It’s tough to stop at only 4 ways to prepare summer sides and refreshing drinks with the Cucumber! Let this article inspire you to try more 🙂
When you’re picking cucumbers, look for that awesome green color and ones that are firm. Avoid any mushy cucumbers or ones that look discolored. They can be kept in your fridge crisper for about a week. Now let’s dig in!
Sips
Cucumber and Gin Cocktail with Egg White Topper
This drink = summer. And it’s crazy easy. Muddle together: ~5 leaves basil, ½ t sugar, ~5 slices cucumber. Add 2 oz gin, 1 oz lemon juice, ½ – 1 oz simple syrup, egg white. Shake shake shake. Add a cupful of ice. Shake again for about 2 minutes. Strain and garnish with cuc slice 🙂 Maybe just go ahead and make 2….
Snifkin
Cucumber, Fennel, & Rice Salad with Black Grapes
A simple summer salad that is a perfect side for picnics and parties. Cook 1 c of jasmine rice per instructions; drain, spread out on baking sheet, drizzle with olive oil and let cool. Separately, combine a thinly sliced cucumber, ½ fennel bulb, and onion (a mandoline is quite handy here). Add a handful of black grapes (halved), a small handful chopped hazelnuts; and the cooled rice. Pour herb dressing (3T evoo, 1T balsamic vinegar, salt, pepper, & your fav fresh herbs finely chopped – basil, parsley, dill). Adapted from “Vegetables from an Italian Garden” by Silver Spoon Kitchen.
Savory
Roasted Eggplant w/ Cucumber & Yogurt/Mint Sauce
Another refreshing blend of summer vegetable (and herb) flavors. Roast 1 eggplant at 375 (peeled, but leaving some strips of skin; sliced into ½ in pieces, and placed on baking sheet with olive oil and salt). Roast until golden (35-45 min). Peel, de-seed, and thinly slice 1 cucumber; toss with a splash of lemon juice and a pinch of salt. On serving platter, layer the roasted eggplant, then cucumber, and yogurt and mint sauce — ¾ c greek yogurt, ½ c mint leaves (finely chopped), 1T olive, salt & pepper. Adapted from Verdure by Christopher Boswell
Sweet
Cucumber Ice Cream
I hadn’t ever made ice cream with cucumber before; but I love this. It is wildly refreshing. Puree a splash of lemon juice with 1 cuc (that has been peeled, de-seeded, and roughly chopped). Set aside. In a large bowl, with an electric mixer, beat 2 eggs, ⅓ c sugar, & 2T honey about 5 minutes. Add pureed cucumber, 1c whole milk, 1c heavy whipping cream, and ½ t vanilla extract; and mix another 3 minutes.
Strain through a mesh sieve straight into the ice cream maker (make sure the bowl has been frozen for at least 12+ hours). Add a couple dashes of nutmeg, and let the ice cream maker work is magic for about 20 minutes. Transfer to a container and freeze until completely set. I garnished with basil, lime zest, and a drizzle of honey. Adapted from this awesome blog entry.
