Columbia Star

Star Chefs

Side Dishes

Marinated Cucumber, Onion, and Tomato Salad

1 cup water
½ cup distilled white
¼ cup vegetable oil
¼ cup sugar
1 tsp. salt, or to taste
1 tsp. freshly ground
black pepper, or to

3 cucumbers, peeled
and sliced 1/4-inch
3 tomatoes, cut into
1 onion, sliced and
separated into rings

Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.

Cover bowl with plastic wrap; refrigerate for at least 2 hours.

Old Fashioned Potato Salad

5 potatoes
3 eggs
1 cup chopped celery
½ cup chopped onion
½ cup sweet pickle
¼ cup mayonnaise
1 Tbsp. prepared
¼ tsp. garlic salt
¼ tsp. celery salt
Ground black pepper
to taste

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.

While potatoes cook, place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Combine the potatoes, eggs, celery, onion, relish, mayonnaise, mustard, garlic salt, celery salt, and pepper in a large bowl. Mix together well and refrigerate until chilled.

Zucchini Fritters

1 ½ pounds zucchini,
¾ tsp. salt
¼ cup all-purpose flour
¼ cup grated Parmesan
1 large egg, beaten
2 cloves garlic, minced
Kosher salt and ground
black pepper to taste
2 Tbsp. olive oil

Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.

Transfer zucchini to the center of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture as possible.

Mix flour, Parmesan cheese, egg, and garlic together in a large bowl. Stir in zucchini, then season with kosher salt and pepper.

Heat olive oil in a large skillet over medium high heat.

Working in batches, scoop tablespoonfuls of zucchini mixture into the hot skillet and fry until golden brown, about 2 minutes per side.


4 large fresh tomatoes,
peeled and diced
½ English cucumber,
peeled and finely
½ cup finely diced red
bell pepper
¼ cup minced green
1 large jalapeno pepper,
seeded and minced
2 cloves garlic, minced
1 tsp. salt
½ tsp. ground cumin
1 pinch dried oregano
1 pinch cayenne
pepper, or to taste
Freshly ground black
pepper to taste
1 pint cherry tomatoes
¼ cup extra-virgin olive
1 lime, juiced

1 Tbsp. balsamic
1 tsp. Worcestershire
Salt and ground black
pepper to taste
2 Tbsp. thinly sliced
fresh basil

Combine diced tomatoes, cucumber, bell pepper, green onion, jalapeno, and garlic in a large bowl. Stir in salt, cumin, oregano, cayenne pepper, and black pepper.

Place cherry tomatoes, olive oil, lime juice, balsamic vinegar, and Worcestershire sauce in a blender. Cover and puree until smooth. Pour pureed mixture through a strainer into the tomato cucumber mixture; stir to combine.

Place 1/3 of the tomato mixture into the blender. Cover, turn blender on, and puree until smooth. Return pureed mixture to the remaining tomato-cucumber mixture. Stir to combine. Cover and chill in refrigerator for 2 hours.

Season cold soup with salt and black pepper to taste. Ladle into bowls and top with basil.

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