2019-05-01 Better Homes and Gardens

Cocktail

time

Shop your

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market for the

season’s freshest

fruits, vegetables,

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126 | May 2019

soda. Garnish with remaining ginger
slices, the cucumber spears, and
lemon slices. Makes 2 servings.
each serving 87 cal, 21 mg sodium,
6 g carb, 1 g fiber, 3 g sugars.

CUCUMBER-CORN

SALAD

hands-on time 20 min.
total time 1 hr. 20 min., includes
chilling

1/4 cup lemon juice
1/4 cup olive oil
1/2 cup each chopped fresh
basil, mint, and chives
4 cups chopped fresh
cucumbers

(^1) 1/2 cups fresh corn kernels
In a large bowl whisk together lemon
juice, olive oil, and ¹/₂ tsp. each
salt and black pepper. Stir in herbs,
cucumbers, and corn. Cover; chill
at least 1 hour. Season with salt and
pepper. Makes 10 servings.
each serving 81 cal, 6 g fat,
119 mg sodium, 8 g carb, 1 g fiber,
2 g sugars, 1 g pro.

CUCUMBER TEA

SANDWICHES

total time 10 min.

12 very thin slices firm
white bread
1 5.3-oz. container
semisoft cheese with
garlic and fine herbs
2 cups thinly sliced
cucumbers
6 radishes, thinly sliced
3/4 cup fresh basil, dill,
and/or oregano

Spread bread slices
with cheese. Top with
cucumbers, radishes, and
herbs. Sprinkle with freshly
ground black pepper and

sea salt. Makes 12 servings.
each serving 112 cal,
6 g fat, 14 mg chol,
208 mg sodium, 13 g carb,
2 g sugars, 3 g pro.

to dissolve sugar. Pour over cucamelon

mixture, leaving ¹/4 -inch headspace.

Seal. Let cool. Chill at least 24 hours

and up to 2 weeks. Makes 6 servings.

each serving 15 cal, 55 mg sodium,

4 g carb, 3 g sugars.

RECIPES FROM PAGES 100–105

MODERN MEXICAN

FOOD RECIPES

WHITE GAZPACHO

hands-on time 15 min.

total time 2 hr. 15 min.

(^1) 1/4 lb. cucumbers, peeled and
chopped
1 cup seedless green grapes
1 slice country Italian bread, crusts
removed and cubed (1/2 cup)
1/2 cup slivered almonds
1/4 cup finely chopped shallot
1 cup plain whole milk Greek
yogurt
1 Tbsp. sherry vinegar
Mint leaves and cucumber
slices for topping

1. In a medium bowl combine cucumber,
   grapes, bread, almonds, shallot, and
   ¹/₂ tsp. salt. Cover; chill 2 hours.


2. Using an immersion blender, blend
   until nearly smooth. Press through a
   fine-mesh sieve into a bowl; discard
   solids. Whisk in yogurt and vinegar.
   Serve immediately, or chill, covered,
   up to 24 hours. Top with mint and
   cucumber just before serving. Makes
   5 to 6 servings.
   each serving 184 cal, 11 g fat,
   9 mg chol, 150 mg sodium, 16 g carb,
   2 g fiber, 10 g sugars, 7 g pro.

PICKLED

CUCAMELONS

hands-on time 20 min.

total time 40 min., plus

overnight

8 oz. cucamelons,

halved, or any other

pickling cucumbers,

cut into 1/2 -inch

slices (11/2 cups)

1 tsp. dill seeds

1/2 tsp. celery seeds

3/4 cup cider vinegar

1 Tbsp. sugar

1. In a clean pint canning jar
   combine cucamelons, dill
   seeds, and celery seeds.


2. In a small saucepan
   combine vinegar, ¹/3 cup
   water, the sugar, and 1 tsp.
   salt. Bring to boiling, stirring

RHUBARB

AGUA FRESCA

hands-on time 10 min.

total time 3 hr. 55 min.

1 lb. fresh rhubarb, chopped,

or one 16-oz. pkg. frozen

cut rhubarb

(^1) 1/2 cups sugar
1/2 cup fresh lemon juice

1. In a 4-qt. pot combine rhubarb,
   sugar, and 6 cups water. Bring to
   boiling, stirring to dissolve sugar;
   reduce heat. Simmer, uncovered,
   30 minutes or until rhubarb has
   broken down. Let cool 1 hour. Chill,
   covered, 2 to 4 hours.


2. Strain through a fine-mesh sieve
   into a pitcher; discard solids. Stir in
   lemon juice. Serve or chill, covered, until
   ready to serve. Serve over ice. Makes
   6 servings.
   each serving 207 cal, 9 mg sodium,
   54 g carb, 1 g fiber, 51 g sugars.