Asian Cucumber Salad

• 1/4 cup rice vinegar
• 1 1/2 teaspoons grated ginger root
• salt and pepper to taste
• 2 tablespoons honey
• 3/4 teaspoon sesame oil
• 1 gourmet seedless cucumber, thinly sliced, not pared
• 4 green onions, thinly sliced
• 6 red radishes, thinly sliced
• 2 teaspoons sesame seeds, toasted
• 8 ounces lump crabmeat or cooked and peeled shrimp, optional

Make dressing by combining the rice vinegar, ginger root, salt, pepper, honey, and sesame oil. Add the cucumber, green onions and radishes. Toss ingredients and allow to stand in refrigerator 10 minutes for flavors to blend. Divide salad among bowls and garnish each with toasted sesame seeds. NOTE:  If using crab or shrimp, it should be added to salad just before serving.

Serves 8

First-Place Prize - Submitted by Frances Dietz, York

Garden Gate Chunky Greek Salad

• 3 tablespoons olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1/4 cup Red Shale Chardonay wine- (Hegins Valley Winery)
• 1 teaspoon salt
• 1 teaspoon coarsely ground black pepper
• 1/2 pint red cherry tomatoes, halved
• 1/2 pint yellow cherry tomatoes, halved
• 3/4 cup scrubbed and thinly sliced long fresh carrots
• 1 1/2 cups cucumbers cut into 1/2-inch chunks
• 1/2 cup red pepper cut into 1-inch pieces
• 1/2 cup yellow pepper cut into 1-inch pieces
• 1/2 cup green pepper cut into 1-inch pieces
• 6 green onions, cut and chopped into small slices
• 1/2 cup pitted and coarsely chopped or sliced Kalamata olives
• 1/4 cup coarsely chopped fresh mint leaves
• 1/4 cup coarsely chopped fresh leaf parsley
• 1/2 head Romaine lettuce, whole leaves, rinsed, and dried on paper towel
• 1 cup crumbled feta cheese, crumbled

In a large serving bowl, whisk together the oil, lemon juice, Chardonay wine, salt and pepper. Add tomatoes, carrots, cucumbers, red, yellow and green peppers, green onions, Kalamata olives, mint leaves, and parsley. Toss until evenly mixed. Cover and refrigerate up to six hours. When ready to serve prepare salad bowl with the whole leaves of Romaine lettuce placed in a circular pattern. Gently add salad and sprinkle with the crumbled feta cheese.

Serves 6

First-Place Prize - Submitted by Mary-Ellen Miller, Orwigsburg

"Can't Get Enough" Cantaloupe Salsa

• 1 c. Cantaloupe - finely diced
• 1/2 c. Cucumber – seedless, finely diced
• 1 T. Jalapeno Pepper - finely diced
• 1/3 c. Red Onion - finely diced
• 1 T Lime Juice - fresh squeezed
• 1/3 c. Cilantro - chopped
• Salt and Pepper to taste

Thoroughly wash the cantaloupe, scoop out the seeds and finely dice 1 cup full. Add remaining ingredients and gently stir to combine. Season with salt and pepper to taste. Delicious served on grilled fish, pork or with baked tortilla chips.

Serves 4

Recipe by: Teresa DeVono, Red Lion

First Place - Melons/Cucumbers

2008 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Stuffed Cucumber Slices

• 3 - 4 Cucumbers
• 8 oz. Cream Cheese - softened
• 1 T. Mayonnaise
• 2 T. Onion - grated
• 2 T. Dry Italian Salad Dressing Mix
• 1/4 tsp. Garlic Powder
• 1/4 c. Parmesan Cheese
• 1 c. Bacon – fried, finely chopped
• Parsley

Cut ends off of cucumbers. Cut cucumbers in half. Core out the centers. Stand cucumbers on paper towels to drain for 20 minutes. Cut cucumbers into 1/2-inch slices. Combine cream cheese, mayonnaise, onion, Italian salad dressing mix, garlic powder and Parmesan cheese. Stir in bacon. Fill cucumber slices with cream cheese mixture. Sprinkle with parsley. Refrigerate until serving time.

Serves 32

Recipe by: Bonnie Mortimer, Mount Pleasant

Finalist - Melons/Cucumbers

2008 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Watermelon Salsa

• 1 1/2 c. Watermelon - chopped
• 1 c. Cucumber – chopped
• 1/2 c. Red Onion – chopped
• 2 T. Cilantro – fresh, chopped
• 2 T. Olive Oil
• 2 tsp. Serrano Chile Pepper - minced
• 1/4 tsp. Sea Salt

Mix all ingredients until well blended. Serve with corn chips.

Recipe by: Kathy Rohrbaugh, Shrewsbury

Finalist - Melons/Cucumbers

2008 Pennsylvania "Simply Delicious, Simply Nutritious" Vegetable Recipe Contest

Pennsylvania Vegetable Marketing and Research Program
2301 North Cameron Street, Harrisburg, PA 17110
717-694-3596 | pvmrp@embarqmail.com