Select Page

Cucumbers are made up of 95 percent water, making them an ideal hydrating and cooling food to add to your summer menus. Here are three amazing dinners you can put together featuring cool cucumbers and other fresh local food from the Market.

Pork Chops and Cotija Corn Puree With Radish, Cucumber, and Lime Salad

recipe by Charlyne Mattox for Real Simple

Ingredients:

  • 6 radishes, cut into wedges
  • 2 cucumbers, thinly sliced
  • ¼ cup fresh cilantro leaves
  • ½ teaspoon finely grated lime zest, plus 2 teaspoons lime juice
  • 3 tablespoons olive oil
  • kosher salt and black pepper
  • 1 small onion, chopped
  • 3 cups fresh corn (from 3 ears)
  • ½ cup sour cream
  • ¾ cup grated Cotija or Parmesan
  • 4 bone-in, center-cut pork chops (1 inch thick; about 2 1/2 pounds total)
  • ¼ teaspoon cayenne pepper

Directions:

  1. Combine the radishes, cucumbers, cilantro, lime zest and juice, 1 tablespoon of the oil, and ¼ teaspoon each salt and black pepper in a medium bowl.
  2. Heat 1 tablespoon of the remaining oil in a medium skillet over medium heat. Add the onion and ¼ teaspoon each salt and black pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Add the corn and cook, stirring occasionally, until tender, 2 to 4 minutes. Transfer to a food processor. Add the sour cream, Cotija, 3 tablespoons water, and ¼ teaspoon each salt and black pepper; process until almost smooth.
  3. Heat the remaining tablespoon of oil in a large skillet over medium heat. Season the pork with the cayenne and ¼ teaspoon each salt and black pepper. Cook until well browned and an instant-read thermometer inserted into the center of each chop registers 145° F, 6 to 8 minutes per side.
  4. Serve the pork with the corn puree and radish salad.

 

Seared Salmon With Cucumber Fennel Couscous Salad

recipe by Dawn Perry for Real Simple

Ingredients:

  • 1 cup couscous
  • 1 small bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds
  • ½ cucumber, halved lengthwise and thinly sliced
  • 1 small shallot, thinly sliced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons olive oil
  • kosher salt and black pepper
  • 4 6-ounce filets of skinless salmon

Directions:

  1. Cook the couscous according to the package directions; rinse to cool.
  2. Combine the couscous, fennel, cucumber, shallot, lemon juice, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
  3. Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and pepper and sprinkle with the fennel fronds. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the couscous salad.

 

Grilled Chicken Breasts With Peach and Cucumber Salad

recipe by Dawn Perry for Real Simple

Ingredients:

  • 3 tablespoons olive oil, plus more for the grill
  • ¼ cup mayonnaise
  • 1 teaspoon sweet paprika
  • kosher salt and black pepper
  • 4 bone-in, skin-on chicken breasts (about 4 pounds total)
  • 2 peaches, pitted and thinly sliced
  • 2 small cucumbers, thinly sliced
  • 1 shallot, thinly sliced
  • 1 tablespoon cider vinegar
  • 1 tablespoon fresh thyme leaves

Directions:

  1. Heat grill or grill pan to medium. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate or grill pan.
  2. Mix together the mayonnaise, paprika, and ¼ teaspoon each salt and pepper in a small bowl. Loosen the skin from the chicken with your fingers and, dividing evenly, spread the mayonnaise mixture underneath. Brush the chicken with 1 tablespoon of the oil and place on grill, skin-side down. Grill, covered, until the skin is browned and crisp and an instant-read thermometer inserted in the thickest part of the meat registers 165° F, 12 to 15 minutes per side.
  3. Meanwhile, toss the peaches with the cucumbers, shallot, vinegar, thyme, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.
  4. Serve the chicken with the peach and cucumber salad.