In the Kitchen

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Parsley Tabbouleh Salad

Make tabbouleh using fresh parsley. Tabbouleh is a Middle Eastern salad using parsley, bulgur wheat, tomatoes, and other healthy ingredients. Ingredients 1/2-cup bulgur wheat* 2 medium to large tomatoes, cut into bite sized pieces 1 large cucumber, cut into bite … Continue reading →

cucumber and dill on toast rounds with cream cheese Cucumber Dill Rounds

Servings: 24 appetizer servings Ingredients 2 cups water 2 tablespoons cider vinegar ½ teaspoon salt 1 medium cucumber (about 8 ounces), cut crosswise into 24 thin slices 1 cup ice cubes ½ (16-ounce) loaf very thinly sliced seedless Jewish rye … Continue reading →

Tabbouleh (Parsley Salad)

If you have a year-round herb garden, make sure to note this recipe for Tabbouleh, a Mediterranean parsley salad. Try it in place of a traditional salad with a sandwich or soup. Yield: 4 servings. Ingredients ½-cup bulgur wheat 2 … Continue reading →

Refrigerator Cucumber Pickles

Make these pickles using fresh cucumbers from your garden and store in the refrigerator. They will keep for several months, and you can enjoy them on sandwiches, burgers or in salads. Yield: about 2 quarts pickles. Ingredients 7 cups thinly … Continue reading →

Mix cucumbers and tomatoes with vinaigrette for a healthy salad. Cucumber Tomato Salad

Yield: 4 to 6 servings. Ingredients 4 cucumbers, sliced 3 tomatoes, diced ¼ cup diced red onion (optional) 1 to 1 ½ cups Italian dressing Instructions Combine the cucumbers, tomatoes and onion in a salad bowl. Stir in the dressing. … Continue reading →

Crisp Old South Cucumber Lime Pie

Turn your fresh cucumbers into crisp pickles to enjoy year-round. This traditional cucumber and lime version ensures a satisfying crunch and flavor. Yield: Variable. Ingredients 2 gallons water 1 cup pickling lime 7 pounds cucumbers, sliced crosswise 8 cups distilled … Continue reading →