Sliced, diced or mixed will spruce up your warm weather menus of salads, sandwiches or entrees with nature’s palate cleansers.

Cucumbers come in many different varieties. The most common cucumbers are:

Garden Cucumber ~  Usually a medium size with a dark green, waxed skin and seeds.

English Cucumber ~ Thin, long and dark green with firm skin.

Both are good choices when making cucumber cups.

Kirby Cucumbers ~  Fat, Small and a textured skin. Good for making pickles.

Persian Cucumbers ~ Small, paler green with a thinner skin. Just enough crunch when added to salads.

Radishes also come in many varieties and colors from flavors of  ‘hot’, to almost sweet.

 Tzatziki ©Ellen Easton

INGREDIENTS: 1/2 Cup diced Cucumber, preferably without seeds~ press out excess liquid |1 Cup of Whole or Nonfat Greek Yogurt|1 Tablespoon Extra Virgin Olive Oil | 1 Tablespoon of fresh Lemon Juice or juice from ½ medium size Lemon|2 Garlic Cloves finely diced|1 Tablespoon fresh or dried Dill.  Optional ~ Mint leaves shredded to taste.

PREPARATION: Wash Cucumber. Pat dry.  Dice or grate.  Using paper towels make certain to press out excess liquid to prevent sauce from separating. Place cucumbers into a large bowl.  Add all other ingredients and toss together for chunky style or place into a food processor and pulsate until desired smoother texture.  Store in an air tight container in the refrigerator for up to two weeks. Tzatziki is a delicious addition  to use as a dip, accompaniment for salmon, a spread for sandwiches, or as a marinade for fish, poultry or meats.

 Marinated Cucumbers and Radishes 

INGREDIENTS: White Balsamic Vinegar or Heintz White Vinegar| Sliced Cucumbers|  Sliced Radishes | Fresh or dried Dill.  All amounts are to taste and desired quantity. Optional ~ Granulated sugar.  To flute the edges of the cucumber or radish,  before slicing use the tines of a fork to score the outside skin from top to bottom. PREPARATION: Slice  the cucumbers and radishes .  Place separately into deep bowls.  Sprinkle dill. Toss.  Add Vinegar until all cucumbers and radishes are covered. Sprinkle more dill and toss again. If a sweeter taste is desired add a very small amount of sugar and toss one more time. Place each into an airtight jar or container into the refrigerator for a minimum of 24 hours.  The longer they are left in the vinegar the more they will pickle. Just the right crunch for a tea sandwich or salad.

Afternoon Tea Sandwiches

Salmon Mousse recipe
https://www.thethreetomatoes.com/a-spring-luncheon-a-la-francais

To help others with food assistance see link:  feedingamerica.org

©Ellen Easton