Tzatziki
This signature Greek condiment is wonderful served with this week’s lemon chicken and potatoes.
Ingredients:
2 cups Greek yogurt
1 large cucumber, diced
2 tablespoons olive oil
Juice from ½ lemon
1 tablespoon fresh mint, chopped
3 garlic cloves, peeled
Sea salt and fresh ground pepper
Method:
In a bowl, combine yogurt, cucumber, olive oil, lemon juice, fresh herbs and garlic. Stir until mixed, then season to taste with salt and pepper. Transfer to a separate dish, cover and refrigerate for at least one hour for the best flavor.
Cucumber & Snap Pea Salad
This crisp salad will cool you down on a hot summer’s day.
Ingredients:
1 cup plain Greek yogurt
¼ cup white wine vinegar
2 tablespoons freshly-chopped parsley, chives and mint
1 cucumber, sliced
¾ pound snap peas, trimmed and halved
Sea salt and fresh ground pepper
Method:
1. Whisk together the yogurt, vinegar and fresh herbs. Season with salt and pepper to taste.
2. Fold in the cucumber and snap peas. Refrigerate for up to 8 hours.
Braised Carrots with Greek Yogurt & Fresh Mint
This gorgeous side dish is freshened up with creamy yogurt and fragrant mint.
Ingredients:
1 bunch carrots, greens removed and reserved for another use, then peeled and cut into large matchsticks
2 tablespoons butter
2 tablespoons freshly-squeezed lemon juice
Sea salt and fresh ground pepper
¼ cup Greek yogurt
2 tablespoons finely-chopped mint
Method:
1. Melt butter in a large heavy sauté pan over medium-low heat. Add the carrots, cover, and braise, stirring occasionally, until carrots are fork-tender, 20–30 minutes.
2. Remove from heat and season to taste with salt and pepper, then drizzle carrots with lemon juice and toss to coat. Transfer to a serving platter and finish the dish with a healthy scoop of sheep’s milk yogurt and scattered mint over the top.
