BABY CUCUMBER RECIPE RECIPES

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OPEN-FACED SANDWICHES WITH HERBED CREAM CHEESE AND BABY ...



Open-Faced Sandwiches With Herbed Cream Cheese and Baby ... image

Fika is a traditional daily Swedish coffee break where people gather to enjoy their coffee with a bite to eat. Open-faced sandwiches are a part of daily life all across Scandinavia, particularly in Norway. The prep time does not include 1 hour cooling time. Enjoy!

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces cream cheese, softenened
1 scallion, finely minced
1 tablespoon fresh parsley, finally chopped
1 tablespoon fresh chives, snipped
1 tablespoon fresh dill, finely snipped (extra for garnish)
1 garlic clove, finely minced
1 teaspoon fresh lemon juice
1 pinch table salt
fresh ground black pepper, to taste
crispbread crackers or european rye bread, to serve
baby cucumber, thinly sliced, to serve
optional: smoked salmon and very thinly sliced red onion

Steps:

  • In a medium bowl, combine the cream cheese, scallion, parsley, chives, dill, garlic, lemon juice, salt, and pepper. Reserve a small amount of fresh dill for garnish. Mix until everything is evenly distributed. Cover and chill the mixture for at least 1 hour before serving.
  • Spread 1 to 2 tablespoons of the cream cheese mixture on a crispbread cracker or rye bread (best if lightly toasted). Repeat until all of the cream cheese mixture has been used.
  • Top with cucumber slices, and sprinkle with reserved fresh dill. Eat immediately!
  • Variation: Instead of baby cucumbers, top the herbed cream cheese mixture with smoked salmon and red onions.

Nutrition Facts : Calories 197.5, FatContent 19.5, SaturatedFatContent 11, CholesterolContent 62.5, SodiumContent 213.2, CarbohydrateContent 3, FiberContent 0.2, SugarContent 2, ProteinContent 3.5

CUCUMBER AND BABY PEA SALAD RECIPE - ETHAN STOWELL | FOOD ...



Cucumber and Baby Pea Salad Recipe - Ethan Stowell | Food ... image

This green salad contains no lettuce and no vinaigrette—just cucumbers, peas, parsley and basil in a tangy yogurt dressing. More Green Salads

Provided by Ethan Stowell

Total Time 20 minutes

Yield 8

Number Of Ingredients 8

1 cup plain whole-milk Greek yogurt
3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1 cup flat-leaf parsley leaves
1/4 cup finely shredded basil leaves
Salt and freshly ground pepper
1 pound frozen baby peas, thawed
3 large seedless cucumbers (about 1 pound each)—peeled, halved lengthwise, seeded and sliced crosswise 1/2 inch thick

Steps:

  • In a large bowl, whisk the yogurt with the lemon juice and olive oil. Add the parsley and basil and season with salt and pepper. Stir in the peas and cucumbers and serve.

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