Cucumber Soup

Yes, Virginia, you can eat cooked cucumbers. (Goodness, am I the only one old enough to get that reference?)
Probably 2 years ago I put out a recipe that called for adding peeled chunks of cucumber to a stir fry. You put them in just at the last minute and cook only until the cucumbers are heated through, stopping before they lose their crunch. Really delicious.

And we’ve a recipe or two for cold cucumber soups, usually yogurt- or buttermilk-based, and with the cucumbers used raw. This recipe for a soup with cooked cucumbers is from Paige Witherington of Serenbe Farms. She adapted it from “Home Made” by Yvette Van Boven.

Grilled Chicken and Potatoes with Tomato and Cucumber Salad

This recipe comes from the March 2013 edition of Fine Cooking magazine. The combination of olive oil, lemon, anchovy and garlic is one of my favorite marinades for any kind of grilling. If you have a little time, you can use the vinaigrette to marinate the chicken for up to 4 hours before grilling. Delicious.

‘Mother-in-Law’ Beet Salad

This last recipe is an adaptation of one from Marc Sommers, executive chef of Parsley’s Custom Catering in Kennesaw, who demonstrated it at the Morningside Farmers Market a year or so ago. He says he “borrowed” this recipe from his Belarusian mother-in-law. I just had a beet-and-potato salad at an Ethiopian restaurant last night and I can’t wait to try this one.