When I think summertime, I think
about cucumbers and tomatoes.
Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom
tomatoes — roughly chopped 1 small bell pepper — seeded
and roughly chopped 1 medium
cucumber — peeled
and roughly chopped 1/3 cup soft sun - dried
tomatoes juice of 1/2 lemon 1 - 2 garlic cloves — roughly chopped
about 1/4 small red chili pepper or more to taste — seeded, or 1/4 teaspoon red pepper flakes dash of cayenne pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish
6 cups watermelon, seeded
and diced in 1 - inch dices 2 stalks celery, chopped 3 medium size
tomatoes, roughly chopped 1/2
cucumber, roughly chopped 2 red bell peppers, roughly chopped fresh ginger,
about 1 inch, peeled
and minced 1/2 chili pepper juice from 2 limes handfull of fresh basil salt & black pepper
Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4)
about 11 heirloom
tomatoes — skin
and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling
cucumbers or 1 - 2 large
cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic,
about 1 large 1-1/2 cups
tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded,
and chopped
cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red
tomatoes 1 cup seeded, chopped yellow
tomatoes (or yellow bell pepper) Pinch sugar Salt
and freshly ground black pepper 1 avocado, peeled
and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
What's not to like
about a fresh
tomato and cucumber salad filled with crispy pieces of pita?!
1/3 c med bulgur 1/3 lb ground lamb 1/3 lb ground 95 % lean beef 1/2 med onion, grated 4 cloves garlic, minced 1/4 c finely chopped mint 1 1/2 tsp red curry paste 3/4 tsp ground cumin 1/2 tsp ground allspice 1/4 tsp ground coriander 1/2 med
cucumber, grated
and spun dry in salad spinner (
about 1/2 cup) 1/3 c low fat plain greek style yogurt 1/4 tsp freshly ground black pepper 12 lg lettuce leaves 1 med
tomato, chopped (
about 1/2 cup)
For the salad: *
about 1 cup tiny
tomatoes (I used a combination of cherry, sungold
and yellow pear
tomatoes,
and sliced the bigger ones in half) *
about 1 cup chopped
tomatoes, preferably heirloom (any color you like) * 1 fat kirby
cucumber, chopped
1/2 a large, seedless English
cucumber (
about 6 to 7 ounces), chopped 1/2 a green bell pepper, chopped 1 cup (
about 6 ounces) cherry or grape
tomatoes, halved 1/4 cup kalamata olives (you can also serve these alongside) 1/4 small red onion, thinly sliced 1 lemon, halved 2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices 2 tablespoons olive oil, or more to taste Salt
and freshly ground black pepper 1 sprig oregano, leaves minced
* 1 cup millet * 3 cups water * 3 cups minced parsley (I used curly, but flat is fine, too) * 4 medium
tomatoes, diced (
about 1 cup) * 4 Cara Cara or blood oranges, peeled with a sharp knife so there is no pith, then diced * 2 cup diced
cucumber * 2 cup diced pitted green olives (I used Divina Organics brand) * 2 large shallots, peeled
and minced * 1 1/2 teaspoons ground cinnamon * 1/2 cup olive oil, plus 2 tablespoons
There is just something
about the combination of lettuce with that yummy dressing, the slightly salty Feta cheese, the black Kalamata olives, the nippy onions
and the coolness of the
tomato and cucumber.
Watch
and learn
about how producers
and researchers are experimenting with organic apples, cranberries,
tomatoes, strawberries,
cucumbers, hops
and nutraceuticals to protect these crops from weeds
and get good yields.
1 1/2 pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups
tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (
about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded
and diced plum
tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded
and chopped
cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
A typical full day of eating for me looks like: Breakfast: Spinach, Mushroom, Onion
and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my largest meal of the day): 4 - 5 ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies
and sometimes a sweet potato or butternut squash Snack: apple with almond butter or a handful of macadamia nuts Dinner: A large salad with all kinds of raw veggies (
cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this
about 4 - 5 days a week, other days I may omit the snack or keep the snack
and omit a meal, if i do that though I would add a bit of protein with it.
1/2 ounce dried shiitake mushrooms (5 to 8 caps) 1 1/2 cups boiling water 1 cake firm tofu (
about 16 ounces) 12 ounces button mushrooms 2 large garlic cloves 1 large onion 1 tablespoon vegetable oil 1/2 teaspoon salt 1/8 teaspoon black pepper 3/4 cup Chinese sweet bean sauce (6 - ounce can) 3 tablespoons white or cider vinegar 1 pound linguine or Chinese wheat noodles Chinese chili paste (optional) Dark sesame oil (optional) 1 cup each of at least 3 of the following toppings: - Grated carrots - Chopped
tomatoes - Mung bean sprouts - Shredded cabbage - Peeled, seeded,
and diced
cucumbers - Sliced scallions
There's something so disheartening
about cracking open a homemade lunch only to find limp lettuce, a few spears of
cucumber and some hard
tomato — so we're getting a little crazy.
9 slices of bread 1 small carrot 4 baby radishes 1/2 an English
cucumber 1 small
tomato 1 1/2 tbsp olive oil 1 1/2 tbsp lemon juice
about 5 tbsp store bought Hummus or enough to spread on the bread slices
about 4 tbsp store bought Pesto or enough to spread on the bread slices Salt
and Pepper Slice the carrot, radishes,
and cucumber into thin slices.
1 1/2 pounds cooked Chile Lime Garlic Shrimp (or other cooked shrimp) For the gazpacho: 2 cups
tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (
about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded
and diced plum
tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded
and chopped
cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
Into the party bowl I added those
tomatoes I was telling you
about, along with some of their friends from the same farm stand,
cucumbers, red bell peppers
and red onions.
When the quinoa has cooled, transfer to a serving bowl
and mix
about half of the herbs (equal parts of each) into the quinoa, then gently fold in the
tomatoes,
cucumbers,
and pomegranate seeds.
freshly ground black pepper 1 can (15.5 oz) chickpeas,
about 2 cups, rinsed
and drained 2 baby
cucumbers,
about 2 cups, diced 1/4 Sun - dried
tomatoes packed in oil, chopped 1/4 cup Kalamata olives pitted, chopped 3 ripe avocados halved, pitted, meat scooped out, diced 1/4 cup Crumbled feta cheese
about,
about 1 oz.
Since I just published the Cucumber
and Tomato Salad recipe I thought it was very timely that I just stumbled across an article
about storing
cucumbers...
Blushing Summer Gazpacho Serves: 6 Prep Time: 10 Minutes Total Time: 10 Minutes Ingredients 1 1/2 pounds ripe
tomatoes (2 - 3 large), cored 4 cups cubed seedles watermelon (
about 1 1/2 pounds) 1/2 small
cucumber, peeled
and cored 1 garlic clove 1 tablespoon amino acid 1 tablespoon freshly squeezed lime juice 1/2 teaspoon red pepper flakes (or to taste) 1/2 teaspoon se salt 1/4 teaspoon freshly ground black pepper 1/4 cup lightly...