Cucumbers with Scallions and Chili Oil

INGREDIENTS:

• 1 pound cucumbers

• 1 teaspoon kosher salt

• 3 sliced scallions

• 3 tablespoons unseasoned rice vinegar

• 1 teaspoon toasted sesame seeds

• Chili oil (drizzle)

PREPARATION:

1. Gently smack 1 pound cucumbers with a rolling pin or the bottom of a heavy pot until they begin to break apart. Tear into bite-size pieces. Transfer to a colander; toss with 1 teaspoon kosher salt. Let sit 10 minutes to drain excess liquid.

2. Transfer cucumbers to a medium bowl and toss with 3 sliced scallions, 3 tablespoons unseasoned rice vinegar, and 1 teaspoon toasted sesame seeds. Taste and adjust seasoning with salt. Drizzle with chili oil.

Cucumber & Korean Melon Salad

INGREDIENTS:

For Pickled Onions:

• 1/2 cup water

• 2 tbsp Korean apple vinegar (or regular apple cider vinegar)

• 1 teaspoon sugar

• 1/8 teaspoon salt

• 1/8 teaspoon black pepper

• 1 shallot or 2–3 pearl onions, sliced thin

For The Rest:

• 2 cups diced cucumber

• 1/4 teaspoon salt

• 2–3 cups cubed Korean melon

• 1–2 teaspoons apple vinegar

• 1/8 teaspoon sesame oil (just a few drops)

• 1–2 mint leaves, torn or chopped fine

• Salt and black pepper, to taste

PREPARATION:

1. An hour or well ahead: Make the pickled onions by combining the water, apple vinegar, sugar, salt, and pepper in a small saucepan and bringing it to a boil over high heat. Lower the heat to medium-low and let simmer gently for 5 minutes. Add the onions, then remove from heat and let sit for an hour before refrigerating or using in the salad.

2. About 30 minutes ahead: Place the cucumbers in a small bowl and sprinkle 1/4 teaspoon salt over them. Let sit for 30 minutes, refrigerated, to draw out the water.

3. Drain the cucumbers and pat dry. Add the onions (drained of brine), cubed melon, apple vinegar, sesame oil, and mint leaves and toss until well-combined. Add salt and pepper to taste, and serve immediately. Enjoy!

Chilled Cucumber Soup, Persian-Style

INGREDIENTS:

• 1/2 cup walnut hearts, toasted and finely chopped

• 2 cups plain yogurt (not Greek yogurt)

• 1 1/2 cup ice water

• 1/2 to 3/4 of a seedless English cucumber, finely chopped (about 1 to 1 1/2 cups chopped), plus a few cucumber slices for serving

• 1 cup chopped fresh herbs (parsley, basil, dill, mint)

• 1/2 cup gold raisins

• Salt

• 3/4 tsp sumac, more for later (optional)

PREPARATION:

1. In a large bowl, whisk together yogurt and iced water. Stir in finely chopped cucumbers, herbs, raisins, and toasted walnuts. Season with salt and sumac. Cover and chill for about one hour.

2. When ready, divide chilled cucumber soup into four serving bowls. Sprinkle more sumac on top and add a few cucumber slices to each bowl. Enjoy with your favorite toasted bread or pita.

Sesame Cucumber Salad Recipe

INGREDIENTS:

• 2 medium sized cucumbers (about 1 lb total)

• 1/2 teaspoon salt

• 2 teaspoons toasted (dark) sesame oil

• 2 Tbsp seasoned rice vinegar

• 6 basil leaves, thinly sliced (optional)

• 1/2 teaspoon red chili flakes

• 2 teaspoons toasted sesame seeds (optional)

PREPARATION:

1. Peel the cucumbers. Cut them into quarters, lengthwise. (If the seeds are bitter, scrape out the seeds and discard.) Cut the cucumbers again, crosswise, into 1/2-inch thick pieces.

2. Place cucumbers into a serving bowl. Sprinkle with salt. Toss with sesame oil, seasoned rice vinegar, basil (if using), and chili flakes. Sprinkle with toasted sesame seeds if using.

Korean Melon & Prosciutto Salad

INGREDIENTS:

• 1 Korean melon, peeled, cubed

• 1 red onion, small, halved, sliced thinly

• 1 small pickling, Persian, or English cucumber (no wax), halved lengthwise, sliced thin crosswise

• 1 bunch basil, de-stemmed, leaves chopped small

• 1 medium lime, juiced

• 1 package prosciutto, cut in bite-sized pieces

• balsamic vinegar

• cracked black pepper & kosher salt

• Optional: shishito peppers, de-stemmed, minced

PREPARATION:

1. Toss the melon, onion, cucumber, basil, and shishito peppers (if using) in a large bowl.

2. Juice lime over the bowl. Toss lightly. Season to taste with pepper and salt.

3. Fold in prosciutto. Cover and chill for 15 minutes or more.

4. Remove from the refrigerator and toss again.

5. Plate individually. Drizzle balsamic vinegar over salad in a light stream.