Cucumber
Cucumber Mint Tea Sandwiches
Can be prepared in 45 minutes or less.
Chilled Beet, Orange and Dill Soup
For easy serving, ladle the soup into pretty bowls, and set them on the buffet table.
Southeast Asian Steak Salad
This recipe can be prepared in 45 minutes or less.
Tomato, Cucumber, and Avocado with Lemon Vinaigrette
Can be prepared in 45 minutes or less.
Whole Baked Salmon
For a quick sauce to go with the fish, whisk together sour cream, mayonnaise, Dijon mustard and chopped fresh dill.
Monique's Cornichons
This recipe was given to me by one of my favorite farmers at my local market in Louviers, Normandy.
Basil Tabbouleh
Herbed-Bulgur Salad with Tomatoes and Cucumbers
Jícama, Cucumber, and Chile Slaw
This recipe can be prepared in 45 minutes or less.
Cucumber Soup with Wasabi-Avocado Cream
We're certain that this soup will become a staple in your summer repertoire. It's simple to make, low in fat, and tastes like freshness itself.
Noodle Salad with Mango and Gingered Cucumber
Bean thread noodles (also known as cellophane noodles) come in varying widths. For this recipe we like the wider (1/4-inch) noodles.
Gazpacho Sorbet with Apple Aspic
Sorbete de Gazpacho Sobre
Gelée de Manzana Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu. This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish.
Gelée de Manzana Many of Spain's celebrated chefs have tinkered with traditional gazpachos, transforming them into dishes worthy of the most creative kitchens. A favorite variation is gazpachos (both red and white) made into sorbets and included as part of a tasting menu. This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar. López likes to sprinkle the sorbet with a garnish of finely chopped mojama, a salt-cured tuna. The blend of flavors in the dish works sensationally well, with or without the extra garnish.
Lebanese Lentil-and-Rice Pilaf with Blackened Onions
Serve with: Warmed flatbread. Dessert: Vanilla pudding with sliced mango.
Tuna Salad on Olive Bread with Arugula
Complete this one with cherry tomatoes, potato chips, and lemonade.
Vegetable Slaw with Miso Dressing
This mix of jicama, cucumber, bell pepper, and carrot would also make a good side dish for scallops or shrimp. To keep the slaw crispy, add the dressing just before serving.
Chopped Vegetable Salad with Feta and Olives
A colorful salad that is refreshing alongside the lamb chops. Green or red bell peppers can be added to the salad, if you like.
Cucumber-Crab Canapés
Canapés came into fashion in the cocktail-party era that began in the 1920s. Bottled mayonnaise (which was first produced by Richard Hellmann in 1912 at his New York deli) and canned crabmeat help to make this canapé a model of fast food.