Nothing whatsoever to do with lavender, either blue or green, but I surely do love dill. The problem is, I often forget about it! It is so good fresh and (in my ever-so-humble opinion) so not worth it dried, that I just don’t often remember to get it or use it.
This time, though, I remembered. I put it on the list and actually remembered to take the list to the store (I know, wow, right?) and picked up a nice bunch of delicious-smelling fresh dill. Mmmmmmm!
Now you may be thinking pickles, or you may be thinking salmon, both of which can be wonderful when dilly, but I am thinking tzatziki. Oh yes I am!
Why? Well I’ll tell you…
I just got back from a week at my Mom’s place. Up there, when the community gardens overflow (which they tend to do in late August) the gardeners share by putting baskets of produce in their Commons for everyone to enjoy.
I just couldn’t pass up this giant cucumber, even though I wasn’t sure the TSA wouldn’t think it was a potential threat of some sort. They let it on the plane, though, and now I am in a rather Greek mood. Mmmm!
My tzatziki isn’t fancy. Its just cukes shredded, garlic, yogurt, dill, and lemon juice. The only “trick” is to let it sort of meld for a few hours or even overnight (if you can wait that long). That way the garlic mellows a bit and everything is happy together.
I do shred the cucumber into a paper towel lined strainer, especially if I am not using “Greek-style” yogurt. Fresh grated cucumber, like fresh grated zucchini, can be awfully wet, and the paper toweling helps.
I don’t bother “seeding” the cucumber. If that’s as issue for you, you can certainly remove the seeds or use what, around here, they call “English” or “hothouse” cucumbers which seem to be pretty seedless.
If you want “Greek-style” yogurt you can drain your yogurt in cheesecloth for a bit but I don’t bother. I use a good full-fat live culture yogurt (no pectin, please – check the ingredients). That’s really the best stuff, I think.
I eat this with crackers or pita (or just a spoon! mmmmm!!), but you can use it as a sort of sauce with or topping on a cold salmon salad, or even for breakfast – I like savory in the morning! Or, if you like lamb, this is a great side/sauce for a cold lamb supper.
My apologies as this recipe is even rougher in “amounts” than usual. That’s because it is really up to you as to how “cukey” (is that a word?) you like it. Here are roughly the proportions I use:
Fast n Easy Tzatziki
1/2 medium cucumber, shredded and drained
1 C full fat yogurt
1 clove garlic, chopped very very fine
2-3 Tbsp fresh dill, chopped
1 tsp fresh lemon juice
Combine all, cover and refrigerate. Try to wait for a bit, and enjoy!!
Mmmmmm… what do you enjoy in the way of cooling summer food? Share, share!