Cucumber Mint Salad

This recipe will work with whatever cucumbers you have, but if you find yourself at a farmers market confronted with ‘Sikkim,’ ‘Poona Kheera’ or ‘Lemon’ cucumbers, you’re in for a great treat, so don’t be scared away by their nontraditional appearance.

Ingredients 

3 medium cucumbers, any variety
1/4 cup finely chopped red onion
1 tsp chopped fresh dill
1/4 cup fresh mint leaves, torn
coarse sea salt 

Dressing
2 tbsp extra-virgin olive oil
1/2 tsp maple syrup
1 tsp lime juice 

Directions

Cut cucumbers into bite-sized pieces. Place in bowl with onion, dill and mint. In a separate bowl, whisk together all dressing ingredients. Drizzle evenly over cucumbers, season to taste with salt, and serve. Serves 4. 

Quinoa, Crookneck and Mint Salad

Serves 4

Ingredients

• 2 Tablespoons Grape Seed Oil
• 4 Cups Yellow or Crookneck Squash, cubed
• Pinch of Salt and Pepper
• 1 1/2 Cups Quinoa
• 3 Cups Water
• 1 Tablespoon Lemon Peel
• 1/3 Cup Grape seed Oil
• 1 1/2 Teaspoons Honey
• 2 Teaspoons Garlic, minced
• 1 1/2 Cups Mint, snipped
• 3/4 Cup Arugula

Directions

1. Heat the two tablespoons of grape seed oil in a large skillet over medium-high heat. Add the squash and cook until crisp-tender; stir occasionally and then season with salt and pepper. Remove from heat and cool.
2. Rinse the quinoa in cold water and then add to a large saucepan with the 3 cups of water and 1/2 teaspoon of salt. Boil over medium-high heat, then reduce to a simmer and cover; cook for 15 minutes or until grains are translucent and tender.
3. In a blender, combine the 1/3 cup grape seed oil, honey, and garlic. Pulse until completely combined.
4. Combine the cooked quinoa, squash, mint and arugula in a large bowl, then drizzle with the dressing and toss gently to coat.
5. Serve and enjoy!