Persian Cucumber Recipes

Garlic Persian Cucumber Salad

8 ozs. Cucumber (1 large hothouse cucumber or 3 small Persian cucumbers)
1 tablespoon finely minced garlic
1/2 teaspoon salt
1 tablespoon sesame oil

Cut the Persian cucumbers into quarters lengthwise and slice off the center to remove the seeds. For large hothouse cucumbers you may want to further cut the quarters into eights lengthwise. Then cut into two-inch long pieces. Add the salt and garlic then mix well. Refrigerate the cucumbers for about 30 minutes.

When ready to serve drain the salt extracted juice from the cucumber pieces and arrange on a plate. Be sure to retain the garlic. Pour the sesame oil over the cucumber and serve chilled.

redcook.net

Persian Cucumber Salad with Mint and Feta Recipe

Ingredients

Persian cucumbers, about 5 inches long

1 lb thin skinned, mild (non bitter) cucumbers, such as Persian, Armenian, or Japanese cucumbers, thinly sliced. You might also try it with English cucumbers.
1/4 red onion, thinly sliced and cut into 1-inch long segments
2 or 3 red radishes, thinly sliced
10 mint leaves, thinly sliced
White vinegar
Olive oil
1/4 pound feta cheese
Salt and freshly ground pepper

Method
In a medium sized bowl, gently toss together the sliced cucumbers, red onion, radishes, mint leaves with a little bit of white vinegar and olive oil, salt and pepper to taste. Right before serving, sprinkle on crumbled bits of feta cheese. Serve immediately. Serves 4.

simplyrecipes.com

Persian Cucumber Yogurt

Ingredients
1 (32 ounce) container plain yogurt
3 English cucumbers, peeled and cubed
1 clove garlic, minced
1 shallot, finely chopped
5 tablespoons dried dill weed
1 teaspoon salt
1 teaspoon pepper

Directions
1.In a medium bowl, stir together the yogurt, cucumbers, garlic, and shallot. Season with dill, salt and pepper. Refrigerate for at least 1 hour to blend flavors.

allrecipes.com

For more information about Persian cucumbers and cucumbers in general
please visit our previous post here

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Four Amazing Spinach Recipes

The following spinach recipes will give you some delicious options for using the harvest you worked so hard to produce.

Easy Spinach Salad

1 lg. bunch of spinach
1 sm. onion, chopped
1 (8 oz.) can mushrooms
1 hard-boiled egg
1/3 c. Parmesan cheese
1/3 c. safflower oil
1/4 c. sugar
2 tbsp. vinegar (cider)

Thoroughly wash spinach but do not soak. Remove stems and gently tear large leaves into bite-size pieces. Pat dry before tearing. In large bowl put spinach, mushrooms, chopped egg, Parmesan cheese and onion. Toss gently. Blend oil, sugar and vinegar. Beat with egg beater until mixture becomes thick and milky color. Pour dressing over salad and toss. Serve immediately.

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Dilled Spinach

1/2 tb xtra virgin olive oil
1 Garlic clove, minced
1 sm Onion, chopped, or
1 bn Green onions, chopped
1 Yellow crookneck squash, cut into bite-size pieces
1 pound fresh rinsed spinach leaves, stems removed
1/2 bn fresh dill, stemmed and finely chopped
1/2 Lemon

Heat xtra virgin olive oil in a skillet; saute garlic 15 seconds. Add onions and cook until wilted. Add squash and saute. Add spinach and dill and stir to mix well. Cover and cook over medium heat until heated through. Squeeze juice of 1/2 lemon over all before serving.

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Spinach Salad with Mushrooms and Bean Sprouts

1 Bunch fresh spinach
1/2 lb Fresh mushrooms
1/2 lb Fresh bean sprouts

Dressing:
1/2 c xtra virgin olive oil
2 ts Soy sauce
1 Lemon; juice of
1 ts Prepared mustard
1/2 ts Paprika
1/2 ts Salt
1/2 ts Pepper

Wash spinach, mushrooms & bean sprouts. Pat dry or allow to drain. Arrange on salad plate. Combine dressing ingredients & blend with a wire whip. Spoon dressing over each salad.

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Spinach Salad with Fruit and Honey

8 cups loosely packed fresh spinach leaves
2 cups cantaloupe balls
1 1/2 cups halved fresh strawberries
2 tablespoons seedless raspberry jam
2 tablespoons raspberry white wine vinegar
1 tablespoon honey
2 teaspoons xtra virgin olive oil
1/4 cup chopped macadamia nuts

Combine spinach, cantaloupe balls, and strawberry halves in a large bowl; toss gently.

Combine jam, raspberry white wine vinegar, honey and xtra virgin olive oil in a small bowl; stir with a wire whisk until blended.

Drizzle over spinach mixture, and toss well.

Sprinkle with nuts. Yield: 6 servings (serving size: 1-1/3 cups).

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Make sure to check out our other posts about spinach…

Picking (harvesting) Spinach

Spinach Has High Nutritional Value