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We had some aging beets from the Farmers’ Market. Upon peeling, some of them turned out to have a little surprise of their own. Continue reading
We’ve been haunting the local farmers’ market getting market-fresh fruits and veggies. I picked up some gorgeous cucumbers and a wonderfully pungent batch of fresh dill and there was no question what to make — dilled cucumbers!
I find that sometimes I forget the simple pleasures of summer veggies in my zeal to try something new. Dilled Cucumbers is an oldie-but-goodie that should be in every cook’s summer menu plans! Try this favorite recipe to cool down your summer table.
Low calorie and delicious, dilled cucumbers just hit the spot for an easy summer meal.
- 2 cucumbers
- 1/3 cup plain Greek yogurt (sour cream works well, too, if you prefer)
- 1 tablespoon flavored white balsamic vinegar (try Honey Ginger Balsamic)
- 1/4 cup dill, chopped
- 2 teaspoons coarse salt
Prepare the cucumbers. I peeled mine this time, but I don't always. Sometimes I make stripes with the peeler. It totally depends on your mood. Some people cut out the seeds, but I don't always do that either.
Cut the cucumbers into 1/8 inch slices and put them into a colander. Toss the pieces with the salt and let them drain into the sink or a bowl. The salt dries out the moisture and makes them extra crisp. Let the cucumbers sit while you make the dressing.
In a medium bowl, combine the yogurt, vinegar, and dill. Blend the dressing together with a wire whisk or a fork.
Pat the cucumbers dry with a towel and add them to the dressing bowl. Toss to coat the cucumber pieces with dressing.
Chill and serve, or serve immediately.