Tzatziki; Cucumber Yogurt Dip

recipe via; image via Joy in Creating.

For the strained Greek yogurt, just pop up to any Greek store in Astoria or possibly a Turkish place around here and I think you will find it. It is super thick so it holds up to the watery nature of the cucumber without the dip getting runny. Serve with warm large pita rounds that have been cut into trianbgles and brushed with oregano and olive oil.

3 tbsp. olive oil
1 tbsp. vinegar
2 cloves garlic, minced finely
1/2 tsp. salt
1/4 tsp. white pepper
1 cup greek yogurt, strained
1 cup sour cream
2 cucumbers, peeled, seeded and diced
1 tsp. chopped fresh dill

1. Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined.

2. Using a whisk, blend the yogurt with the sour cream.

3. Add the olive oil mixture to the yogurt mixture and mix well.

4. Add the cucumber and chopped fresh dill.

5. Chill for at least two hours and garnish with a sprig of of fresh dill just before serving.


Zucchini Baba Ganoush

2 large zucchini
2 garlic cloves
teaspoon salt
2 tablespoons tahini
juice of 1 lemon (2 tablespoons)

1. Broil zucchini in oven or toaster oven until skin is charred on all sides. Let zucchini cool.

2. Crush garlic and mix with salt, mashing until they form a paste.

3. In a bowl, mix in lemon juice and tahini alternately with the garlic paste.

4. Cut cooled zucchini in half lengthwise and scrape insides into a bowl. Mash with or fork or pulse in food processor until you have smooth chunks – do not puree.

5. Add garlic mixture to eggplant and stir until smooth.

6. Serve with olive oil and pita.


Vegan Garlic Scape & Almond “Pesto”

recipe & image via More, Please

Apparently I am mad for pesto because this is the second time I am posting a pesto recipe and it’s only the third week of the season. -Jessica

This is more like a spread; super garlicky and sharp and springy and bright.

6 garlic scapes, roughly chopped
1/4 cup olive oil; divided
1/3 cup whole, raw almonds
1/4 cup nutritional yeast (you can sub for parm, if preferred)
1/2 lemon
S&P to taste

1. Coarsley chop scapes, then process (using a blender or immersion blender) until fine.

2. Coarsely chop or blend almonds. Combine with scapes, nutritional yeast and 2 TB olive oil. Blend until fluffy.

3. Add the juice of 1/2 a lemon, another 2 T olive oil, a dash of salt and a ton of black pepper and mix well.

4. If you prefer a thinner pesto, add more olive oil.