Cherry No.9®

Juicy Beefsteak®

Luscious Seedless Long English®

Nutrition

Produce

Scrumptious Mini® Cucumber

Sensational Sara®

Sinfully Sweet Campari®

Snacking

Sweet Bells®

Delicious & Nutritious: Speedy Snacks Kids Love made with Village Farms Greenhouse Grown® Tomatoes, Peppers, & Cucumbers.

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After a long day at school, kids often come home hungry and in need of a tasty, nutritious snack. Incorporating fresh, greenhouse-grown produce can turn simple snacks into delicious and healthy treats. Most Kids have full schedules and need quick nutritional fuel for after school activities. Village Farms’ tomatoes, peppers, and cucumbers are perfect for this task. Their crisp, sweet flavors are sure to please even the pickiest eaters. Here are four easy-to-make recipes that kids will love, and you’ll appreciate their simplicity and nutritional value. And all have an average prep time of 15 minutes or less!

Satisfying Tomato and Cucumber Sandwich – serving size 1

Nothing says Summer like a Fresh tomato and cucumber sandwich. But just because summer is coming to an end does not mean you can’t enjoy the Garden Fresh Flavor® all year long.  With Village Farms greenhouse grown varieties you have summer on a plate all year long.  This easy to prepare sandwich is a great snack packed with nutrients such as Vitamin A & C, plus Calcium, Iron, Potassium, and Protein.

Ingredients:

  • 1 Village Farms® greenhouse-grown Luscious Seedless® Long English cucumber
  • 1 Village Farms® greenhouse-grown tomato try Delectable TOV®, Juicy Beefsteak®, Sensational Sara®, Exquisite Heirloom® or Sinfully Sweet Campari® tomatoes.  Each of these varieties are excellent slicers for sandwiches.
  • 2 slices whole grain bread
  • 2 tablespoons hummus
  • 1 tablespoon chopped fresh dill (optional)
  • Salt and pepper to taste

Instructions:

  1. Prepare the Veggies: Wash the cucumber and tomato. Slice the cucumber into thin rounds (about 8 slices) and the whole tomato into slightly thicker slices.
  2. Assemble the Sandwich: Spread a thin layer of hummus on each slice of bread. If using, sprinkle fresh dill over the hummus.
  3. Layer the Veggies: Place cucumber slices on one of the bread slices and tomato slices on the other one. Season with a pinch of salt and pepper.
  4. Combine and Serve: Top each slices veggie sides down to make one sandwich. Cut into quarters or fun shapes with cookie cutters for added appeal.

Healthy Stuffed Bell Pepper – serving size 2

This Healthy Stuffed Bell Pepper recipe is perfect for quick and nutritious after-school snacking for kids. The colorful Village Farms® Sweet Bell® peppers are not only visually appealing but also packed with vitamins and fiber. Stuffing them with protein-rich cottage cheese provides a satisfying and healthy bite, while a sprinkle of fresh parsley and optional grated cheese adds a burst of flavor that kids will love. Easy to prepare and ready to chill in the refrigerator, this snack offers a fun, delicious, and wholesome option that fits seamlessly into busy afternoons.

Ingredients:

  • 1 Village Farms® greenhouse-grown Sweet Bell® peppers (red, yellow, or orange)
  • 1 cup Cottage Cheese
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon grated cheese cheddar or parmesan (optional)

Instructions:

  1. Prepare the Pepper: Wash the Sweet Bell pepper and slice them in half lengthwise, removing the seeds and membranes.
  2. Stuff the Pepper: Spoon cottage into each pepper half. For added flavor, sprinkle with chopped parsley and grated cheese if desired.
  3. Chill and Serve: Arrange the stuffed pepper half on a platter and chill in the refrigerator until ready to serve.

Fun Tomato and Cucumber Skewers – serving size 1

These Mini Veggie Skewers are the ultimate after-school snack, combining fun and nutrition in every bite. Picture crisp Village Farms® Scrumptious Mini® cucumbers and burstingly, (yes, burstingly!), sweet cherry tomatoes, all threaded onto skewers and drizzled with a zesty olive oil-balsamic glaze. The addition of creamy mozzarella or burrata cheese balls takes these skewers from simple to sensational. They’re not just a treat for the taste buds but also a visual delight, perfect for keeping kids engaged and excited about healthy eating. Whether served cold or grilled for a warm option, these skewers make snacking both easy and irresistible.

Ingredients:

  • 3 Village Farms® greenhouse-grown Scrumptious Mini® cucumbers
  • 1 cup (about 10 tomatoes) Village Farms® greenhouse-grown Heavenly Villagio Marzano®, Cherry no. 9® or Lip Smackn’ Grape® tomatoes
  • 1/4 cup mozzarella or burrata cheese balls
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste
  • 2 Wooden skewers (soaked in water to prevent burning)

Instructions:

  1. Prepare the Veggies: Wash the cucumber and tomatoes. Slice the cucumber into bite-sized rounds.
  2. Assemble the Skewers: Thread cucumber slices and cherry tomatoes onto the skewers, alternating between the two.
  3. Dress the Skewers: In a small bowl, mix olive oil and balsamic vinegar. Brush or drizzle the mixture over the skewers. Season with salt and pepper.
  4. Serve: Sprinkle with shredded mozzarella cheese just before serving. These skewers can be served as is or lightly grilled for a warm option.

Zesty Pepper and Tomato Salsa with Tortilla Chips – serving size 1

This vibrant and zesty Fresh Veggie Salsa is an exciting after-school snack that kids will love. Featuring Village Farms® Sweet Bell® peppers and juicy Sensational Sara® or Sinfully Sweet Campari® tomatoes, this salsa bursts with flavor and freshness. The crisp bell pepper and tangy red onion add crunch, while a splash of lime juice and a sprinkle of fresh cilantro bring it all together with a delightful kick. Served with tortilla chips for dipping, this salsa not only satisfies snack cravings but also introduces kids to a tasty way to enjoy their veggies. It’s a fun, colorful, and healthy option that makes after-school snacking both enjoyable and nutritious.

Ingredients:

  • 1 Village Farms® greenhouse-grown Sweet Bell® bell pepper (red, yellow, or orange)
  • 3 or 4 Village Farms® greenhouse-grown tomato Sensational Sara®(use 3) or Sinfully Sweet  Campari® (use 4) tomatoes
  • 1/2 red onion
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro
  • Salt and pepper to taste
  • Tortilla chips for dipping

Instructions:

  1. Prepare the Veggies: Wash and dice the bell pepper and tomato. Peel and finely chop the red onion.
  2. Mix the Salsa: In a bowl, combine the diced bell pepper, tomato, and red onion. Add lime juice and chopped cilantro. Season with salt and pepper to taste.
  3. Serve: Serve the salsa with tortilla chips on the side. This refreshing salsa is perfect for dipping and can also be used as a topping for other dishes.

Creative and Healthy Eating Possibilities Abound!

With Village Farms’ greenhouse-grown tomatoes, peppers, and cucumbers, these after-school snacks are not only delicious but also packed with vitamins and minerals. These recipes are designed to be simple enough for kids to help prepare, making snack time both fun and nutritious. Enjoy these fresh and easy snacks that will keep your kids satisfied and happy after a busy day!

Cocktails

Luscious Seedless Long English®

Cucumber Dragon Fruit Margarita

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Cucumber Dragon Fruit Margarita
Author: 
Yields: 4 Drinks
 
Ingredients
  • ½ Village Farms Luscious Seedless Long English® cucumber. peeled
  • 3 ounces freshly squeezed lime juice
  • 4 tsp. dragon fruit powder
  • 3 ounces tequila
  • 2 Tbsp. simple syrup, or more to taste (equal parts sugar & water)
  • 1 Tbsp. granulated sugar
  • 1 Tbsp. dragon fruit powder
  • 1 lime wedge
Instructions
  1. Cut the cucumber into chunks and place in blender jar. Puree until smooth, pushing down on the cucumber if necessary.
  2. Combine half of the cucumber puree, half the lime juice, half the dragon fruit powder, half the tequila, and half the simple syrup in a cocktail shaker filled with ice. Shake vigorously.
  3. Combine the dragon fruit powder and sugar on a small plate and mix well. Use the lime wedge to moisten the edge of 4 tumblers, and dip and rotate in the sugar mixture to coat evenly. Fill the glasses with ice.
  4. Pour the cocktail into 2 of the glasses and repeat with remaining ingredients to make 2 more. Garnish the cocktails with a cucumber spear dipped in dragon fruit powder.

Recipe and photography by Susan Spungen

Read – A Simple New Year’s Celebration

Dessert

Luscious Seedless Long English®

Cucumber Peppermint Rock Candy

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Homemade Cucumber Peppermint Rock Candy
Author: 
 
Ingredients
  • 3 cups granulated sugar, plus more for rolling
  • 1 cup cucumber water* (1- 2 cucumbers and a splash of water)
  • A few drops of peppermint oil
  • Food coloring, as desired
  • *You will also need jars, clothespins and candy sticks (like these off Amazon)
Instructions
  1. Start off by making your cucumber juice: take a cucumber or two and place in a high-powered blender like a Vitamix. Pulse blend on high until cucumber is fully blended and only juice remains. Set aside.
  2. Next, take a strainer, milk nut bag, etc. and strain cucumber juice into a glass or jar, discarding any pulp.
  3. Now let’s make your syrup: combine sugar and (strained) cucumber water in a small saucepan over medium heat. Stir constantly until sugar starts to dissolved.
  4. Continue cooking until sugar is completely dissolved. Adjust temp as needed. You do not want to burn sugar mixture!
  5. Once sugar mixture starts to bubble, reduce heat slightly. Then continue cooking until mixture is completely clear, and all sugar is dissolved into a syrup.
  6. At this point, you want to add any flavorings or color. We used peppermint flavoring, and added a couple drops of green food coloring to bump up the color.
  7. While waiting for sugar to dissolve, prep sticks. Dip the top part half (or less) of the stick in your sugar mixture. Then carefully roll the coated part of your stick in sugar.
  8. Using a candy thermometer (or comparable) check temp. Once temp is 220 degrees proceed to carefully pour mixture into 1-2 jars.
  9. Now, using a clothespin, suspend stick in the syrup in your jar as shown. Be careful to make sure that stick is ¾ of an inch or more from the bottom of jar. Set aside.
  10. Finally, wait! This process usually takes at least five days, but can take longer. Make sure your jars are set aside in a place where they will not be disturbed.
  11. Once you see that crystals have formed, and you are happy with the size of them, you can carefully remove your rock candy sticks from the jar. After removal, suspend in a separate, empty jar to dry.
  12. After rock candy sticks are dry, enjoy!

Recipe and photography created exclusively for Village Farms by Lunches + Littles Read- Home for the Holiday Activities

Dinner

Lunch

Luscious Seedless Long English®

Spicy Asian Cucumber Noodle Salad

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Spicy Asian Cucumber Noodle Salad
Author: 
 
Ingredients
  • 4 Village Farms Luscious Seedless Long English®
  • ¼ Cup Fresh Lime Juice
  • 1 Tsp. Granulated Sugar
  • 1 Tsp. Kosher Salt
  • 1 Tsp. Fish Sauce
  • ½ Cup Thinly Sliced Onion
  • 1 Serrano Pepper or Hot Chile Sliced Thin
  • 2 Tbsp. Fresh Mint
  • 2 Tbsp. Fresh Basil
  • 2 Tbsp. Fresh Cilantro
  • ¼ Cup Crushed Peanuts
Instructions
  1. Spiralizer the cucumber to make noodles. (You can alternatively just dice them if you don’t have a way to make veggie noodles!)
  2. Make dressing by combining lime juice, fish sauce, sugar, and salt in a bowl and whisking to combine.
  3. In a large bowl add noodles, onion, Chile peppers, and vinaigrette and toss to combine.
  4. Top with fresh herbs and crushed peanuts and serve immediately.

Recipe and photography by My Diary of Us
Read – Summer Supper Club

Cocktails

Luscious Seedless Long English®

Rosemary Cucumber Gimlet

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Rosemary Cucumber Gimlet
Author: 
 
Ingredients
  • 3 Sprigs of Rosemary + Extra for Garnish
  • 2 Village Farms Luscious Seedless Long English® Cucumbers
  • 2 Tbsp. Lime Juice
  • ¼ Cup Sugar
  • ¼ Cup Water
  • 3 Oz. Gin
Instructions
  1. Make rosemary simple syrup by combining sugar, water, and rosemary sprigs in a small saucepan and bring to a boil. Stir until sugar dissolves and then turn off heat and let steep for 10 minutes. Remove rosemary sprigs and chill.
  2. In a blender combine cucumbers (ends cut off), lime juice, 2 oz. of simple syrup and gin and blend until smooth.
  3. Strain the mixture and pour over ice into two glasses.
  4. Garnish with fresh limes, rosemary, and cucumber slices.

Recipe and photography by My Diary of Us

Read – Cheers to a Lucky New Year

Dinner

Heavenly Villagio Marzano®

Lunch

Luscious Seedless Long English®

Spring Grain Bowl

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Recipe and photography by Foodology

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Farro Grain Bowl with Heavenly Villagio Marzano® tomatoes
Author: 
Cook time: 
Total time: 
Yields: 2
 
Ingredients
  • 1 cup uncooked Farro, rinsed
  • ½ Cucumber, sliced
  • ½ cup Village Farms Heavenly Villagio Marzano® tomatoes
  • 1 cup Chickpeas
  • 1 cup Arugula
  • ½ Avocado, sliced
  • 1 Round Radish, sliced
  • 2 tablespoon Red Vinegar
  • 3 tablespoon Olive Oil
  • 2 tablespoon Lemon Juice
  • ½ teaspoon Dijon Mustard
  • Pinch of Salt and Pepper
Instructions
  1. Rinse and drain farro. Place in a pot and add 3 cups of water.
  2. Bring to a boil, reduce heat to medium and simmer for about 30 minutes. Drain any excess
  3. water. Let cool to room temperature.
  4. Start with a base of arugula in a bowl. Add farro, cucumber, chickpeas, round radishes, avocado, and Village Farms Heavenly Villagio Marzano® tomatoes.
  5. In a bowl, combine red wine vinegar, olive oil, lemon juice, Dijon mustard, salt, and pepper.
  6. Pour dressing on top of the bowl and enjoy.

Recipe and photography by Diana Chan

Read – Eat Local in British Columbia

Luscious Seedless Long English®

Natural Cucumber Mint Scrub

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Natural Cucumber Mint Scrub
Author: 
Cook time: 
Total time: 
Yields: 1 jar
 
Ingredients
  • ¼ cup cucumber puree
  • 6 mint leaves, chopped
  • 2 cups granulated sugar
  • ¼ cup coconut oil
  • Eucalyptus Oil (if desired)
Instructions
  1. Slice approx. ½ of a long english cucumber and purée until smooth in blender
  2. Chop mint leaves
  3. Mix all ingredients in a medium bowl
  4. Pour contents into jar and seal

Recipe and photography created exclusively for Village Farms by Kristina LaRue, RD

Read – Stay Smooth with this Luscious Scrub

Heavenly Villagio Marzano®

Lunch

Luscious Seedless Long English®

Maverick Mix®

Healthy lunch boxes 3 ways

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Heavenly Villagio Marzano® BLT Kabobs
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Village Farms Heavenly Villagio Marzano® tomatoes
  • Whole Wheat Bread
  • Deli Meat
  • Romaine Lettuce
  • Cubed Cheese
  • Bacon
  • Grapes
  • Mini Pita Pockets
  • Hummus
  • Carrot Sticks
  • Cucumber Sticks
Instructions
  1. On a skewer place whole wheat bread (sliced into fourths), Village Farms Heavenly Villagio Marzano® Tomato, deli turkey, romaine lettuce, cubed cheese, crispy bacon and another piece of whole wheat bread on the other end.
  2. Fill remaining spaces of bento style lunchbox with other items listed.

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Maverick Mix® Ham & Cheese Pinwheels
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Village Farms Maverick Mix® tomatoes
  • Tortilla or Spinach Wrap
  • Veggie Cream Cheese
  • Deli Meat
  • Cheese Slices
  • Blueberries
  • Kiwi Slices
  • Sweet Potato Chips
  • Dressing/Dip of your choice
Instructions
  1. Spread veggie cream cheese onto the wrap.
  2. Lay 2-3 slices of ham & cheese flat onto the wrap.
  3. Roll up the wrap gently but tightly to be sure it keeps its shape.
  4. Cut into 1 inch slices.
  5. Fill other areas of bento style lunchbox with remaining items

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Scrumptious Mini® Cucumber Roll-Ups
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 4 Village Farms Scrumptious Mini® cucumbers
  • Deli meat
  • Cream Cheese
  • Crackers
  • Cubed Cheese
  • Strawberries
  • Orange Slices
  • Miniature Cookie
Instructions
  1. Use a mandolin or vegetable peeler to cut long thin strips from the cucumber.
  2. Using a paper towel, pat the cucumber strips dry.
  3. Spread a thin layer of cream cheese onto the cucumber.
  4. Lay turkey inside and roll it up.
  5. Fill other areas of bento style lunchbox with remaining items

Recipe and photography created exclusively for Village Farms by Kristina LaRue, RD

Read – Launch Into Your Lunchbox

Appetizers

Lunch

Luscious Seedless Long English®

crisp cucumber melon salad

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crisp cucumber melon salad
Author: 
Prep time: 
Total time: 
Yields: 2 servings
 
Ingredients
  • 1½ Village Farms Luscious Seedless Long English® cucumber sliced in ¼ inch coins
  • 1½ cups cubed watermelon
  • 1½ cups cubed cantaloupe
  • ½ cup fresh mint roughly chopped
  • 2 cups arugula
  • ½ cup crumbled feta cheese
  • 3 to 4 tbsp. extra virgin olive oil
  • 2-3 tbsp. white balsamic vinegar
  • salt and black pepper to taste
Instructions
  1. Add cucumber, watermelon, cantaloupe, arugula and mint into a large bowl and combine.
  2. Toss with olive oil, white balsamic vinegar, salt and pepper to taste.
  3. Top with crumbled feta.
  4. Cover and refrigerate until ready to serve or store in air tight container up to 3 days.

Recipe and photography by Zest My Lemon

Cocktails

Luscious Seedless Long English®

cucumber margarita

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cucumber margarita
Author: 
Prep time: 
Total time: 
Yields: 1 drink
 
Cucumbers add a delightful coolness to an already refreshing drink.
Ingredients
  • 4 slices long english cucumber®, plus one for garnish
  • 1 tsp. (heaping) sugar
  • 1oz. fresh lime juice
  • 1oz. orange liqueur (e.g., triple sec, curacao, Cointreau)
  • 2oz. blanco tequila
Instructions
  1. In a cocktail shaker, muddle cucumber slices with sugar until the cucumbers exude their juices. Add the remaining ingredients into the shaker and fill with ice. Shake vigorously and strain into a cocktail glass rimmed with salt (optional). Garnish with a cucumber slice.

Recipe by Diana Pittet

Read – Fiesta Like There’s No Mañana

Dinner

Heavenly Villagio Marzano®

Lunch

Luscious Seedless Long English®

Chickpea Fattoush Nourish Bowl

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Chickpea Fattoush Nourish Bowl
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 bag Village Farms heavenly villagio marzano® tomatoes
  • 2 pita breads
  • 1 garlic clove
  • 1 large lemon (1/4 cup lemon juice plus zest)
  • 1½ teaspoons kosher salt, divided
  • ¼ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 11/2 teaspoons maple or honey
  • Fresh ground black pepper
  • ½ cup plus 2 tablespoons olive oil
  • 2 15-ounce cans chickpeas
  • 2 teaspoons cumin
  • 3 romaine hearts
  • 1 small English cucumber
  • 2 scallions (green onions)
  • 3 to 4 radishes
  • 1 handful fresh mint leaves
  • Sumac (optional)
Instructions
  1. Preheat the oven to 350F. Brush the pita breads on both sides with olive oil and sprinkle with a few pinches kosher salt. Slice each pita into 8 wedges with a pizza cutter. Place the wedges on a baking sheet and bake until golden and crispy, about 20 minutes. Allow to cool slightly, then break the wedges into irregular pieces.
  2. Meanwhile, mince the garlic, then use the flat blade of your knife to scrape it into a paste. In a medium bowl whisk together the garlic, ¼ cup lemon juice, ½ teaspoon kosher salt, cinnamon, allspice, maple, and several grinds of black pepper. Gradually whisk in ½ cup olive oil a tablespoon or two at a time until a creamy emulsion forms.
  3. Drain and rinse the chickpeas, shaking off as much water as possible. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the chickpeas, cumin, 1 teaspoon kosher salt, and several grinds of black pepper and sauté for 5 minutes until the chickpeas are golden and warmed through.
  4. Chop the romaine hearts. Slice the tomatoes in half. Dice the cucumber. Thinly slice the scallions and radishes; slice the radishes in half. Thinly slice the mint leaves. To serve, place the greens in the bowl and arrange the vegetables, chickpeas, and toasted pita on top, adding a few pinches of kosher salt to the tomatoes and cucumber. Drizzle with dressing and garnish with mint and lemon zest (or sumac, if desired).

Recipe and photography by A Couple Cooks

Read – Earth Day is Every Day

Appetizers

Dinner

Lunch

Luscious Seedless Long English®

Sinfully Sweet Campari®

Sweet Bells®

grilled ratatouille stuffed tomatoes

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grilled ratatouille stuffed mini campari tomatoes
Author: 
Yields: 4 portions Approx. prep time: 30 min
 
Ingredients
Instructions
  1. Hollow out the campari tomatoes by cutting off the tops and scooping out the interiors with a small spoon. Reserve the juice, core, and seeds.
  2. Preheat a grill pan or bbq.
  3. Cut the onion, peppers, zucchini, and eggplant into halves and quarters.
  4. Brush them with olive oil, salt, and pepper.
  5. Grill the fresh vegetables by placing them cut side down on the grill and not moving them for 2 minutes.
  6. Only grill the one side, then remove the fresh vegetables from the grill. Allow to cool.
  7. Finely dice all fresh vegetables, and combine in a large mixing bowl.
  8. Add the campari tomato vinaigrette to the bowl and mix thoroughly.
  9. Add chopped mint and parsley.
  10. Add crumbled feta. Season with salt and pepper.
  11. Stuff the hollowed out campari tomatoes with the seasoned grilled vegetables.
  12. Serve individually or platter up more of the salad and serve the tomatoes over top “family style”.

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campari tomato vinaigrette
Author: 
Yields: 1 cup Approx. prep time: 5 min
 
Ingredients
  • ½ cup Campari tomato seeds & water
  • ¼ cup Extra virgin olive oil
  • ¼ cup White wine vinegar
  • 1 tbsp Mustard seeds
  • ¼ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Whisk together all ingredients.
  2. Add salt and pepper, to taste.

Breakfast

Luscious Seedless Long English®

luscious seedless long english® breakfast smoothie

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luscious seedless long english® breakfast smoothie
Author: 
Yields: 2 portions Approx. prep time: 5 min
 
Ingredients
Instructions
  1. Wash and chop the cucumber, sweet bell pepper, pear, ginger, and parsley. Transfer to a blender.
  2. Top off with coconut water and lime juice.
  3. Blend until smooth.

Lunch

Luscious Seedless Long English®

grilled avocado, cucumber, & kale salad

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grilled avocado, cucumber, & kale salad
Author: 
Yields: 4 portions Approx. prep time: 30 min
 
Ingredients
  • 1½ Village Farms luscious seedless long english® cucumbers (remaining half is used in dressing)
  • ¼ cup Extra virgin olive oil
  • 2 Avocado
  • 1 head Black kale
  • ½ lb Brussels sprouts
  • ½ cup Pumpkin seeds
  • ¼ cup Fresh mint
  • 1 Lime, juice and zest
  • ½ cup Cucumber yoghurt
  • ½ tsp Black pepper
  • ¼ tsp Sea salt
Instructions
  1. Preheat a grill pan or bbq to grill the avocado.
  2. Cut the avocado in half and brush it with olive oil, salt, and pepper.
  3. Grill the avocado by placing it cut-side down on the hot grill/pan and not moving it for 1 minute.
  4. Gently remove avocado from grill, coarsely chop, sprinkle with the juice of ½ the lime and reserve.
  5. Roughly chop the cucumber, kale, and mint. Combine all in a large mixing bowl.
  6. Peel down the Brussels sprouts into leaves and add to bowl.
  7. Add the avocado to the bowl.
  8. –15 minutes before serving, squeeze the remaining lime juice into the bowl, add the remaining olive oil, and season with salt and pepper. Hand toss to mix.
  9. Plate the salad by pooling the cucumber yoghurt in the center of the plate, spreading it out, then dropping your olive oil and lime-dressed salad in the center, then topping the salad with pumpkinseeds.
  10. (If you’d like to step it up a little, you can use pumpkinseed oil, which is a beautiful, nutty-tasting oil, and drizzle it through the cucumber dressing.)

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cucumber mint yoghurt
Author: 
Yields: 1 cup Approx. prep time: 5 min
 
Ingredients
Instructions
  1. Purée cucumber and lime juice together in a food processor or blender.
  2. Gently fold puréed cucumber into the greek yoghurt in a large mixing bowl.
  3. Chop the mint and add to the cucumber yoghurt.
  4. Add salt and pepper to taste.

Appetizers

Luscious Seedless Long English®

tzatziki

Luscious Seedless Long English Cucumber
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tzatziki
 
Ingredients
  • 3 Large Village Farms luscious seedless long english cucumbers, seeded and cut into ½ inch chunks
  • 2 cups Plain yogurt or yogurt cheese
  • 2 tsp Minced garlic
  • 2 tsp Finely-chopped dill
  • 1 tbsp Olive oil
  • 1 tbsp Lemon juice
  • 1 tsp Salt
Instructions
  1. Mix all ingredients together. Chill if possible for about an hour to let flavors blend. Serve at room temperature with pita bread or pita crisps (baguette slices in lieu of pita)