Bring on the cukes with three simple-to-make recipes.

We knew our Marché Central rooftop would be efficient…but we never imagined it would be producing this. many. cukes. And now with the weather heating up, our greenhouse is bursting with even more veg to keep you cool as a cucumber. For some pro tips and inspo, our trusty in-house chef Dominique has crafted three new simple recipes to help you make the most of our stash.

Watch her in action, and scroll down for a step-by-step of our cuke recipes. 

Cucumber Infused Simple Syrup (makes 1 cup, keeps up to 3 weeks in the fridge) 

Ingredients:

  • 1 cup water
  • 1 cup sugar
  • 1 English cucumber 

Instructions:

  1. In a small saucepan over medium heat, combine water and sugar. Bring to a boil, stirring until sugar is dissolved. Remove from heat and allow to cool before pouring into a container.
  2. Peel and coarsely chop cucumber. Add both peels and chopped cucumber to syrup container.
  3. Refrigerate mixture for at least 3 hours, or overnight to infuse even more. Remove and discard cucumber peels and chunks. Tip! Try it in a virgin mojito or cocktail, with mint, lime juice, and soda.

 

Green Smoothie (makes 2 glasses)

Ingredients:

  • ½ banana, fresh or frozen
  • Juice of half a lime
  • 2 pitted dates
  • 1 cup cucumber, coarsely chopped
  • 1 cup frozen pineapple or mango
  • 1 handful parsley
  • 1 handful spinach or kale
  • 1 ½ cup coconut water

Instructions: 

  1. Put everything in a blender, blend until smooth and enjoy! Tip! Use this recipe to make at-home popsicles, simply pour into a mould and freeze! 

 

Smashed Cucumber Salad (makes 4 side dishes)

Ingredients:

  • 2 English cucumbers
  • 2 garlic cloves, finely grated
  • 2 tsp maple syrup
  • 3 tsp tamari
  • 2 tsp rice vinegar
  • 1 tbsp sesame seeds
  • Spicy garlic oil, to taste
  • Cilantro, to taste
  • Salt, to taste

Instructions: 

  1. Place side of knife lengthwise along cucumber and firmly press down to break it up. Slice in half lengthwise, then chop coarsely on a diagonal. Place in a bowl with a good pinch of salt and set aside.
  2. Meanwhile, in a small mixing bowl, combine garlic, maple syrup, tamari, rice vinegar, and sesame seeds. Mix well.
  3. Drain any excess water from cucumbers, add sauce, and mix lightly. Garnish with spicy oil, cilantro, and toasted sesame seeds.

 

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