Jill Fergus

I began cooking as a child and feeding family and friends has always been my passion. My kitchen is a busy one. I love to experiment and embrace the kitchen successes along with the accidents. I love to cook and collaborate with friends. I am seasonally driven (I love the farmer's market!), avoid processed foods and focus on whole and organic (mostly plant-based, but not exclusively) choices. In my home, my family has a variety of eating preferences from plant-based, gluten free, refined sugar free to full on omnivore. My goal is to create dishes to please all, either as is or with minor adjustments to the recipe. Where did "Feed the Swimmers" come from? When my kids began swimming competitively and growing into young adults, I realized, even more, how important nutrition is to performance, growth and overall health and emotional well being. Everyone (including the coach during travel meets) would ask "what are you feeding the swimmers?" This has become my mantra whenever I'm in my kitchen cooking for family and the friends I love.



Grilled Cucumber with Feta and Preserved Lemon

Grilled Cucumber with Feta and Preserved Lemon

My recent summer obsession is grilled cucumber. It's crispy, refreshing while having the flavor from the grill and is beautiful with all of the clean and bright flavors of summer. Please trust me, you really want to try this! I've been using seedless Persian cucumbers (quartered lengthwise) simply brushed with olive oil. I've created a delicious salad (inspired by one we recently shared with friends at @shepard02138 in Cambridge) with grilled garlic scapes, preserved lemon, goat Feta, crispy pan fried Capers, preserved Meyer lemon, fresh thyme and edible flowers. It's all place atop a dollop of Addicting Green Dressing made with goat yogurt, lemon, lemon zest, an extra large handful of parsley and a smaller one of cilantro.

Basic how to below. Please adjust quantities to suit your own taste and the number of servings you need. 



•for the salad... 

Seedless Cucumber, quartered lengthwise

Garlic Scapes

Salt Cured Capers- rinsed, drained and patted dry

Goat Feta

Slice of Preserved Lemon  

Olive Oil

Flaky Sea Salt

Fresh Ground Pepper

Small pinch of Sumac

Brush cucumber with olive oil and place white side down over a medium hot grill just until char marks appear. Brush scapes with olive oil and sprinkle with salt and grill until just tender. 

Heat olive oil in a pan over medium heat. Toss in dried Capers until they sizzle and begin to crisp.  

Assemble all ingredients as you wish and enjoy with the Green Dressing below: 

 •for the dressing...

6 oz goat yogurt (you may substitute plain yogurt of choice) 

Juice of 1/2 Lemon

Zest of said lemon

1 Clove Roasted Garlic

Sea salt

fresh ground pepper

Very large  handful Parsley, roughly chopped

a few sprigs of Mint Leaves, roughly chopped

whiz all dressing ingredients together with an immersion blender, food processor, blender...

Adjust seasoning and enjoy! 

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