Moosewood Cookbook by Mollie Kazan serves 4 to 6 4 medium cucumbers ¾ cup sour cream ¾ cup yogurt 2 small cloves crushed garlic 4 fresh mint leaves, minced ½ cup thinly cliced onion – red is the only onion that works 4 cups of finely chopped parsley optional; 1 […]


Mama Dip’s Family Cookbook by Mildred Council. Mama Dip’s Kitchen in Chapel Hill, is an North Carolina institution and she is known for her straight up Southern style cooking using the best fresh ingredients. Serves 4 This one also uses a lot of vegetables in your box of at our […]


This is from Vanessa’s mom, Kathleen Campbell. 2 pounds of tomatoes – no need to peel, just core ½ green pepper ½ cucumber, peeled 1 garlic clove, crushed 1 or 2 tbsp. sherry vinegar 1 tsp. salt In a blender or food processor blend all the ingredients and add ¼ […]


Bon Appetit July 1992 – serves 6 There’s lots of these ingredients around right now. We made this salad recently for a potluck and got nice comments. It is low-fat and no-cholesterol, if that matters to you. 2 pounds of potatoes – baby ones or just cut them into small […]


This is from Italian chef Lorenza de Medici who ran a cooking school in the Chianti region of Italy. Gourmet 1987. Serves 6 2 Tomatoes, peeled, seeded, and chopped 4 tbsp of olive oil 2 pounds cucumber, peeled, halved lengthwise, seeded, and cut into 1/2 –inch dice ½ cup packed […]

Cetrioli Al Menta (Sautéed Cucumbers, Tomatos and Mint)

Alice B. Toklas Cook Book Although she was better known for other ingredients used in her recipes, Alice shares this Spanish dish with us. She is a historically interesting person and her life is worth checking into. 4 cups of broth of your choice, cooked with 2 cloves of garlic […]

Gazpacho of Malaga

Enchanted Broccoli Forest Cookbook 1 medium (7”) cucumber, seeded and chopped 11/2 cups buttermilk 1 clove of garlic, crushed ½ teaspoon salt ¼ cup red wine vinegar 2 teaspoons prepared horseradish 1 teaspoon dill weed or about a tablespoon of fresh if you have it 1 teaspoon of mild paprika […]

Buttermilk & Cucumber Dressing

MRS. ROWE’S RESTAURANT – serves 4 to 6 2 large cucumbers, thinly sliced 1 onion, thinly sliced and separated into rings ½ cup apple cider vinegar 4 teaspoons sugar 2 teaspoons vegetable oil 1 teaspoon salt ½ teaspoon black pepper Combine onions and cucumbers in a large bowl. Combine the […]

Cucumber and Onion Salad

serves 4 as a side 3 tablespoons white wine vinegar ½ teaspoon coarse (kosher) salt, or more to taste ¼ teaspoon sugar, or more to taste 1 hothouse, unpeeled, cut into 1/8 inch-thick slices (about 2 cups)** ½ red onion, cut in half through the stem end and sliced very […]

Classic Cucumber Salad

3 large cucumbers, peeled and sliced 1 cup white vinegar 3/4 cup water 3/4 cup sugar 1 tsp salt dash cayenne pepper dash parsley flakes, fresh or dried 1/8 tsp black pepper dash of basil, fresh or dried Combine all ingredients except cucumbers; heat until sugar melts. Pour warm mixture […]

Cucumber Salad

from The Vegan Cook’s Bible 1 Cucumber 1/2 Fennel or Kohlrabi bulb 1/2 red onion Ginger Dressing 2 tbls oil 2 tbls rice vinegar 1 tbls tamari or soy sauce 2 tsp fresh grated ginger 1 tsp sugar 1/4 tsp hot pepper flakes Using a mandoline or food processor slice […]

Fennel and Cucumber Salad with Ginger Dressing

Moosewood Restaurant New Classics 3 cups cucumber crescents Arugula Caper Dressing 2 tbls apple cider vinegar or white balsamic vinegar 1 cup fresh arugula leaves 1 tbls capers, rinsed 1/3 cup olive oil Place the cucumbers in a serving bowl and set aside. Put the bread in a separate bowl, […]

Cucumbers with Arugula Caper Dressing