Cucumber lemonade recipe

Two popular summertime flavors collide in this cool, refreshing drink.

Cucumber Lemonade

• 1 cup water
• 1/2 cup white sugar
• 1 cucumber, sliced
• 6 lemons, juiced

Directions

Combine sugar and water in a saucepan and cook over medium heat until it just begins to boil. Remove from heat and refrigerate for 30 minutes to cool completely. While the simple syrup is cooling. Place the cucumber slices in a food processor and pulse until it forms a pulp. Pour into a fine-mesh strainer and allow to drain into a bowl. Pour off 2/3 cup from the cucumber juice, saving the rest in a sealed container for later use. Be sure to refrigerate the leftovers. In a pitcher, combine the cucumber juice, simple syrup and lemon juice. Refrigerate until you are ready to serve. Pour over ice and garnish with lemon or cucumber. 

Cucumber salad recipe

Cucumber Salad

• 4 medium cucumbers, peeled and diced
• 1 (8 ounce) container vanilla low-fat yogurt
• 1 (8 ounce) container reduced-fat sour cream
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tablespoon dried dill weed
• salt and pepper to taste

Directions

Place diced cucumbers on a paper towel and squeeze to remove excess water. In a serving dish, combine yogurt, sour cream, onion, garlic and dill. Gently stir in cucumber dices and mix to coat. Season with salt and pepper and cover. Refrigerate for a couple of hours or overnight before serving. 

How to choose the freshest fruits and vegetables

Artichokes look for compact, tightly closed heads with green, clean looking leaves. Avoid those that are turning brown or leaves are separating.

Asparagus stalks should be tender and firm, tips should be close and compact. Choose stalks with very little white.

Bananas skin should be free of bruises and brown/black spots. Purchase slightly green and allow to ripen for best flavor. 

Beans choose those with small beans in their pods. Avoid dry-looking pods.

Berries select plump, solid berries with good color. Avoid containers that are wet or stained, as berries on the bottom may be smashed and leaking juices. 

Broccoli flower clusters should be tight and close together. 

Brussels Sprouts should be firm and compact. Avoid those with smudges or dirty spots.

Cabbage heads should be heavy for their size. Avoid buying if there are worm holes.

Cantaloupes look for thick, close netting on the rind and yellow to yellow-green coloring underneath. The stem scar should be smooth.

Cauliflower flower clusters should be tight and close together. 

Cucumbers choose long, slender cucumbers for best quality and avoid those turning yellow.

Grapefruit choose fruit that are heavy for their size. Avoid those that appear withered and sunken or those with soft spots.

Honeydew look for rinds that are that is a creamy, yellowish color and velvety texture. 

greenish-colored.

Lemons choose fruit that are heavy for their size. Light-colored or greenish-colored skins are more tart in flavor than brighter and darker yellow skins.

Lettuce heads should feel heavy for their size. Avoid buying if there are discoloration or rotten spots. 

Lima Beans select pods that are full but not bulging. Avoid pods that are drying out, spotted, yellow or limp. 

Mushrooms caps should be closed tightly around the stems. Avoid black and brown colored gills.

Oranges choose fruit that are heavy for their size. Smoother, thinner skins usually mean juicier fruit

. 

Peas select pods that are full but not bulging. Avoid pods that are drying out, spotted, yellow or limp. 

Watermelon look for melons that are yellow on one side, that means they are ripe. Avoid melons with white or pale green on one side, they are not ripe. 

Veggie cooking cheat sheet

 

Tomato jam recipe

This recipe for tomato jam may sound unusual, but trust me, it is scrumptious! It pairs especially well with turkey in a sandwich, but I have faith you guys can find many uses for it in your own kitchens!

TOMATO JAM 
Ingredients

• 4 pounds Roma tomatoes 
• 1/2-3/4 cup sugar (to taste) 
• 1 teaspoon sea salt 
• 1/4 teaspoon pepper 
• 1/8 teaspoon smoked paprika 

Directions
Bring a large pot of water to a boil. While you are waiting for the water to boil, prepare an ice bath. Score the end of each tomato with a small “x”. Once water is boiling, plunge 3-4 tomatoes in it at a time for about a minute then immediately transfer to the ice bath. Peel the skin off of each batch before repeating the process until all of your tomatoes have been boiled and skinned. Once all tomatoes are done, cut them in half and remove their seeds then chop. Place all chopped tomatoes in a pot with the sugar, stirring to evenly coat. Allow them to sit for 10-15 minutes before proceeding. Turn stove to medium high heat and cook tomatoes until they come to a boil. Cook for 15 minutes, stirring occasionally so they do not stick or burn. Add the seasonings, stir well and cook 10-15 more minutes, until thickened. Allow to cool completely before storing in an airtight container and refrigerating. Can be kept covered and refrigerated for up to one week.

Stir fry asparagus with peanuts recipe

 

Asparagus is one of spring's first gifts to us and this recipe is a quick and easy way to showcase it's unique flavor. 

Ingredients

• 2 tablespoons vegetable oil
• 3/4 pound fresh asparagus, cut into 2-inch pieces
• 2 teaspoons soy sauce
• 2 tablespoons chopped dry roasted peanuts

Directions

Heat oil in large nonstick skillet over medium-high heat. Add asparagus; cook and stir 4 minutes or until crisp-tender. Remove skillet from heat. Add soy sauce; stir to coat. Sprinkle with peanuts.