Cucumbers are in abundance right now. So much so that many vendors at our local farmers market have been selling them by the bucket!
This is great news for me. Cucumbers have always been my favorite vegetable ever since I was a little kid. I was a picky eater then, and not a huge fan of veggies in general, but I was always in the mood for some sweet, crunchy cucumber. I would often ask for an entire cuke to myself and try to eat it whole like an apple!
I still enjoy just snacking on a plain cucumber. I also add them to almost every salad I make, and it’s my primary vehicle to transport hummus to my mouth. Last night I took some thinly sliced cucumbers, tossed them with some rice vinegar, salt and pepper, for a super easy salad that took literally a minute to make.
Since it’s prime time for cucumbers, we decided to pick up 10 lbs. of them at the farmers market last Saturday. What are you going to do with 10 lbs. of cucumbers?! I’ve got plenty of ideas, but I wanted to try something new. Here’s a list of some great plant-based recipes I found featuring cucumbers as the star ingredient.
Cucumber Recipe Round-up:
- Here’s a treasure trove of cucumber recipes from One Green Planet. With 10 unique ways to prepare cucumbers, I have enough to try each one!
- This soup from All Recipes sounds simple and refreshing. Leave out the olive oil for an even healthier dish.
- Refrigerator pickles are a summer staple in the Midwest and everyone seems to have their own recipe. This one from Martha Stewart is classic and easy to prepare.
- How cute are these mini-watermelons?! Found on T. Colin Campbell’s Center for Nutrition Studies website, these would be really fun for a summer picnic.
Cucumbers are at their peak flavor right now. You’ll also find them cheaper in the summer than any other time of year, especially if you pick them up at your farmers market. Last year, Josh and I joked that we ate our body weight in cucumbers over the summer.
What are your favorite ways to prepare cucumber? Let us know in the comments!