Month: July 2021

Cucumber deliciousness

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Cucumber avocado smoothie

I waited so long for my cucumbers to start producing, and now I’m inundated with cucumbers like so many others. But I do love them and don’t want to let a single one go to waste. So, I’ve made pickles and gazpacho and tomato-cucumber salads.

But my newest obsession is a cucumber smoothie. I’m generally not a fruit smoothie fan, but this is a riff on a soup standby at this time of year, cucumber bisque. A smoothie made from crisp, light cucumbers refreshes and quenches and is infinitely soothing.

I’ve tried quite a few combinations and I have to say my favorite is cucumber, avocado and yogurt. The best part of this smoothie is that you can add anything you want to it. And if you like, make it creamy with yogurt, sour cream, buttermilk or coconut milk.

Plenty of cucumbers to come!

Add strawberries, blueberries, mango or pineapple for a sweet treat. Or cantaloupe and mint for a not-so-sweet breakfast treat.

Make it gazpacho-like with tomatoes, onions and garlic. Whip up a chai-flavored smoothie with some cinnamon, ginger, honey and coconut milk.

Basic cucumber smoothie

1 cucumber, peeled and seeded
1 avocado
½ cup yogurt, Greek or regular
½ cup milk of choice (oat, soy, cow, buttermilk, coconut)

Blend until smooth. Add more milk as necessary to make it drinkable. Salt to taste and top with a squeeze of sriracha or tabasco if desired.

Simplicity in the Kitchen

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I took a brief vacation from my blog but I’m back! And I’m in the thick of summer harvest, one of the most amazing times of the year. Every morning’s walk in the garden yields beans, tomatoes, cucumbers and onions. Garlic will be next and peppers are on the cusp of ripening. 

I spend much of my time in the kitchen simply grazing rather than planning and executing meals, but when I do actually plan a whole meal it tends to be as simple as possible. Blistered green beans, bruschetta with chopped tomatoes, garlic and basil, sauteed greens. 

Blistered Beans

I’ve written about keeping things as simple as possible many times before but it’s a subject near and dear to my heart. A simple recipe avoids the tyranny of a long list of ingredients and a long prep time. Nothing is more discouraging than looking at a tasty recipe and realizing it has 23 ingredients, many of which you’ll need to go out and buy. 

And this time of year, there’s certainly no lack of fresh, delicious ingredients. I do love to cook and am grateful to share that love with you. In the words of Michael Pollan, “Eat good food, not too much, mostly plants.” And don’t be afraid to play with your food. 

Although the kale is finished for now in my garden, Swiss chard and mustard greens are coming into their own. Check out my blog post from April of last year for a primer on growing greens. 

https://wordpress.com/post/katesgardenkitchen.com/854

Here’s a fresh, simple way to prepare all types of greens 

Saucy Greens

  • 1 small bunch of Swiss chard or other greens
  • 1 clove garlic, minced
  • ¼ c. onion, sliced
  • 1 T. olive oil
  • 1 T. balsamic vinegar
  • 1 t. Sugar 
  • Salt and pepper to taste
  • ½ c. chopped tomatoes
  • 2 T. sour cream or plain yogurt
  • 1 T. sriracha sauce if desired
  • 2 large eggs if desired

Rinse the greens liberally and remove tough stems. Stack the leaves and roll them into a “cigar” and slice thinly. Add garlic and onion to olive oil in a heavy pan and saute until tender. Add greens, vinegar and sugar and saute about 5 minutes until greens are tender. Turn off the heat and stir in tomatoes and sour cream or yogurt. Salt and pepper to taste. Put in individual bowls and drizzle with sriracha sauce. Top with a fried egg if desired. 

Sauteed greens with tomato