Grilled Cucumber Dill Vinaigrette & Mixed Greens

Garden Chef Christina Curry fired up the grill to make a delicious salad dressing. The main ingredient in this dressing is grilled cucumbers. Christina used ‘Suyo Long’ cucumbers fresh from the Edible Garden.

You can modify this recipe to make a dip or marinade. Adding more cucumber and using a food processor instead of a blender will thicken the consistency for a tasty dip. Using less cucumber and adding more lemon juice or vinegar will make a great marinade for chicken.

Grilled Cucumber Dill Vinaigrette & Mixed Greens

1 medium cucumber, sliced, grilled & seeded*

1/4 cup lemon juice 

1 tsp Dijon mustard

1 T honey

2 T fresh dill, chopped

1/2 cup olive oil

6 oz mixed greens

red onion, shaved

1/4 cup grape tomatoes, halved

kosher salt & pepper, to taste

Using a blender or food processor, combine the grilled cucumber, lemon juice, Dijon mustard, honey and fresh dill.  Blend on high while slowly adding the oil until incorporated.  In a large bowl, combine the mixed greens, red onion and grape tomatoes.  Add the vinaigrette and season with salt and pepper.  Toss gently until mixed greens are evenly coated with vinaigrette.

* To grill the cucumber, slice lengthwise, coat lightly with olive oil and season with salt and pepper.  Grill over medium heat until tender and grill marks appear.  Allow to cool.  Discard seeds.

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Crispy Roasted Okra

Okra is actually quite good for you. It is high in fiber, folate, calcium and potassium.  Turn off the fryer and try this easy preparation - a little seasoning and a few minutes in the oven or on the grill.  Garden Chef Megan McCarthy showed Atlanta Botanical Garden visitors two different ways to whip up this healthy snack.

Crispy Roasted Okra

1 lb fresh okra

2 T extra virgin olive oil

1 tsp ground cumin

sea salt and pepper, to taste

To Roast:

Preheat oven to 400◦.  Wash and trim okra.  Slice okra into ¼ inch pieces and toss in large bowl with olive oil.  Season okra with cumin, sea salt and pepper to taste.  Spread okra onto baking sheet and roast for 20 minutes, stirring once, until edges are browned.  Remove from oven and serve warm.

To Grill:

Preheat grill to medium-high.  Wash and trim okra and leave whole. Toss in a large bowl with olive oil.  Season okra with cumin, sea salt and pepper to taste.  Grill the okra for approximately five minutes, turning once, until you see grill marks on both sides.

More simple, delicious Garden Chef recipes here.