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Homemade Pickles Require Just Three Ingredients
Cucumber and Blueberry Salad with Feta
(From: Wegmans Menu magazine - Summer 2011)
3 cucumbers, peeled, halved lengthwise, seeded and thinly sliced (half moon shape)
1 pint blueberries, rinsed and picked over
Salt and pepper to taste
1/2 cup white balsamic vinaigrette
2 Tbsp thinly sliced mint leaves (Hope you'll get some this week if you didn't last week)
1 cup crumbled Feta cheese
Combine cucumbers and blueberries in large bowl. Season to taste with salt and pepper.
Add white balsamic vinaigrette, mint and feta. Toss gently to combine.
Cucumber Soup (From: Readington Community Garden)
2.5 quarts pf water
4 bouillon cubes (I use Knorr chicken flavor)
3 cucumbers (peeled and depitted, cut into small pieces)
2 large onions
Pepper and salt to taste
2 table spoons olive oil
Dill to garnish
Heat oil in large pot and fry onion and cucumbers for about 5 to 6 minutes over medium heat.
Add water and bouillion cubes and bring to a boil. Turn down heat and simmer covered for 20 minutes.
With a handmixer, blend the soup and add pepper and salt to taste.
To serve cold, cool completely and store in fridge. Serve with a sprig of dill and/or some heavy cream if desired