Easy Cucumber Gazpacho

There were cucumbers again in my CSA box this week. At first, my heart sank. Cucumbers again? There are only so many Greek salads one can eat in a summer, after all. And who knows what else to do with a billion cucumbers. Cucumber sandwiches for a small army? Vegetable carving? Gazpacho?

Gazpacho.

This recipe was made by breeding this one with this one. The result is rather gorgeous: The avocado provides a subtle creaminess that elevates the whole thing from normal to dreamy.

Make it. It's insanely easy and insanely delicious, and how often do those two things go hand in hand?

Ingredients
3-4 scallions, white and light green parts, cut into pieces
1 small clove garlic, pressed
2 cucumbers, peeled and cut into a few pieces
(if you have oddly sized CSA box cucumbers, just estimate roughly about how many you'd need to make up an average-sized, supermarket cucumber)
5-6 tbsp coarsely chopped fresh basil
1 red gypsy pepper or 1/2 red bell pepper, cut into a few pieces
1 1/2 tbsp olive oil
1 tsp kosher salt
Freshly ground black pepper to taste
Pinch cayenne if you'd like a bit of spice
Chives (optional) for garnish

Blend all the ingredients except the chives in a food processor until smooth. Adjust basil, salt, and pepper to taste (you want to be able to taste the basil without it being overpowering. If you can taste the basil but the soup still tastes a little bland, you can turn up the volume with a bit more salt).

Serve immediately or chill until you're ready for it. Just before serving, garnish with snipped chives and a drizzle of high quality olive oil.

Serves 2-4, depending on whether you're going for bowls or smaller cups.

Mostly Plants for Happy Hour

Given the existence of a liqueur made from 130 herbs, plants, and flowers, it was surely only a matter of time before this blog incorporated a happy hour. Introducing Trip the Light Plantastic, a summer cocktail made of (what else?) mostly plants, including juniper (gin), green chartreuse (there's the 130 herbs, plants, and flowers), mint, lime, and cucumber. Or stone fruit. Or whatever else strikes your produce-happy muddling fancy. In addition to its pun-based name, it also answers to "ooh, yes please," "one more over here," and "what was that drinky thing you made with the cucumber?"

Note: If you like your drinks on the sweeter side, go for the berry version below at peak berry season when they're super sweet and ripe, and aim for more berries rather than fewer. If you're not a fan of sweet drinks, head for any of the other versions.

Ingredients per drink:
1 shot gin
1/2 shot green chartreuse
5 mint leaves, muddled
1/2 shot lime juice or a bit less
1.5 - 2 shots club soda
and then choose your own adventure:

Cool Cucumber:
   2 sliced cucumber, muddled
   or
Summer Stone Fruit:
   1/2 an apricot or 1/4 nectarine, muddled
   1 peel of Meyer lemon zest (use a carrot peeler)
   or
Berry Blend:
   2-4 strawberries and/or blackberries, muddled
   1 peel of Meyer lemon or orange zest (use a carrot peeler)

In a cocktail shaker, muddle the mint and the cucumber or fruit together, then add the lime juice, gin, and chartreuse. Clink in 2-3 ice cubes and shake vigorously until icy.

Serve into cold glasses on the rocks (an oversized ice cube or scotch rock works particularly well, so that the drink doesn't get diluted as the ice melts). Add club soda to desired level of dilution...I like my drinks strong, so I tend to add 1 1/2 shots of club soda to each glass here, but feel free to up the club soda to taste.

Add garnish as desired—cucumber slices if you're doing the cucumber version, citrus zest if you are doing a fruit version—and serve immediately.

Summer Salad with Cucumber and Cherry Tomatoes

The perfect accompaniment to bread and cheese on a hot summery afternoon.

Ingredients
1 cucumber or Armenian cucumber (about 12 oz), halved lengthwise and thickly sliced
1 pint cherry tomatoes, halved
About 10-12 large leaves fresh sweet basil, chiffonade
1/2 Eureka lemon, juiced
Olive oil
Sherry vinegar
Salt
Freshly ground black pepper

Whisk together the lemon juice, oil, vinegar, and a little salt and pepper in a small bowl. Lightly toss the cucumbers with a little of the vinaigrette, and set in the fridge for 5-10 minutes to crisp up.

Meanwhile, prepare the rest of the ingredients. Toss the tomatoes and basil in the vinaigrette, and adjust salt and pepper to taste. Toss with the cucumbers, and serve immediately.


Serves 3-4, and pairs well with an Argentinian Torrontes.

Pickles

There has been, I'm afraid, a distinct lack of pickles in our household since the Great Deprocessing of Aught Ten, which has struck some of us as a deep and abiding tragedy. So when Delikatesse cucumbers appeared in our produce box along with a suggestion to pickle them, we insightfully remarked, with our typical culinary eloquence: "Ooooh, pickles!"

I had pictured pickling as some involved, painstaking process involving special jars and effort and jets of steam (not sure where I got the steam idea, but it's definitely in my inner mental pickling picture). Turns out it involves none of these, takes less than ten minutes, and produces absolutely delicious, crunchy, tart, delightful pickles.

Make them. Eat them. Promise yourself that you'll bring some to your friends. Delight in your generosity. Eat a pickle to celebrate it. Sorrowfully notice that you seem to have no pickles left. Make more.

Ingredients (recipe adapted from our produce box insert)
About 6-8 crunchy, short-and-fat cucumbers, cut lengthwise into halves or quarters
1 cup good quality white wine vinegar
1/4 cup water
1 1/2 tsp kosher salt
1/4 cup chopped spring onion (could sub red onion, or a little less shallot)
Big handful parsley, chopped
2-3 tsp sugar
1 tsp pink peppercorns (optional but highly recommended)

Pack the cucumber spears into a glass tupperware or other container. Combine the rest of the ingredients except the peppercorns in a pot and bring to a boil, then turn off the heat. Pour over the cucumbers, add the peppercorns, and let sit for about half an hour to cool. Cover the container tightly and stick it in the fridge for at least three days.

After 2-3 days, you can taste one and adjust the salt or sugar if needed (ours were a bit too acidic and so we added a bit more sugar...this will depend on the sweetness of your vinegar).

We assiduously and selflessly tried our pickles every day for a week, in the name of Science and also in the name of that deep, primal, and no doubt universal "Ooh! A pickle!" response upon opening the refrigerator door, and concluded they were best on Days 5 and 6. But you should probably conduct your own tests, just to be sure.

The Rehabilitation of the Beet

We are not exactly a beet-loving household. We tolerate them from afar -- in Spain, for example, they sometimes place a beet on an otherwise perfectly acceptable veggie sandwich, and we are fine with that (as long as we are not actually in Spain). But up close -- in the same country, for instance -- they become decidedly more troubling. Let's put it this way: there are only three things in the world that my husband won't eat, and the beet is one of them.

But we knew they were coming. It's that time of year. So when they showed up in our CSA box this week, we did not jump, or scream. We calmly extracted them from the box, turned, and stuffed them safely in the back of the vegetable drawer, buried under a heap of parsley, carrots, radishes, and about six other things we managed to cram in on top of them. We returned to our lives, and did not think about beets. Or rather, we thought about not thinking about beets. We tried not to think about not thinking about beets. We thought about beets.

We could, we reasoned, try the beets. A little, tiny, modicum of beets. A beetlette. We could try a beetlette, mixed in with other things, and see if maybe it wouldn't be quite so beety. And a fellow beetophobe had suggested trying them raw, rather than cooked, which would make them less beety as well. We could try a raw, practically infinitesimal, highly camouflaged bit of a beet, and see. Yes. We would do that. We would do that, and see, and then we could never ever ever eat beets ever again.

Except that after all that, we kind of liked them.

Ingredients
Baby greens
Olive oil
Salt and freshly ground black pepper
Sherry vinegar
2-3 lemon cucumbers, peeled, quartered, and sliced
1 cup cooked chickpeas
2 radishes, halved, sliced, then turned crosswise and sliced into thin strips
1 beet, peeled and grated
1-3 carrots, peeled and grated
2 medium- or hard-boiled pastured eggs, quartered

Whisk together a generous dousing of olive oil with about a third as much vinegar to form an emulsion, and add a pinch of salt and black pepper to taste. Toss the greens with enough of the vinaigrette to lightly coat them (you'll also want a little more vinaigrette to drizzle over the salad, so save a bit or make more if necessary).

Arrange a heaping bed of greens on each plate, then layer on the cucumbers, radishes, and chickpeas. Sprinkle liberally with the grated beets and carrots, and drizzle a couple more spoonfuls of vinaigrette over the top. Add the egg on top or on the side, sprinkle with salt and pepper to taste, and serve.

Serves 2 hungry beetophobes as the main part of a meal, or more as a side salad.

Cucumber Salad with Pan-Seared Kale

I can't help but feel that kale and I have some unfinished business. After my summertime kale saga and subsequent declaration of victory, I pretty much checked kale off a mental list of untried vegetables and have been blithely ignoring it for the most part since. But kale, I suspect, has unplumbed depths. It is more than a risotto ingredient or toast topper. I have not, in short, given kale its due.

Case in point: It can apparently be pan-seared with black sesame seeds and tossed with cucumbers and rice vinegar for a delicious and vaguely Japanese-ish accompaniment to take-out sushi.

Ingredients
2 small or one large cucumber, diced
Seasoned rice vinegar
Olive oil
Black sesame seeds
7-10 leaves dino kale, rinsed, dried, and sliced crosswise into ribbons

Sprinkle the cucumber with rice vinegar, stir, and set in the fridge to chill and crisp for at least 5 minutes.

Meanwhile, heat a little olive oil in a pan over medium-high heat. Add a liberal sprinkling of sesame seeds and stir for 10 seconds or so, then add the kale. Toss with the sesame seeds (I found tongs to be the most useful here) and cook, turning occasionally but not too often, until wilted and just slightly browned or seared. Set aside (or in the fridge) to let it cool to room temperature.

Mix the kale and cucumber together, and serve.

Cucumber Salad with Radish and Lemon Basil

Found in our CSA box this week: Radishes, with lush green leafy tops, lemon basil, and more melons-masquerading-as-cucumbers.

Ingredients
2 medium cucumbers, peeled and sliced
3-4 large radishes
A little olive oil
White wine vinegar
8-10 leaves lemon basil, chiffonade
Salt

Toss the cucumbers with a little olive oil and some vinegar, and pile them on a plate. Refrigerate for at least five minutes to get them cold and crisp. Meanwhile, cut the radishes in half lengthwise, turn cut side down, and slice each half lengthwise. Turn 90 degrees and slice crosswise (so you end up with little strips). Spoon the radishes over the cucumber, top with lemon basil, sprinkle with a little salt, and serve.

Stir-fried Pea Shoots and Cucumber

West Indian gherkins. Are they cucumbers? Cacti? Alien pod people?
The world may never know.

Regardless, you can use them in this recipe, in place of more boring, humdrum, normally-shaped cucumbers, if you're feeling like your life is in need of a few more eccentric vegetables.

Ingredients
Cucumbers of some variety
Pea shoots
Olive oil
Seasoned rice vinegar
Crushed toasted peanuts (optional, but I suspect they would be great)



Peel and slice the cucumbers, then place in a bowl and douse liberally with seasoned rice vinegar. Refrigerate for 10-30 minutes (to marinate, and because it makes the cucumbers crispy).

 
Heat a little olive oil in a pan over high heat. Add the pea shoots and stir fry until just wilted. Turn off the heat and sprinkle with a pinch of salt.


Use the pea shoots as a bed on a plate, then arrange the cucumber slices on top of it. Sprinkle the whole thing with a bit more rice vinegar, and top with crushed peanuts.

Cucumber Gazpacho with Lemon Basil Infusion

Clearly, our diet yesterday had to involve a lot of ice cream and sorbet, but we did manage to work in a cold, soft vegetable course as well with the cucumbers from our CSA box. We had one Armenian cucumber and several round, light colored ones that I think are called apple cucumbers, along with some lemon basil that we still hadn't used in anything.

After a little Google detective work, I came across this recipe for gazpacho, toward which I normally feel ambivalent at best, but this version was delicious and surprisingly easy to make. I followed the recipe she gives fairly closely (the "Home Version" one) except that I used less olive oil and a bit less lemon juice, Aleppo pepper instead of cayenne (enough to give it a little kick), and made a lemon basil infusion to drizzle over the top (mince some lemon basil leaves and combine with a bit of olive oil and a pinch of salt, and let sit for a little while before using).

Cucumber Salad with Toasted Sesame Seeds

Found in our CSA box: Armenian cucumbers (light-colored and long, and apparently actually a melon impersonating a cucumber, which seems pretty impressive as melon acting skills go.)

Ingredients
2 long Armenian cucumbers, peeled and diced (or substitute any sweet, crunchy cucumber)
1 tsp black sesame seeds
Seasoned rice vinegar


Heat a small pan over medium-high heat. When hot, put in the sesame seeds and toast, shaking the pan or stirring frequently, for 2-3 minutes until fragrant. Remove from heat.

Peel and dice cucumber. Sprinkle liberally with rice vinegar to taste (it should taste flavorful but not strong). Stick in the fridge for a couple minutes to let the cucumbers crisp, then toss, adjust rice vinegar if necessary, and serve sprinkled with toasted sesame seeds.

Serves 3, or 2 very greedy diners, and goes well with the salmon below.

Smoked Salmon and Cucumber Salad with Dill

On Friday, we received our very first CSA box from Del Rio Botanical. We pick it up at a little market right near our house. I've never been quite so excited about groceries (food, yes; dessert, obviously, but not groceries, until now). I took deep calming breaths before entering the store, though, and managed not to hug the grocery guy who handed it to us, although I think he may have noticed me bouncing up and down a little (just a little, I swear) on our way out.

Our first box has (clockwise from the top left): White zucchini, cilantro, mint and anise hyssop, green and yellow beans, cavern striped tomatoes, amaranth greens, black plums, and fresh baby corn.

First, we tackled the amaranth greens, which were gone in a day and a half (stir-fried under dinner one night with chickpeas and topped with a stuffed cavern striped tomato; sauteed with shallot and garlic and parsley and then stirred with a couple of eggs the next morning for brunch -- basically a variation on the Soft Set Eggs recipe from a couple of weeks ago).

Then last night, we roasted the green and yellow string beans and decided to take on the remaining Italian citrone cucumbers, which I had never seen before they appeared in our produce box. My husband thought of making a salad with smoked salmon and dill. Since we had quite a few of the cucumbers, we served the salad over a bed of sliced cucumber dressed with a little dill and white wine vinegar. The whole thing made for a lovely, light, refreshing summertime meal.

Ingredients
About 5-6 inches of cucumber, peeled and diced
Rice vinegar (seasoned or unseasoned)
2 tbsp finely chopped scallion (white and light green parts), divided
1-2 tsp chopped fresh dill, divided
3-4 oz wild smoked salmon, coarsely chopped (you want about equal parts smoked salmon and cucumber in the salad)
Olive oil
Freshly ground black pepper
Lemon
Ak-mak crackers (or another stone-ground wheat cracker)


Combine cucumber, 1 tbsp of the scallions, and 1 tsp of the dill in a small bowl, sprinkle liberally with rice vinegar, and let sit for at least ten minutes. Drain most of the excess vinegar out the side of the bowl.

Then, add the smoked salmon and the rest of the scallions and stir to mix. Liberally douse with olive oil (about 1-2 tbsp -- enough to moisten the salad throughout) and add a generous amount of black pepper. Add additional dill to taste. Drizzle with a little lemon juice, and serve with the crackers.

Serves 2 with something else alongside (e.g., veggies stir-fried or roasted with mustard seeds and topped with a little salt and lemon juice before serving). Pairs well with a slightly dry Viognier (e.g., Yalumba 2009, currently on sale at Costco).