Cucumbers

2 tbls cooking oil
1 large cucumber, peeled, seeded, and thinly sliced
8 radishes, thinly sliced
1 cup chopped arugula (or radish greens!)
1 ½ tsp soy sauce
1 ½ tsp vinegar
1 tsp maple syrup (or sugar)
¼ tsp salt
Pinch of cayenne pepper (or ½ tsp minced hot pepper)

Heat the oil in a skillet over medium heat. Add the cucumbers and radishes and sauté for 4 minutes until tender. Mix together soy sauce, vinegar, maple syrup, salt, and cayenne. Add to skillet along with arugula. Sauté for 2 more minutes. Serve hot. Serves 2-4.

1 glass pint jar with lid
1 ½ cups sliced cucumbers
½ cup apple cider vinegar
½ tsp honey
2 tbls dill or ½ tsp dill seed
½ cup water

Mix together vinegar, honey, dill, and water until honey dissolves. Fill pint jar with cucumber slices. Pour over liquid mixture. If more water is needed to cover cucumbers, add it. Cap jar and put in refrigerator. Ready after 24 hours; will store for 6 months.

1 glass pint jar with lid
1-2 cucumbers
1 clove garlic, peeled
2 tbls dill or ½ tsp dill seed
Pinch of black tea
2 tsp salt
1 cup water

2 medium cucumbers, peeled and seeded
1 tbls butter
¼ tsp salt
1 tbls fresh dill, minced (or substitute other fresh herb)
Black pepper to taste
Sour cream (optional)

Slice the cucumber into ½” by ½” by 1” matchsticks. Heat butter in a skillet over medium heat. Add cucumbers and salt and sauté, stirring frequently until cucumbers begin to soften, 4-8 minutes. Check to see that they’re just tender not mushy. Remove from heat. Sprinkle with dill and black pepper. Serve hot topped with a spoonful of the optional sour cream.

2-3 tomatoes, chopped
1-2 cucumbers, peeled and chopped
¼ cup sweet onion, minced
2-3 oz feta cheese or soft goat cheese (optional)
4-6 TBSP olive oil
1-2 TBSP cider or wine vinegar
1 TSP Dijon-type mustard
2 TBSP fresh herbs (dill, cilantro, etc.), minced (optional)

Mix tomatoes, cucumbers, and onion in a bowl, crumble the optional cheese over the top. In a separate small bowl or glass, mix the remaining ingredients to make a dressing. Drizzle the dressing over the vegetables, toss and serve. 

We always look forward to cucumbers in the summer because I like to make tsatsiki a few times a week.