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Shape largest cucumber slices into 4 (2 1/2- to 2 3/4-inch-wide) rings and secure with a toothpick. Stand rings upright on 4 serving plates. Fill each cucumber ring evenly with mixed greens, next 3 ingredients, and toasted pecans. Sprinkle with salt and pepper to taste. Drizzle each salad with vinaigrette.
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Place cucumber rounds on a large platter. Top with watermelon cubes. Top watermelon with some blue cheese crumbles and press down lightly. Add a blueberry to each appetizer and press down lightly so the berry sticks to the cheese. Drizzle with the honey sparingly. You just want a few drops of honey on each appetizer.
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Let's make the Cucumber Blue! Get the recipe details and access to Empress 1908 Gin on our ReserveBar Cocktail Lounge here: https://www.reservebar.com/blogs/.
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Slice cucumber into bite size pieces and add to bowl along with blueberries and sliced almonds. Gather fresh mint leaves into a stack, roll tightly together, and slice into long, thin ribbons. Add to bowl with other ingredients and set aside. In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper.
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Ingredients. 1 medium cucumber, peeled, seeded, and cut into 1-inch pieces. 1 cup frozen blueberries. 1 cup white grape juice or pear juice. ½ cup low-fat plain yogurt.
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Magnolia acuminata, commonly called the cucumber tree (often spelled as a single word "cucumbertree"), cucumber magnolia or blue magnolia, is one of the largest magnolias, and one of the cold-hardiest.It is a large forest tree of the Eastern United States and Southern Ontario in Canada. It is a tree that tends to occur singly as scattered specimens, rather than in groves.
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Directions. Combine the cream cheese, blue cheese, cranberries, pecans, butter, honey and some salt and pepper in a stand mixer fitted with the paddle attachment. Mix until fully combined. Spread.
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Muddle cucumber, basil, and mint. Add ice and Empress 1908. Shake, strain into a glass with fresh ice, top with soda water. Garnish with a cucumber ribbon and basil. EMPRESS 1908 GIN SODA WATER CUCUMBER, MINT & BASIL 2OZ empressgin.com @Empress1908Gin
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Cucumber Blue. Simple, light and beautiful, this cooling cocktail features delicious garden herbs, refreshing cucumber and a splash of soda water. Cocktail(s). Muddle cucumber, basil, and mint in the bottom of a chilled rocks glass. Add ice and Empress 1908. Top with soda water. Garnish with a cucumber ribbon and basil.
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Place tomato wedges around the plate interspersed with slices of cucumber. Sprinkle all over a big pinch of salt and another of pepper. Generously drizzle on the dressing. Use a fork to crumble blue cheese all over the vegetables. Add a few extra chopped herbs. Serve immediately.
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2 oz. Blue Cheese crumbles. salt and pepper, to taste. extra virgin olive oil, to taste. aged balsamic vinegar, to taste. Arrange the tomatoes, cucumber and cheese on a platter in the order listed from left to right. Season with salt and pepper and drizzle with the oil and vinegar. Serve at room temperature. Print Recipe.
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Let's make the Cucumber Blue!CUCUMBER BLUE:2 oz Empress 1908 GinSoda Water (to top)Fresh Mint & Basil LeavesCucumber SlicesMETHOD: Muddle cucumber, basil, an.
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How to make the best lettuce salad. In a large bowl, combine torn (or chopped) lettuce, sliced yellow and red cherry tomatoes, sliced cucumber, sliced red onions, and chopped cooked bacon. Toss with the creamy blue cheese dressing. Top with extra blue cheese (crumbled). Season with freshly ground black pepper.
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The cucumber ( Cucumis sativus) is a widely-cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits, which are used as culinary vegetables. [1] Considered an annual plant, [2] there are three main types of cucumber—slicing, pickling, and seedless —within which several cultivars have been created.
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Sprinkle 1/2 teaspoon of salt over the cucumber slices, and set aside. Place the onion, sour cream, white wine vinegar, dill, sugar, and white pepper in a bowl, and mix until well combined. Lightly stir in the blue cheese. Pat the cucumber slices dry with paper towels, and lightly mix them into the salad. Refrigerate at least 1 hour before.
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Directions. 1 Beat the ricotta with the blue cheese and onion until really smooth. Arrange the cucumber slices on a large platter. Top each cucumber slice with some of the cheese mixture - you can pipe it on if you want a professional finish. 2 Top half with a grape and sliver of pecan, and the remainder with pomegranate seeds and thyme.
