6 Recipes To Change How You Eat Cucurbits!

What do melons, cucumbers, squash and pumpkins have in common? They’re all members of the cucurbit family! Cucurbits are high in B vitamins and can be found all over the world (the oldest cucurbitaceae fossil was found in Montana and hails from the Paleocene epoch). They thrive during the warmest months and their high water content keeps us cool as a cucumber!

Best yet, this family is versatile! From cantaloupe to zucchini, cucurbits can be found in sweet and savory dishes! Ready for inspiration? Start scrolling!

Recipe Courtesy of Bon Appetite

Photo Credit: @devan.grimsrud

INGREDIENTS

• ½ 6-lb. baby seedless watermelon

• 2 Tbsp. fresh lime juice

• 1 Tbsp. fish sauce

• 1½ tsp. sugar

• 2 sprigs basil, plus leaves for serving

• ¼ cup salted, dry-roasted peanuts

• 2 Tbsp. extra-virgin olive oil

• Flaky sea salt

Preparation

Halve melon crosswise. Working with one half at a time with the cut side facing up, slice off irregular bite-size pieces.

• Stir lime juice, fish sauce, sugar, and 1 Tbsp. water in a large bowl until sugar is dissolved. Lightly crush 2 basil sprigs by scrunching up in your hand and add to dressing along with watermelon; toss gently until coated.

• Top with peanuts and basil leaves, drizzle with oil, and season with salt.
  

Recipe Courtesy of Bon Appetite

photo credit: @feastingathome

INGREDIENTS

• 1 pound cucumbers, halved, seeds removed

• 1 pound tomatillos, husks removed, rinsed

• ½ medium onion, thinly sliced, rinsed under cold water

• ½ poblano chile, seeds removed

• 1 garlic clove

• ¼ cup olive oil

• ¼ cup unseasoned rice vinegar

• 1 tablespoon chopped parsley

• 1 tablespoon chopped cilantro, plus leaves for serving

• Kosher salt, freshly ground pepper

PREPARATION

Blend cucumbers, tomatillos, onion, chile, garlic, oil, vinegar, parsley, and chopped cilantro in a blender until very smooth; season with salt and pepper. Transfer to an airtight container, cover, and chill at least 2 hours. Serve topped with cilantro leaves.

Do Ahead: Gazpacho can be made 2 days ahead. Keep chilled.

Recipe courtesy of Bon Appetite, May 2003

Photo Credit: @kingtacos1

Ingredients

• 4 1/2 cups chopped seeded & peeled cucumbers (about 4 medium)

• 4 cups cold water

• 2 cups ice cubes

• 1 cup sugar

• 2/3 cup fresh lime juice

• 2 large pinches of salt

• Additional ice cubes

Preparation

Combine 2 1/4 cups chopped cucumbers, 2 cups water, 1 cup ice cubes, 1/2 cup sugar, 1/3 cup lime juice, and 1 pinch of salt in blender. Blend until sugar dissolves and mixture is smooth but slushy, about 2 minutes. Transfer mixture to pitcher. Repeat with remaining chopped cucumbers, 2 cups water, 1 cup ice cubes, sugar, lime juice, and salt.

Place additional ice cubes in 8 glasses. Fill with cucumber drink.

Recipe adapted from: simplyscratch.com

Ingredients

• 2 cups freshly grated zucchini

• 1 cup organic whole wheat flour

• 1 cup organic all purpose flour

• 3 tablespoon cinnamon

• 2 teaspoons baking soda

• 1 teaspoon kosher salt

• 1/4 teaspoon baking powder

• 3 whole eggs

• 1 1/2 cups of honey

• 1/2 cup good olive oil

• 1/2 cup unsweetened applesauce

• 3 teaspoons pure vanilla extract

INSTRUCTIONS

Preheat your oven to 350 degrees and butter, butter two 9x5 loaf pans and line with parchment or butter and flour them, omitting the parchment paper.

In a large bowl, sift together the flour, cinnamon, baking soda and baking powder. Once sifted measure and add in the kosher salt.

In a separate bowl whisk together the eggs, honey, applesauce, oil and vanilla. Add in the grated zucchini. Pour the wet mixture into the bowl with the dry ingredients, stir until just incorporated and divide the chocolate zucchini bread batter among the two prepared pans. (about 2-1/2 to 3 cups per pan)

Bake in preheated oven for 40-45 minutes or until a tester comes back with a few crumbs still attached.

Allow zucchini bread to cool completely before removing and slicing.

Recipe adapted from: https://www.spicesinmydna.com/

Photo Credit: www.spicesinmydna.com

Recipe

Melon simple syrup

• 1 c. water

• 3/4 c. honey

• 2 c. cantaloupe cubes or balls

Cocktail

• 2 oz. melon simple syrup

• 1.5 oz. gin

• 1 oz. seltzer water*

• melon balls/cubes

• cucumber slices

• ice

• fresh mint

Directions

In a small saucepan, bring the water and honey to a boil. Let boil for 30 seconds, remove from heat, and let cool completely. Once cooled, add to a blender or food processor with the cantaloupe cubes/balls. Blend until completely smooth.

Add ice to a cocktail shaker along with a fresh mint leaf. Add the simple syrup and gin, and shake for 30 seconds. Fill glass with ice, a few melon balls and cucumber slices, and then pour in the drink. Top with seltzer, stir to combine, and garnish with mint, and extra cantaloupe/cucumber slices!

Recipe Courtesy of Bon Appetite

8 tablespoons extra-virgin olive oil

• Add reserved squash and almonds to kale; toss well and season with pepper. Divide among bowls; drizzle with more dressing, if desired. Using a vegetable peeler, shave Parmesan over.

• 3 tablespoons balsamic vinegar

• 1/2 medium shallot, minced

• 1 teaspoon Dijon mustard

• Kosher salt and freshly ground black pepper

• 1 1/2 cups 1/2-inch cubed butternut squash

• 1 bunch kale, stems removed, cut into 1/2-inch wide ribbons (about 5 cups)

• 3/4 cup whole almonds, toasted, coarsely chopped

• Parmesan (for shaving)

Preheat oven to 425°. Line a baking sheet with foil. Whisk 5 Tbsp. oil, vinegar, shallot, and Dijon mustard in a small bowl. Season to taste with salt and pepper. Set aside. Combine squash and 2 Tbsp. oil in a medium bowl and toss to combine; season with salt and pepper. Transfer squash to prepared baking sheet and roast, turning occasionally, until squash is tender and lightly golden, about 20 minutes. Let cool slightly.

Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over high heat. Add kale and cook, tossing frequently, until bright green and slightly wilted, 1–2 minutes. Remove from heat; add 3–4 Tbsp. dressing and toss to coat. Transfer kale to a baking sheet and cool slightly, about 5 minutes.

Add reserved squash and almonds to kale; toss well and season with pepper. Divide among bowls; drizzle with more dressing, if desired. Using a vegetable peeler, shave Parmesan over.

Aubrey Yarbrough is the Community Development Manager for Farmer Mark. Before moving to LA she ran her own organic farm and cooked on the garde manger station of the award winning Elements restaurant in Princeton, NJ. She has contributed poetry to New American Writing and prose to Edible Jersey.