20 Refreshing Cucumber Recipes Indian Spiced

Looking for a way to beat the heat with vibrant, flavorful dishes? Cucumbers are the unsung heroes of summer, and Indian spices take them from refreshing to irresistible! Whether you’re craving a quick raita, a crunchy salad, or a cooling drink, we’ve rounded up 20 easy, spice-infused cucumber recipes that’ll make your meals shine. Ready to spice things up? Let’s dive in!

Cucumber Raita with Cumin and Mint

Cool, creamy, and packed with fresh flavors, this Cucumber Raita with Cumin and Mint is the perfect sidekick to spicy curries or grilled meats.

• 1 cup plain whole-milk yogurt
• 1 medium cucumber, peeled, seeded, and finely grated (about 1 cup)
• 1 tbsp fresh mint leaves, finely chopped
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp sugar
• 1 tbsp lemon juice

1. Place the grated cucumber in a clean kitchen towel and squeeze gently to remove excess moisture.
2. In a medium bowl, whisk the yogurt until smooth. Stir in the cucumber, mint, 1 tsp cumin, 1/2 tsp salt, 1/4 tsp sugar, and 1 tbsp lemon juice.
3. Cover and refrigerate for at least 30 minutes to let the flavors meld.

The toasted cumin adds an earthy depth that balances the bright mint and cool cucumber—making this raita way more than just a simple yogurt dip.

Tip: For extra texture, sprinkle a pinch of cumin on top just before serving.

Spicy Indian Cucumber Salad

This crunchy, tangy salad is a refreshing side with just the right kick—perfect for balancing out rich curries or enjoying on its own!

Ingredients:

• 2 large English cucumbers, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lemon juice
• 1 tsp chaat masala
• 1/2 tsp red chili powder
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tbsp roasted peanuts, crushed (optional)

Instructions:

1. In a large bowl, toss the cucumbers and red onion together.
2. Add the lemon juice, chaat masala, red chili powder, salt, and sugar. Gently massage the spices into the veggies until evenly coated.
3. Let the salad sit for 10 minutes to allow the flavors to meld.
4. Just before serving, fold in the cilantro and sprinkle with crushed peanuts (if using).

The magic here is in the chaat masala—its tangy, umami punch turns simple cucumbers into something seriously addictive!

Tip: For extra crunch, refrigerate the salad for 20 minutes before serving.

Cucumber and Yogurt Chutney

Cucumber and Yogurt Chutney

This refreshing chutney is a cooling companion to spicy dishes, with a creamy yogurt base and a bright crunch from cucumber.

Ingredients:

• 1 cup plain whole-milk yogurt
• 1 medium cucumber, peeled and finely diced (about 1 cup)
• 1/4 cup fresh cilantro, finely chopped
• 1 tbsp fresh mint, finely chopped
• 1/2 tsp cumin powder
• 1/4 tsp salt
• 1 small green chili, finely minced (optional)
• 1 tsp lemon juice

Instructions:

1. In a medium bowl, whisk the yogurt until smooth.
2. Add the diced cucumber, cilantro, mint, 1/2 tsp cumin powder, 1/4 tsp salt, green chili (if using), and 1 tsp lemon juice. Stir gently to combine.
3. Cover and refrigerate for at least 30 minutes to let the flavors meld.

The chutney’s creamy texture and herbaceous kick make it perfect for dolloping on grilled meats or scooping up with warm naan.

Tip: For extra tang, swap lemon juice with a splash of apple cider vinegar.

Indian Style Cucumber Sandwich

This light, spiced cucumber sandwich is a refreshing twist on tea time—packed with crunch and a kick of chaat masala!

Ingredients

• 8 slices soft white or whole wheat sandwich bread
• 1 large English cucumber, thinly sliced (about 2 cups)
• 1/2 cup plain Greek yogurt
• 1 tbsp fresh cilantro, finely chopped
• 1 tsp chaat masala
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1 tbsp unsalted butter, softened

Instructions

1. In a small bowl, mix yogurt, cilantro, chaat masala, cumin, and salt until smooth.
2. Lightly butter one side of each bread slice. Spread 1 tbsp yogurt mixture on the unbuttered side of 4 slices.
3. Layer cucumber slices evenly over the yogurt, then top with remaining bread slices (buttered side out).
4. Trim crusts if desired, then cut each sandwich into triangles or rectangles.

The chaat masala’s tangy punch and the cool cucumber make these sandwiches irresistible—perfect for picnics or a quick lunchbox upgrade.

Tip: For extra texture, sprinkle a pinch of chaat masala on the cucumbers before assembling.

Cucumber and Mint Cooler

This refreshing sipper is like a spa day in a glass—crisp, herby, and just sweet enough to beat the summer heat.

Ingredients:

• 1 large English cucumber, peeled and chopped (about 2 cups)
• 1/4 cup fresh mint leaves, packed
• 3 tbsp fresh lime juice (about 2 limes)
• 2 tbsp honey or agave syrup
• 2 cups cold water
• Ice cubes, for serving
• Thin cucumber slices and mint sprigs, for garnish

Instructions:

1. In a blender, combine the chopped cucumber, mint leaves, lime juice, and honey. Blend on high until completely smooth, about 1 minute.
2. Strain the mixture through a fine-mesh sieve into a pitcher, pressing with a spoon to extract all the liquid. Discard the pulp.
3. Stir in the cold water. Taste and add an extra 1 tbsp honey if desired.
4. Fill glasses with ice, pour the cooler over, and garnish with cucumber slices and mint sprigs.

The magic here? Straining ensures a silky, pulp-free sip—perfect for when you want hydration to feel a little fancy.

Tip: For a fizzy twist, swap half the water with chilled club soda right before serving.

Cucumber Pachadi with Coconut

This cooling, coconut-kissed cucumber pachadi is a South Indian-inspired side that balances creamy richness with a bright, tangy finish—perfect for spooning over grilled meats or scooping up with warm naan.

• 2 medium cucumbers, peeled and finely grated (about 2 cups)
• 1 cup full-fat coconut milk
• 1/2 cup plain whole-milk yogurt
• 1 tbsp coconut oil
• 1 tsp black mustard seeds
• 1/2 tsp turmeric
• 1/4 tsp asafoetida (hing)
• 2 dried red chilies, broken into pieces
• 10 fresh curry leaves
• 1 tsp salt
• 1 tsp sugar

1. In a bowl, mix the grated cucumber, coconut milk, yogurt, 1 tsp salt, and 1 tsp sugar. Set aside.
2. Heat 1 tbsp coconut oil in a small skillet over medium. Add 1 tsp mustard seeds; cover and cook 30 seconds until they pop. Stir in 1/2 tsp turmeric, 1/4 tsp asafoetida, 2 dried chilies, and 10 curry leaves; sizzle 15 seconds until fragrant.
3. Immediately pour the spiced oil over the cucumber mixture and fold gently. Chill 1 hour before serving.

The magic here? The hot tempering oil “blooms” the spices right into the creamy base, creating layers of aroma in every bite.

Tip: For extra texture, reserve 2 tbsp grated cucumber to stir in just before serving.

Indian Cucumber Curry with Coconut Milk

This light yet creamy curry is a refreshing twist on classic Indian flavors—perfect for warm evenings when you want something vibrant but comforting.

Ingredients:

• 2 medium cucumbers, peeled and diced (about 3 cups)
• 1 tbsp coconut oil
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 tsp salt
• 1 tbsp fresh lime juice
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Heat 1 tbsp coconut oil in a large skillet over medium. Add 1 small yellow onion and sauté for 4–5 minutes until soft. Stir in 3 garlic cloves and 1 tsp ginger, cooking for 1 minute until fragrant.
2. Add 1 tsp cumin, 1 tsp coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using), toasting for 30 seconds to bloom the spices.
3. Pour in 1 can coconut milk and 1/2 tsp salt, stirring to combine. Simmer for 3 minutes to thicken slightly.
4. Gently fold in the diced cucumbers and cook for 4–5 minutes just until tender but still crisp. Remove from heat and stir in 1 tbsp lime juice.
5. Garnish with 2 tbsp cilantro and serve warm with basmati rice or naan.

The magic here? Cucumbers stay bright and slightly crunchy, balancing the lush coconut sauce for a texture you’ll crave.

Tip: For extra depth, toast whole cumin and coriander seeds, then grind them fresh.

Cucumber and Tomato Kachumber

Cucumber and Tomato Kachumber

This bright, crunchy kachumber is the perfect no-cook side for grilled meats or a refreshing topping for tacos—ready in just 10 minutes!

Ingredients

• 1 large English cucumber, diced (about 2 cups)
• 2 medium tomatoes, diced (about 1.5 cups)
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 small green chili (like jalapeño), seeded and minced
• 2 tbsp fresh lime juice
• 1/2 tsp salt
• 1/4 tsp ground cumin
• 1/4 tsp chaat masala (optional)

Instructions

1. In a large bowl, combine the cucumber, tomatoes, red onion, cilantro, and green chili.
2. Drizzle with lime juice, then sprinkle with salt, cumin, and chaat masala (if using). Toss gently to coat.
3. Let sit for 5 minutes to allow flavors to meld before serving.

The chaat masala adds a tangy punch, but the kachumber still shines without it—just adjust the lime juice to taste.

Tip: For extra crunch, add 1/4 cup toasted peanuts or roasted chickpeas right before serving.

Cucumber and Chickpea Salad

This bright, crunchy salad is a no-cook wonder—packed with protein and freshness, it’s perfect for picnics or a quick lunch.

Ingredients:

• 1 English cucumber, diced (about 2 cups)
• 1 (15-oz) can chickpeas, drained and rinsed
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cumin

Instructions:

1. In a large bowl, combine the cucumber, chickpeas, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and cumin until smooth.
3. Pour the dressing over the salad and toss gently to coat everything evenly.
4. Let the salad sit for 10 minutes to let the flavors meld before serving.

The cumin adds a subtle warmth to this salad, while the chickpeas make it hearty enough to stand alone as a meal. Tip: For extra zing, add a pinch of crushed red pepper flakes with the dressing!

Cucumber and Coriander Soup

This chilled soup is a refreshing summer staple, blending crisp cucumbers with bright coriander for a light yet flavorful bite.

Ingredients:

• 3 large English cucumbers, peeled and roughly chopped (about 4 cups)
• 1 cup fresh coriander leaves (packed), plus extra for garnish
• 1/2 cup plain Greek yogurt
• 2 tbsp fresh lime juice
• 1 small garlic clove, minced
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil
• 1/4 cup cold water (optional, for thinning)

Instructions:

1. In a blender, combine cucumbers, coriander, yogurt, lime juice, garlic, honey, salt, and pepper. Blend on high until completely smooth, about 2 minutes.
2. With the blender running, drizzle in olive oil until emulsified. If the soup is too thick, add cold water 1 tbsp at a time until desired consistency.
3. Chill in the refrigerator for at least 1 hour (or up to 4 hours) to let flavors meld.
4. Serve cold, garnished with a swirl of yogurt, coriander leaves, and a crack of black pepper.

The magic here is in the balance—tangy yogurt and lime cut through the cucumber’s mildness, while coriander adds an herby punch. Perfect for sweltering days when you crave something cool but satisfying.

Tip: For extra silkiness, strain the soup through a fine-mesh sieve before chilling.

Cucumber and Lemon Rice

Bright, zesty, and refreshing—this rice dish is like summer in a bowl, with crisp cucumber and tangy lemon playing off fluffy grains.

Ingredients

• 1 cup long-grain white rice (like jasmine or basmati), rinsed
• 1 ¾ cups water
• 1 medium cucumber, finely diced (about 1 ½ cups)
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh dill or parsley

Instructions

1. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes.
2. Fluff the rice with a fork and transfer to a large bowl. Let cool for 10 minutes (it should be warm but not hot).
3. Add the cucumber, lemon juice, lemon zest, olive oil, salt, and black pepper. Gently toss until evenly combined.
4. Fold in the fresh dill or parsley just before serving.

The magic here is in the contrast—cool cucumber and vibrant lemon against the warm, fluffy rice makes every bite pop. Perfect for picnics or as a light side for grilled fish.

Tip: For extra crunch, sprinkle with toasted sesame seeds or chopped almonds.

Cucumber and Tamarind Chutney

Cucumber and Tamarind Chutney

This bright, tangy chutney is the perfect balance of sweet, sour, and spicy—ideal for spooning over grilled meats or scooping up with crispy samosas.

Ingredients:

• 2 medium cucumbers, peeled and finely diced (about 2 cups)
• 1/4 cup tamarind paste
• 1/4 cup packed brown sugar
• 1 tsp cumin seeds
• 1/2 tsp red chili flakes
• 1/4 tsp salt
• 2 tbsp chopped fresh cilantro
• 1 tbsp lemon juice

Instructions:

1. In a small saucepan over medium heat, toast the 1 tsp cumin seeds for 30 seconds until fragrant. Add the 1/4 cup tamarind paste, 1/4 cup brown sugar, 1/2 tsp red chili flakes, and 1/4 tsp salt. Stir and simmer for 3 minutes until the sugar dissolves.
2. Remove from heat and let cool slightly. Stir in the cucumbers, 2 tbsp cilantro, and 1 tbsp lemon juice until evenly coated.
3. Transfer to a bowl and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled.

The crunch of fresh cucumbers against the sticky-sweet tamarind glaze makes this chutney irresistibly refreshing.

Tip: For a smoother texture, pulse the chutney in a food processor before adding the cucumbers.

Cucumber and Yogurt Dip

Cool, creamy, and packed with fresh herbs, this dip is a summer staple—perfect for dunking pita or topping grilled meats.

Ingredients:

• 1 cup plain whole-milk Greek yogurt
• 1 medium cucumber, grated (about 1 cup)
• 2 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1 small garlic clove, minced
• 1 tbsp chopped fresh dill
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. Prep the cucumber: Place grated cucumber in a clean kitchen towel and squeeze firmly to remove excess liquid.
2. Mix the base: In a bowl, combine yogurt, cucumber, 2 tbsp lemon juice, 1 tbsp olive oil, and 1 minced garlic clove. Stir until smooth.
3. Season: Fold in 1 tbsp dill, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust lemon or salt if needed.
4. Chill: Cover and refrigerate for at least 30 minutes (up to 2 hours) to let flavors meld.

The grated cucumber keeps this dip light yet luxuriously thick—no watery mess here! Serve with a drizzle of olive oil and extra dill for a pretty finish.

Tip: For extra tang, swap half the yogurt with labneh or strain regular yogurt overnight in a cheesecloth.

Cucumber and Mint Pulao

This light and fragrant rice dish is a refreshing twist on classic pulao, with crisp cucumber and bright mint adding a summery vibe.

Ingredients:

• 1 cup basmati rice, rinsed and drained
• 2 tbsp ghee or olive oil
• 1 small yellow onion, thinly sliced
• 1 tsp cumin seeds
• 1 medium cucumber, diced (about 1.5 cups)
• 1/4 cup fresh mint leaves, finely chopped
• 1.5 cups water
• 3/4 tsp salt
• 1/2 tsp sugar
• 1/4 tsp black pepper

Instructions:

1. Heat 2 tbsp ghee in a pot over medium heat. Add 1 tsp cumin seeds and sizzle for 10 seconds, then stir in the onion. Cook for 4–5 minutes until softened.
2. Add the rice and toast for 1 minute, stirring constantly. Pour in 1.5 cups water, then stir in 3/4 tsp salt, 1/2 tsp sugar, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Turn off the heat and let the rice sit, covered, for 5 minutes. Gently fluff with a fork, then fold in the cucumber and 1/4 cup mint.

The cool crunch of cucumber against the warm, cumin-scented rice makes this dish unexpectedly addictive—perfect for picnics or as a side to grilled meats.

Tip: For extra freshness, add a squeeze of lemon juice just before serving.

Cucumber and Chili Pickle

Cucumber and Chili Pickle

This zesty, crunchy pickle is the perfect balance of tangy and spicy—a fridge staple that brightens up sandwiches, salads, or cheese boards in just 15 minutes!

Ingredients:

• 2 medium cucumbers, thinly sliced
• 2 red chilies, thinly sliced (seeds removed for less heat)
• 1 cup distilled white vinegar
• 1 cup water
• 2 tbsp granulated sugar
• 1 tbsp kosher salt
• 1 tsp mustard seeds
• 1/2 tsp black peppercorns

Instructions:

1. Pack the cucumbers and chilies tightly into a clean 16-oz jar.
2. In a small saucepan, combine 1 cup vinegar, 1 cup water, 2 tbsp sugar, 1 tbsp salt, 1 tsp mustard seeds, and 1/2 tsp peppercorns. Bring to a boil over medium heat, stirring until sugar dissolves (about 3 minutes).
3. Pour the hot brine over the cucumbers, leaving 1/2-inch headspace. Seal the jar and let cool to room temperature (about 1 hour).
4. Refrigerate for at least 4 hours before serving—the flavors get bolder overnight!

The chilies infuse the brine with a slow-building heat, while the cucumbers stay crisp for days. Tip: Use a mandoline for paper-thin cucumber slices that pickle evenly.

Cucumber and Onion Raita

Cool, creamy, and packed with crunch, this cucumber and onion raita is the perfect sidekick to spicy curries or grilled meats.

• 1 cup plain whole-milk yogurt
• 1 medium cucumber, peeled, seeded, and finely diced (about 1 cup)
• 1/4 cup finely chopped red onion
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh cilantro (optional)

1. In a medium bowl, whisk the yogurt until smooth.
2. Add the cucumber, red onion, lemon juice, cumin, and salt. Stir gently to combine.
3. Cover and refrigerate for at least 30 minutes to let the flavors meld.
4. Just before serving, sprinkle with cilantro (if using).

The contrast of cool yogurt with the sharp bite of onion and earthy cumin makes this raita irresistibly refreshing—no one will guess it takes just 10 minutes to prep!

Tip: For extra creaminess, use Greek yogurt, but thin it with a splash of water to avoid a too-thick texture.

Cucumber and Pomegranate Salad

This refreshing salad is a crunchy, juicy delight—perfect for brightening up any meal with its vibrant colors and tangy-sweet flavors.

Ingredients:

• 2 large English cucumbers, thinly sliced
• 1 cup pomegranate arils
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup crumbled feta cheese
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper

Instructions:

1. In a large bowl, combine the sliced cucumbers, pomegranate arils, and chopped mint.
2. Drizzle with 2 tbsp olive oil and 1 tbsp lemon juice, then gently toss to coat.
3. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, tossing again to distribute evenly.
4. Top with 1/4 cup crumbled feta cheese just before serving.

The contrast of crisp cucumbers, bursty pomegranate, and creamy feta makes every bite exciting—no one will guess it comes together in minutes!

Tip: For extra crunch, add a handful of toasted slivered almonds or pistachios.

Cucumber and Coconut Lassi

Ingredients:

• 1 cup plain yogurt (whole or low-fat)
• 1/2 cup coconut milk (canned, full-fat for creaminess)
• 1/2 cup peeled and chopped English cucumber
• 1 tbsp honey (or maple syrup for vegan option)
• 1/2 tsp ground cardamom
• Pinch of salt
• 4-5 ice cubes

Instructions:

1. Combine yogurt, coconut milk, cucumber, honey, cardamom, and salt in a blender.
2. Blend on high speed for 1 minute until smooth and frothy.
3. Add ice cubes and blend again for 15–20 seconds until fully crushed and chilled.
4. Pour into glasses and serve immediately.

The subtle sweetness of coconut and the fresh crunch of cucumber make this lassi feel like a tropical escape in a glass. It’s just creamy enough without being heavy!

Tip: For extra freshness, garnish with a thin cucumber slice or a sprinkle of toasted coconut flakes.

Cucumber and Spinach Sabzi

This light and refreshing sabzi brings together crisp cucumbers and tender spinach with warm spices—perfect for a quick weeknight side or a vibrant addition to your meal prep.

Ingredients:

• 2 medium cucumbers, diced (about 2 cups)
• 4 cups fresh spinach, roughly chopped
• 1 tbsp olive oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp coriander powder
• 1/4 tsp red chili flakes
• 1/2 tsp salt
• 1 tbsp lemon juice

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
2. Add the diced cucumbers and sauté for 3–4 minutes, stirring occasionally, until slightly softened.
3. Stir in 1/2 tsp turmeric, 1/2 tsp coriander powder, 1/4 tsp red chili flakes, and 1/2 tsp salt. Cook for 1 minute to bloom the spices.
4. Add the chopped spinach and toss until just wilted, about 2 minutes. Remove from heat and drizzle with 1 tbsp lemon juice.

The magic here is in the contrast—cool cucumbers hold their crunch against the earthy spinach and toasty spices, making every bite interesting.

Tip: For extra richness, swirl in a spoonful of plain yogurt just before serving.

Cucumber and Mango Chutney

This sweet-tangy chutney is a refreshing twist on the classic, with crisp cucumbers balancing the tropical sweetness of mango—perfect for spooning over grilled chicken or folding into yogurt dip.

Ingredients:

• 2 cups diced English cucumber (peeled if skin is tough)
• 1 ½ cups diced ripe mango
• ½ cup finely chopped red onion
• ¼ cup apple cider vinegar
• 3 tbsp honey
• 1 tsp grated fresh ginger
• ½ tsp salt
• ¼ tsp red pepper flakes
• 2 tbsp chopped fresh cilantro

Instructions:

1. In a medium saucepan over medium heat, combine the cucumber, mango, red onion, apple cider vinegar, honey, ginger, salt, and red pepper flakes. Stir well.
2. Bring to a simmer, then reduce heat to low. Cook uncovered for 20–25 minutes, stirring occasionally, until the mixture thickens slightly (it should coat the back of a spoon but remain chunky).
3. Remove from heat and stir in the cilantro. Let cool to room temperature before serving.

The magic here is in the contrast: the cucumbers stay surprisingly crisp even after cooking, adding a juicy crunch to every bite.

Tip: For a smoother texture, pulse half the chutney in a food processor before mixing it back in.

Conclusion

With 20 vibrant Indian-spiced cucumber recipes, this roundup offers something for every craving—cooling raitas, crunchy salads, and bold stir-fries. We hope these dishes bring fresh flavors to your table! Try a few, then let us know your favorites in the comments. Loved this list? Share the inspiration on Pinterest for fellow home cooks to enjoy. Happy cooking!