1、Cucumber Martinis

Chill two Martini glasses. Put all the ingredients in a cocktail shaker or jug (except the cucumber ribbons), along with a handful of ice. Shake or mix well to combine, then strain the liquid into the

Cucumber Martinis recipe

Ingredients

    Method


    https://www.truecookbook.com/recipe/cucumber-martinis-8015/

    2、Easy Greek Cucumber-Tomato Salad

    Prep Time 10min. Total Time 10min. Servings 4 servings, 1-1/4 cups each
    Bring together crumbled feta, lemon zest and fresh veggies for this Easy Greek Cucumber-Tomato Salad. This cucumber-tomato salad is bursting with flavor.
    Easy Greek Cucumber-Tomato Salad recipe

    Ingredients

    Method

    1. Combine ingredients.

    3、Cucumber Flatbread

    Prep Time 5min. Total Time 5min. Servings 1 serving
    Cucumber Flatbread recipe

    Ingredients

    Method

    1. Spread cracker with cream cheese spread.
    2. Top with cucumbers and lemon zest.

    4、Spicy Thai Cucumber Salad

    Prep Time 30min. Total Time 1hr. 0min. Servings 4 servings
    This fresh salad from Dan Seidman of The Chef Dan incorporates thinly sliced cucumber, red onion and chili pepper with a dressing of rice wine vinegar, lime juice and sesame oil. Topped with roasted peanuts and bean sprouts.
    Spicy Thai Cucumber Salad recipe

    Ingredients

    Method

    1. 1. Combine rice vinegar, sugar, and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce heat to simmer for 2 minutes to allow the sugar to dissolve. Leave mixture to cool to room temperature.
    2. 2. Add cucumber, onion and chili pepper to a mixing bowl and pour over the cooled vinegar solution. Stir to mix everything together. Tightly cover bowl with Reynolds Wrap® Aluminum Foil and place in fridge for 30 minutes.
    3. 3. Preheat oven to 350 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place peanuts on baking sheet and season with a generous pinch of salt. Roast for 30 minutes, rotating the pan halfway through.
    4. 4. Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.

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