Grilled Fish with Cucumber-Tomato Salsa

Any seafood tastes great paired with this simple cucumber-tomato relish—just buy your favorite. If you choose a thin fillet such as flounder, place on aluminum foil to keep fish intact while grilling.

1 ½ tsp ground cumin, divided

½ tsp salt, divided

1 tsp grated lime rind

2 Tb fresh lime juice

1 Tb olive oil

1 cucumber, chopped

1 cup grape tomatoes, halved

1 green onion, thinly sliced

1 jalapeno, seeded and minced

1 Tb fresh mint, chopped

1 pound firm mild fish fillets

Combine 1 teaspoon of cumin, ¼ teaspoon salt, lime rind, lime juice, and olive oil in a medium bowl. Add cucumber, tomatoes, green onion, jalapeno, and mint. Set aside.

Sprinkle remaining ½ teaspoon cumin and remaining ¼ teaspoon salt over fish. Grill over medium-high heat 7 minutes or until tender.

Top with salsa, and serve. Makes 2-3 servings.

Fattoush

The ingredient list is long, but it’s actually quite simple and uses many of the vegetables from this week’s share.

3 pita rounds, torn into pieces

oil for frying

2 cups torn romaine lettuce

2 tomatoes, chopped

2 small cucumbers, peeled and diced

1 green bell pepper, chopped

3 green onions, minced

15 fresh mint leaves, chopped

1/4 cup chopped fresh parsley

1 teaspoon cilantro

1/4 cup lemon juice

2 teaspoons white wine vinegar

1 pinch salt

1/2 teaspoon lemon pepper

1/2 teaspoon dried onion flakes

1 pinch celery salt

1 pinch garlic powder

1/4 cup olive oil

Heat oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until browned; then remove to paper towels.

Place romaine lettuce, tomatoes, cucumbers, bell pepper, green onions, mint leaves, parsley, and cilantro into a large bowl.

Pour lemon juice and white wine vinegar into a small bowl. Season with salt, lemon pepper, onion flakes, celery salt, and garlic powder. Stir in olive oil.

Gently toss salad with fried pita pieces and dressing. Adjust seasonings to taste, and serve.

Tomato-Cucumber Salad with Mint

1/3 cup (high quality) red wine vinegar

1 tablespoon white sugar

1 teaspoon salt

2 large cucumbers, peeled, seeded, and cut into 1/2-inch slices

3 large tomatoes, seeded and chopped

2/3 cup chopped red onion

1/2 cup chopped fresh mint

2 tablespoons olive oil

salt and pepper to taste

In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.

Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.

Source: allrecipies.com

Chilled Watermelon-Cucumber Soup

There are few things more refreshing than sweet, juicy watermelon and cool, crunchy cucumber—two plants that belong to the same botanical family. Piri-piri chilies are available at Fairway.

1 small watermelon, cut into chunks, rind removed and seeded

2 cucumbers, peeled, seeded and chopped into 1-inch pieces

½ clove garlic, minced

1 piri-piri chile, minced (remove seeds for less spice)

Juice of half a lemon

2 Tb olive oil

Salt and white pepper to taste

In a blender or food processor, combine the first six ingredients and blend until smooth. Season to taste. Chill soup in the fridge. If desired, garnish with a slice of grilled melon or shrimp seviche to serve.

Cold Dill Soup

Anything that requires simply chopping and refrigerating is my kind of meal right now!

1 pint half-and-half

2 8oz. cartons plain yogurt

2 cucumbers, peeled, seeded, diced

3 Tb minced fresh dill

2 Tb lemon juice

1 Tb chopped green onions

½ salt

¼ tsp white pepper

Sliced cucumber, as garnish

Sprigs of dill, as garnish

Combine first 8 ingredients, stirring well; chill thoroughly. Garnish with cucumber and dill.

Makes 4 cups.

Source: www.recipes.epicurean.com

Sesame Noodle Salad

This is a great recipe my husband and I make all summer long, freely substituting for whatever vegetables are available – I’ve used lightly steamed or sautéed broccoli, and greens like kale and collards. We also throw in cubes of smoked tofu, but I imagine shredded/sliced chicken would work well, too.

Soba noodles (to serve 4)

2 Tb sesame oil

¼ cup soy sauce

¼ cup rice vinegar

½ cup cucumber, seeded and shredded

1 cup carrots, peeled and shredded

6 large radishes

3 stalks green onions, thinly sliced

2-4 Tb gomashio, as garnish

In a medium pot, cook noodles until al dente, about 8 minutes. Drain and rinse noodles under cold water until cool. Transfer to a large bowl. In a small bowl whisk together the sesame oil, soy sauce, and vinegar. Toss with noodles to coat. Add the cucumber, carrots, radishes, and onions. Toss. Garnish with Gomashio.

Source: How it All Vegan!