Since my garden is running a little behind this season, I am just now getting tons of sweet cucumbers. There seem to be endless possibilities for using them. In the past, I had several cucumber recipes printed in this column and they are also available on my website, but here’s a few more.

Cucumber Mint Water
2 medium cucumbers, peeled and sliced
8-10 mint leaves, torn
2 quarts water
1 quart ice cubes
Mix all ingredients together in a large pitcher. Refrigerate at least a few hours before serving to allow the cucumber and mint to flavor the water. That drink is cool and refreshing on a hot summer day.

Cucumber Egg Salad
6 boiled eggs, peeled and cubed
2 cucumbers, peeled and cubed
4 dill pickle spears, cubed
1/3 c. mayonnaise
Salt and pepper, to taste
Cut the eggs, cucumbers and pickles into about 1/2-inch cubes. Toss all the ingredients together except for the cucumbers. Add those in just before serving on toasted bread. Chopped chives or green onions make a tasty and colorful garnish. Serve immediately before the cucumbers let off liquid.

Cucumber and Watermelon Salad
1 small seedless watermelon, cubed
4 cucumbers, cubed
1 tsp. salt
1 Tbsp. sugar
1/3 c. white balsamic vinegar
Cut the watermelon and cucumbers into 1-inch cubes. Whisk together salt, sugar and vinegar. Pour over the watermelon and cucumbers. Gently toss to coat.

Cucumber, Tomato and Cottage Cheese Salad
16 oz. cottage cheese
1 pint cherry tomatoes, halved
2 cucumbers, peeled and diced
4 green onions, diced
Salt and pepper, to taste
Gently mix all ingredients together. Garnish with fresh herbs, such as parsley, dill weed, mint or basil. If using large tomatoes instead of cherry, dice them and sprinkle over the top of the dish and they’ll mix in while serving.