recipe via About.com; 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.
recipe & image via AllRecipes
6 cups shredded cabbage
3 tablespoons chopped fresh basil, or 1/3 as much dried basil
3 tablespoons snipped fresh dill, divided
1/2 cup mayonnaise
3 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons half-and-half cream
1 teaspoon coarsely ground pepper
1. In a serving bowl, combine the cabbage, basil and dill.
2. In a small bowl, combine dressing ingredients until blended. Pour over cabbage mixture and toss to coat.
3. Cover and refrigerate until serving.
recipe and image via Sunset
I have not made this exact recipe, but Mamma’s in the East Village used to make something similar that I LOVED. The goat cheese and corn wins every time! – Jessica
You can make this salad (through step 2) up to 4 hours ahead; cover and chill. Bring to room temperature to serve. Sprinkle with cheese just before serving.
1/2 cup chopped red onion
1 tablespoon olive oil
4 cups fresh corn kernels
2 cups cherry tomatoes (about 10 oz.), halved if larger than 3/4 inch
1/4 cup slivered fresh basil leaves
3 tablespoons sherry vinegar or red wine vinegar
Salt and pepper
2 ounces fresh chèvre (goat) cheese, crumbled
1. In a 10- to 12-inch frying pan over medium-high heat, stir onion in olive oil until limp, 5 to 7 minutes. Add corn and stir often just until tender to bite, 5 to 6 minutes.
2. Pour mixture into a wide serving bowl and stir in tomatoes, basil, and vinegar. Add salt and pepper to taste.
3. Sprinkle goat cheese over salad; serve warm or at room temperature.
Cutting kernels: An average ear of corn weighs from 10 to 14 ounces and yields about 1 cup of kernels. To remove them, with a large, sharp knife, cut off and discard the stem end of each ear down to the beginning of the kernels. Pull off and discard the husks and silks; rinse ears. Holding each ear upright, shear off the kernels close to the cob.
Yield: 4 to 6 servings
recipe & image via More, Please
I’m really into no-cook recipes these days. I love that this one looks like you’ve been chopping and prepping for hours. But there’s no need for a fancy Cuisinart. The broccoli chops up with ease and the recipe comes together quickly. I often “kitchen sink” this slaw by adding leftover cabbage, carrots, radicchio, or whatever else is left hanging around the crisper.
3 sliced / chopped heads of broccoli, including the stalks
3/4 cup sliced / chopped almonds
3/4 cup chopped up dried fruit. Something tangy is best, like cranberries
1/2 red onion, chopped
1/2 cup mayonnaise
2 TB lemon juice (juice from 1 small lemon)
lots of black pepper
1/2 ts coarse salt
2 T rice vinegar – unseasoned
1. Mix broccoli, almonds, dried fruit and red onion in a large bowl.
2. Mix mayo, lemon juice, black pepper, salt and rice vinegar in a small bowl.
3. Pour mayo mixture into the broccoli mixture and coat thoroughly.
4. Refrigerate for 30 mins before serving to allow flavors to blend.