Over the years, we have collected so many delicious recipes that highlight fresh, culinary herbs – we finally had an ‘lightbulb’ moment recently, and decided that an ‘Exchange’ is just that – we need to start sharing!  We grow so many wonderful culinary herbs, and the next step is making suggestions on how to use them in the kitchen.

So, beginning now, we are introducing The Cook’s Exchange – a place where we share with you the bounty of both the garden, as well as the kitchen.  We’ll start simple – we are simple cooks and the easier the better.  As long as the recipe features the fresh, delicious flavor of what our garden has to offer.  It’s summer, the herb garden is producing well, and the vines are covered with cucumbers – our favorite – Burpless!  All you need are fresh herbs, fresh cucs and some delicious whole grain bread:

Ingredients:

8 ounces Light Cream Cheese

1 1/2 Tlb. Low Fat Milk

2 scallions, thinly sliced ( you can sub 3 Tlb. finely chopped red onion)

2 Tlb. minced parsley

1 Tsp. minced dill

1 Tsp. minced thyme

1 Tsp. minced basil

Fresh pepper

Salt

8 Slices Whole Grain Bread

1 Cucumber, thinly sliced

Preparation:

In a bowl, mix the cream cheese and milk together with a fork, and mix until well blended.  Stir in all of the herbs, salt and pepper.  Cover and allow the mixture to meld – put in the icebox for at least an hour.

Spread the mixture on both sides of bread, top with cucumber slices and enjoy!

Makes 4 Sandwiches.