I couldn't help but think about our little garden over the past week while we were away. We hadn't recruited anybody to water it so I wasn't quite sure how things would look upon our return. Much to our surprise, among the thirsty leaves, I spotted our first little harvest!
I wanted to put our veggies to good use right away so as not to let them go to waste. It appears that we'll have an ample supply of fresh cucumbers this summer, so I wanted to try something aside from the conventional cucumber and tomato salad. After a little Google research and a little inventory of my fridge contents, I decided on these beautiful little cucumber cups- Mediterranean style!
First up, I chose the right cucumber for the job and gave him a little wash. Then I chopped the ends off of the little fellow and used a vegetable peeler to trim his skin in a pretty little pattern. (There's really no other reason to trim the skin except to make it pretty, but I like a little aesthetic appeal to my food.)
Next up, I sliced him into about 1/2 inch pieces.
Then I used a melon baller to scoop out the seeds, creating a little cup in the center.
My little cucumber cups lined up all nice and pretty, waiting to be filled.
Time to fill them with all sorts of yummy goodness.
I filled 6 cucumber cups using:
6 teaspoons of roasted red pepper hummus (2 pp)
12 kalamata olive halves (1pp)
6 cherry tomato halves (0 pp)
.5 ounces of feta cheese (1 pp)
Each cup got 1 teaspoon of hummus, 2 kalamata halves, 1 cherry tomato half, and a small topping of feta cheese. Sprinkle them with a little salt to taste if you like.
I ate these for dinner one night this week, and it only cost me 4 Weight Watchers points Plus values for all 6 cups!
I had a few Melba toasts on the side because I didn't have any pita chips, but next time I'll be more prepared.