I have been really excited about all of the cucumbers that have been coming out of the garden lately! Fresh, beautiful little green cylinders that make great pickles, relishes, eye masks and of course, salads!
If you are like me, lettuce salads are great, but sometimes you just crave something different! Something fresh, juicy and light. May I offer you a simple recipe for cucumber salad to curb that craving?
Now let me start by saying one thing right away….the longer it sits the better. So if you are having a dinner party and want a side dish that you can prepare ahead of time, this is your recipe! It pairs well with anything off of the BBQ for amazing summer entertaining!
Fresh Cucumber Salad
This recipe serves 3-4 as a side dish, but feel free to double (or triple it) because remember, the longer it sits the better! Also makes a great lunch the next day.
3 small or 1 large cucumber
Handful of fresh dill (big handful)
1tbsp sour cream (or greek yogurt)
1tsp apple cider vinegar
Salt and pepper to taste ( my taster likes lots!)
Just mix everything together and let sit in the refrigerator.
Like I mentioned, let sit for at least 4 hours. Overnight is so much better though!
I have seen a lot of people say cucumber salad doesn’t have much flavour, but my guess is they didn’t let it sit long enough!
So if you are like me and have lots of cucumbers and dill in your garden, you might be serving a lot of this recipe! It tastes like summer, it is perfect to prepare ahead and perfect for hot summer days!
Do you grow your own garlic? Did you know that the entire plant is not only edible, but super delicious!!
We have a good amount of wild garlic in our gardens, and other then looking pretty, I was never sure what to do with it. After some research, I learned that the options are endless!
Not only are the scapes (the curly tops that sprout up a month or so before you can harvest the bulbs) edible, they have such a fresh garlicky taste, you can eat them raw or fry them up with some salt and pepper. I enjoy adding them to stir frys too. Yum, yum, yum!!!
I have been craving pesto BBQ chicken for a while, and thought “scape pesto??” Turns out it is actually a thing!! There are lots of recipes out there that are very different, and I am sure very delicious! My recipe was purely based on what I already had in the house and let me tell you….I wouldn’t change a thing!
Garlic Scape Pesto (per cup of chopped scapes)
1 cup garlic scapes
1/4 cup Parmesan cheese
1/4 cup walnuts
1/3 cups olive oil
Salt and pepper to taste
Wash and roughly chop the stalks (separating the flowery tops) I cut mine at the point where the stalks started to feel tough. It is a little late in the season and they got tough about 4-6 inches down.
Cut off the tops above the flowery bulbs. They have a spicy garlicky taste the added great flavour to the Pesto!
Save the flowery bulbs to plant more garlic!
Place scapes, cheese, walnuts, salt and pepper to food processor and pulse. Slowly add oil until you have a desired consistency.
In my opinion, if you plant something in your garden, ideally, you should be able to eat it. Gardening takes water, valuable time and money to grow, so you minus well reap the rewards!
There are so many beautiful herbs and vegetables that have flowers and look just like other perennials you can spend hundreds of dollars on (but can’t eat). If you plant the right ones together, they can come into bloom in a timely manner, ensuring your gardens are always bright and colourful!
In the past couple of years, I have been slowly replacing greenery that offers no nutritional value with delicious AND pretty plants in my gardens!
I love planting herbs! They are probably the prettiest and tastiest plants. In addition to my chives, mint, dill, parsley, sage and basil, I have added lavender, oregano and thyme this year. It just adds so much beauty and it is amazing to add to a salad.
As part of building a sustainable lifestyle, we want to grow as much food as we can for ourselves! Having roses, daisies and gardenias are nice, but at the end of season, all they were good for was to look at and then chop down. I would much rather eat the plants that I spend so much time watering, pruning and weeding!!
I have a garden full of gorgeous mint! Peppermint and chocolate mint grow effortlessly along the house, adding a green and aromatic display of freshness. It is so pretty, I really do love it!
Every year, it grows into the grass and we have to mow it down with the lawnmower. It also spreads like a disease and grows threw my deck, gets tangled in my hose and pops up every where you don’t want mint! It is so invasive, I really do hate it!
In the fall when I start cleaning out the gardens, I chop down the mint and let it hang in the mud room. Once dried, it makes the most amazing, natural tea ever! I even have people asking me for it! I can make peppermint and chocolate mint tea! It tastes so good, I really do love it!
Other than tea, there isn’t a whole lot of uses for mint that I have found. There is just to much to use it all making tea, and I hate wasting it. I always feel edible plants should serve their purpose, but what else can you do with mint (other than make a mean mojoto!) It is so much work for so little, I really do hate it!
So you see my problem? Mint and I have a love hate relationship! But I the end, I like it enough to keep it around, but hope to find some new uses for it soon!
Any ideas would be very helpful. Please comment your thoughts and help a girl out 😁
I struggle with lunches. We are always in a rush since my Husband and I work afternoons and I am always trying to find things that are easy, healthy and will keep us full without the use of bread or wheat products.
I seem to keep coming back to these three delicious recipes, with ingredients that are simple and always available since you can change it up based on what you have on hand.
Why make just a salad when you can experiment with new flavours and textures! This is one of my favourite go-tos because you can use anything! Just put out huge bowls of spinach and different dressings, then go through your fridge and choose delicious items to add! I like cheeses, tomato, mushrooms, herbs, pickles, lunch meats, olives….or whatever I have kicking around! I use fruits sometime too! Super yummy, healthy, gluten free and most importantly, EASY!
Tuna Salad Bowl
This is a great dish because it packs a lot of protein and fibre and keeps me full for a long time! We don’t even use dressing, just salt and pepper! Again, you can use anything you have in the fridge to make a delicious salad and then whip up a can of tuna (I like to mix it with light mayo, but ranch, greek dressing or sour cream also make delicious tuna) and plop it right there in the middle of your salad! Couldn’t be easier!
I am sure you are going to see a theme here! Scramble eggs and add any veggies you have in the fridge! Here I used peppers and onions and topped with fresh herbs from the garden! So good! I never eat eggs for breakfast since I am an oatmeal person, but eggs for lunch is a weekly occurrence in my house. Sometimes it is tomato basil eggs, sometime spinach and cheese, other times I add peppers, zucchini, broccoli or whatever I have in hand!
So I hope this gives you some inspiration! There is nothing fancy here or complicated and everything can be suited to your dietary needs and what you just happen to have in the fridge!