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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"A satisfied customer - we should have him stuffed!"
-Basil Fawlty, Owner, Fawlty Towers

The refrigerator light goes on...

This is a perfect sauce for fish or on spicy foods like curries.

Cucumbers

Although cucumbers are felt to have originated in the far east, the majority of cucumbers sold in America today are the American Slicing variety. Most of these have a thicker skin, less flavor ,and more water content than other cucumber types. They are not all that good for eating fresh in salads or on sandwiches, but they do make very good soup. They usually have a heavy wax coating, and the skin of these is best peeled and discarded.

Smaller cucumbers are milder and sweeter. As the cucumber grows and the seeds grow they become bitter. When buying larger cucumbers, seed them.

The other ubiquitous cucumber in American markets is known as the Hothouse cucumber. These are also sold as European Hothouse, Dutch Hothouse and sometimes Burpless cucumbers. They are long and thin cucumbers with a very thin skin and few seeds (which is why they are called “burpless”). They are usually sweeter than the American slicing variety.

4 ounces cucumber = 15 calories, 0 fat, 0g sat fat, 0g mono fat, <1g protein, 3g carbohydrates, 2mg sodium, 0mg cholesterol

Cucumber Yogurt Sauce

Servings = 4 | Serving size =3 Tablespoons sauce

Cooking Time = 15 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers and keeps well in the refrigerator for about 48 hours. Cooking time does not include chilling time.

1/2 small	cucumber (seeded but not peeled)
1/2 cup	non fat Greek yogurt
1 Tbsp	fresh oregano (minced)
1 small	green onion (thinly sliced)
1/8 tsp	salt
	fresh ground black pepper (to taste)

Grate the cucumber. Place it in a bowl with the yogurt, oregano, green onion, salt and pepper. Chill.