One great dish recipes, Aug. 7, 2008

CUCUMBERS WITH YOGURT AND MINT

Serves 4.

Note: Try to use whole-milk yogurt here, as it tastes better and holds up a little longer. Fresh heavy cream is good, too.

• 2 large cucumbers

• Coarse salt

• 1/4 c. whole-milk yogurt

• 2 tbsp. extra-virgin olive oil

• Juice of 1/2 lemon

• Fresh-ground black pepper

• 1/4 c. freshly chopped fresh mint leaves, or more to taste

Directions

If the cucumbers are large and tough, cut them in half lengthwise and scoop out the seeds with a spoon before slicing 1/4-inch thick. Place in a medium bowl and sprinkle with a little coarse salt.

In another bowl, combine yogurt, olive oil, lemon juice, pepper and mint. Drain the cucumbers and pat dry. Toss the cucumbers into the dressing, taste and adjust seasoning. Chill before serving.

Nutrition information per serving:

Calories94Fat7 gSodium306 mg

Carbohydrates7 gSaturated fat1 gCalcium47 mg

Protein2 gCholesterol2 mgDietary fiber2 g

Diabetic exchanges per serving: 1 vegetable, 11/2 fat.

CUCUMBERS WITH FETA OLIVES

Serves 4 to 6.

Note: The salty feta, meaty olives and cool crunchy cucumbers make a nice play of textures and flavors. Serve as a light main dish salad or side dish paired with grilled lamb.

• 3 tbsp. extra-virgin olive oil

• 1 tbsp. sherry wine or red wine vinegar

• 2 tbsp. chopped fresh basil

• 1 tsp. chopped fresh marjoram

• 1 tsp. minced garlic

• 3 cucumbers, peeled and seeded if necessary, cut into 1/4-in. chunks

• 1 head Romaine or butter lettuce, rinsed and separated into leaves

• 1/4 .lb. crumbled feta cheese

• 1/4 c. chopped pitted Greek olives

• Salt and freshly ground black pepper to taste

Directions

In a large bowl, whisk together the oil, vinegar, basil, marjoram and garlic. Toss in the cucumbers and stir to coat.

Remove the cucumbers with a slotted spoon and arrange over lettuce leaves on a large platter or individual serving plates. Sprinkle the feta and olives over the top and drizzle with dressing that remains in the bowl, as desired.

Nutrition information per serving of 6:

Calories152Fat12 gSodium270 mg

Carbohydrates9 gSaturated fat4 gCalcium153 mg

Protein5 gCholesterol17 mgDietary fiber4 g

Diabetic exchanges per serving: 2 vegetable, 21/2 fat.