Tag Archives: Cucumber

Cucumber Avocado Rolls

This roll makes a great appetizer. It’s fresh and super tasty!

I used a potato peeler to peel my slices of cucumber, but you could also use a mandoline.

One batch of Avocado mixture filled one cucumber. Next time, I will double the recipe. An English cucumber is best for this recipe as a garden cucumber has too many big seeds.

I made this ahead of time, and it became soggy. For best results, make and serve right away. See step 5 in the recipe instructions for tips on how to prepare to bring to a party.

No toothpicks are needed, just make sure you spread the mixture from end to end.

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1 Avocado
1/4 cup basil leaves
1 clove garlic
2 teaspoons lime juice
1/4 teaspoon salt
Several grounds of pepper
1 cucumber
Smoked or sweet paprika for garnish

1. Add the Avocado, basil, garlic, lime juice, salt and pepper into a food processor or blender. You can also blend by hand, finely mince the garlic and basil, and mash all the ingredients together with a fork until smooth and creamy.
2. Use a mandoline or potato peeler to cut long thin strips from the cucumber.
3. Take a cucumber strip and spread a thin coat of the Avocado mixture along the length of the cucumber. A little goes a long way! Make sure to get some Avocado all the way to the end, so it will stick the roll together.
4. Roll it up! No toothpicks needed. Do the same with the rest of your cucumber strips. Sprinkle with a little paprika and serve right away.
5. Cucumber is watery and softens quickly, so if you plan on bringing these to a party, prepare the Avocado spread that morning, and store in an air tight container. Bring a whole cucumber and potato peeler and assemble at the party.

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Cucumber Quinoa Salad

I took on the project of staining our back deck this weekend and I knew that I would have little time to make a good lunch.  I found this great recipe on Pinterest which lead me to the website gimmesomeoven.com. I pre-made my quinoa the day before so that it would be nice and cold. This salad is super fresh and delicious! It is easy to make and it doesn’t take long to put together. It was the perfect salad to have while working outside on a hot day.

I crumbled the feta on top of my serving and did not add it into the salad. I also only used half of the dressing. I will definitely use the other half on a garden salad.

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1 English cucumber, diced
2 cups chilled cooked quinoa
1/2 cup diced red onion
1/2 cup crumbled feta cheese
1/3 cup julienned or roughly chopped fresh basil leaves
1 batch Lemony Italian vinaigrette (see below)

LEMONY ITALIAN VINAIGRETTE:
1/4 cup olive oil
2 tablespoons red wine vinegar (or apple cider vinegar)
1 tablespoon fresh lemon juice
1/2 teaspoon Italian seasoning, homemade or store-bought
Pinch of salt and black pepper

To make the cucumber quinoa salad:
1. Toss all ingredients together until combined. Serve immediately.

To make the lemony Italian vinaigrette:
1. Whisk all ingredients together in a small bowl until combined.

*If you add hot quinoa fresh out of the pan, it will melt the cheese and wilt the basil in this recipe. It is recommended to cook the quinoa beforehand and chill.

Mediterranean Cucumber Cups

I made this awesome appetizer for book club last night.  We all have dinner with our families before we meet for book club, so I like to have something light to nibble on. This recipe was perfect!

I will definitely make this recipe again and again.  It is super good and super easy.

Instead of a melon baller, I just used a teaspoon to scoop out the cucumber. I also cut up the scooped out cucumber and added it into the rest of the vegetables.

You could definietly make the filling and scoop the cucumbers out ahead of time and then assemble right before your guests arrive.

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YIELD: About 15 cucumber cups

2 cucumbers
1/2 small red onion, finely chopped
1/2 red bell pepper, finely chopped
1 vine ripe tomato, seeded and finely chopped
1/8 cup black olives, pitted and chopped
1/4 teaspoon dried oregano
1/8 cup fresh feta, crumbled
1/4 cup parsley, chopped
Juice of 1 lemon plus 1/2 tablespoon zest
1 tablespoon extra virgin olive oil
Salt and ground black pepper

1. In a large mixing bowl, mix together the onion, bell pepper, tomato, olives, oregano, feta, parsley, lemon juice and zest, and olive oil. Season with salt and pepper, to taste.

2. Peel the cucumbers partially, leaving thin strips of skin going down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into 1-inch thick slices. Scoop out the center of each slice with a melon baller, leaving a shell of flesh.

3. Scoop about 1 tablespoon of the Mediterranean salad into the cucumber cups. Garnish with additional parsley and feta, if desired.

Smoked Salmon and Cream Cheese Cucumber Bites

This is my new favorite appetizer!  Using a cucumber instead of a cracker is such a nice change up.  It’s light, not too filling and full of wonderful flavour. Plus, It’s super easy to make!

I used light cream cheese. I did not add the heavy cream into my recipe and I did not use toothpicks to hold the salmon on. I used 1 cucumber since I was making this for 2 people. I used the rest of the ingredients as needed. The recipe below is great for making these bites for a group of guests.

I found this gem of a recipe on Pinterest.  I made these bites last night for my friend who is gluten-free. Another reason to love this appetizer… it pleases lots of different diet choices.

Smoked Salmon and CCcukebites

2 English cucumbers, peeled and cut into 1″ rounds
1 pound smoked salmon, cut into bit sized pieces
8 ounce package cream cheese, softened
3 tablespoons fresh dill, chopped
1 tablespoon horseradish (more or less to taste)
1 tablespoon heavy cream, optional
Toothpicks or tiny party forks

1. Peel cucumbers and slice them into 1″ circles. Arrange on a platter as desired. Place in the refrigerator while preparing the cream cheese.
2. Place cream cheese, dill, horseradish, and cream in a large bowl. Beat until well combined (a handheld mixer really helps here)
3. Spread 1 teaspoon of cream cheese on top each cucumber slice (more or less to taste) then top each slice with a bite sized piece of smoked salmon. Insert a toothpick down the center to keep in place.
4. Serve at once, or keep in the refrigerator until needed.
**I recommend making these as close to the serving time as possible

Quick Cucumber Pickles with Rye Bread and Cheese

This amazing recipe is from “The Epicurious Cookbook” by Tanya Steel and the editors of Epicurious.

I brought this appetizer to a potluck Christmas dinner.  I loved the fresh taste of these pickles.  I made them an hour ahead and the cucumbers stayed nice and crisp.  I used a mandolin to cut the cucumbers.

As stated by the cookbook, you can jar these pickles to give as a gift, or serve alongside sandwiches in a buffet. The tart, lightly spicy crunch of the cucumber is a refreshing complement to most cheese, from Cheddar to goat.

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2 English cucumbers
2 teaspoons kosher salt
1/2 cup cider vinegar
1/4 cup sugar
1 tablespoon dry mustard
2 teaspoons drained bottled horseradish
1 tablespoon chopped fresh dill
1 loaf rye bread (1 pound)
2 (6-8 ounce) pieces semisoft cheese (preferably German, such as Cambozola or Mirabo)

1. Cut the cucumbers crosswise into 1/8-inch thick slices, then toss with the salt in a bowl and let stand 15 minutes. Rinse and drain the cucumbers and pat dry with paper towels.

2. Whisk together the vinegar, sugar, mustard, horseradish, and dill until the sugar is dissolved. Stir in the cucumbers and let stand at least 5 minutes.

3. Slice the bread and serve with the pickles and the cheese.

YIELD: Makes 6 hors d’oeuvre servings

DO AHEAD: The pickles can be made 2 to 4 hours ahead and chilled, covered.