CUE the CUKE
Get ready to celebrate one of nature's finest vegetables
They’re delicious, refreshing and so versatile.
And you’ll find them everywhere — at your local grocery store or supermarket, and soon-to-open farmers markets. They’re cucumbers — and they taste and smell of spring and summer eating.
Cucumbers are very low in calories — a cup of sliced cucumber contains only 14 — and are a source of vitamin C. According to Foodland Ontario, greenhouse cucumbers in particular are one of the oldest cultivated vegetables and have been grown for about 4,000 years, plus they’re available yearround.
They don’t need to be peeled as there are no seeds to remove, and the skin contains most of the nutrients. They can be enjoyed raw, in salads or sandwiches, or even steeped in stock, butter and cream. And nothing beats a cool cucumber soup.
So go ahead and cue the cucumber for your next meal! And enjoy the following recipes courtesy of Foodland Ontario (ontario.ca/ foodland).
GARDEN FRESH CUCUMBER RISOTTO
This delicious recipe uses the versatility of a microwave. Stir in shredded cucumber for a fresh taste and colourful appearance. Be sure to use Italian-style rice. It gives the best results. Serves 4.
1/4 cup (60 mL) butter
1 cup (235 mL) sliced fresh mushrooms
1/2 cup (120 mL) chopped onion
1 cup (235 mL) uncooked Italian-style (such as arborio) rice
1 10-oz. (285-mL) can condensed chicken broth
Half cucumber, shredded, and squeezed dry
1 Tbsp. (15 mL) chopped fresh parsley
Salt and pepper
Grated Parmesan cheese (optional)
In 9-inch (23-cm) square glass baking dish, microwave butter at high (100%) for a minute or until melted. Add mushrooms and onion; stir to coat. Microwave, uncovered, at high for 4 minutes. Stir in rice, chicken broth and one soup can of water. Microwave, uncovered, on high for 9 minutes; stir well. Microwave, uncovered, 9 minutes longer. Remove from oven. Stir in cucumber, parsley, and salt and pepper to taste. Let stand 5 minutes, stirring several times. Stir in cheese and serve immediately.
Note: Microwave recipes tested in a 700-watt microwave. Check your owner's manual and use whichever word or number gives you the same percentages as in the recipe (high is always 100%).
CUCUMBER VICHYSSOISE
The traditional version of vichyssoise is a delicious cold soup created by a very famous French chef at the Ritz-Carlton Hotel in New York City. This updated version adds the fresh flavour of cucumber. Serves 4.
1/4 cup (60 mL) butter
1/2 cup (120 mL) chopped onion
3 cups (710 mL) chicken broth
2 medium potatoes, peeled and chopped
1 large greenhouse cucumber, coarsely chopped
Salt and pepper
1/2 cup (120 mL) light cream
Chopped chives or green onions
Melt butter in large frying pan; add onion and cook about 5 minutes until softened. Add chicken broth and potatoes; cook, covered, about 15 minutes until potato is tender. Cool slightly; puree along with cucumber in blender in several small batches until smooth.
Season to taste with salt and pepper. Refrigerate until well chilled; add cream.
Serve sprinkled with chives.
LAMB KOFTAS WITH CUCUMBER YOGURT
Serve these flavourful koftas with cucumber yogurt, grilled pita bread and a chopped Ontario greenhouse salad. Serves 6.
1.65 lbs. (750 g) ground lamb
8.8 oz. (250 g) regular ground beef
2 cloves garlic, minced
1 cup (235 mL) chopped fresh parsley
1 Tbsp. (15 mL) dried mint
11/2 tsp. (7 mL) ground coriander
1 tsp. (5 mL) each ground cinnamon, nutmeg and allspice
1 onion, grated
2 slices dry or lightly toasted white bread
Salt and pepper, to taste
Cucumber yogurt:
2 cups (475 mL) plain yogurt
11/2 Tbsp. (22 mL) dried mint
1 greenhouse cucumber, seeded, grated and squeezed
1 clove garlic, minced
Salt and pepper
1 lemon, juiced
Chopped fresh parsley
Chopped tomatoes, cucumbers, sweet red peppers and red onion
In large bowl, combine lamb, beef, garlic, parsley, mint, coriander, cinnamon, nutmeg and allspice. Squeeze grated onion to remove liquid; reserve liquid in medium bowl.
Add onion to meat mixture. Soak bread in reserved onion liquid for 3 minutes. Squeeze moisture from bread; add to meat mixture. Discard liquid.
Season with salt and pepper; mix until just combined.
Form mixture into 12 balls; roll into football shapes about 11/2 inches (4 cm) in diameter. Place on greased grill over medium-high heat. Grill, covered, for 4 minutes per side or until thermometer inserted sideways into centre reads 160 F (70 C). Serve warm with cucumber yogurt, parsley, tomatoes, cucumbers, red peppers and onion.
Cucumber yogurt: In medium bowl, stir yogurt, mint, cucumber, garlic and pinch each of salt and pepper. Add lemon juice 1 tsp. (5 mL) at a time.
CUCUMBER SALAD
Served as an appetizer or side dish, this Japaneseinspired salad is crisp, cool and easy to make. Serves 4.
1 greenhouse cucumber, thinly sliced
1/4 cup (60 mL) white vinegar
2 Tbsp. (30 mL) granulated sugar
1 Tbsp. (15 mL) water
2 tsp. (10 mL) soy sauce
1/4 tsp. (1 mL) finely shredded ginger root
2 Tbsp. (30 mL) sesame seeds
In medium bowl, place sliced cucumber. In small bowl, whisk together vinegar, sugar, water, soy sauce and ginger. Pour over cucumber; stir well to coat.
Chill for 15 minutes. Drain well, then squeeze dry.
Sprinkle with sesame seeds.