Creamy and Cool

As summer continues to wind down, how many of you are trying to suck down as many fresh veggies as humanly possible? I know we are. All too soon I know if I want cucumbers, tomatoes, etc. I'm going to have to buy them from the produce section and hard telling when they were shipped in. Don't get me wrong, we still eat fresh produce in the winter, but I try really hard to buy in season, and if I do have to buy things from across the country I accept the fact they are not going to taste as well. That's the sacrifice we make for living in a 4 season climate. So I am trying really hard to fit as many dishes using garden beauties into my meal plans as I can. And even though some of them are similar to others I've done, one small ingredient can change the entire flavor; and you have something brand new. In this case, that brand new flavor was celery seed. Do you have celery seed in your spice cabinet? Are you like me and you bought it for one recipe and now have a ton leftover? Well, if so, here is another use for it! Now I will admit, celery seed is one of those ingredients that I like in very small amounts, because too much can overpower the flavor of a dish. But this has just the right amount to give the correct flavor without being obnoxious. This is the perfect salad to celebrate the end of summer, maybe even for the upcoming Labor Day Weekend!

Creamy Cucumber Salad Adapted from Yummly.com
1 large cucumber, peeled and diced
2 Roma tomatoes, diced
4 green onions, chopped
1/2 c. sour cream
1/2 tsp. celery seed
1/4 tsp. dill weed
2 tsp dried parsley
Salt and Pepper to taste

In a small bowl combine sour cream, celery seed, dill weed, parsley, salt and pepper. Stir well to combine. In a medium bowl, mix cucumbers, tomatoes and green onions. Pour dressing over and toss to coat. Chill several hours before serving.

Shared on Miz Helen's Country Cottage Aug. 30, 2012
Shared on The Country Cook Aug. 31, 2012

Cucumbers at Very Good Recipes
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