Recipes / cucumber

Mediterranean Barley Salad

 

WHAT YOU'LL NEED

• 1 14 oz. can small white beans
• About 1.5 cup uncooked quick barley
• 1 tsp. salt
• 1 Tbsp Dill seasoning
• 1 32 oz. container chicken broth
• ½ red onion (thinly sliced)
• 1 cucumber deseeded and diced
• 4 Tbsp Italian parsley (roughly chopped)
• 1 bunch green onions, chopped
• 1/4 cup almond slivers or chopped
• 1/4 cup sliced Kalamata olives
• Tomatoes, optional
• Dressing
• The juice of 1 lemon
• ¼ cup olive oil
• 2 garlic cloves
• 1 tsp. salt
• 1 tsp dried oregano
• ½ cup red wine vinegar

 

INSTRUCTIONS

1. In a large pot, add the chicken broth & salt and bring to a boil.
2. Add the barley and cook for about 20 minutes or until soft and tender.
3. Add to a large bowl.
4. Open the can of beans and pour into the strainer. Rinse with cold water and add to the barley.
5. Add in the sliced red onion, diced cucumber,  Kalamata olives, green onions, dill, almonds, tomatoes (if using), and roughly chopped parsley.

Dressing

1. In a small bowl combine all of the ingredients for the dressing.
2. Mix with a whisk.
3. Pour over the bean and barley mixture and toss to combine.
4. Chill in the fridge for about 15 minutes to let the flavors meld (optional) and serve!

 

 

Rainbow 🌈 Edamame Red Lentil Salad (Vegan if you omit feta)

 

INGREDIENTS

• 1 1/2 to 2 cups shelled and cooked edamame (I boil for about 5 minutes in the micro)
• 1 cup frozen or fresh corn (I used canned corn salsa I had on hand)
• 1 cup cooked red lentils
• 1/2 cup sliced English cucumbers
• 1 red pepper, seeded and sliced (yellow or orange peppers may be substituted)
• 1/2 bunch cilantro leaves with stems discarded, or to taste
• heaping 1/2 cup crumbled feta, or more to taste
• 1/4 cup diced red onion
• 1 small/medium Hass avocado peeled, pitted, and diced, optional
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• generous pinch cayenne pepper (doesn’t make it spicy, makes it not bland)
• 4 tablespoons lemon juice (2 lemons juiced)
• 2 tablespoons olive oil

 

INSTRUCTIONS

• To a large bowl, add all ingredients in the order listed, and toss very well to combine. Taste and adjust seasonings as necessary. Salad may be served immediately although the flavors marry, develop, and salad tastes even better the second day. Salad will keep airtight in fridge for up to 4 days.

 

Mint Pineapple Cucumber Smoothie 2 servings

 

Ingredients

• 2 heaping cups (10 oz) pineapple, frozen or fresh
• 1 heaping cup (7 oz) English cucumber, sliced or 3 mini Persian cukes
• 1 cup (packed) fresh kale or baby spinach
• 1 small sweet apple, cored and chopped
• 10-15 mint leaves (and stems), depending on leaf size and preferred mintiness
• 1 cup cold water
• 4-6 ice cubes, if using fresh pineapple

 

Instructions

1. Place all the ingredients in a high-powered blender and blend until smooth.
2. Once blended, taste and adjust according to preferences such as adding more mint for a stronger mint flavour or pineapple and/or apple for additional sweetness.
3. Best served immediately.

 

 

 

 

 

1 Tbsp Olive oil

2 sweet potatoes, riced or shredded

1 cup peas

bok choy, steamed 

egg whites

chicken

kimchi (cucumber, black radish, red bell pepper, & carrot all sliced thin)

3 Tbsp coconut vinegar

1 Tbsp brown or coconut sugar

INSTRUCTIONS:

Fry up the sweet potatoes in olive oil with peas. Once done put in serving bowl. Then start the bok choy in the same pan. Then fry the eggs in the same pan. Place it all in serving bowl w chicken. Salt and pepper everything to taste. Thin slice cucumber, radish, red bell pepper, & carrot. Add 3 Tbsp coconut vinegar and 1 Tbsp brown sugar. Add to serving bowl and enjoy. 

 

Ingredients:

1 head Cauliflower, chopped

carrot, diced into small sticks

bell pepper, cut into strips (any color)

cucumber, cut into strips

cabbage, thinly sliced (any color)

cilantro, 1/2 cup

6 Tbsp white vinegar

2 Tbsp olive oil

2 cloves garlic, chopped

onion, shopped optional

capers, optional

salt & pepper, to taste

 

You can partially boil the carrots and cauliflower or leave them raw. I left mine raw.  Add all the ingredients in a large bowl mix and enjoy!

Blackened Tilapia Fish Tacos with Pineapple Cucumber Slaw (The ONLY fish taco recipe you'll ever need).

🎉Making Ceviche w the jicama from last weeks bundle!🎉

This recipe is so versatile!! You can use tuna or white fish any protein really! Really great to use with some cassava chips for a treat!

 

AmarilloEatsOrganic.com

 

White fish, cooked

Avocado 🥑, diced

Mango 🥭, diced

Jalapeno, diced

Jicama, diced

Celery diced

Leftover grilled corn 🌽 

Cucumber 🥒 diced

Garlic 🧄 chopped

Red onion diced

Olive oil

Lime juice

Cilantro

Salt & pepper