There are only 2 cucumber plants in the garden, however, they are producing almost more than we can eat, so I’m looking forward to exploring new ways to use them. Every day I marvel at the long reaching delicate tendrils that grasp and coil around the trellis as it climbs up toward the sun. Little yellow blooms, attached to baby cucumbers, cluster all over the vines – so fun to use the fully open ones to paint your plate for the perfect finishing touch. Shaved ribbons of raw cucumber add a crunchy textural element to this dish.

Ingredients

• Airline chicken breast
• clarified butter
• juice of 1 lemon
• corn – grilled in the husk
• heirloom grape tomatoes – blanched and peeled
• fresh mozzarella, sliced
• 2 cucumbers – shaved into ribbons with a vegetable peeler
• zest of 1 lime
• 1 shallot – chopped
• 1 clove garlic – crushed and chopped
• 3 tbs red wine vinegar
• 3 tbs olive

Blanch, peel, and slice heirloom tomatoes. Marinade : combine chopped shallot, chopped garlic and red wine vinegar, S&P. Whisk in olive oil. Add tomatoes a few minute before serving. Use extra marinade to drizzle onto the finished plate.

Grill the corn: peel back the husks (leaving them attached) and remove the silks. Rinse the corn. Fold the husks back up onto the corn and soak the whole ears in water for 15 minutes. Remove from the water and squeeze out excess. Grill the corn in the husks for 20 minutes. Remove the husks for the last 5 minutes to get grill marks. Let cool and remove the kernels from the cob.

Using a vegetable peeler, shave ribbons of raw cucumber (leaving the seeded center). Garnish with lime zest. If your cucumbers are coming from the garden, use a kitchen towel to rub off the little spines and rinse before cutting.

Heat a Lodge cast iron skillet. Add 3 -4 tbs clarified butter and the juice of half a lemon. Pat chicken dry with a paper towel. S&P. Cook, skin side down, until golden. Turn and finish in a 350 degree oven until the internal temperature of the chicken reaches 160 degrees. Place a slice of fresh mozzarella on top and broil a minute until melted.

To plate, start with ribbon lime zest cucumber and top with grilled corn, airline chicken with mozzarella, and marinated tomatoes. Garnish with baby cucumber blossoms.

Cucumber Carpaccio and Granita with Pickled Shallots and Blackberries

Beat the southern summer July heat with a starter of cucumber granita vegetarian style carpaccio.

From the garden and the yard: cucumbers, jalapeño pepper, mint, dahlias, Shasta daisy, summer lilac (butterfly-bush), lisianthus, hydrangea and Queen Anne’s lace (from the side of the road:)).

Ingredients

• 1 cucumber (thinly sliced using a mandoline)
• 1 jalapeño pepper (thinly sliced)
• pickled shallots (see recipe below)
• cucumber granita (see recipe below)
• blackberries to garnish
• mint to garnish

Cucumber Granita

Ingredients

• Juice from 2 whole cucumbers (I use a NutriBullet and strain the juice through cheese cloth)
• zest and juice of 1 lime
• 2 tbs sugar

Combine all ingredients and freeze in a shallow air tight container. Scrape into crystals with a fork before serving.

Pickled Shallots

Ingredients

• 3 shallots – peeled and sliced very thin
• 1/2 cup white wine vinegar
• 1/4 cup sugar
• 1 jalaneño pepper – sliced thin (remove seeds for less heat)

For the pickling liquid

Place the white wine vinegar, sugar and the sliced jalaneño pepper in a sauce pan and bring to a simmer over medium heat until the sugar is dissolved. Cool slightly. Place shallots in a jar and pour the pickling liquid over them and seal with lid. Store in the refrigerator.

Rainbow carrots, vibrant green asparagus and purple cauliflower brighten up this winter plate. Add in some melt-in-your-mouth creamy parmesan risotto and you have a hearty meatless comfort meal.

Roasted Winter Vegetables

Ingredients

• 1 head purple cauliflower – cut into florets
• 1 bunch green asparagus – bottoms trimmed and peeled
• 10 oz heirloom cherry tomatoes – blanched and peeled
• 1 bunch rainbow carrots – peeled and cut into large dice
• olive oil, butter, sage, lemon pepper, salt and pepper

On a parchment lined baking sheet, drizzle asparagus and carrots with olive oil.

Season asparagus with lemon pepper and carrots with salt and pepper.

Roast in a 425 degree oven until browned, turning once during cooking (about 25 minutes). I

n a large oven proof skillet, heat a little butter and sauté cauliflower, until caramelized, season with sage, then transfer to the oven to finish cooking.

Risotto

Ingredients

• 1 leek – minced – white part only
• 2 cloves garlic – minced
• 1 stick celery – minced
• 2 cups arborio rice
• 1 cup white wine
• 5 -6 cups chicken stock – heated
• 1/2 cup freshly grated parmesan cheese
• 1 tbs butter

In a dutch oven, sauté leek, garlic and celery over medium heat.

Add rice and stir to coat, cooking until fragrant and slightly toasted.

Add wine and simmer until absorbed.

Add hot chicken stock, 1/2 cup at a time, letting it absorb into the rice before adding each additional 1/2 cup.

Continue adding stock, stirring constantly, until the risotto is creamy and al dente (15 -18 minutes) tasting for the correct doneness and seasoning.

Off the heat, add parmesan and butter.