It’s that time of year. Gardens are abundant with cucumbers, zucchini, green beans and soon-tomatoes. People are always asking me what I do with these vegetables to break up the monotony and not eat the same thing day after day. I’m one of those cooks who rarely follows a recipe anymore–taking my dad’s advice to dump, add, mix & pour. I’ve taken this approach as I write the recipe for our local dairy’s e-Moosletter. The results are usually pretty good, and even though I can’t personally taste test it (dairy doesn’t agree with me), my husband loves being the guinea pig for my culinary experiments!
And that brings me to this particular recipe. I like to incorporate local, seasonally abundant foods into all of my cooking. And Hansen’s Dairy Stores, being an outlet for local, seasonal produce makes it easy to purchase most if not all the ingredients in one stop at their stores while supporting local producers. So what to do with all the cucumbers-during the hottest days of the year……
My husband loved this combination and I hope you will too. This recipe was written for Hansen’s, but if you don’t live in the area, you can use any brand.
How do you like your cucumbers? Let me know in the comments & enjoy the journey!
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