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 or 2 tsp. honey
1 tsp. salt
¼ cup minced scallion greens
lots of black pepper
1 tsb. Chopped dill or 1 tsp. dried
1 cup of chopped toasted walnuts – Toast at 350 F for 15 minutes
NOTE: There is a fair amount of wiggle room on what you put or don’t put in this recipe, as long as the obvious essential ones are in it.
Slice the cucumbers. Combine all the ingredients except walnuts. Chill and serve on a bed of lettuce with the walnuts on top.
Optional garish could be… hard-cooked egg slives, tomatoe wedges, chopped black olives and carrot slices.
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.
This one also uses a lot of vegetables in your box of at our booth.
1 cucumber, finely chopped
1 medium onion, finely chopped
½ cup fresh basil, chopped
salt and black pepper
4 ripe tomatoes
Combine the cucumber and onion with the basil, salt, and pepper. Core the tomatoes and stuff them with the mixture. Refrigerate and serve topped with mayonnaise. Duke’s if you are a keeper of the region’s traditions.
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 to 1 cup of good olive oil as desired. Remember the more oil the more oily the gazpacho.
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 pieces
3/1/2 tbsp. rice wine vinegar
21/2 tbsp. Dijon mustard – country style is best – can use less if you don’t want a bit of bite
6 tbsp. canola oil
½ cup chopped fresh dill – dry will work, but it’s not great… maybe start with a tsp. and taste
¾ pound pickling cucumbers, sliced
Fresh dill springs for garnish
Cook potatoes in boiling water and drain.
Transfer to a large bowl and add 2 tbsp. of the vinegar to the hot potatoes and stir gently.
Combine remaining 11/2 tbsp. of vinegar and mustard in a small bowl.
Gradually mix in the oil and add the chopped dill.
Mix into potatoes.
Season with salt and pepper. I thought it called for a fair amount of both.;
Mix in cucumbers and garnish with the dill springs.
Serve at room temperature.
This salad can be made up to 6 hours in advance.
NOTE: I plan to play with the amount of vinegar and mustard I use next time. Also am considering adding three or more chopped hardboiled eggs.
This is from Italian chef Lorenza de Medici who ran a cooking school in the Chianti region of Italy. Gourmet 1987.
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 fresh mint leaves
In a colander sprinkle the tomatoes with salt to taste and let them drain for 15 minutes. In a small saucepan cook the tomatoes with one tbsp of the oil over low heat, stirring, for 2 minutes. In a large skillet cook the cucumber in the remaining 3 tbsp of oil over moderate heat, stirring, for 5 minutes or until crisp-tender. Season with salt and pepper. Add the tomatoes and the mint and serve.