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Thumb_9945_Road Trip Pasta Salad

Thumb_9945_Road Trip Pasta Salad

Here’s a colorful pasta salad, coated with a silky, creamy goat cheese dressing. It has all the qualities that make it a good snack for the road -- you get your carbs and protein, plus a good smattering of fresh veggies, and you can eat it right out of the container with a spoon. Read more about this recipe at hogwash.

Thumb_5289_Italian Bread Salad

Thumb_5289_Italian Bread Salad

This variation on the classic panzanella is the perfect summer lunch. If you happen to have a little fresh oregano or marjoram, use that instead of the dried herbs. Leftover baguette is great in this salad, but any leftover bread will do. Not a Cookthink member? Sign up now for a free account to save your favorite recipes and build meals!

Thumb_7442_Quick Pickled Cucumbers And Sweet Onions

Thumb_7442_Quick Pickled Cucumbers And Sweet Onions

A quick pickle turns these basic cucumbers and sweet onions into a flavorful side. Try it next to (or on) a sandwich or to lighten up a heavy main dish.

Thumb_15420_Yellow Gazpacho

Thumb_15420_Yellow Gazpacho

Yellow tomatoes make this gazpacho . . . yellow. It's also chilly (if you refrigerate it for an hour or two), unctuous, full from the bread, and bright. Add more salt, pepper, olive oil or vinegar at the end to suit your taste. Substitute cilantro or basil for the parsley, too.

Thumb_15455_Chopped Summer Salad With Golden Beet Vinaigrette

Thumb_15455_Chopped Summer Salad With Golden Beet Vinaigrette

Truffle oil adds a musky flavor that is subtle enough not to overwhelm the cheese. The red beets are kept separate to keep them from bleeding into the other vegetables. Read more about this recipe at the Washington Post. 

Thumb_16431_Cucumber-Parsley Salad

Thumb_16431_Cucumber-Parsley Salad

Refrigerating the cucumber with the oil and vinegar allows it to soak up all the flavors; toss with parsley before serving for a fresh, green taste. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_12930_Open-Faced Cucumber Tea Sandwiches

Thumb_12930_Open-Faced Cucumber Tea Sandwiches

Tea sandwiches are great in their standard form, but why not make open-faced sandwiches for a party to show off the cucumber? Try not to smirk when your guests fawn all over them. These are so easy, you’re going to laugh. Read more about this recipe at VeganYumYum.

Thumb_13767_Sesame Noodles With Cucumber

Thumb_13767_Sesame Noodles With Cucumber

This simple recipe is a fantastic side with other Asian-inspired dishes. If you're not a big fan of spicy food, you may wish to go a bit more gently on the chili flakes. Read more about this recipe at Cook & Eat.

Thumb_12310_Vietnamese Beef And Cucumber Salad

Thumb_12310_Vietnamese Beef And Cucumber Salad

For a pescetarian version, simply skip the beef and replace it with shredded carrots, green papaya, jicama, peanuts or tofu. Read more about this recipe at hogwash.

Thumb_6679_Grilled Zucchini

Thumb_6679_Grilled Zucchini

If you're heating up the grill for your steaks or burgers, toss a few thick planks of zucchini on there too.  They grill beautifully with just a touch of oil, and are a healty side for the easiest weekday barbecue.

Thumb_12080_Roasted Lemon Rosemary Zucchini

Thumb_12080_Roasted Lemon Rosemary Zucchini

Save this simple dish for the middle of the summer, when you think you’ve done everything you can with zucchini. If you're using zucchini larger than an inch in diameter, slice them into 3/4-inch thick diagonal rounds -- instead of lengthwise -- and pile the breadcrumbs onto one cut surface. Read more about this recipe at Karina's Kitchen.

Thumb_16896_Creamy Fettuccine With Smoked Salmon, Cucumber And Capers

Thumb_16896_Creamy Fettuccine With Smoked Salmon, Cucumber And Capers

Like a deconstructed tea sandwich, this surprising pasta dish combines crunchy cucumber with smoky salmon and rich cream.  This recipe is part of Andrew Schloss's Sunday Dinners.


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