Auntie Bonnie’s Potato Cucumber Salad

From the cookbook, How it all Vegan, 1999.

This tangy, tart salad will tickle your tastebuds.

2-3 cups new potatoes, cubed

1 tbsp fresh dill, chives or parsley, chopped

¼ cup green onions

1 tbsp Dijon mustard

2 tbsp red wine vinegar

1 tbsp prepared horseradish

¼ cup flax oil (or your choice of salad type oil)

¼ tsp salt

¼ tsp pepper

2-3 cups cucumber, cubed

In a medium pot, boil the cubed potatoes in water until they can be pierced easily with a fork.  In a small bowl, whisk together the chosen herb, mustard, vinegar, horseradish, oil, salt, and pepper.  Set aside.  Once the potatoes are done, drain and rinse under cold water until cool.  In a medium bowl, mix together the potatoes, cucumbers and dressing just before serving. 

Marie’s adjustment:

I like to give the potatoes a quick rinse, then pour the dressing over the partially-cooled potatoes and refrigerate for a few hours.  Then mix the cucumbers in before serving.  This lets the flavor soak into the potatoes more.

·         Variation: Add some healthy protein- Chop boiled eggs into large chunks and sprinkle over the salad after combining the cucumbers into the potatoes.

Cold Cucumber Soup

Ingredients

·         3  medium seedless cucumbers, peeled and chopped

·         3/4  cup(s) thinly sliced green onions

·         1  tablespoon(s) lemon juice

·         1  teaspoon(s) lemon zest

·         1  teaspoon(s) sea salt

·         1/2  teaspoon(s) freshly ground pepper

·         1 1/2 cup(s) vegetable broth (I use water)

·         1/2  cup(s) sour cream (I use plain yogurt)

Directions

1. Place cucumbers, green onions, lemon juice, lemon zest, sea salt, pepper, and vegetable broth in a blender or food processor and puree.
2. Stir in sour cream and chill until very cold, about 1 hour.
3. Serve topped with additional chopped cucumber, green onion, and lemon zest.

http://www.countryliving.com/recipefinder/cold-cucumber-soup-recipe

Here is a link to 15 garden fresh squash and zucchini recipes.  http://www.thekitchn.com/summer-squash-15-recipes-for-z-120015  Try the Zucchini Garlic Soup.  It is good cold.  http://www.thekitchn.com/recipe-zucchini-1-32520

Teeny Zucchini with Onions

From Better Homes and Gardens Annual Recipes 2001

Note: squash can be substituted for zucchini

Health Note: We like to get include some other form of protein in our meals, when not eating meat with a meal. We tend to eat meat just 3 times a week. The walnuts in this meal are a great protein source.

1 lbs baby zucchini or 3 medium zucchini

1 tblsp. Olive oil

1 Small Onion, cut into thin wedges

¼ cup chopped walnuts

½ tsp dried oregano, crushed

¼ tsp salt

¼ tsp pepper

Rinse and trim zucchini. If using medium sized zucchini, cut each in half lengthwise, then turn into ½-inch slices

In a large skillet, heat olive oil over medium heat. Add zucchini and onion. Cook for 6-8 minutes until vegetables are just tender, stirring occasionally. Add walnuts, oregano, salt, and pepper to mixture in skillet. Cook and stir for 1 minute more. Makes 4-6 servings.