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Cucumber Recipes From EatingWell Magazine



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Organic Cucumber Seeds are included in our Garden Starter Collection!

 

Cucumber-Lemonade Chiller

From EatingWell:  July/August 2009

Pick up rosemary, cucumbers and lemons to concoct this grown-up lemonade that will keep you cool on a hot day.

Ingredients

  • 3 large cucumbers
  • 1 tablespoon chopped fresh rosemary, plus 4 sprigs for garnish
  • 1 cup water
  • 6 ounces (3/4 cup) gin
  • 1/2 cup lemon juice
  • 3 tablespoons agave syrup, (see Note)

Preparation

  1. Cut 12 thin slices of cucumber for garnish.
  2. Peel and chop the rest of the cucumber; transfer to a food processor, add rosemary and puree. Pour the puree through a fine-mesh strainer set over a medium bowl or large measuring cup. Press on the solids to extract all the juice. Add water, gin, lemon juice and agave syrup to the cucumber juice; stir until the agave is dissolved. Divide among 4 ice-filled glasses. Garnish with cucumber slices and rosemary sprigs.

Tips & Notes

  • Note: Agave syrup or nectar is the naturally sweet juice extracted from the agave plant. It has a lower glycemic index than table sugar, but is even sweeter. Use it in moderation when substituting for table sugar. Look for it near other sweeteners in natural-foods stores.

Nutrition

Per serving: 169 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 18 g carbohydrates; 1 g protein; 1 g fiber; 6 mg sodium; 241 mg potassium.

Nutrition Bonus: Vitamin C (32% daily value).


Seared Scallops with Sautéed Cucumbers

From EatingWell:  September/October 2007

Sweet sea scallops pair beautifully with lightly sauteed cucumbers. Try adding a handful of julienned snow peas to the cucumbers, for extra crunch. Serve simply with crusty bread or a few boiled new potatoes.

Ingredients

  • 2 large English cucumbers
  • 1/2 teaspoon kosher salt, divided
  • Freshly ground pepper, to taste
  • 3 teaspoons butter, divided
  • 3 teaspoons extra-virgin olive oil, divided
  • 1/4 cup reduced-fat sour cream
  • 1 1/4 pounds large dry sea scallops, (see Tip), tough muscle removed
  • 1 tablespoon minced fresh dill, or flat-leaf parsley for garnish

Preparation

  1. Cut cucumbers in half lengthwise, scrape out seeds with a spoon and cut crosswise into 1/4-inch-thick slices. Transfer to a colander set over a bowl. Toss with 1/4 teaspoon salt and set aside for 30 minutes to drain.
  2. Heat 1 teaspoon butter and 2 teaspoons oil in a 12-inch cast-iron skillet over high heat. Add the drained cucumbers and cook, stirring, until wilted and beginning to brown, 2 to 4 minutes. Stir in sour cream and cook, stirring, for 1 minute. Transfer to a small bowl.
  3. Wipe out the pan. Heat the remaining 2 teaspoons butter and 1 teaspoon oil over high heat. Add scallops, season with the remaining 1/4 teaspoon salt and pepper and cook until lightly browned and cooked through, 2 to 3 minutes per side. Gently stir the cucumber mixture into the scallops. Serve garnished with dill (or parsley), if desired.

Tips & Notes

  • Tip: Be sure to buy “dry” sea scallops (scallops that have not been treated with sodium tripolyphosphate, or STP). Scallops that have been treated with STP (“wet” scallops) have been subjected to a chemical bath and are not only mushy and less flavorful, but also will not brown properly.

Nutrition

Per serving: 225 calories; 9 g fat (4 g sat, 3 g mono); 60 mg cholesterol; 10 g carbohydrates; 25 g protein; 1 g fiber; 377 mg sodium; 697 mg potassium.

Nutrition Bonus: Selenium (46% daily value), Magnesium (25% dv), Potassium (20% dv), Vitamin C (15% dv).


Creamy Cucumber Soup

From EatingWell:  May/June 2007
 
There's no reason to only use cucumbers raw—they are wonderful sautéed then pureed with avocado for a silken-textured soup that's good warm or cold.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 tablespoon lemon juice
  • 4 cups peeled, seeded and thinly sliced cucumbers, divided
  • 1 1/2 cups vegetable broth, or reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • Pinch of cayenne pepper
  • 1 avocado, diced
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1/2 cup low-fat plain yogurt

Preparation

  1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
  2. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.

Tips & Notes

  • Make Ahead Tip: Refrigerate for up to 4 hours.

Nutrition

Per serving: 173 calories; 12 g fat (2 g sat, 8 g mono); 2 mg cholesterol; 15 g carbohydrates; 4 g protein; 5 g fiber; 494 mg sodium; 544 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Potassium (16% dv).

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Quick Pickles

From EatingWell:  May/June 2007

Here's a way to make better-than-store-bought pickles in under an hour. The secret is pouring the hot vinegar mixture over slices of cold, crisp cucumber. These pickles have the perfect balance of sour and sweet—though closer to a “bread and butter” taste, they still satisfy the vinegar-loving pickle crowd. In our humble opinion, there's no reason to ever buy another jar of pickles.

Ingredients

  • 1 1/4 pounds pickling cucumbers, trimmed and cut into 1/4-inch slices
  • 1 1/2 teaspoons salt
  • 1 cup cider vinegar
  • 1 cup white vinegar
  • 1 cup light brown sugar
  • 1 cup slivered onion
  • 2 cloves garlic, slivered
  • 1 teaspoon dill seed
  • 1 teaspoon mustard seed

Preparation

  1. Place cucumber slices in a colander set in the sink. Sprinkle with salt; stir to combine. Let stand for 20 minutes. Rinse, drain and transfer to a large heatproof bowl.
  2. Meanwhile, combine cider vinegar, white vinegar, brown sugar, onion, garlic, dill and mustard seed in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Pour the hot liquid over the cucumbers; stir to combine. Refrigerate for at least 10 minutes to bring to room temperature.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 10 days.

Nutrition

Per serving: 10 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 0 mg sodium; 16 mg potassium.

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Cucumber & Black-Eyed Pea Salad

From EatingWell:  May/June 2007

An easy salad to serve with grilled chicken or steak for supper or on a bed of greens for a satisfying lunch. Substitute white beans or chickpeas for the black-eyed peas if you prefer.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons chopped fresh oregano, or 1 teaspoon dried
  • Freshly ground pepper to taste
  • 4 cups peeled and diced cucumbers
  • 1 14-ounce can black-eyed peas, rinsed
  • 2/3 cup diced red bell pepper
  • 1/2 cup crumbled feta cheese
  • 1/4 cup slivered red onion
  • 2 tablespoons chopped black olives

Preparation

  1. Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.

Nutrition

Per serving: 160 calories; 10 g fat (3 g sat, 6 g mono); 11 mg cholesterol; 12 g carbohydrates; 5 g protein; 3 g fiber; 270 mg sodium; 273 mg potassium.

Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (15% dv).

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