Recipes for June 7, 2008:

YES, you can use pickling cucumbers in recipes. Try it!

Cucumber and Asparagus appetizer

1 block cream cheese at room temp.
1 tablespoon lemon juice
6 spears cooked asparagus, chopped small
1/4 cup chopped fresh dill fronds
Black Pepper and Salt (or a lemon pepper spice blend)
2 med. cucumbers, peeled and sliced into 1/4 inch rounds
Thinly sliced bread of choice, cut to fit cucumber rounds (optional)

Blend together cream cheese, lemon juice, asparagus and dill in a small bowl. Carefully spoon/spread onto the rounds of prepared cucumbers. Sprinkle with pepper and salt to taste. Chill thoroughly.

If you like your carbs, you can place the rounds on thinly sliced bread cut to size. Makes about 30.

Yogurt-Cilantro-Cucumber Salad
Goes well with fish.

3 medium cucumbers
1/2 cup drained plain yogurt, thick greek yogurt, or lowfat sour cream
2 tablespoons minced fresh cilantro
1 tablespoon minced chives
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Peel cucumbers and slice them on a mandoline or with a knife, about 1/4 to 1/8 inch slices.

In a medium serving bowl, combine yogurt and herbs, stir to combine thoroughly. Add cucumbers and stir to coat cucumber slices completely with the yogurt mixture.

Season with salt and pepper. Serve chilled.

Great Harvest Bread Company suggests:
It is time to fire up the grills!! Try our Spinach Feta Bread on the grill. Just brush a little olive oil on it and grill for 2 minutes, flip and grill for 2 more minutes. Also great for a chicken breast sandwich.