Photo Dairy Farmers of Wisconsin
’Tis the season for an abundance of fresh vegetables, whether they are ripe and ready in your own garden, a gift from a neighbor’s bounty, the farmers market, or grocery store. But are you not sure what to do with all of them beyond your usual dishes? For a different idea to use cucumbers, try these cheesy cucumber bites topped with a cheesy spread and salmon (or skip the salmon if you prefer) plus check out the recipes below for quick pickles, zucchini ideas, and more.
To use zucchini cores that might be left over from julienning zucchini “noodles” or another use, check out Dan Barber’s Zucchini Brochettes on Save The Food, plus peruse the organization’s many other recipes to make the most of food and avoid waste.
Alpine-Style Cucumber Bites
Makes 36 | Recipe courtesy Wisconsin Cheese
1 (8-ounce) package Crystal Farms Original Cream Cheese, softened
6 ounces Uplands Pleasant Ridge Reserve cheese, shredded (1½ cups)
2 garlic cloves, minced
1 teaspoon Worcestershire sauce
Coarsely ground pepper, to taste
2 large English cucumbers
1 (4-ounce) package smoked salmon, flaked
Snipped fresh dill, for garnish
- Beat the cream cheese, Pleasant Ridge Reserve, garlic, and Worcestershire sauce in a large bowl until blended. Season with pepper to taste.
- Cut cucumbers into ½-inch slices. Pipe or spread cheese mixture on each slice, top with salmon. Garnish with dill. Refrigerate until serving.
Editor’s Note: Alpine-style cheese like Gruyère, Emmentaler, and Fontina are full-bodied cheeses with rich, nutty flavor.
PHOTO TERRY BRENNAN, FOOD STYLING LARA MIKLASEVICS
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