Sprinkles of garden goodness enhance summer dip, salad, flatbread and egg salad.
Makes 6 servings.
- 1 large cucumber (English variety works best)
- 8 ounces sour cream
- 1 large garlic clove, minced
- 2 green onions, sliced
- 1/8 teaspoon salt
- 1 1/2 tablespoons fresh dill, chopped
- Dash of lemon pepper seasoning
Use a grater to shred cucumber, or use food processor to process until finely minced. Squeeze out moisture from shredded cucumber. Add cucumber to a medium bowl; stir in remaining ingredients until well-combined. Refrigerate at least 2 hours.
Note: Makes a great condiment for grilled meats or a delicious dip with vegetables and grilled naan.
Makes 6-8 servings.
- 1 (10-ounce) box chicken- or garlic-flavored couscous
- 4 green onions, sliced
- 1 large cucumber, minced
- 1 cup grape tomatoes, sliced
- 1 bundle fresh parsley
- 1/2 cup fresh cilantro
- 1/2 cup fresh mint
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 garlic clove, chopped
- 3 tablespoons fresh lemon juice
Prepare couscous according to package directions. Fluff with a fork, and add to a large bowl. Stir in green onions, cucumber and tomatoes.
Cut stems off parsley and cilantro, and place in a food processor with mint. Process herbs until fine, and add to couscous.
In a separate small bowl, whisk together salt, olive oil, garlic and lemon juice. Pour over couscous, and stir to combine. Refrigerate at least two hours.
Note: This simple take on a Middle Eastern salad makes a refreshing summer side dish. It can be prepared a day in advance.
Makes 2-4 servings.
- 1 flatbread or piece of naan
- Chive and onion cream cheese, softened
- 1 cup cherry tomatoes, sliced
- 10-12 basil leaves, sliced
- Chives or 1 green onion (green parts only), sliced
- Real bacon pieces (optional)
Heat oven or grill to 400. Place flatbread/naan on grill or directly on oven rack. Cook for 3 minutes; flip over and cook for another 3 minutes. Remove and cool for 5 minutes. Spread desired amount of cream cheese on bread. Top with tomatoes, basil, chives/green onion and, if desired, real bacon pieces. Add a sprinkle of salt to tomatoes. Cut and serve.
Web Exclusive: Sage and Dill Egg Salad
Makes 3 servings.
6 boiled eggs, peeled and diced
2 green onions, chopped
1/2 cup celery, chopped
1/3 cup carrot, shredded or finely chopped
1/2 cup plus 1 tablespoon mayonnaise
1 teaspoon Dijon mustard
5 sage leaves, thinly sliced
1 1/2 tablespoons fresh dill, chopped
Salt and pepper
Add eggs, green onions, celery and carrot to a large bowl. Stir in mayonnaise, Dijon mustard, sage and dill until well-combined. Add salt and pepper to taste. Refrigerate for 2 hours before serving.