Eat Your Veggies!

This time of year we have an abundance of coooool cucumbers!  Check out these yummy recipes that our friends at Les Dames d'Escoffier International's local Green Tables group provided for us.  We will have recipes posted every month highlighting a different local veggie for kids and grown ups too!

Cucumber Sandwiches 

Loaf of your favorite bread......remove crust. Use a cookie cutter to cut bread

1 large cucumber peeled and thinly sliced

1 3oz package of cream cheese softened

1 Tbs fresh parsley(chopped)

1 Tbs fresh dill (chopped)

salt and pepper to taste

Mix the cream cheese, parsley and dill. Add salt and pepper to taste. Spread the mixture over the bread and top with cucumber slice. Have an adult present to help with chopping the herbs; peeling and slicing the cucumbers.

Chilled Cucumber Buttermilk Soup

Serves 6

1 quart buttermilk

2 tsp ground cumin

Heaping Tbs prepared Dijon mustard

1 large cucumber, peeled, seeded, and cut into ¼-inch dice

1/2 large red bell pepper, cored, seeded, and cut into ¼-inch dice

2 tsp fresh dill, chopped

1/2 tsp salt

Big pinch cayenne pepper

1 cup cooked small shrimp

Sprigs of fresh dill

Pour buttermilk into a large bowl. Add the cumin and mustard. Whisk until the ingredients are well combined. Add the cucumber, bell pepper, dill, salt, and cayenne pepper. Taste for seasoning and adjust if necessary. Refrigerate until ready to serve. Garnish with shrimp and dill sprigs.

Chill up to one hour before serving. May be prepared up to three days ahead.