Cucumber Cups

My daughter recently had the pleasure of throwing a bridal shower for her best friend and these cute little cucumber cups were one of the appetizers served.  They're so easy to make using just a few simple ingredients and they look adorable.  

Peel the cucumbers intermittently leaving a light and dark striped design on the full length of the cucumber and cut into 1-inch coins.

Use a melon ball tool to scoop an indentation in each cucumber coin, being careful not to go through the bottom of the cups.

Mix together the cottage cheese, scallions, fresh dill, and salt and pepper.  Be careful to taste your cottage cheese before adding the salt (some are much saltier than others). 

Fill the cucumber cups with the cottage cheese filling and garnish with a fresh dill frond.  Serve immediately. 

Items used to make this recipe:

(affiliate links)

• my favorite vegetable peeler (for right handers) https://amzn.to/3I5gzHJ

• santoku knife https://amzn.to/3ryvtxm

• stainless ruler https://amzn.to/3Vck8OS

• melon ball tool https://amzn.to/3HDsIAq

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Cucumber Cups

makes 20

Printable Recipe

Ingredients

• 2 English cucumbers

• 1/2 cup cottage cheese

• 2 scallions, sliced thin

• 1 tablespoon chopped fresh dill

• 1/8 to 1/4 teaspoon kosher salt (depending on how salty your cottage cheese is)

• 1/4 teaspoon black pepper

• fresh dill fronds for garnish

Directions

1. Wash cucumbers and peel them intermittently, leaving some of the peel behind to make a light and dark green striped pattern down the length of each cucumber.

2. Slice cucumbers into 1-inch rounds and use a melon baller to carefully hollow out an indentation to hold the filling.

3. In a medium bowl, combine cottage cheese, sliced scallions, chopped fresh dill, salt, and pepper; mixing well (start with less salt, then taste and add more if needed).

4. Fill each cucumber cup with the cottage cheese filling.

5. Arrange on a serving platter and garnish with fresh dill fronds.

adapted from My Friend's Bakery

Anja's Cucumber Salad

Generally speaking, I'm not a fan of cucumbers, and I find most cucumber salads are much too sweet, but my friend Anja served this straight up savory cucumber salad recently and I had to get the recipe.  When I made a double batch the following day, my husband said he could eat the entire batch himself.  Will definitely be making this one again and again.   

To begin, slice cucumbers very thinly.  I like to use a mandoline to get perfectly uniform slices.  Feel free to peel the skins off if you like, but I like the way they look when they're partially peeled (as shown above).    

By the way, this is my new favorite peeler.  It never jams or gets clogged - the peels fly right out of it like they're being ejected.  Work better than any other peeler I've ever used. 

Next, mix together the ingredients for a quick and creamy dressing.

That was easy - now pour it over the cucumbers and toss well.

Delish!

Items used to make this recipe:

(affiliate links)

• my favorite vegetable peeler (for righties only) https://amzn.to/3seZtgX

• mandolin slicer https://amzn.to/3Gl8wSh

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Anja's Cucumber Salad

makes 8 servings

Printable Recipe

Ingredients

• 2 cucumbers, sliced thin, about 12 ounces (or 16 ounces mini cucumbers)

• 1/4 cup plain greek yogurt or sour cream (we prefer the yogurt)

• 1/4 cup mayonnaise

• 1 clove garlic, minced

• 1 tablespoon chopped fresh dill

• 1/4 teaspoon kosher salt

• 1/4 teaspoon freshly cracked black pepper

Directions

1. Place sliced cucumbers in a large bowl.

2. In a small bowl, combine the remaining ingredients; pour over cucumbers and toss well to coat.