KNR, p. 239 “Cucumber Slushies”


Our delightful neighbors had a bumper crop of cucumbers and gave us a dozen of the seedless kind. We had to come up with a way to use them quickly, because as far as we knew, cucumbers don’t freeze well. We had cucumber salads, cucumber slices on our sandwiches, and then we made cucumber slushies. The slushies are super easy to make and are a healthy, refreshing summer beverage. We added watermelon for one version. Sooo good. Here’s what we came up with for the recipes. We’ve had a week of slushies and nobody has keeled over yet.


But then, nobody has ever died in the Kerrian Kitchen. Honest.  😉


Cucumber Slushie

Ingredients (Serves 1)

2 seedless cucumbers, washed, peeled, and sliced into 1/4 inch slices (about two cups)

1/8 teaspoon sea salt

1/2 cup water

Mint leaves for garnish



Place water into 16 oz blender (or bigger)

Add sea salt and cucumber pieces and pulse until pureed, about 20 seconds.

Pour into glass and garnish with mint leaves.




Cucumber Watermelon Slushie


Ingredients (Serves 1)

1 seedless cucumber, washed, peeled, and sliced into 1/4 inch slices (about one cup)

1 cup seedless, cubed watermelon

1/8 teaspoon sea salt

1/2 cup water

1 slice cucumber for garnish



Place water into 16 oz. blender (or bigger)

Add watermelon, cucumber, and sea salt and pulse until pureed, about 20 seconds.

Pour into glass and garnish with a cucumber slice.





Click here for Blueberry Smoothie recipes, more great hot weather beverages.



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KNR, p. 54 “Kerrian’s Summer Quiche.”


We had a bumper crop of tomatoes in July. We gave away a couple of bushels to the neighbors, but they stopped answering their doorbells. We were getting buried under Beefsteaks, so the mailman got a bag or two. Ditto the guys down at the precinct.


Sheila canned, sliced, stewed, and diced tomatoes for weeks. We were running out of ways to serve up the big guys and still they kept popping off the vines. That is, up until my buddy across the street harvested his zucchini. We traded zucchini for tomatoes and gave him Sheila’s recipe for Summer Quiche. Great deal! She made a dozen pies and froze them for later. I used to be a meat and potatoes guy, but after Jamaica, I’ll eat almost anything. And, to my surprise, nobody ever died from eating quiche. Or a salad.

Kerrian's Summer Quiche
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 3-6
  • Deep-dish pie shell
  • 1 stick margarine
  • 1 Tbs. onion powder
  • 4 cups thinly sliced zucchini (chopped broccoli crowns also work well)
  • 1 Tbs. dried parsley
  • 1/2 tsp. dried oregano
  • 1 tsp. dried basil
  • 2 jumbo eggs, beaten
  • 1 1/4 cups low skim shredded mozzarella
  • 1 3/4 cups shredded cheddar
  • 1/2 tsp. garlic powder
  • 1/2 tsp. sea salt (or to taste)
  • 2 ripe sliced medium tomatoes
  1. Pre-heat deep-dish pie shell for 6-8 minutes in 350 oven. Remove.
  2. Melt margarine in large non-stick frying pan.
  3. Add onion powder and zucchini, sauté 10 minutes, stirring until zucchini is heated through.
  4. Add parsley, oregano and basil, stir briefly.
  5. Add garlic powder and salt to taste.
  6. Saute briefly, take off heat.
  7. In medium bowl, mix eggs, mozzarella and sharp cheddar.
  8. Add to mixture in pan, heat for 5 minutes on low heat, stirring until well blended.
  9. Pour into deep-dish pie shell.
  10. Arrange tomato slices on top.
  11. Bake 30-40 minutes at 350 until firm in center and cheese is light golden brown on top.
  12. Let cool for 10 minutes, then slice and serve with salad.


*Photo by Patti Phillips





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KNR, p. 175 “Kerrian’s Summer Salad Platter”



We do a lot of grilling when the temperature rises, but every once in a while, it’s too hot to even turn on the grill. Who wants to stand over hot coals when the heat index is over 100 degrees? Not me, thanks.


So we came up with a sure-fire, never fail summer salad platter. It takes about 10 minutes for the prep, requires no cooking and it’s pretty tasty. And, it’s a definite plus when there are no bodies found on the deck because of the heat.


"Kerrian's Favorite Summer Salad Platter"
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 1 serving
  • 2 cups mix of red and green butter lettuces
  • Whole large tomato - it should fill your hand
  • One 5 oz. can tuna, Albacore or Tongol packed in water
  • 1/3 cup diced celery
  • 1/4 cup Hellman’s mayo
  • One small yellow squash - washed, but not peeled
  • One small zucchini - washed, but not peeled
  • English seedless cucumber, washed and peeled
  • Slices of yellow and red bell peppers
  • Russian, Thousand Island, or Ranch salad dressing
  1. Arrange the lettuce leaves on a dinner plate, covering the entire plate.
  2. Core the tomato, then slice it from top to bottom into eight sections - not quite cutting through, so that the sections are still attached at the bottom. Place in center of plate.
  3. Thoroughly mix tuna, celery and mayo together and place in center of the tomato.
  4. Slice yellow squash and place on dinner plate.
  5. Slice zucchini and place on dinner plate.
  6. Cut cucumber into bite-sized chunks and place on dinner plate.
  7. Cut red and yellow bell peppers into bite-sized pieces and place on dinner plate.


Serve with your favorite salad dressing and stay cool.

The recipe is for one hearty appetite, but can serve two if you add bread to the menu.  🙂


*Photos by Patti Phillips









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