Roastbeefcucumberandavocadowrap Recipes

Steps:

• Place the cucumbers and radishes in an ice water bath for 8 to 10 minutes.
• Meanwhile, add the apple cider vinegar, oil, shallots, tarragon and sugar to a large bowl. Season with salt and pepper.
• Drain the cucumbers and radishes and place in a bowl. Drizzle the vinaigrette over the top. Season with salt and pepper. Serve immediately.

Steps:

• Pit and peel the avocado and cut it into 1/2-inch chunks. In a small bowl toss the avocado chunks gently with 1 tablespoon of the lemon juice and season with salt to taste. In a medium bowl, whisk together remaining lemon juice, 1 teaspoon Dijon mustard, pinch of white pepper, and 1/4 teaspoon salt. Add crabmeat and toss.
• Stand an empty 15-ounce can with both top and bottom removed on a serving plate. Scoop a quarter of the avocado into the can. Place 1/4 of the crabmeat on top and press down gently into the mold. Gently pull the can off the avocado and crab mixture. Garnish with a half teaspoon of chives. Repeat with the remaining 3 servings and serve.
• Excellent source of: Protein
• Good source of: Fiber, Vitamin C, Folate, Vitamin K, Potassium

Steps:

• Put a large colander in a large bowl. Add the cucumbers and onions to the colander, sprinkle with 1 tablespoon salt and toss until the salt is evenly distributed. Let stand at room temperature for at least 1 hour and up to 2 hours.
• Transfer the cucumbers and onions from the colander to a paper towel-lined baking sheet and pat them dry with another layer of paper towels.
• Whisk together the sour cream, dill, vinegar and a few cracks of black pepper in a medium bowl. Add the cucumbers and onions and toss until coated.
• To make ahead: Salt and pat dry the cucumbers and onions as above, then keep separate from the dressing until ready to serve.

Steps:

• For the sauce: Grate the cucumber over a strainer and squeeze out the water. Transfer the grated cucumber to a medium bowl along with the mint, yogurt, lemon zest, lemon juice, olive oil and salt. Mix to combine, using a rubber spatula. Cover and refrigerate until ready to serve.
• For the kebobs: In a medium bowl, whisk together the yogurt, olive oil, lemon zest, salt, cumin, garam masala and cayenne. Add the cubed sirloin and mix to coat evenly. Cover with plastic wrap and marinate at room temperature for about 20 minutes.
• Preheat a grill or grill pan to medium heat.
• Beginning with the meat, thread one cube of sirloin onto a skewer, followed by a tomato, another piece of meat, a piece of onion, another piece of meat and finishing with a tomato and an onion. Continue like this until all the skewers are assembled. Sprinkle the kebobs on all sides with salt, then place on the preheated grill and cook for three minutes per side for medium doneness. Serve warm with the cucumber-yogurt sauce.

Steps:

• Peel the cucumber in wide stripes lengthwise, alternating skinned strips with peel. Slice into 1/4-inch pieces and place into salad bowl.
• Add mangos, rice vinegar, sesame seeds, and agave nectar to bowl and toss to blend.

Steps:

• Mix cream cheese, sour cream, mayonnaise, ranch dressing mix, and dried dill in a bowl until creamy and smooth.
• Cut crusts from bread slices; cut sliced bread into decorative shapes (such as rounds or flowers) with cookie cutters. Spread each piece of bread with cream cheese mixture and top with a cucumber slice. Top each canape with a few fresh dill leaves.

Steps:

• In a small bowl, beat the cream cheese, mayonnaise, cumin, salt, chili powder and cayenne until smooth. Spread 1 tablespoon on one side of each tortilla; top with lettuce, roast beef, tomato and onion; roll up tightly. Cut on a diagonal.

Steps:

• In small bowl, mash avocado with fork.
• Stir in lemon juice, chives, salt, and pepper.
• Spread avocado mash over 6 slices bread, dividing evenly.
• Mix mayonnaise with prepared horseradish.
• Spread other 6 slices bread with about 1 teaspoon each horseradish-mayonnaise.
• Top with roast beef, dividing evenly.
• Gently press avocado-topped bread slices, avocado sides down, onto each sandwich.
• Using long serrated knife, trim off crusts and cut each sandwich lengthwise into thirds.
• *Transportation tips: Transfer the sandwiches to a covered plastic container to transport them to the picnic, and then simply pass around the container to serve. To keep the bread from drying out, when stacking the sandwiches in the container, lay a sturdy, barely moistened paper towel between each layer and another one over the top.

Steps:

• In a small bowl combine drained crab meat, softened cream cheese,and onion salt; combine well.
• Spread crab meat mixture over trimmed bread slices. Cut each bread slice diagonally into 4 triangles. Top each triangle with two cucumber slices.
• In another small bowl, mash avocado with lime juice and salt. Place a dollop on top of cucumber slices. Sprinkle chives over tops and serve immediately.

Steps:

• Mix cucumbers, sweet onion, and sea salt together in a bowl. Cover bowl with plastic wrap and let sit for 30 minutes.
• Turn cucumber mixture into a colander set over a bowl or in a sink; let drain, stirring occasionally, until most of the liquid has drained, about 30 minutes more. Transfer drained cucumber mixture to a large bowl.
• Stir mayonnaise, vinegar, sugar, dill, garlic powder, and black pepper together in a bowl with a whisk until smooth; pour over the cucumber mixture and stir to coat vegetables with the dressing.
• Cover bowl with plastic wrap and refrigerate at least 2 hours.

Steps:

• Transfer the scallions to a small bowl of ice water to crisp.
• Peel the cucumbers in alternating stripes, trim ends and cut cucumbers lengthwise. Scoop out the seeds, if desired. Cut cucumbers into bite-size pieces (thin slices, 1/2-inch cubes, or smashed into irregular shapes), then transfer to a colander set in the sink. Toss with 1 teaspoon salt and set aside to drain, at least 5 minutes or up to 15.
• When you're ready to eat, halve the avocados and remove the pits. Using a spoon, remove the flesh from the skins, then cut the flesh into 1/2-inch cubes. Transfer to a large bowl, add the lemon juice and season with salt. Stir to combine.
• Shake the cucumbers in the colander to get rid of any excess moisture, then transfer to the bowl with the avocado. Drain and shake the scallions in the colander. Add the scallions to the bowl.
• Stir the salad ingredients vigorously just until the avocado breaks down a bit. The cucumbers should be glossed with avocado but the majority of the avocado pieces should still remain cubed. Season to taste with salt, lemon and red-pepper flakes or hot sauce.

Steps:

• Slice then dice cucumber.
• Slice then dice tomatoes.
• Slice avocado and carefully remove stone. Scoop out inside and dice.
• Peel onion and remove tops. Then slice.
• Chop cilantro and place in a large salad bowl with previous ingredients.
• Toss with olive oil, lemon juice, salt and pepper. Serve in a bowl.
• Enjoy!

Steps:

• Use coarse blade on grinder, (I used food processor) combine all vegetables in large bowl.
• Sprinkle with salt.
• Cover with cold water, let stand 4 hours.
• Drain thoroughly in colander, press out all excess liquid.
• Combine sugar, vinegar, celery seed,& mustard seed.
• Bring to a boil, stirring until sugar is dissolved.
• Stir in drained vegetables, simmer 10 minutes.
• Pack into jars to within 1/2 inch of the top.
• Put on cap, screw band firmly tight.
• Process in boiling water bath 10 minutes.
• Yield 5-6 pints.

Steps:

• In a small bowl, mix whipped cream cheese and dry Italian-style dressing mix. Spread equal portions of the mixture on slices of the cocktail rye bread. Top each with a slice of cucumber.

Steps:

• Line a fine mesh strainer with two layers of cheesecloth; place over a bowl. Place yogurt in strainer. Cover and refrigerate for at least 4 hours or overnight., Rub tenderloin with 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon white pepper. In a large skillet, cook tenderloin over medium-high heat until browned on all sides. Transfer to a shallow roasting pan. , Bake at 400° for 25-30 minutes or until a thermometer reads 145°. Cool on a wire rack for 1 hour. Cover and refrigerate., Transfer yogurt from strainer to another bowl (discard yogurt liquid). Add the cucumber, onion, garlic and remaining salt and white pepper. In a small bowl, whisk the vinegar and remaining oil; stir into yogurt mixture., Thinly slice the tenderloin. Spread yogurt mixture over bread slices; top with beef, arugula and tomato slices if desired. Serve immediately or cover and refrigerate until serving.

Steps:

• In the bowl of a blender or food processor, combine cucumber, buttermilk, garlic, anchovy, scallions, jalapeño, fresh herbs, sherry vinegar and salt. Blend until smooth and adjust seasoning as needed.
• Smash avocado slices on the toasted bread. Sprinkle with crumbled feta, squeeze the juice of the lemon half over the top and finish each with a drizzle of olive oil and some pepper. Transfer to a plate and set aside.
• Distribute soup between 4 bowls and garnish with raw corn kernels and a drizzle of olive oil. Serve avocado toast on the side.

Steps:

• Combine 2 1/4 cups chopped cucumbers, 2 cups water, 1 cup ice cubes, 1/2 cup sugar, 1/3 cup lime juice, and 1 pinch of salt in blender. Blend until sugar dissolves and mixture is smooth but slushy, about 2 minutes. Transfer mixture to pitcher. Repeat with remaining chopped cucumbers, 2 cups water, 1 cup ice cubes, sugar, lime juice, and salt.
• Place additional ice cubes in 8 glasses. Fill with cucumber drink.

Steps:

• In a blender or food processor, combine the mayonnaise, cream cheese, onion, chives, vinegar, Worcestershire sauce, garlic and seasonings. Cover and process until blended. Cover and refrigerate for 24 hours. , Using a 2-1/2-in. biscuit cutter, cut out circles from bread slices. Spread mayonnaise mixture over bread; top with cucumber slices. Garnish with pimientos and dill.