Recipes

Hot Cucumber Relish

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Makes 2 cups

Ingredients:

2 tsp. extra-virgin olive oil
1 small sweet red pepper, halved, cored, seeded, and finely chopped
3 green onions, thinly sliced and white and green parts separated
1 North Shore European Cucumber peeled and cut into 1/4-inch cubes
2 Tbsp. fresh lime juice
1 tsp. honey
2 tsp. chopped North Shore Living Herbs® Mint
1/2 tsp. salt

Directions:

Heat the oil in medium-sized skillet over medium heat. Add the red pepper and white part of green onion; sauté 2 minutes. Add the cucumber; sauté 3 minutes or until cucumber is tender-crisp.
Remove the skillet from the heat. Stir in the sliced green part of the green onion, along with lime juice, honey, fresh mint and salt. Serve hot or warm.
Serve this relish on top of cooked fish fillets or as a side dish for grilled meats or poultry.

Dill and Cucumber Salad

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Serves 4

Ingredients:

1/2 cup chopped North Shore Living Herbs® Dill
1 North Shore European Cucumber, finely sliced
1/2 tsp. Salt
3 Tbs. Seasoned Rice Vinegar
1/2 cup Feta Cheese, Crumbled
1/4 cup Red Onion, sliced thin and chopped
2 Vine Ripe Tomatoes, sliced and quartered

Directions:

Salt cucumber slices and layer on towels in a large bowl. Let stand in refrigerator at least one hour, to drain. Mix remaining ingredients together in a small bowl. Covered in refrigerator, let stand one hour to allow flavors to mingle. Remove paper towels from drained cucumbers, combine with other ingredients, and toss well. Add salt and pepper to taste. Cover and refrigerate until ready to serve.

Cucumber Raita

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Serves 6

Ingredients:

2 cups plain yogurt
2 North Shore European Cucumbers
2 Tomatoes, cubed
1 tbsp. ground cumin
1 tsp. coriander powder
1 tbsp. salt
1 tbsp. pepper
3 tbsp. North Shore Living Herbs® Cilantro, chopped

Directions:

Peel skin from cucumbers and coarsely grate. Place cucumber in a cheese cloth and squeeze all of the liquid out. Place cucumbers in a bowl along with the yogurt. Add the remaining ingredients to the bowl and mix well. Can be made up to a day ahead, cover and refrigerate. Serve cold.

Spanish Gazpacho

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Serves 6

Ingredients:

1 cup finely chopped peeled tomato
1/2 cup finely chopped green pepper
1/2 cup finely chopped celery
1/2 cup finely chopped North Shore European Cucumber
1/4 cup finely chopped onion
2 tsp. chopped parsley
1 tsp. chopped North Shore Living Herbs® Chives
1 small garlic clove, minced
2 to 3 Tbsp. wine vinegar
2 Tbsp. extra-virgin olive oil
1 tsp. salt
1/4 tsp. fresh ground pepper
1/2 tsp. Worcestershire sauce
2 cups tomato juice

Directions:

Combine all ingredients in stainless-steel or glass bowl. Cover and chill thoroughly for at least 4 hours. Serve in chilled cups. Top with croutons if desired.

Caribbean Chicken Salad

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Serves 4

Ingredients:

3/4 lb sweet potatoes, peeled and cut into 1-inch cubes
3/4 cup chili sauce
1/4 cup fresh lime juice
6 drops hot pepper sauce
1 lb skinless, boneless chicken breasts
1 North Shore European Cucumber, peeled, halved lengthwise and diced
1 mango, halved, pitted, and cut into 1/2″ pieces
2 Tbsp. minced North Shore Living Herbs® Chives
1 Tbsp. extra-virgin olive oil
3 cups shredded romaine lettuce
4 tsp. coarsely chopped unsalted dry-roasted peanuts

Directions:

In a medium saucepan, combine the sweet potatoes with water to cover. Bring to a boil over high heat, reduce to a simmer, cover and cook until the potatoes are tender, about 10 minutes. Drain and cool.

Meanwhile, preheat the broiler. In a large bowl, combine the chili sauce, lime juice, and hot pepper sauce. Remove 3 Tbsp. of this chili sauce mixture and set aside the remaining sauce. Place the chicken on the broiler rack and brush with the 3 Tbsp. chili sauce mixture. Broil the chicken 4″ from the heat for about 4 minutes per side or until the chicken is just cooked through. Transfer the chicken to a cutting board and cut the chicken into thin diagonal slices.

Add the sweet potatoes, cucumber, mango, chives, oil, and chicken slices to the reserved chili sauce mixture and toss to coat. Cover and refrigerate if not serving immediately.

Place the lettuce on 4 plates and spoon the chicken salad on top. Sprinkle with the peanuts and serve.

Cucumber Tomato Salad

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Serves 2

Ingredients:

1 North Shore Living Herbs® European Cucumber, cubed
1 to 2 medium tomatoes, cubed
1/2 small red onion, chopped
2 tbsp chopped North Shore Living Herbs® Basil
1 garlic clove, minced
Salt and pepper to taste

Directions:

Mix all ingredients in a bowl and mix well. Cover with plastic wrap and refrigerate for at least an hour. Mix before serving.

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