Paper Palate

It is nearing the end of the cucumber season, which runs from May to August, so now is the time to enjoy them! Sunset offers several interesting recipe options for the vegetable that is more than something just waiting to be pickled.

You could mix it up with Tomato-Cucumber Gazpacho, which is perfect for an Indian Summer night when you just can’t bring yourself to turn on the oven or stove. Or, if you are interested in impressing some guests, try the fancy-looking (and sounding) Mediterranean Shrimp Salad in Cucumber Cups.

For more simple uses of the cucumber while it is still in season, the magazine offers the following creative ideas:

1. In salad: For a great side dish for grilled lamb and other meats, make Greek yogurt salad (or tzatziki): Peel, seed, and grate a cucumber. Squeeze out water. Mix with enough plain yogurt to coat, a clove of crushed garlic, a table-spoon of chopped dill, and salt and pepper to taste.

2. In water: Float slices of cucumber in a pitcher of water as a summer refresher.

3. Sliced: Toss very thinly sliced cucumber with rice vinegar, salt, and pepper to taste.

4. Sautéed: Peel, seed, and roughly chop a cucumber. Cook over medium-high heat in some butter or olive oil until tender. Add some chopped mint and salt and season with pepper.

5. As a “cracker”: Use thick slices of cucumber in place of toasts or crackers when serving dips or spreads such as hummus.