Wash, peal, and
dice the cucumber into half - inch cubes and set aside.
Not exact matches
Ingredients: 1 roma tomatoes — seeded & chopped
into cubes 1/2 red bell peppers — chopped and
diced 1/2
cucumber — seeded &
diced 1/2 ripe mango — cut
into cubes 1/2 white onions - chopped
into small pieces 2 - 3 lime wedges 1 - 3 pieces of canned pineapple — chopped
into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt, black pepper, dash of cumin, dash of garlic powder according to taste (I didn't quite measure these).
Recipe serves 6 Ingredients: 1 cup split emmer farro 1 cup water 1/2 teaspoon Kosher salt 1 medium
cucumber — seeds removed, cut
into small
dice 4 roasted red peppers — cut
into small
dice 1 bunch Parsley — finely minced 3 tablespoons Mint — finely minced 1/4 cup Kalamata olives - minced 1 lemon — ... Continued
cans of chunk light tuna in water 1/4 cup minced red pepper 2 tsp Miracle Whip mayonaise 2 tsp dill relish 2 tsp Bigfat's 3o8 Garlic Ginger Hot Sauce Optional - 1 Tbsp
diced onion Salt and pepper 4 small to medium tortillas (flour tend to work best) 4 leaves of lettuce 8 slices of
cucumber 4 slices of a cheese of your liking or preference (you can also use any shredded cheese you might like) Drain off water from tuna and add both cans
into a...
ingredients SIXTY SECOND PIMENTO CHEESE: 2 cups extra-sharp cheddar cheese (grated) 2/3 cup mayonnaise 1 (8 - ounce) package cream cheese (softened) 1 (4 - ounce) jar
diced pimentos (drained) 1/2 teaspoon cayenne Kosher salt to taste TO SERVE: assorted crackers radishes (halved) celery (cut
into 3 - inch pieces)
cucumbers (sliced)
2 cups sushi rice 3 cups water 1 tsp salt 2 tbsp rice vinegar 2 sheets nori 1 - 2 cups frozen edamame, thawed 3 Persian
cucumbers, peeled and
diced into tiny pieces 4 - 6 radishes,
diced into tiny pieces 2 scallions, thinly sliced black sesame seeds
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb
cucumber, sliced
into half moons (about 1 1/2 cups) 1/2 cup finely
diced red onion 1/2 cup roasted, salted peanuts 1 cup fresh herbs, such as: Thai basil, mint, cilantro (or a mix of all three), chopped
Salad: 2 salmon fillets, grilled or poached 6 cups spinach or mixed greens 1 avocado, sliced 1/2 large
cucumber,
diced or cut
into long chunks for baby 1 carrot, grated 1 bundle of soba noodles 1/4 cup pumpkin seeds
150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry powder 1 teaspoon turmeric whole sea salt, just enough to taste 1 small
cucumber, cleaned and
diced 1 long green pepper, cleaned and
diced a large handful pf fresh parsley, cleaned and finely chopped 1 small garlic clove, peeled and finely chopped 1 teaspoon cumin seeds, toasted then ground
into powder freshly ground white pepper, to taste
1/2 cup ketchup 1/4 cup hot sauce (such as Frank's) 1 teaspoon liquid smoke 2 teaspoons olive oil 1/2 cup chopped onion 8 ounces chickeny seitan, cut
into 1/2 inch cubes 2 cups quartered cremini mushrooms 1 1/2 cups arugula, julienned 2 carrots, shredded 1/2
cucumber,
diced 1 Crisp Pizza Crust Ranch Dressing of choice *
2 cups sushi rice 3 cups water 1 tsp salt 2 tbsp rice vinegar 2 sheets nori 1 handful shredded carrots 1 avocado, cubed 3 Persian
cucumbers, peeled and
diced into tiny pieces (like you'd find inside a sushi roll) black & white roasted sesame seeds 1/2 cup soy sauce 1/4 cup Gold's wasabi sauce
While that's cooking, cut your
cucumber into 1/4»
dice (okay, mine were more rectangular than square) and shred your carrot.
* 2 plus tomatoes, finely
diced * Half an English
cucumber, finely
diced * juice from 1 lemon * Kosher salt * 1/4 cup vegetable oil (I used olive oil) * 1 large eggplant, peeled and cut
into generous 1 / 4 - inch slices * 4 large eggs, hard cooked, peeled and sliced (omit for vegan) * 1 cup pre-seasoned tahini (sesame paste, also known as tehina or tahina) or 1 cup plain tahini seasoned with 1 clove minced garlic and lemon juice to taste) 1/2 cup loosely packed flatleaf parsley leaves Half a small white onion, minced 1/2 cup thinly sliced or
diced dill pickle Amba (pickled mango; or use a little harissa or other hot sauce) 4 pita breads (omit and serve as a salad for gluten - free)
Ingredients ~ 12 oz Chinese Noodles * 2 tbsp canola oil 1/3 cup
cucumbers, cut
into thin matchsticks 1/4 cup green onion, cut
into 1/2 inch pieces, plus more for garnish 2 cloves garlic, very finely
diced 2 Tbsp very finely chopped peanuts 1/4 cup soy sauce 1/4 cup dark rice vinegar (white rice vinegar also works) 2 - 3 tsp chili oil ** 1 tsp sesame oil 2 tsp white sugar
Spicy chicken nasi goreng 3 medium eggs 3 tbsp vegetable oil 6 shallots, finely sliced 3 tbsp medium - hot curry paste 2 skinless chicken breasts, sliced
into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2
cucumber, peeled and
diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.
Prep the veggies: Add the
cucumbers and celery to the accompanying mixing bowl of the KitchenAid ® 3 - Speed Hand Blender, and pulse a few times until chopped
into a small to medium
dice.
3 medium eggs 3 tbsp vegetable oil 6 shallots, finely sliced 3 tbsp medium - hot curry paste 2 skinless chicken breasts, sliced
into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2
cucumber, peeled and
diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise
into 2 - inch pieces) 2 tablespoons olive oil 1 large yellow onion (peeled,
diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large carrots (peeled, cut
into 1 - inch pieces) 3 stalks celery (cut
into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange juice 2 cups rice (to serve) Kosher salt and freshly ground black pepper (to taste)
CUCUMBER KIMCHI: 2 pounds English
cucumbers (thinly sliced) 1 tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1 tablespoon toasted sesame oil 1 tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon lime zest
Ingredients: 1 organic tomato,
diced 1 1/4 cup organic fresh strawberries,
diced 1 mini
cucumber sliced, then cut each slice
into quarters 1 Tb fresh basil, chiffonade 1 small white organic nectarine,
diced 1/2 avocado,
diced 1/4 cup crumbled feta cheese 1 tsp olive oil Balsamic reduction (link to easy recipe here) Pepper to taste 1 large French baguette
Today I used black quinoa with avocado, cherry tomatoes and Persian
cucumber diced into it with avocado oil and lemon juice with sesame Yuba noodles for added protein - I love your stacking tiffen collection and would love it if you carried them:)
Beef Satays over Thai Salad 1.5 lbs sirloin steak, cut
into 1 - inch cubes 4 stalks lemongrass, bottom third only, peeled and minced 2 cloves garlic, minced 2 tbsp cooking oil 2 1/2 tbsp lemon juice 2 3/4 tsp sugar 1/2 tsp salt 1/4 tsp fresh - ground black pepper 2 tbsp Asian fish sauce 1 tbsp water 3/4 tsp rice - wine vinegar pinch dried red - pepper flakes 1 small head romaine lettuce, cut crosswise
into 1 / 2 - inch strips (about 1 quart) 2 carrots, peeled
into strips 1
cucumber, peeled, halved, seeded, and
diced 1/2 cup lightly packed cilantro leaves 1/4 cup chopped fresh mint
4 large pieces ginger, peeled 4 fresh piquin chiles, chopped or substitute serranos 5 cloves garlic, peeled 3 shallots, peeled 1 teaspoon cumin seed 1 teaspoon anise seed 1 tablespoon ground turmeric 3 stalks lemon grass 2 teaspoons sugar 1 pound boneless chicken, cut
into strips Indonesian Peanut - Chile Sauce (available in Asian markets)
Diced cucumbers and onions for garnish
Cut the
cucumber into small
dice.
Salad Ingredients: 1/2 head, large leaf letturce (Use the entire head if your lettuce is small) 1 large tomato, cut
into wedges (Use two if your tomato is small) 1/2
cucumber, peeled and sliced 1/2 red pepper,
diced 1/4 cup mild red onion, sliced 3 radishes, sliced (optional) Spanish olives — as many as you want Roasted red peppers,
diced and pepperoncini's, if desired
Peel and cut your
cucumber (
dice it or toss
into a food processor).
Cut the
cucumber into small
dice.
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2
cucumber, seeded and cut
into 1/2 - inch
dice 3/4 cup (2 ounces) snow peas, trimmed and cut
into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces) bean sprouts, soaked in ice water and drained just before use
Cut the
cucumber and tomatoes
into 1 / 4 - inch
dice, place in a colander, sprinkle generously with salt, and let the vegetables «sweat» out their excess moisture while the cauliflower is in the oven.
Step 4) Stir the
cucumber, herbs, lemon juice, onion,
diced tomatoes, pistachios, allspice and remaining olive oil
into the warm millet.