Cottage Cheese Farm Salad

Inspiration:
I had a some cottage cheese and lots of fresh veggies from our CSA. A little googling led me to Grandpa's Home Cooking.


Ingredients:

• 1 tomato (heirlooms preferred; quarter and slice into chunks)
• 1 cucumber (quarter and slice into chunks)
• 1 bunch of green pencil onions (sliced thin)
• 1 fist full of fresh basil leaves (chopped)
• 24 oz container of large curd, 4% milk fat cottage cheese
• A pretty serving bowl
• Salt
• Pepper

Instructions:

1. Empty the contents of the cottage cheese container in a bowl. Add the tomato and cucumber chunks, round pencil onion slices, and chopped basil. Stir the vegetables and cottage cheese together. Salt and pepper to taste.
   
2. Spoon into a pretty serving bowl and set it on the table.

Notes: I know not everyone is a fan of cottage cheese, but I am, and I really enjoyed this salad. The crunch of the cucumbers and the flavor of fresh basil make the dish.


Liz's Rating: 8.5/10
Tim's Rating: 8/10

Bittman's Kosher Pickles

Inspiration: A love for crisp pickles that still have a hint of cucumber, cucumbers from our CSA, and Mark Bittman's recipe.

Ingredients:

• 1/3 cup kosher salt
• 1 cup boiling water
• 2 pounds small (“Kirby”) cucumbers, washed (scrub if spiny) and cut lengthwise into halves or quarters
• At least 5 cloves garlic, smashed
• 1 large bunch dill, preferably fresh and with flowers, or substitute 2 tablespoons dried dill and 1 teaspoon dill seeds or 1 tablespoon coriander seeds

1. Combine the salt and boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool down the mixture, then add all the remaining ingredients.

2. Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to hold the cucumbers under the water. Keep at room temperature.

3. Begin sampling the cucumbers after 4 hours if you’ve quartered them, 8 hours if you’ve cut them in half. In either case, it will probably take from 12 to 24 or even 48 hours for them to taste “pickle-y” enough to suit your taste.

4. When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature, more slowly in the refrigerator. They will keep well for up to a week.

Notes: So easy, and a good way to use up those summer cucumbers. They're salty and tasty!

Liz's Rating: 8.5/10
Tim's Rating: 8/10

Quinoa Salad with Cucumber

Inspiration:
A search for a new rice/pasta/other salad to take for lunch, and Martha Stewart's Living.


Ingredients:

• 2 cups water
• 1 cup quinoa, rinsed
• Coarse salt
• 1 small shallot, finely chopped
• 3 tablespoons champagne vinegar
• 1/2 teaspoon red-pepper flakes
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 1 small English cucumber, halved lengthwise and thinly sliced crosswise (1 cup)
• 3/4 cup finely chopped fresh flat-leaf parsley

Instructions:

1. Bring water, quinoa, and 1 teaspoon salt to a boil in a small saucepan. Reduce heat; cover, and simmer until tender and water has been absorbed, about 15 minutes. Transfer to a baking sheet, and let cool on a wire rack.
2. Combine shallot, vinegar, and red-pepper flakes in a small bowl. Gradually whisk in oil until emulsified.
3. Transfer quinoa to a large bowl, and stir in cucumber, parsley, and vinaigrette. Season with salt.

Notes:
I substituted white wine vinegar for the champagne vinegar and used a regular cucumber.

While this was ok, I think it would be even better with some feta or ricotta salata cheese added-- or kalamata olives or diced red bell pepper.


Liz's Rating: 7.5/10
Tim's Rating: 8/10

Egyptian Cucumber Cheese Salad

Inspiration:
Mary Broeker's recipe in the Saint Paul Farmers' Market Cookbook
as well as a cucumber from our CSA

Ingredients:

• 1 large cucumber, peeled and halved lengthwise, seeds removed
  (see note below before making this)
  
• Salt
• 12 oz. feta cheese, drained if necessary
• 1/2 cup mild onion, finely chopped
• 1/4 cup lemon juice
• 1/4 cup olive oil
• freshly ground black pepper
• mint sprigs for garnish
  

Instructions:

1. Score cucumber with a fork. Sprinkle with salt and let stand for 20 minutes.
2. Crush cheese with fingertips or fork and mix thoroughly with onion, lemon juice, and oil. Season with pepper.
3. Drain, rinse, and slice cucumber about 1/3-inch thick. Combine with cheese mixture.
4. Place in a shallow serving dish and decorate with mint sprigs. Chill about 30 minutes before serving.
   

My Notes:
I loved all of the flavors in this recipe. Unfortunately, the proportions were WAY off. There was not enough cucumber... there must be a typo in the recipe. I was on recipe auto-pilot and didn't notice the overabundance of cheese mixture until it was too late. I think 4-6 cucumbers would be better. I found this recipe online, which is quite similar. It uses 8 oz. feta to two cucumbers. I will try working with the proportions next time and make this again; it was quite tasty. (Oh and next time I may peel the cucumber as suggested; I missed that part of the recipe the first time around.)

Liz's Rating: 9.5/10 (for potential); 6/10 (actual recipe)

Cucumber Limeade

Inspiration:
A cucumber from our CSA and Everyday Food

Ingredients:

• 1 English cucumber, (about 1 pound)
• 1 1/2 cups water
• 1/4 cup sugar
• Juice of 1 lime
• 1/4 teaspoon coarse salt
• 1 cup ice cubes

Instructions:

1. Peel English cucumber; remove any seeds. Coarsely chop and combine in a blender with water, sugar, lime juice, coarse salt, and ice cubes; blend until smooth.
   
2. Serve over ice, garnished with cucumber spears, if desired.

Notes: The flavor was good. I didn't care for the texture; I don't like smoothies, so it's not too surprising. The flavor combination was good; I will continue to have ice water with cucumber and lime slices!

Tim's Rating: 8/10 ("Not sure about the texture.")
Liz's Rating: 7/10