Here in East Tennessee we are beginning to get early summer produce in the Farmer's Markets. It's an exciting time for the cook to see fresh items for our favorites recipes, before us. Here are a few recipes to use some of these items.
Cucumber and Onion Dip
1 4-6 inch cucumber /peeled, seeded and minced
1 cup of plain yogurt
1/2 teaspoon white vinegar
1/2 teaspoon extra virgin olive oil
1/4 cup finely sliced spring onion, green part included.
Place yogurt in a medium mixing bowl, adding the other ingredients, whisk until smooth. Use as a vegetable dip for dinner or parties.
Cucumber and Peas Salad
2 small [4-6 inches] cucumbers, washed and thinly sliced with peel on
1 small red onion, thinly sliced, rings separated
1 bag of frozen peas, [about two cups] thawed
1/4 cup fresh basil, chopped
Dressing
8 oz sour cream
4 teaspoon garlic, finely minced
1/4 C milk
1/2 teaspoon salt
1/4 teaspoon black pepper
If you like your salad dressing with a little kick, use one shake of hot sauce or 1/4 teaspoon hot pepper.
Mix salad ingredients in a medium bowl, lightly toss.
Mix dressing ingredients in a jar with a lid and shake.
Pour dressing over your salad until the mixture is lightly coated with dressing. Toss as needed. You do not want to drown your salad in dressing. Keep extra dressing refrigerated until used.
If you have kitchen shears use them to chop your basil and spring onions. It keeps the mess off your chopping block.
A melon baller will make seeding the cucumbers easier. Slice the cucumber in half, length wise, then scoop out the seeds.
As always these recipes are my preference, if you do not like an ingredient feel free to change it for another.
Learning to cook is one of life's great joys, because you can always do it your way!
Recipes and Tips Using Fresh Spring Produce