The Best Dip

We make this all the time!  It is a gread dip for raw carrots, peas, beans, peppers, lettuce leafs and cucumbers.  A Moose Meadow Farm original recipe.
 

1/4 cup tahini (sesame seed paste)
1 tablespoon miso
1 tablespoon soy sauce
1/4 cup water (more or less, depending on how thick you like it) 

Mix together in a blender or with a fork, energetically.

Quick Cucumber Salad

4 cucumbers
1/2 cup rice vinegar
2 teaspoons sugar
pinch salt

1.  Slice cucumbers on the diagonal.  Place in a large bowl and pour vinegar, sugar and salt over them.  Stir well to mix, then let marinate for 10 minutes plus.  Keep in the refrigerator and snack all day long!

Greens Gazpacho

Can’t wait for tomatoes?  Try this recipe for the classic tomato-based cold soup called gazpacho that uses greens instead!  This recipe comes from Mark Bittman.

2 bunches kale, chopped

¼ cup plus 1 tablespoon olive oil

2 cucumbers

¼ cup green olives, pitted

2 slices crusty bread

2 tablespoons red wine vinegar

2 cups water

pinch red hot chile flakes

salt and pepper

Parmesan

1.     Saute kale in 1 tablespoon olive oil until soft.  Cool.  Combine with cucumbers, remaining olive oil, bread, vinegar, water, chile flakes, salt and pepper in a blender or food processor.

2.     Blend until it’s reached your desired consistency, then serve cold with parmesan for garnish.

Soju with Cucumber and Lime

Soju is Korean rice liquor.  You could substitute sake if you can’t find soju.

1/3 cup sugar

1/3 cup water

3 cucumbers, peeled and seeded

1 ½ cups soju

1/3 cup lime juice

1.     Make a simple syrup by cooking sugar and water in a saucepan until the sugar dissolves, then cool completely.

2.     Puree simple syrup, cucumbers, soju and lime juice in a blender.  Chill then serve garnished with lime rind twists.