This easy recipe is adapted from one prepared by Seth Freedman, the East Atlanta Village Farmers market chef. It’s really a quick pickle and will keep in your refrigerator for up to a week, with the cucumbers and onions softening and becoming more pickle-like the longer they sit in the brine.
This recipe is adapted from an idea I saw from Whole Foods. Squeezing out the seeds and pulp from the tomato will keep your sandwich filling from becoming soggy.
I’m sharing two dips, one of which use cucumbers in the recipe. Both would work just as well as a salad dressing, but I was thinking of them as dips for fingers of fennel and kohlrabi, and disks of summer squash and cucumber. Green Goddess Dressing is traditionally made with a mixture of herbs and anchovies, but you can adjust it to suit your household’s taste.
Adapted from a recipe by Martha Rose Shulman who writes the “Recipes for Health” series for the New York Times.
This refreshing summer salad can sit in the refrigerator for a few hours without deteriorating, so it makes a great choice for bringing to work or to a summer picnic. There was a hot pepper in my box which I will use for this recipe, or you can substitute one of the other sweeter peppers. Since the cucumbers in my garden are coming in like crazy, I’ve got everything I need for this salad. And of course you could substitute bulgur or some other grain for the quinoa.