1.   -- Greek salad -- Use a bag of pre-washed cut up lettuces and combine with chopped cucumbers, tomatoes, pitted Kalamata olives and feta cheese.

2.   Add chopped cucumber and a dash of dill for a cucumber sauce.

3.   Also good to toss in are chopped cucumbers, pine nuts, raisins and chopped sun-dried tomato pieces.

4.   For the Gazpacho Terrine, Gagne mixes the gazpacho, chopped cucumbers and peppers and the gelatin in a bowl set in ice.

5.   He adds finely chopped cucumber, red pepper and fresh parsley before giving the couscous a light coating of rosemary-flavored olive oil and a dash of salt.

6.   Place half of chopped cucumbers in blender with lemon juice, salt, pepper, vinegar, curry powder, cardamom and cayenne.

7.   Place chopped cucumber in colander in sink and sprinkle lightly with salt.

8.   Refrigerate and serve with chopped cucumber and diced bell pepper.

9.   Puree remaining chopped cucumbers, and mix with first batch.

10.   Stuff mini pitas with hummus, finely chopped cucumber, tomato, fresh mint and cilantro.