Tuesday, July 5, 2011

The Picnic Series: Feta & Cucumber Dip + Tuna Salad

Last week when I said I wanted it to be hot in Boston, I really didn't know what I was asking for. Yes, rainy and cold Boston is not enjoyable, but scorching hot days aren't either. I guess I can't be so picky, but having to take a greenhouse tour when the sun is shinning intensely above your head is not fun. Not fun at all.

Anyways, given the gorgeously bright days we have had recently, a friend and I are planning a camping trip on one of the Harbor Islands. We have yet to figure out the specifics--ferry ride, sleeping bag, sunscreen and repellent, food, etc.--but I have to say I am thrilled with our plan.

But for now, it will just be writing, writing and more writing. I have a week packed with journalism events.   I'm excited to see what all my stories will turn into given that now I can devote all my effort and time to my internship instead of having to juggle it with classes.

Anyways, here is another installment in the Picnic Series. It isn't the last one though! Wait for the last one, featuring a delicious after lunch surprise, soon. Here are the recipes for a yummy dip that goes perfectly with crudites, crackers or bread; and a simple tuna salad that is the perfect alternative to the classic mayo version (for those of you who didn't know it, I pretty much hate mayo).

Feta & Cucumber Dip (adapted from Martha Stewart)

  • 4 medium cucumbers, peeled and sliced in half crosswise
  • 2 cups non-fat greek-style yogurt
  • 1 cup crumbled feta cheese
  • 1/2 cup chopped fresh mint leaves
  • 1/2 cup heavy cream
  • Juice of 2 limes
  • S & P
  1. With a melon baller or a small spoon, scoop out cucumber seeds. Grate cucumbers using one of the larger-hole graters and transfer cucumber to a colander set over the sink or on a plate. Sprinkle with 2 teaspoons salt, stir and let sit for 15 minutes.
  2. Rinse cucumbers with cold water and shake off excess water. Carefully transfer to paper towels and squeeze out as much liquid as possible.
  3. Combine cucumber with the rest of the ingredients, in the order given. Season to taste with S & P. Serve cold.

Lime and Cilantro Tuna Salad (adapted from How to Cook Everything)

  • Three 4-5 oz. cans packed tuna
  • Juice of 2 limes
  • 1 small shallot, minced
  • 1/2 cup fresh cilantro leaves, chopped
  • 3 tablespoons olive oil
  • S & P
  1. Combine first five ingredients in a large bowl and season with S & P to taste. Chill in refrigerator for 15 minutes. Serve with crackers or spread on bread for a tuna salad sandwich.

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