by Amy Chaplin in Amy's Whole Food Cooking, July 29, 2014
by Alia Akkam in Healthy Recipes, July 20, 2014
When summer produce is at its peak, it needs little more than the addition of a few seasonings for the flavors to really shine. Here, cucumbers, summer squash and tomatoes are blended into three simple soups accented with herbs and enriched with avocados and nuts.
Chilled soups are not only the ideal starter for a summer dinner party, but they’re also perfect for sipping as a healthy snack on hot days, offering a savory change of pace to the usual fruit smoothies. These chilled soups are best made ahead so they can thoroughly chill in the fridge. They will keep well for up to up to 4 days.
by Dana Angelo White in 1 Food, 5 Ways, August 3, 2012
Tomatoes? Check. Corn and cucumber? Double check. The next time you overdo it at the farmers market, you know what to do: Let’s get some salad up in here!
Cherry Tomatoes: Cherry Tomato Salad with Buttermilk Dressing (above, from Food Network Magazine)
Basil and garlic elicit their savory side, but these little tomatoes, tossed in buttermilk-sour cream dressing, also know how to sweet-talk.
by Liz Gray in In Season, July 28, 2010
This time of year farmers’ markets and backyard gardens are overflowing with cucumbers. There are so many ways to eat these crunchy and refreshing veggies — here are 5 favorites.
Whether you prefer sweet, sour, hot or mild – you can adjust the flavors any way you like when you make your own.
Recipe: Homemade Pickles
Cucumbers give texture and unmistakable freshness to this classic Greek sauce.
by Kristine Brabson in Healthy Recipes, No-Cook Choices, August 29, 2009
We’re teaming up with other food and garden bloggers to host Summer Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
Cucumbers and zucchini are in the same family, but they each have characteristics all their own. Cucumbers are classified based on whether they’re good for slicing and eating fresh or for pickling. We love cucumbers because of their nutritional benefits: Each medium cuke is 96 percent water and has only 40 calories, plus more than 60 percent of your daily vitamin K needs. Although you can find cucumbers at your market year-round, the peak season is from May through August. We love them in a simple cucumber salad — our nutritionist Toby’s version has only 5 ingredients!
See our favorite cuke and zuke recipes »
by Toby Amidor in Healthy Recipes, August 10, 2009
Look at that bright green color — how can you not be intrigued? I’ve been looking for some unusual drinks — both loaded and unloaded — to feature at an upcoming cocktail party, and this just might be the show stealer. Although I haven’t tested it yet, I’m heading to the farmers’ market tomorrow, where I’m sure to find boatload of cukes. One Food Network recipe reviewer also had a great suggestion: Serve it plain for the abstainers or add a shot of tequila for the more adventurous.
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by Dana Angelo White in 5-Ingredient Recipes, No-Cook Choices, August 6, 2009
If you’re a home gardener, you’re probably knee-deep in cool cukes right now. Many varieties are in season and, if you aren’t growing you’re own, they’re definitely available at your local farmers’ market or grocery store. Did you realize these crunchy veggies contribute to your fluid needs? One medium cucumber is 96% water — chomp on some to help battle August’s dehydrating temps. Cucumbers are also low in calories (24 calories each) and a good source of both vitamins C and K.
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by Toby Amidor in Healthy Recipes, July 13, 2009
A pound of meat piled high on two slices of bread can be a bit much on a hot summer day (or any day really). Go light — and cook less — by prepping my fresh veggie sandwich, which is filled with healthy nutrients and comes together in minutes.
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by Toby Amidor in 5-Ingredient Recipes, No-Cook Choices, July 2, 2009
We eat freshly made soup at least once a week in my house. Usually it’s chicken noodle, but on a hot day a cold soup really hits the spot. With 84 calories per serving, this dish offers spoonfuls of cucumber, peppers, tomatoes and fresh herbs with tons of vitamin A, folate and potassium.
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by Dana Angelo White in Healthy Tips, April 16, 2009
After I made this dish last week, my 4-year old daughter requested “crunchy cucumbers” at every meal. Serve this light salad at this weekend’s July 4th cookout or bring it along on a summer picnic.
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My husband and I have a good arrangement. He’s got the green thumb and grows our fruits and veggies. I cook them. We have limited space but still manage to create a pretty impressive garden. If you’re thinking of creating your own, get started with these hints.
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