More Summer Veggies - Cukes

Cucumbers, not something we would choose for a garden produce. But when it came in the CSA package, I was determined to try them in new ways. We've not been fans of cucumbers, but maybe that was because we'd previously just had them sliced raw from a relish plate. I knew I'd had salads from our local restaurant's salad bar that I liked. 
     And we were pleasantly surprised! Not only are cucumbers healthy foods, but these salads are quite tasty. Research shows 7 health benefits of eating cucumbers:
* high in nutrients, low in calories but high in many important vitamins and minerals
* Contain antioxidants
* Promotes hydration
* May aid in weigh loss
* May lower blood sugar
* Could promote regularity
* easy to add to the diet

My favorite of these two recipes is the marinated one, but they are both good and make easy salads that can extend over a few days' meals. 

MARINATED CUCUMBER, TOMATO, ONION SALAD

3 medium cucumbers, peeled and sliced

1 medium onion, sliced into rings

3 tomatoes, cut into wedges

½ cup vinegar

¼ cup sugar

1 cup water

2 tsp. salt

1 tsp. coarsely ground pepper

¼ cup oil

Whisk dressing ingredients together. Pour over prepared vegetables. Refrigerate for 2 hours or more. 

Could add feta cheese just before serving. 

CREAMY CUCUMBER SALAD

½ cup sour cream or ranch dressing or Greek yogurt or a combo

1 T. white vinegar

1 T. minced fresh dill (or 1 tsp. dried)

1 tsp. sugar

½ tsp. salt

¼ tsp. garlic powder

3 cups thinly sliced peeled cucumbers

Opt: add thinly sliced onion and/or chopped tomatoes

Eating Local

Beef from our cattle herd. Corn frozen from a friend's garden last year. Tomatoes from the garden - well these weren't from our garden, but there soon will be some to harvest. Eating local has been a popular trend lately, one that farm families have long embraced. Having your own garden produce and meat not only gives you a feeling of sustainability, but seems to taste better and feel more healthy.

Beef, corn, wheat - all Kansas products

Here are a few recipes for summer time meals.

Shrimp & Tomato Sheet Pan Supper               

(shrimp isn't local to our area, but a nice treat for variety)

1 pound Jumbo Shrimp, peeled and deveined, tails off

2 cups cherry tomatoes

4 cloves garlic very thinly sliced

olive oil, for drizzling

salt and pepper, to taste 

1 whole lemon, halved

Directions: 

Preheat oven to 400 degrees F. 

Put shrimp, cherry tomatoes and garlic on a rimmed baking sheet. Drizzle with olive oil and toss (I used lemon-infused olive oil). Season with salt and pepper.

Roast until the shrimp are opaque and the tomatoes begin to burst. 10-12 minutes. Finish with a generous squeeze of lemon. 

Serve with salad, bread. or pasta. 

thanks to Pioneer Woman for this recipe

BBQ MEATBALLS                                                  

 Ingredients:

1 ½ pound ground beef

¾ cups oats

1 cup milk

3 tablespoons very finely minced onion

1 ½ teaspoon salt

ground black pepper, to taste

(for cooking meatballs)

1 cup all-purpose flour

canola oil

(for sauce)

1 cup ketchup

2 tablespoons sugar

3 tablespoons vinegar

2 tablespoons Worcestershire

4-6 tablespoons onion

dash Tabasco

Directions:

Preheat oven to 350 degrees

Combine all meatball ingredients. Roll into medium small balls and place on a cookie sheet. Place sheet in freezer for five minutes.

After 5 minutes, remove meatballs from freezer and immediately dredge in unseasoned flour

Brown meatballs in canola oil until just brown. Place into a baking dish.

Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread. 

Another recipe from Pioneer Woman

FRESH CORN CAKES

Ingredients:

2 ½ cup corn kernels

3 large eggs

¾ cup milk

3 Tablespoons butter, melted

⅔ cup flour

¾ c. cornmeal

8 oz. mozzarella cheese

2 Tablespoons fresh chives

1 teaspoon salt

1 teaspoon freshly ground black pepper

Directions:

Pulse corn, eggs, milk, butter in food processor 3-4 times. Stir together flour and other ingredients. Stir into corn mixture until just moistened. Spoon ⅛ cup batter onto a hot, lightly greased skillet. Don not flatten or spread. Cook 3-4 minutes (bubbles will appear on top), flip. Cook 2-3 minutes on the other side.

(From Southern Living magazine 2008)