ROASTED CUCUMBERS AND ONIONS WITH FRESH HERBS
I invented this recipe out of a need for a way to use the surplus cucumbers from a friend's garden this summer. I had never heard of someone roasting cucumbers, and a quick internet search turned up nothing, so I thought it would make an interesting culinary experiment. As it turned out, though, I discovered a new family favorite! This fast and easy recipe makes a great side dish for any occasion. Great with chicken or steak! I've even eaten it by itself for a light lunch. What more could you ask for?
Provided by jrh143
Categories Side Dish Vegetables Onion
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Spray the foil with olive oil cooking spray.
- Spread pieces of butter into the baking sheet and lay cucumber spears over the butter. Top with slices of sweet onion and scatter basil, parsley, cilantro, and mint over the top. Spray the vegetables again with olive oil cooking spray.
- Roast cucumber mixture in the preheated oven until cucumber spears begin to soften, about 10 minutes. Turn the cucumbers and onion slices over and return to oven; roast until cucumbers are tender, 15 to 20 more minutes.
Nutrition Facts : Calories 67.2 calories, Carbohydrate 3.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 3.7 g, Sodium 43.3 mg, Sugar 0.8 g
ASIAN-STYLE CUCUMBER SPEARS
Steps:
- Trim the ends of the cucumbers and cut each one in half lengthwise. Place in a bowl, add the salt, and toss to coat. Let stand for 1 hour at room temperature. Transfer to a colander, rinse lightly under cold running water, drain, and place in a bowl.
- Prepare dressing: In a wok or heavy saucepan set over moderate heat, heat sesame oil until hot. Add the red pepper flakes and cook, stirring 15 seconds. Add ginger, garlic, vinegar, and honey and stir-fry 30 seconds. Off heat, add cucumber and toss to coat. Transfer to a bowl, let cool and chill for at least 3 hours or overnight. Cucumbers will keep for up to one week.
GRILLED CUCUMBERS WITH TOMATO-CARDAMOM DRESSING AND MOZZARELLA
Grilling cucumbers gives them a nice charred flavor while retaining their bite. Try to buy Persian cucumbers that are thicker as the thin ones can often be too flimsy to cook. Torn mozzarella adds richness to the cucumbers doused with a garlicky, spiced tomato dressing. (Feel free to cook the cucumbers on an outdoor grill, treating them in the same way.) If you're into creamy cheeses, then burrata works very well here, too - or, you could keep this dish vegan by leaving out the mozzarella completely. It will still have a wonderful umami flavor without it. Make this a complete meal by serving alongside your protein of choice.
Provided by Yotam Ottolenghi
Categories dinner, lunch, vegetables, side dish
Time 30m
Yield 4 side-dish servings
Number Of Ingredients 14
Steps:
- Start with the dressing: Add the tomatoes, oil, garlic, miso, bay leaves, cardamom shells and seeds, paprika and a heaping ¼ teaspoon salt to a large (lidded) sauté pan. Place over medium-high heat, give everything a good stir and leave it, uncovered, until it starts to bubble gently.
- Once bubbling, turn the heat down to medium-low, cover with the lid and cook gently for 15 minutes, stirring once, until the tomatoes have burst and start to release their juices. Turn down the heat if necessary; you want the garlic to soften without taking on color, and you want the tomatoes to not completely disintegrate. Stir in the lime juice and set aside.
- Heat a grill pan over high, and ventilate your kitchen well.
- Halve the cucumbers lengthwise then use a small spoon to scrape out and discard the seeds. Slice each halved cucumber lengthwise into 2 equal pieces, then transfer the cucumber quarters to a bowl and toss with the oil, ½ teaspoon salt and a good grind of pepper. When the grill pan is very hot, grill them in batches, cut sides down, for 2 to 3 minutes, then flip them over and grill for 1 to 2 minutes more. You want nice grill marks and for the cucumbers to soften but still retain a bite. (You don't want any floppy cucumbers.) As they're ready, immediately transfer to the tomato pan, stirring to coat in the dressing.
- Once they're all grilled, stir the cilantro into the pan and transfer the mixture to a large serving platter with a lip. Sprinkle on the torn mozzarella, along with a good pinch of salt, and tuck the cheese under the cucumbers in places. You can serve this dish hot or at room temperature.
GRILLED CUCUMBER SPEARS
Make and share this Grilled Cucumber Spears recipe from Food.com.
Provided by kitchenslave03
Categories Vegetable
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Cut cucumber into thirds crosswise.
- Cut each piece into quarters lengthwise.
- Coat cucumbers with cooking spray.
- Grill for 6 min or til lightly charred and crisp-tender, turning occasionally.
- Place cucumber in a bowl.
- Add remaining ingredients and toss gently to combine.
Nutrition Facts : Calories 42.6, Fat 2.4, SaturatedFat 0.4, Sodium 221.1, Carbohydrate 5.5, Fiber 0.8, Sugar 2.5, Protein 1
PICKLED CUCUMBERS WITH DILL & SPICE
Piccalilli with bite, this chunky chutney of sliced gherkins, spices and dill is perfect with meat, cheese or as a homemade gift
Provided by Good Food team
Categories Condiment
Time 25m
Yield Makes about 3 x 450g/1lb jars
Number Of Ingredients 10
Steps:
- Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.
- Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.
- Add the vegetables and bring the pan to a rolling boil over a high heat, stirring now and again. Boil for 1 min, then remove pan from the heat. Tear in the dill, then pack into sterilised jars (see above right), making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.
Nutrition Facts : Calories 32 calories, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.4 milligram of sodium
GRILLED ASPARAGUS SALAD
It's just one of those salads that was created on a gorgeous summer evening with a bunch of stuff I had in the fridge. Grilled asparagus is tossed with spinach and Parmesan cheese. My husband and I love it!
Provided by Heather Hedstrom
Categories Side Dish Vegetables Asparagus
Time 13m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat a grill for low heat. Combine the lemon juice and olive oil on a plate. Place asparagus on the plate, and roll around to coat.
- Grill asparagus for about 5 minutes, turning at least once, and brushing with the olive oil mixture. Remove from the grill, and place back onto the plate with the oil.
- In a large bowl, combine the spinach, Parmesan cheese, and slivered almonds. Cut asparagus into bite-size pieces, and add to the salad along with the lemon juice and oil from the plate. Toss to blend, then serve.
Nutrition Facts : Calories 109.7 calories, Carbohydrate 3.4 g, Cholesterol 1.5 mg, Fat 10.2 g, Fiber 1.6 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 50.3 mg, Sugar 1 g
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