Tuesday, March 23, 2010

Garlicky Tzatziki Sauce

The branches are bare, but the sun comes out every few days!

Happy Spring, Everyone! It's not really cold anymore, but it's not really warm yet either. This time of year is a little confusing as far as eating goes. Salads sound good, but with the rain and the chill in the air, it's a little early to be satisfied grazing on just raw greens. I have been doing some back to basics cooking lately: Plain brown rice, steamed veggies, simple sautes and soups. It's easy, but admittedly gets a little boring. Here's a great tzatziki sauce recipe to help jazz things up without adding a ton of prep time, but adding a ton of flavor!

Indulge in this garlicky Greek classic on warmed flatbread, on leftovers, with grilled or steamed veggies, or as a dip for raw veggies, bread, or kebabs. If you want to get really crazy, get some really nice feta, olives, and bread and you have yourself a feast! Kali Oreksi! (that's kind of like Bon Appetit in Greek)


1/2 cucumber (preferable organic, if not organic find an unwaxed one because you eat the skin)
6 oz Greek yogurt
3 cloves garlic, grated on a microplane grater (or finely minced)
1/4 cup finely chopped onion (use red for a little color!)
1/2 tsp sea salt
freshly ground black pepper to taste
1 Tbsp freshly chopped mint
1 Tbsp freshly chopped dill
1 Tbsp freshly squeezed lemon juice

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