Cucumber Coleslaw for Foodie Friends Friday

Welcome to my first linky party!  I thought I would bring coleslaw to the party, because who doesn't love coleslaw at a summer party?  Instead of the traditional cabbage mix and mayo, I used shredded cucumbers and bleu cheese.  It is tangy and cooling and a great twist on a barbecue classic.

Lime juice, juice from shredding the cucumbers, and a splash of rice wine vinegar mixed with crumbled bleu cheese mimics the color of traditional coleslaw sauce with its own refreshing flavor.  Crunchy granny smith apple and cucumber with the sweet corn and a touch of honey contrast beautifully with the bleu cheese.  I made it a few years ago and it has been rattling around in my brain for the past few months, just waiting for the fresh corn to come back!

Cucumber and Tomato Bruschetta

In December, one of my good friends had a super fancy party for her 25th birthday.  She and her boyfriend constructed a whole bunch of appetizers that everyone went crazy over, myself include.  I have no shame, I was parked right next to the app table.  Her party and leftover baguette from my french onion soup inspired my foray into bruschetta.  I just used what I had in my fridge (some tomatoes, cucumber, lemon, capers, etc) to come up with my quick week night answer to bruschetta.

Bruschetta is an antipasti that consists of garlic rubbed crostini topped with anything from tomatoes, veggies, meats, olives, etc.  When most people think of bruschetta (self included), they think the tomato salad.  So, I attempted to make something that was bright and a little briny.  I skipped the garlic rubbing step because I added grated raw garlic to the salad.  I smeared on a mixture of goat cheese and ricotta cheese before adding my salad.  It was a fun way to use up extra bread and vegetables!

Cucumber Gazpacho

In the same vein of the recent zucchini dishes, cucumber has been abundant in the local produce bins.  The 90+ degree weather calls for cold meals, so I came up with a light cucumber gazpacho with coconut milk and greek yogurt to keep it light and tangy.  After making the refreshing base, very finely diced pepper, cucumber, shallots, and celery are added for crunchy texture.  The soup is topped off with crushed and toasted macadamia nuts.

Roasted Garlic Tzatziki

Despite the fact yogurt is so good for you, I have always hated it.  Be it the texture, the sour tang, or the idea that I’m eating bacteria (that I swear I can feel moving) but it just has never been my thing.  However, I have the uncanny ability to eat yogurt ONLY if all liquid has been removed and replaced by garlic and lemon juice.  Hence, this non-yogurt eater is a huge tzatziki fan!

Tzatziki has turned into one of my favorite summer time recipes.   Shredded cucumber, mint, parsley, and lemon give the sauce its fresh taste.  It’s a healthier alternative to onion dip with the garlic and goes great as a side for grilled or roasted lamb.  The only problem with tzatziki is a heavy hand while adding the garlic.  Its a raw sauce, so adding a lot of finely minced garlic will overpower the taste of everything else.  Instead, I roasted an entire head of garlic to impart the flavor of garlic but still let the other ingredients shine.

Shaved Carrot Salad

Recently, I've gotten really bored with the traditional lettuce salad.  I've been craving crunchy, tangy, and spicy, and certainly not lettuce.  Which is why something like shaved carrot salad is so fantastic for summer.  A tangy wasabi and citrus based dressing compliments the crunch and sweetness of the carrots.