Soup & Salad

CHILDREN’S RECIPE: Cucumber and Honeydew Soup with Feta Cheese
Ingredients:
4 Cucumbers
1 Honey Dew
1 tsp Salt
1 tbsp Honey
3 tbsp Yogurt
1 cup Watermelon, diced
½ cup Crumbled Feta or Goat Cheese

Method of Preparation:
Peel cucumber and honeydew and cut into large chunks. Combine cucumber, honeydew, salt, honey, yogurt into a blender and puree until smooth. Pour soup into a soup bowl and garnish with diced watermelon and feta or goat cheese.

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FAMILY RECIPE: Spicy Chilled Sesame Cucumber Salad
Ingredients:
4 Cucumbers
2 cloves Garlic
1 tsp Grated Ginger
2 Scallions, sliced
1 tsp Salt
1 tsp Sugar
2 tbsp Rice Wine Vinegar
1 tsp Chili Flake
1 tbsp Sesame Seeds
2 tsp Soy Sauce
2 tsp Sesame Oil

Method of Preparation:
Half cucumbers and slice into strips. Combine all ingredients into a large mixing bowl. Cover and refrigerate for 2 hours.

Salad & Salmon

CHILDREN’S RECIPE: Orange Salad
Ingredients:
3 Oranges, supremed
1 Cucumber, peeled and chopped
1 cup Yogurt

Method of Preparation:
Combine the orange supremes, cucumber and yogurt. Serve in hollowed out oranges.

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FAMILY RECIPE: Pan Seared Salmon, Cucumber Salad and Orange Glaze
Pickling Brine:
Ingredients:
1 cup Champagne or White Wine Vinegar
1 cup Sugar
1 cup Water

Method of Preparation:
Heat all ingredients in a pot, let cool.  

Pan Seared Salmon, Cucumber Salad and Orange Glaze:
Ingredients:
2 tbsp Olive Oil
1 tbsp Sea Salt
2 fillets Salmon, 6 oz
1 cup Orange Juice
1 cup Pickling Brine
1 Cucumber, peeled and sliced
4 cups Baby Lettuce; Arugula, Chrysanthemum and red mustard or any variety
2 Oranges, supremed

Method of Preparation:
Heat olive oil in a cast iron pan. Season salmon on one side, place in hot pan. Sauté salmon on all four sides and remove from heat. Cover cucumbers in Pickling Brine. To make glaze, heat orange juice in pan; reduce by half. Drizzle orange glaze on plate, add cucumbers, lettuce and orange supremes. Place the salmon on top and serve.

Sushi & Chicken

CHILDREN’S RECIPE: Cucumber Sushi
Soy Dipping Sauce:
Ingredients:
½ cup Soy Sauce
1 clove Garlic, chopped
1 tbsp Ginger, chopped
2 tbsp Orange Juice
1 tbsp Rice Vinegar

Method of Preparation:
Combine soy sauce, garlic, ginger, orange juice, and rice vinegar in a bowl with a whisk and serve on the side as a dip.  

Cucumber Sushi:
Ingredients:
1 English Cucumber, hollowed out
½ cup Sushi Rice
1 tbsp White Mirin
1 tbsp Rice Wine Vinegar
1 cup Green Pepper, diced
1 cup Red Onion, diced
1 cup Carrot, diced

Method of Preparation:
Cut off the ends of the cucumber and hollow out the seeds.  Season rice with mirin and vinegar.  Mix with the vegetables and any desired seasoning.  Fill the cavity of the cucumber with the rice mixture and slice into discs that resemble sushi.  Serve with Soy Dipping Sauce on the side.

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FAMILY RECIPE: Chicken Banh Mi
Ingredients:
2 Chicken Breasts, grilled
¼ English Cucumber, sliced thin
Salt, pinch of
2 cups Green Pepper, shredded
2 cups Red Onion, shredded
2 cups Carrot, shredded
1 tbsp Soy Dipping Sauce, from children’s recipe
2 Hoagie Rolls, sliced and toasted
3 tbsp Sweet Chili Sauce
¼ tsp Cilantro
2 Jalapeno Peppers, sliced (optional)

Method of Preparation:
Start by cooking the chicken breasts by any means of your liking e.g., grill, poach, roast. Slice the cucumber as thin as possible, sprinkle with a small amount of salt and set aside.  Shred the vegetables and mix with the Soy Dipping Sauce as a marinade.  Toast the roll and assemble by smearing the inside of the roll with the sweet chili sauce, place the cucumbers on the bottom.  Slice the chicken and add to the sandwich with marinated vegetables and cilantro.

Fries & Pad Thai

CHILDREN’S RECIPE: Zucchini Fries
Ingredients:
3 cups Blended Canola/Olive Oil
1 Zucchini, peeled and cut ¼” sticks
2 cups Flour
4 Eggs
2 tbsp Water
2 cups Panko Breadcrumbs
2 tbsp Parmesan Cheese, grated; to garnish

Method of Preparation:
Pour enough oil into a large frying pan to reach a depth of 1 inch. Heat the oil over medium heat until a deep-fry thermometer registers 350F. Whisk eggs with water in a bowl. Place flour and breadcrumbs on separate dishes. Dip zucchini in flour, then egg wash, coating evenly; allowing any excess egg wash to drip off. Then dip in breadcrumbs twice. Fry zucchini sticks in hot oil rotating frequently until golden brown, about 3 minutes. Use a slotted spoon and transfer to paper towels to drain. Plate, garnish with cheese and serve.

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FAMILY RECIPE: Zucchini Pad Thai, Carrot, Ginger, Cucumber, Radish, Toasted Almonds
Ingredients:
2 tbsp Olive Oil
1 cup Zucchini, julienned
1 cup Carrot, julienned
½ cup Cauliflower, chopped
1 tbsp Ginger, chopped
1 tbsp Garlic, chopped
1 tbsp Scallions, chopped
2 tbsp Shallots, chopped
1 Egg White
¼ cup Fish Sauce
¼ cup Rice Wine Vinegar
1 cup Rice Noodles
1 tbsp Almonds, toasted
¾ cup Mushroom/Vegetable Stock
Salt, Pepper to taste
2 tbsp Cilantro to garnish
Pea Shoots to garnish
2 Scallions, sliced thin; to garnish
2 tsp Lemon, juice of
¼ cup Cucumber, peeled and sliced thin; to garnish
½ cup Daikon Radish, sliced thin; to garnish
½ cup Black Radish, sliced thin; to garnish

Method of Preparation:
No soaking is necessary for fresh rice noodles. Just blanch the noodles 1-2 minutes in boiling water to soften them, then drain. Refresh with cool water and drain again. Set aside. For dried rice noodles, put the noodles into a bowl and cover with boiling water. Soak for 1-5 minutes or until they are soft, then drain. Refresh with cool water and drain again. Set aside.

In a pan, heat olive oil over medium-high heat, until hot and shimmering. Add zucchini and carrots, cook, stirring frequently about 3 minutes. Add par-cooked cauliflower season with salt and pepper, cook, stirring frequently about 2 minutes. Add the ginger, garlic, scallions, shallots, egg white, fish sauce and rice wine vinegar. Cook, stirring frequently about 3 minutes. Add rice noodles, almonds, stock and season with salt and pepper. Add cilantro, pea shoots, scallions and lemon juice; stir until combined, remove from heat. Plate and garnish with cucumber and radish.

Cucumber Bites & Soup

CHILDREN'S RECIPE: Crispy Cucumber Bites with Sunflower Butter and Rice Crispies
Ingredients:
2 English Cucumbers, sliced lengthwise
1 cup Sunflower Seed Butter (homemade or store bought)
1 cup Puffed Wild Rice, from family recipe
½ cup Honey

Method of Preparation:
The idea here is to have the kids use cool shaped cutters to make the cucumber bites. Punch the cucumber sheets with small cookie cutters.  Spoon a small amount of the sunflower seed butter on each cucumber and top with a generous amount of the puffed rice. Drizzle with a little local honey and serve.

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FAMILY RECIPE: Chilled Cucumber Soup with Puffed Wild Rice
Puffed Wild Rice:
Ingredients:
2 cups Vegetable Oil
½ cup Dry Wild Rice

Method of Preparation:
Heat two cups of vegetable oil over med/high heat until it reaches 400F. Be sure to use a tall-sided pot (2qt sauce pot works best) when the oil is at your desired temperature sprinkle the raw wild rice into the oil and let it puff for 20-30 seconds. Strain the oil from the rice and place the rice on an absorbent paper towel to remove the excess oil, season with salt.

Chilled Cucumber Soup:
Ingredients:
½ cup Shallots, chopped
½ cup Leeks, chopped
1 cup Onions, chopped
1 tbps Butter
2½ cups Russet Potatoes, peeled and 2” diced
1¼ qts Water
1 Sprig Thyme 1 Bay Leaf
1 cup Heavy Cream
1½ qts of Cucumber Trim, from children’s recipe 
½ cup Basil Leaves

Method of Preparation:
In a large pot, sweat the shallots, leeks and onions in butter until completely soft. Add the diced potatoes and enough water to cover. Bring the water to a simmer and add the thyme and bay leaf then cook until the potatoes are tender. Add the cream and simmer another 10 minutes. Add the soup to the blender and purée until smooth. 

Cut the cucumber trim into chunks, combine with basil leaves and put into a blender. Blend until it is thoroughly mixed, add potato soup mixture, blend thoroughly, until smooth Pour into bowl top with puffed rice. Ladle 6-8 oz of soup into your serving bowls and sprinkle with puffed rice and chopped basil.   

Cucumber Soup & Tempura Oysters

CHILDREN’S RECIPE: Chilled Cucumber Soup with Crispy Zucchini
Ingredients:
1 Seedless Cucumber, sliced
½ cup Honeydew Melon, chopped
1 Zucchini, cut into sticks
Tempura Batter, from family recipe

Method of Preparation:
Purée the melon and the cucumber. Place in a bowl. Cut the zucchini into sticks. Mix the ingredients to make the tempura batter. With the tempura batter dredge the zucchini and fry until crispy and use as a garnish for the cold soup.

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FAMILY RECIPE: Cucumber Salad with Tempura Oysters
Cucumber Salad:
Ingredients:
1 Seedless Cucumber, sliced
3 Red Radishes, sliced
2 Scallions, sliced
¼ cup Cilantro
1 oz Pea Tops

Salad Dressing:
Ingredients:
1 Chili Pepper
1 tbsp Garlic, chopped
¼ cup Vinegar
¼ cup Sugar
½ cup Fish Sauce
1 Lime, juice of

Method of Preparation:
Slice the cucumber into very thin coins, place in a bowl with the scallions, cilantro, radish, pea tops and mix with dressing.

Tempura Batter:
Ingredients:
½ cup Club Soda
½ cup Potato Starch
2 Eggs
½ tsp Baking Powder

Tempura Oysters:
Ingredients:
9 Oysters
½ cup Soybean Oil
½ cup Seaweed Salad

Method of Preparation:
Shuck the oysters, keep the shells. Place the shucked oyster in a bowl. Dredge the oyster in the tempura batter twice and place in hot soybean oil to cook. Do not cook too long. Drizzle plate with Cucumber Soup, top with Cucumber Salad, rest oyster shells on top and fill with seaweed salad and Tempura Oysters.