Balkan Cucumber Salad (yes, Balkan)

Materials:

• 1/2. c. thinly slices red onion
• 4 med. cucumbers (6-7" long)
• 1 tsp. salt
• freshly ground pepper, to taste
• 1-1/2 c. yoghurt (plain whole milk works great)
• 2 cloves garlic, minces
• 2 tsp honey
• 2 Tbsp. fresh minced mint leaves
• 1/4 c. (packed) finely minced parsley
• 3 scallions, finely minced (greens included)
• 2 Tbsp. freshly minced dill
• 1 c. chopped walnuts, lightly toasted (opt)

Methods:

1. Soak the onion in cold water for about 30 minutes while you get everything else ready. Drain thoroughly and pat dry before adding to the salad.
2. Peel (unless they are homegrown or unwaxed, in which case, don't) the cucumbers, halve and seed, and cut into thin half-rounds. Place in a medium sized bowl.
3. Add remaining ingredients except walnuts, and mix well. Cover and refrigerate until serving time.
4. Sprinkle the walnuts on top just before serving. (I forgot these, and it was still tasty)

Source: Moosewood Cookbook

Notes: A delicious, healthy and refreshing summer salad. Basically, tzatziki with a lot more cucumbers :)

Beet Orange Fennel & Goat Cheese Salad

Materials:

• 4-6 large beets, roasted* & chopped into small pieces
• 2 oranges, chopped into small pieces
• 4.5 oz. goat cheese (small package)
• 1 bulb fennel, cored** & sliced thin (mandolin!) & roughly chopped
• 1 shallot, minced
• 1/3 c. olive oil
• 2 Tbsp. sherry or rice vinegar
• juice of 1/2 a lemon

* roast beets ahead of time when grilling, or roast in oven, cool, then peel.

** remove tough inner core either before or after using mandolin

Methods:

1. Mix beets, oranges, crumbled goat cheese and fennel.
2. In a separate bowl, combine shallot, olive oil, vinegar and lemon juice.
3. Pour in just enough shallot vinaigrette until combined, to taste.
4. Chill before serving.

Tabbouleh - yeh

Materials:

• 1 c. bulgur
• 1 2/3 c. boiling water
• 1/3 c. olive oil
• 1/3 c. fresh lemon juice (2-3 lemons)
• 1-1/2 c. chopped fresh green onions
• 1 c. chopped parsley
• 1/4 c. chopped fresh mint
• 3-4 tomatoes (I use 4 on-the-vine), chopped
• 1 cucumber, peeled, seeded and chopped
• 1 tsp. salt + more to taste
• ground black pepper to taste

Methods:

1. Combine bulgur with boiling water in a large bowl. Cover and set aside to soak for 1 hour.
2. Add remaining ingredients. Add salt and pepper to taste.
3. Cover, and refrigerate for at least one hour.

Raw Kale, Squash and Turnip Salad

Materials:

• 2 medium zucchini or summer squash
• 1 bunch kale, chopped
• 2 medium Harukei turnips, julienned
• 2 pearl onions, thinly sliced
• 1/3 c. cider vinegar
• 3 Tbsp. dill, chopped
• 1 Tbsp. Maple syrup
• salt

Methods:

1. Slice the squash lengthwise with a peeler and place the ribbons in a bowl. 
2. Toss the turnips, salt and let sit and wilt while preparing the kale. 
3. Salt the chopped kale and massage for 5-10 minutes until tender.
4. Add to the kale and toss with remaining ingredients. 
5. Let marinade for an hour, stirring occasionally to coat the veggies with the vinegar. 
6. Add salt before serving if needed.