Peel the cucumbers and slice in half. Seed each half and slice into thick half moons. Place in a large bowl and let sit for about five minutes. Drain and pat dry on paper towels and return to the bowl.
In a small mixing bowl, whisk together all the remaining ingredients and pour over the cucumbers. Mix well and let marinate for at least 30 minutes before serving.
Fold together the cucumbers, olive oil, rice vinegar, salt, pepper and peppermint.
Chill.
Preheat the oven to broil.
Place the green pepper in the oven and roast, turning frequently, until blackened on all sides.
Remove and place in a brown paper bag.
Allow it to cool for 10 minutes.
After the pepper is cool, peel and seed it and then finely dice the roasted pepper.
While the pepper is cooling, place the water in a medium sauce pan over high heat. When the water boils, add the quinoa.
Reduce the heat to a simmer. Stir occasionally.
The quinoa will take about 20 minutes to cook. When the water is gone, the quinoa is done.
Place the cooked quinoa in a large mixing bowl and refrigerate until cool.
While the quinoa is cooking, slice the green onions in half lengthwise and then thinly cut them crosswise into half moons.
When the quinoa is cool, add the green onions to the bowl with the green pepper, parsley, olive oil, capers, pine nuts, vinegar, salt, and pepper.
Toss well and chill.
Peel the cucumbers and then slice in half lengthwise. Scrape the seeds out of the center. Using a grater coarsely shred the cucumber.
After it is shredded place the cucumber in your hands and squeeze gently over the sink to remove excess water.
Combine the shredded cucumber, yogurt, shallot, mint, salt and pepper. Fold together and chill.
Mix the sour cream, shallot and salt together. Place in refrigerator and chill well.
When ready to serve slice the cucumbers into half rounds. Place the cucumbers in the dill sauce and toss until coated.
Place a slice of romaine lettuce on a chilled salad plate and top with the cucumbers. Sprinkle with fresh dill.
Place celery seed, flour, dry mustard, granulated sugar, egg yolk, cayenne pepper, salt and milk in a blender.
Blend on low while slowly adding the vinegar.
Transfer contents of blender to a sauce pan and heat over high heat, whisking continuously.
As the sauce heats, check the temperature with a thermometer.
When it reaches 140°F it will begin to thicken. Remove from the heat at 150° and continue to whisk for about a minute while it cools.
Chill sauce in the refrigerator for at least 3 hours.
Add chilled sauce to the sliced cabbage.
Stir until the cabbage is well coated.
Chill for at least another hour, overnight is best.
Place a large saucepan over high heat.
When the water boils, add the macaroni and cook for about 12 to 15 minutes, until just al dente.
Drain the pasta, rinse in cool water and let cool for about 10 minutes in a large mixing bowl.
Toss the pasta occasionally to keep from sticking.
Add the red pepper, yellow pepper, celery, carrot, parsley, mayonnaise, mustard, salt, and pepper and fold together gently.
Chill well before serving.
Place the cabbage, carrot, cilantro, olive oil, honey, cayenne pepper, salt and pepper in a large bowl.
Zest the lime and add the zest to the bowl.
Juice the lime and add the juice to the bowl.
Toss well and chill for at least an hour before serving.
Place the water in a medium saucepan fitted with a steamer basket and place the saucepan over high heat.
When the water boils, add the broccoli and steam for 8 minutes.
While the broccoli is steaming, place the pine nuts in a small skillet over medium-high heat.
Add the pine nuts and toast them for about five minutes, shaking the pan frequently.
When the broccoli is done steaming, shake the water from the broccoli and place in a large bowl.
Immediately add the blue cheese and the pine nuts and fold together gently until the blue cheese is melted.
Chill well before serving.
Place the bok choy, basil, sesame oil, rice vinegar, soy sauce, sugar and pepper in a stainless or glass mixing bowl. Toss well and chill.
