Cucumber Summer Salad

We just brought this light side dish to a dinner party over the weekend and enjoyed how easy it was to prepare. We think it tastes best after sitting in the refrigerator for at least an hour! 

Ingredients:

• 2 cucumbers, thinly sliced

• 1 red onion, thinly sliced (if using a larger store-bought onion, only use ½ of it)

• ½ cup feta cheese

• ¼ cup white wine vinegar

• 1 tablespoon honey

• 2 tablespoons chopped fresh dill (optional) 

• Freshly ground black pepper and salt, to taste

Instructions:

1. In a bowl, toss the cucumber, onion, vinegar, honey, and salt. Chill for 20 minutes.

2. Transfer to your serving bowl, leaving excess water behind.

3. Sprinkle with feta cheese, pepper, and dill (optional).

Yields about 4 servings (as a side dish)

Garlic Butter

Rich and bursting with flavor, garlic butter can be used in infinite ways: on your favorite meat or fish, as a light pasta sauce, or smeared on some farm bread (Kyle’s favorite is on a baked potato just after it comes out of the oven). To store: In a mason or airtight jar in the fridge for about a week or in the freezer for a few months! 

Ingredients:

• 1 stick salted butter (we recommend Kerrygold Irish Butter)

• ½ - 1 head fresh garlic (our garlic is HUGE, so start with ½ head, whereas for store-bought garlic, you’ll want to use the full head)

• Fresh herbs of your choice (e.g., dill, parsley, chives), finely chopped (optional)

Instructions:

1. Cut butter into 8 Tbsp. Add 6 Tbsp. to a bowl and allow to become room temperature, so that it is softened. Set aside the other 2 Tbsp.

2. Separate garlic into cloves. Peel and mince 1 clove, then add to your bowl of butter.  

3. Finely chop the remaining garlic cloves. Set near the stove

4. Add remaining 2 Tbsp. butter to a small pot. Melt over medium-low heat

5. Add your finely chopped garlic to melted butter. Stir frequently, about 2 minutes or until the garlic begins to turn golden

6. Transfer to a fresh bowl and allow to cool (put in the fridge to expedite)

7. Add cooled mixture to your initial bowl of butter. Smash with a fork to blend

8. Optional: Stir in your herbs by the spoonful, to taste

Yields about 1 cup garlic butter

Tzatziki

Served either as a sauce (we prefer grilled chicken or salmon) or as a meze (dipped into with pita bread or sliced vegetables), tzatziki is a great way to use cucumbers. You can also enjoy it as a spread on a Mediterranean-inspired sandwich or turkey burger!

Ingredients:

• 1 cucumber (we don’t peel it, but you can if you don’t like skin)

• 2 cups plain Greek yogurt

• 1-2 garlic cloves, peeled and finely minced (can substitute for garlic scapes!)

• 1-2 tablespoons lemon juice

• 1 tablespoon extra virgin olive oil

• 2 tablespoons chopped fresh dill

• Sea salt and freshly ground black pepper to taste

Instructions:

1. Grate (using large holes) or chop (into very small pieces) your cucumber

2. Over the sink, squeeze grated/chopped cucumber to get out as much water as possible

3. In a bowl, combine all of your ingredients: cucumber, yogurt, garlic, lemon juice, olive oil, dill, salt, and pepper. Cover and chill in the fridge for at least 20 minutes

4. When ready to serve, give your ingredients a stir and add any additional salt, pepper, dill, or lemon juice you feel it needs

Yields about 2 cups