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Cucumber Orange Carrot Juice
Breakfast

Cucumber Orange Carrot Juice

4.1

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Peel orange and save a 1x1-inch piece of the peel. Place orange, orange peel piece, carrots, and cucumber in a blender; pour in water. Blend until desired consistency is reached; add sugar and lemon juice. Blend until smooth, 1 to 3 minutes.

By mamicha

Cucumber Dosa
Breakfast Indian

Cucumber Dosa

Prep
10 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Combine cucumber, semolina flour, coconut, rice flour, green chile, ginger, and salt in a bowl. Mix well. Add water and mix again. Let batter rest 30 to 45 minutes.
  2. 2 Heat a pan over medium heat and brush with oil. Pour a ladleful of batter into the pan and spread it out gently and uniformly; the batter will not be smooth, so it will not be possible to spread it thinly. Cook dosa until golden brown on the bottom, about 1 minute. Flip and cook until golden brown on the other side, about 1 minute more. Repeat with remaining batter.

By Anubalas Kitchen

Jora's Rice Omelet
Breakfast American

Jora's Rice Omelet

3.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Melt 1/2 the butter in a skillet over medium heat. Add cucumber, carrots, tomato, and garlic. Cook and stir until vegetables are tender, about 10 minutes. Add rice and ham; cook and stir until heated through and well combined, about 10 minutes. Transfer rice mixture to a bowl.
  2. 2 Beat eggs, salt, and pepper together in a medium bowl. Heat remaining butter in the same skillet over medium heat. Pour in the egg mixture; swirl to coat the bottom of the skillet. Cook until edges are mostly set, about 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Cook until set, 2 to 4 minutes.
  3. 3 Place the rice mixture on top of the omelet. Fold omelet over the rice using a spatula and wrap into a cocoon shape. Place on a plate; sprinkle parsley on top.

By Jora

Bacon and Egg Breakfast Salad with Avocado Dressing
Breakfast American

Bacon and Egg Breakfast Salad with Avocado Dressing

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine avocado, lemon juice, Greek yogurt, olive oil, garlic powder, onion powder, cumin, salt, and black pepper in a small food processor. Pulse until mixture is smooth. Add water or milk to thin out dressing to desired consistency. Set aside.
  2. 2 Cook bacon in a medium nonstick skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel-lined plate. Allow to cool; crumble into small pieces.
  3. 3 Remove all but 1 tablespoon of bacon grease from the skillet. Add eggs; cover and cook until whites are set and yolks are barely set, 3 to 5 minutes. Season with salt and pepper.
  4. 4 Divide mixed greens, tomatoes, cucumber slices, and bacon crumbles between 2 plates. Drizzle in desired amount of avocado dressing. Top each salad with an egg. Serve immediately.

By Kim

Cottage Cheese Frittata with Cucumber and Radish Dip
Breakfast American

Cottage Cheese Frittata with Cucumber and Radish Dip

4.0

Prep
35 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Bring a large pot of salted water to a boil. Blanch potatoes, zucchini, and bell pepper separately in the boiling water for about 1 minute each. Remove and rinse under cold water, then drain on paper towels.
  3. 3 Whisk eggs, cream, Parmesan cheese, and rosemary together in a bowl until well combined. Season with salt and pepper.
  4. 4 Transfer cooled, blanched vegetables into a round, fluted tart pan. Spread egg mixture evenly over the vegetables. Spoon cottage cheese evenly over the egg mixture.
  5. 5 Bake in the center of the preheated oven until the center is no longer jiggly and the edges are golden brown, about 40 minutes. Remove from the oven.
  6. 6 Mix Greek yogurt, cucumber, radishes, garlic, lemon juice, salt, and pepper for dip together until well combined.
  7. 7 Serve frittata over arugula with dip on the side.

By chefdavidgeisser

Yia Yia's Tzatziki Sauce
Greek

Yia Yia's Tzatziki Sauce

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Peel cucumbers, then grate into a colander. Squeeze out excess water.
  2. 2 Mix together sour cream, yogurt, garlic, and olive oil in a large bowl. Stir in cucumbers. Chill at least 30 minutes and up to 2 hours before serving.

By JessNeo

Easy Tzatziki Sauce
Pantry Greek

Easy Tzatziki Sauce

4.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Squeeze chopped cucumbers to release any excess moisture; place in a bowl.
  3. 3 Add yogurt, parsley, and garlic; stir together until well blended. Season to taste with salt.

By Jake176

Easy Marinated Vegetables
Dinner Greek

Easy Marinated Vegetables

4.3

Prep
Cook
Total

Instructions

  1. 1 Bring a large pot of salted water to boil. Place the broccoli and cauliflower florets into the boiling water for one minute. Drain and rinse florets.
  2. 2 Combine broccoli, cauliflower, bell pepper, cucumber, carrot and Italian salad dressing in a medium size mixing bowl. Cover the bowl and refrigerate the vegetables for one hour.

By Chris

Molly's Mouthwatering Tzatziki Cucumber Sauce
Pantry Greek

Molly's Mouthwatering Tzatziki Cucumber Sauce

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Chop cucumber in a food processor until nearly liquefied; strain through cheesecloth to remove excess moisture, being careful not to over-drain and lose too much of the fresh flavor.
  2. 2 Mix together cucumber, yogurt, sour cream, mayonnaise, and garlic in a serving bowl; season with salt and pepper.

By Molly Kooiman Barber

Tzatziki
Pantry Greek

Tzatziki

4.5

Prep
20 min
Cook
Total
380 min

Instructions

  1. 1 Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night.
  2. 2 Drain as much excess liquid from the cucumber and garlic as possible.
  3. 3 In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.

By Teina P

Authentic Greek Tzatziki
Appetizer Greek

Authentic Greek Tzatziki

4.3

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Stir together olive oil, vinegar, and garlic in a bowl and let sit while you prepare the cucumber.
  2. 2 Peel cucumber and cut in half lengthways; scrape out all the seeds. Grate cucumber with a cheese grater into a sieve set over a bowl. Sprinkle with salt. Strain out as much liquid as possible by pressing down in the sieve with the palm of your hand. Alternately you can wring cucumber out in a clean tea towel. Add cucumber and yogurt to the garlic mixture. Mix until well combined and season with salt to taste.

By Allrecipes Member

Pickled Cucumber, Fig, and Halloumi Salad
Dinner Greek

Pickled Cucumber, Fig, and Halloumi Salad

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cut cucumber into chunky half-moons, then scrape out the core. Place cucumber in a medium bowl with vinegar, honey, chile flakes, and salt; set aside to pickle for 10 to 15 minutes.
  2. 2 While the cucumbers are pickling, toast hazelnuts in a medium skillet over medium heat until browned and fragrant, 5 to 10 minutes. Remove from the skillet and chop coarsely when cool enough to handle.
  3. 3 Slice halloumi cheese into 3/8-inch slices and place in a nonstick skillet over medium heat. Cook until crisp, 2 to 3 minutes per side.
  4. 4 Mix chopped hazelnuts and mint into the pickled cucumbers. Add halloumi and figs and toss to coat.

By OneWholesomeMeal

Tzatziki Sauce
Pantry Greek

Tzatziki Sauce

4.2

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Peel cucumbers; remove seeds with a spoon. Grate cucumber on the large holes of a box grater, then squeeze to drain excess liquid.
  2. 2 In a food processor combine the grated cucumber with Greek yogurt, garlic, olive oil, dill, lemon juice, salt, and pepper. Blend until smooth.
  3. 3 Serve immediately or for best flavor cover and refrigerate for at least 1 hour before serving.

By Dinah

Avocado Tomato Salad with Cucumbers
Dinner Greek

Avocado Tomato Salad with Cucumbers

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut avocados into wedges. Core tomatoes; cut into wedges. Peel cucumbers; cut into slices. Place avocados, tomatoes, and cucumbers in a bowl.
  2. 2 Add vinegar, Italian dressing, black pepper, salt, and oregano; stir until well combined. Taste; adjust seasonings.

By samthechef

Greek Layer Dip
Appetizer Greek

Greek Layer Dip

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Spread the hummus in a smooth layer in an 8x8-inch baking dish.
  2. 2 Layer the feta cheese, cucumber, tomato, and Kalamata olives on top.
  3. 3 Whisk together the olive oil and oregano in a small bowl, then drizzle over the Kalamata olives. Refrigerate up 24 hours before serving.

By k8e204

Tzatziki Sauce (Yogurt and Cucumber Dip)
Pantry Greek

Tzatziki Sauce (Yogurt and Cucumber Dip)

4.5

Prep
15 min
Cook
Total
615 min

Instructions

  1. 1 Line a colander with two layers of cheesecloth; place over a medium bowl. Place yogurt in cheesecloth-lined colander; cover colander with plastic wrap. Drain yogurt in the refrigerator, 8 hours to overnight.
  2. 2 Meanwhile, place grated cucumber on a paper-towel-lined plate; drain 1 to 2 hours.
  3. 3 Combine yogurt, cucumber, parsley, mint, lemon juice, garlic, salt, and black pepper in a bowl. Refrigerate before serving, at least 2 hours.

By Lobbylady