1 lemon 1 Tbsp. red wine vinegar 2 tsp. dried oregano Directions: In
One Day Sweet Pickles
One Day Sweet Pickles Submitted by: Bonnie McDermott of Salem, OH Ingredients: 12 pickling cucumbers, sliced thin 1 cup diced onions 1 Tbsp. salt Brine Ingredients: 1 cup cider vinegar 2 cups sugar 1 tsp. celery seed 1 tsp. dill weed 1 tsp. mustard seeds Directions: Mix cucumbers and onions in a medium bowl and
Summer Spritz
Summer Spritz Yield: 4 Servings Ingredients: 5 oz. vermouth 3 oz. St-Germain 2 oz. gin 1 oz. lime juice sparkling water and Prosecco, to top Cucumber slices Directions: Combine the vermouth, St-Germain, gin and lime juice in a pitcher over ice and stir. Top with equal parts sparkling water and Prosecco. To serve, fill a
Al Fresco Summer Spritz
Al Fresco Summer Spritz Yield: 4 servings Ingredients: 5 oz. vermouth 3 oz. St-Germain 2 oz. gin 1 oz. lime juice sparkling water and Prosecco, to top Cucumber slices Directions: Directions: Combine the vermouth, St-Germain, gin and lime juice in a pitcher over ice and stir. Top with equal parts Perrier and Prosecco. To serve,
Salmon Bowls with Carrot Miso Dressing
Salmon Bowls with Carrot Miso Dressing Ingredients: 3 Tbsp. finely shredded fresh carrot 3 Tbsp. white miso paste 1 Tbsp. sesame seeds, toasted, plus extra for garnish 4 tsp. rice vinegar 1½ tsp. grated fresh ginger ¾ tsp. toasted sesame oil ¾ tsp. honey 5 Tbsp. vegetable oil ¼ cup water 1½ cups uncooked farro
Benedictine Spread
Benedictine Spread Ingredients: 1 8 oz. pkg. cream cheese, softened 1 small English cucumber, peeled, seeded and roughly chopped 1/3 cup fresh dill, plus more for garnish 2 scallions, chopped 2 Tbsp. fresh lemon juice 2 Tbsp. mayonnaise Kosher salt and freshly ground black pepper to taste Directions: Process cream cheese, cucumber, dill, scallions, lemon
Baked Falafel Wraps
Baked Falafel Wraps Ingredients: 1 (15 oz.) can chickpeas, rinsed ½ cup chopped fresh flat-leaf parsley ½ cup chopped fresh cilantro ½ cup grated red onion ¼ cup panko breadcrumbs 2 Tbsp. garlic tahini 1 tsp. grated lemon zest 2 Tbsp. lemon juice, divided 1 tsp. ground cumin ¼ tsp. salt 1 lg. clove garlic,
Open Faced Smoked Salmon
Open Faced Smoked Salmon Ingredients: 1/2 fennel bulb, halved lengthwise, cored and very thinly sliced 1/2 Granny Smith apple, cored and very thinly sliced 3 tsp. fresh lemon juice 3 Tbsp. crème fraîche 1 1/2 Tbsp. Greek yogurt 1 Tbsp. finely grated fresh horseradish Pinch of sugar Kosher salt Butter, softened, for spreading 4 slices
