Tzatziki Cucumbers

Either as a sauce or a dip—tzatziki is one of the classic cooling combinations of cucumber and yogurt, Indian raita being another. Though tzatziki is Greek in origin, it marries easily with anything form the Meditteranean world. I like tzatziki as a sauce with grilled falafel patties in pita pockets. You don’t have to follow this recipe exactly—use more yogurt and different herbs for your own condiment creation.

2 medium cucumbers, peeled and seeds removed

1 garlic cloves, minced

2 tablespoon extra virgin olive oil

1 tablespoon fresh squeezed lemon juice

8 ounces Greek yogurt

1 tablespoon chopped mint

Grate or chop the cucumbers and mix with the garlic, oil, lemon juice, yogurt and mint. Chill.

Makes about 1 1/2 cups sauce.

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Cucumber Salad with Ginger

I learned a new trick this summer that makes zucchini more enjoyable—a Deborah Madison suggestion to improve the texture and flavor of squash by salting. It takes more time, but I have decided it’s worth the hassle. The trick is to sprinkle the diced or sliced squash with salt and let it stand in a colander over a plate for 15 to 30 minutes, until a pool of liquid drains out. Deborah says to rinse and squeeze dry, but I have just been rinsing and draining on a towel. The cooked squash doesn’t turn translucent and watery—undesirable characteristics to me and, I think, many more cooks and eaters.

This recipe uses the same salting technique with cucumbers. It is from Tassajara Dinners & Desserts by Dale and Melissa Kent, adapted in an article in September 2009 Vegetarian Times magazine. I have adapted it further, using my mother’s habit of scoring cucumbers for visual appeal.

1 pound cucumbers, about 3

1/2 teaspoon sea salt

1/4 cup rice wine vinegar

1 tablespoon tamari soy sauce

2 teaspoons mirin (rice wine)

2 teaspoons grated fresh ginger

1/4 teaspoon red pepper flakes

1 teaspoon toasted black sesame seeds

Peel the cucumbers and trim the ends. Run the tines of a fork in parallel lines down the length of the cucumbers to score what will be decorative lines on the slices. Slice thinly, about 1/8-inch thick. Sprinkle the slices with salt; let drain in a colander over a plate about 20 minutes. Rinse and drain the cucumbers on towels.

Make a dressing with the vinegar, soy sauce, mirin, ginger and red pepper flakes. Toss the cucumber with the dressing and the sesame seeds. Refrigerate to marinate about an hour.

Makes about 6 servings.

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Creamy Cucumber Salad

Garlic, ripe for picking

Even with organic cucumbers, I like mine peeled. And I prefer the seeds removed; it’s a longstanding kitchen habit and I think you will appreciate the more pleasant eating too. Another detail—soak the red onions in ice water to mellow the bite of the onion.

This recipe can be varied in many ways. Add more yogurt and bump up the seasonings to make a saucy condiment—to curries or grilled meats. The full-fat Greek yogurt will be creamier, and low-fat or fat-free yogurt will make a thinner dressing. But if you are watching your calories…

1/2 red onion, thinly sliced, soaked for 10 minutes in ice water, drained

2 or 3 cucumbers

1 cup Greek-style plain yogurt or low-fat or fat-free plain yogurt

1 clove garlic, minced

3/4 teaspoon sea salt

Pinch cayenne pepper

1 tablespoon finely chopped dill leaves, optional

2 tablespoons fresh sweet basil, 1/8-inch chiffonade

While the onion is soaking, peel the cucumbers. Cut them in half and using a spoon, gently scoop out and discard the seeds. Slice about 1/4-inch thick–or thinner or thicker, it’s your preference. Mix with the yogurt, garlic,

salt, cayenne pepper and fresh herbs. Taste and correct seasoning. Serve immediately.

Makes about 6 servings.

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