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Healthy Chicago Cooking Classes

cucumber

Watermelon Cucumber Skewer

I created these simple appetizers for a showroom at the Merchandise Mart. They wanted something that represented summer, had a lot of vibrant color and is plant-focused. On some of the skewers I switched out the feta cheese for tomatoes (unfortunately my yellow garden tomatoes weren’t quite ready yet- imagine the vibrant color had I used those.)

If you want to take it to the next level (or if the watermelon you choose doesn’t have a lot of flavor!), drizzle the skewers with my Mint Basil Dressing. It’s seriously summer in a jar.

Watermelon Cucumber Skewer

Watermelon
Cucumber
Feta cheese (block, not crumbled)
Cherry Tomatoes
Fun toothpicks

Cut the watermelon into bite-size cubes; cut the feta cheese into small cubes.


Use a ‘Y-Peeler’ to slice long strips off the cucumber.
Put one watermelon cube on a toothpick. Zigzag a cucumber strip on the toothpick, followed by a tomato and/or feta cheese cube. Repeat.




No Cook Refrigerator Pickles

No Cook Refrigerator Pickles

1 cucumber
2 garlic cloves, sliced
1/2 tsp red pepper flakes
1 tsp pepper corns
3/4 cup water
1/4 cup white vinegar

Cut the cucumber into rounds or spears, pack into a mason jar layering with the garlic slices, peppercorns and red pepper flakes.

Pour in the vinegar and top off with the water. Add the cover, shake and put in fridge for at least 30 minutes to 24 hours to allow the flavors to meld.

Store in the fridge; eat within 2 weeks.

Smoked Salmon and Cucumber Salad

I often serve smoked salmon on cucumber rounds for a simple appetizer; this Smoked Salmon Salad recipe is modeled after that idea. Instead of a cream cheese dollop, a Lemon Honey Vinaigrette brings it all together.

Happy Eats,

Monique

 

Smoked Salmon and Cucumber Salad

1 English cucumber

2 celery stalks

1 tbls capers

4 – 6 oz smoked salmon

3 tbls fresh lemon juice

3 tbls extra virgin olive oil

3/4 tsp grainy mustard

2 tbls fresh dill, torn or chopped

2 tsp honey

1/4 tsp black pepper

 

Whisk together the lemon juice, olive oil, mustard, dill honey and black pepper. Set aside.

Dice the cucumber and celery. Toss with the capers and half of the dressing (add more as needed).

Top with the smoked salmon.