Feta-Walnut-Stuffed Cucumbers

This is adapted from a recipe in The Vegetable Dishes I Can’t Do without by Mollie Katzen (Hyperion Press).  The author recommends serving for lunch, with soup, or as an appetizer or side dish for dinner.

1 cup walnuts
1 handful fresh parsley
1 cup crumbled feta cheese
1/2 cup milk
1/2 tsp minced or crushed garlic
1 tsp mild paprika (plus extra)
1/8 tsp cayenne
3 or 4 medium sized cucumbers

1. Combine the walnuts and parsely in a blend or food processor and pulverize to a powdery state with a series of pulses.

2. Add all the remaining ingredients except the cucumbers and puree until smooth.

3. Peel the cucumbers, if desired, and cut them in half lengthwise. Use a spoon to scrape out the seeds, making a cavity in the cucumbers.  Fill the cavities with the feta-walnut mixture, patting it into place with a fork or spoon (or your hands).  Use more or less filling for each, depending on the size of the cucumbers and how full you would like them.

4. Dust the tops lightly with a little extra paprika and serve cold or at room temperature.  If you would like to serve them cold, place the filled cucumbers on a plate, cover tightly with plastic wrap, and refrigerate for up to 4 hours before serving.  Don’t let them sit too much longer than that.

Yield: Serves four.


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