Recipes

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Enjoy the following recipes using our fresh products. Bon Appetit!

English Cucumber
- Required Ingredients
- 2 boiled eggs
- 2 medium kumatos
- 1 green onion
- 1/2 package of smoked salmon
- 1 green pepper
- 2 Spanish Cucumbers
- some poppy seeds
- extra virgin olive oil
- modena vinegar
- sea salt.
English Cucumber
- Prepare the veggies cut in dices and marinate for a while with the vinegar and olive oil.
- Cut the cucumber with a mandolin, make the rolls and leave in the fridge until you serve them.
Chilled English Cucumber Soup
- Required Ingredients
- 1 Cucumber, unpeeled, chopped
- 2 cups chopped ripe honeydew melon
- 1 can (13 – 14 oz) coconut milk
- 3 Tbsp fresh lime juice
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp sugar
- 2 tsp grated fresh ginger
- 1/2 tsp salt
- Garnish: cilantro sprigs
Chilled English Cucumber Soup
- Combine soup ingredients in a large bowl. Working in batches so it doesn’t splash, liquefy the soup in a blender. Refrigerate till chilled. When ready to serve, stir well and garnish with cilantro sprigs.
Japanese English Cuke Salad
- Required Ingredients
- For the ginger dressing:
- 6 tablespoons olive oil
- 3 tablespoons unseasoned rice vinegar
- 1 teaspoon sugar
- 1 large thumb-size piece of ginger, peeled and finely grated or cut into very fine slivers
- 1 stick lemongrass, outer leaves removed, inner ones finely chopped (optional)
- Sea salt and freshly ground black pepper , to taste
- A few drops of soy sauce, to taste
- For the cucumber salad:
- 1 english cucumber, unpeeled but rinsed
- A handful of fresh cilantro leaves, roughly chopped or left whole
- A handful of fresh mint leaves, roughly chopped or ripped into pieces
Japanese English Cuke Salad
- Make the ginger dressing
- Mix everything together in a bowl. Taste and adjust the ingredients accordingly. (You can cover and refrigerate for up to several hours before the ginger flavor will become really quite pronounced.)
- Make the cucumber salad
- Thinly slice the cucumber(s) lengthwise, either with a mandoline, a handheld slicer, or one of those cheap old potato peelers. Basically you want to get very thin ribbons of cucumber.
- Place the ribbons on a plate or platter and spread them out. (You can cover and refrigerate for up to several hours.) Sprinkle with some ripped up fresh mint and cilantro and drizzle generously with the ginger dressing.
Grecian Tomato - Cucumber Salad
- Required Ingredients
- 1 pound boneless top sirloin, top round or flank steak, cut 3/4-inch thick
- 1/4 cup prepared Greek dressing
- 3 medium beef tomatoes, each cut into 8 wedges
- 2 medium cucumbers, seeded, cut diagonally into 1/8-inch slices
- 1 cup kalamata olives, pitted and cut in half
- 1/2 cup prepared Greek dressing
- 1/2 cup crumbled feta cheese
Grecian Tomato - Cucumber Salad
- Cut steak lengthwise in half, then crosswise into 1/8- to 1/4-inch thick strips. Place beef and 1/4 cup dressing in medium bowl and toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
- Remove beef from marinade and discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add half of beef, and stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef.
- Toss tomatoes, cucumbers and olives with 1/2 cup dressing in serving bowl. Top with beef, and sprinkle with cheese.

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English Cucumber

Chilled English Cucumber Soup

Japanese English Cuke Salad

Grecian Tomato - Cucumber Salad

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