Insalata Caprese Recipe and Stuffed Cucumbers Recipe

The Ontario Greenhouse Vegetable Growers have some nice summer vegetable recipes posted on their site. Here are a couple of the simplest and summeriest.

Insalata Caprese

• 4 medium-sized tomatoes
• 2 balls of bocconcini cheese
• 16 fresh basil leaves
• Salt and pepper to taste
• 2 tbsp (25 mL) olive oil

1. Slice the tomatoes and cheese.
2. On a plate, arrange the tomatoes, basil and bocconcini slices in concentric circles, slightly overlapping each other.
3. Add salt and pepper generously.
4. Sprinkle with the oil.

Serves 4. Per serving: about 156 calories, 7 g protein, 12 g fat, 2 g fiber, 6 g carbohydrates, 116 mg sodium

Stuffed Cucumbers

• 1 seedless cucumber
• ¼ cup (60 g) cream cheese
• 4 sprigs of fresh chives
• ½ lemon for juice
• Dash of sesame seed oil
• Dash of Worcestershire sauce
• Dash of Tabasco sauce

1. Cut the cucumber into 1” (2.5 cm) pieces and hollow each piece with a small spoon.
2. Place the remaining ingredients in a food processor and mix until smooth.
3. Pipe the mixture into each cucumber and garnish with fresh chives. Chill and serve.

Serves 6. Per serving: about 43 calories, 1 g protein, 3 g fat, 0 g fiber, 3 g carbohydrates, 30 mg sodium