Yummy cucumber favorites

Cucumbers are one of my favorite veggies, but did you know cucumbers are not really a vegetable? They’re really a fruit. Go figure.

And they are very nutritious. They help you stay hydrated, are full of antioxidants, they can aid in weight loss and lower blood sugar.

I can eat a whole plate of them with only kosher salt and freshly ground black pepper. But there are lots of good recipes.

One of my favorites is my mom’s cucumber sandwiches. She has shared this recipe before but it’s been a long time so I think it’s time for a repeat. This recipe only makes four sandwiches, but can easily be doubled or more which I highly recommend because they are addictive. Mom’s notes are in parentheses.

Cucumber Sandwiches

1 eight-oz. pkg. cream cheese (I always use the Neufchatel)

1 small cucumber, peeled, seeded and chopped fine

2-3 green onions with tops, chopped fine

Spices – see below

Soften cream cheese, thin with a little milk, yogurt or sour cream and 1 tablespoon real mayonnaise. Add chopped veggies and season with 1/2 teaspoon each lemon pepper and cayenne pepper and 1/4 teaspoon red pepper flakes, or to taste. (We like more cayenne.) Spread mixture on heavy brown bread and cut each sandwich in half. Make at least one day before serving. Cover and refrigerate with damp paper towels on top of sandwiches so they will stay moist. Makes 4-5 large sandwiches.

Tomato Cucumber Salad

1-1/2 lb. tomatoes, chunked into bite size pieces

Pinch each of kosher salt and black pepper

Pinch of sugar

2 medium cucumbers, sliced into 1/2 inch thick slices, quartered

1/2 large red onion

30 small fresh basil leaves

Dressing

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

Black pepper

1 teaspoon kosher salt

4 garlic cloves, minced

1 teaspoon sugar

1 teaspoon dried oregano

Place the tomatoes in a large bowl with a big pinch of salt, pepper and sugar. Add cucumbers to the tomatoes. Cut onion lengthwise into slivers. Add to tomatoes and cucumbers. Toss. Clean and dry the basil leaves. Stack them on top of one another and roll lengthwise into a tight cigar. Cut crosswise into thin strips and stir into salad. Whisk all ingredients for the dressing together in a small bowl. Pour over tomatoes and cucumbers. Marinate the salad at room temperature for several hours. Refrigerate any leftovers.