Monday, September 20, 2010

Cool as a Cucumber...

Creamy Cucumber-Mint Salad with Borage Flowers
...and getting cooler! As the nighttime temperatures have been dropping, we have been doing our best to make use of the last of the garden produce and fresh herbs. Off-season cucumbers from the grocery store just aren't the same! So... we have to savor them while we can. I love eating plain, salted cucumbers, as a rule, but once in a while it is nice to enjoy them in a new and dressed up venue, which will still enhance their delicate flavor. Here's a recipe to help you enjoy your last cucumbers of the season:

Creamy Cucumber-Mint Salad with Borage Flowers

1 lb cucumbers (about eight small cucumbers)
4 Tbsp chopped fresh mint + whole leaves for garnish
1 cup of diluted coconut milk or plain yogurt
1/2 tsp ground coriander
1 Tbsp lemon juice
Sea salt
a handful of fresh borage flowers

Scrub cucumbers and peel alternating strips, so that you have striped cucumbers. Thinly slice and put in a bowl. Add chopped mint, coconut milk or yogurt (or coconut milk yogurt, for that matter!), coriander, lemon juice, and salt, and toss until well-combined. Pour into a serving bowl and garnish with whole mint leaves and borage flowers. Chill before serving. Serves 4.

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