Yood Family Sauteed Cucumbers

This is a family recipe that Sara and her brothers fought over constantly when their mom would make it. Many people don't know that you can cook cucumbers, but you can and they are delicious!

Ingredients:
2 large or 6 small cucumbers, peeled and seeded
1 tbsp butter
2 tbsp chopped fresh dill, or 3/4 tbsp dried dill
salt
pepper

1. Cut the cucumbers once lengthwise. Cut the cucumbers into 1/2-inch thick slices width-wise. Put the cucumbers in a colander and sprinkle with salt. Let sit for 20 minutes to drain some of the water out of the cucumbers.
2. Melt butter in a large sautee pan. Add the cucumbers and dill, and sautee for 5 minutes, until warm and slightly tender. Season with pepper, and serve.

Sara's Cucumber/Tomato Salad

Ingredients:
1 large or 3 small cucumbers, peeled and diced
1/2 small red onion, diced
1 small tomato, diced
1 small green pepper, diced
1 1/2 tbsp olive oil
1 tbsp red wine vinegar
zahtar to taste (Zahtar is a middle eastern spice blend of sesame seed, sumac, thyme, and oregano. It is available at most spice stores and also at Fairway.)
salt to taste

Combine the first 6 ingredients in a bowl. Add liberal amounts of zahtar (I use tons because it is delicious), and sprinkle with a pinch of salt. Stir, and serve.

Ideas from Jessica

Thanks to Jessica Jenkins, who also submitted the cole slaw recipe!

1. For corn: roast it over an open flame until it's pleasantly charred. Slather with butter and the seasonings of your choice.

2. For greens: steam them until they're good and wilted. Make a paste of olive oil, lemon juice, and lots of mashed garlic. Dress the greens with the lemony-garlic-oil. So good.

3. I have two approaches to cucumbers:

- My English Nana's style: Slice them thin and marinate in white wine vinegar and dill

- Central American style: Cut in chunks and sprinkle liberally with lime, salt and cayenne pepper.

Sarah's Persian Cucumber Salad

cross posted from two heads of lettuce

Here is an alternative recipe for cucumber salad:

drain 2 cups yogurt overnight (if you have time, I often skipped this step - it just makes the salad less watery)

peel, seed, and dice 1 cucumber (you can keep the seeds- but again its waterier)
salt lightly and let drain of excess juice in a colander (this step too can be skipped or shortened, but again will make the salad more watery)

Combine along with
juice of 1/2 a lemon
handful of golden raisins (dried cherries are awesome too, if you have them on hand)
dash of rose water (you might want to measure out a teaspoon til you get a feel for it - too much is strange!)
small handful of chopped walnuts
small bunch (a tablespoon or so) of chopped mint
salt and pepper (preferably white) to taste

another cucumber salad:
chop cucumbers (optional- drain them like above recipe)
yogurt (again- drained is optional)
1 small red onion, chopped
1/4 cup dried dill (1/3 cup fresh)
1/2 squeezed fresh lemon (using fresh is important)
cashews or walnut- optional
salt and pepper to taste

mix together for a great and refreshing quick salad!