Summer is flying by, but I’m determined to savor the last of it.
Making yummy foods is one way I do that.
But to be honest, I don’t slave over a stove. I love cooking and putting meals together (most of the time) but I have built this business around the idea that eating well can be incredibly simple: few ingredients and minimal effort.
This is especially important in summer. When I have beach-time to get to! Last week I went four times. FOUR! It was glorious.
Tastiness depends on a boatload of factors, but its bottom line for me is always the same: the quality of ingredients being used is the foundation for good flavor.
And really, when you are making simple foods, its critical that you use the best quality foods you can get your hands on.
This is why eating local and seasonal food is so exciting to me. You can actually get to the deliciousness quickly without having to do much else!
The subtleties of a truly fresh cucumber or potato (both used to be literally flavorless to me!), or the not-so-subtle flavors bursting from a red onion or pile of fragrant basil are straight-up intoxicating! And make “fast food” that’s clean AND delicious.
One of my secret weapons for simple and fast and tasty deliciousness all the time is to always always always have an awesome sauce/dip/dressing on hand.
Whether it’s an awesome dressing I made in the blender, some homemade mayo, a fresh salsa, a quick guacamole, or my perfect pesto, having that condiment to grab or quickly whip up instantly elevates any simply and lovingly cooked protein, veggie, and grain to new and exciting places.
This rich-yet-fresh condiment may just become one of your summertime favorites – a classic (or not so classic) Tzatziki sauce.
I remember eating gorgeous dallops of it when I lived in Queens and ate authentic Greek Food on the regular. The creamy coolness paired with warm grilled proteins and next to a crunchy fresh salads just can’t be beat.
Make it up so you can dress up your own grilled meats, hearty salads, or any veggie (cooked or raw) that benefits from being dragged through a dip.
Here’s to really tasting the rest of summer!
(Now go buy a cucumber.)
- 1 cup full-fat organic greek yogurt
- ½ cucumber, shredded and strained
- 1 clove garlic, crushed in a press or very finely diced
- 2 Tbsp. lemon juice
- 1-2 Tbsp. fresh dill (or mint or basil!) finely chopped
- ½ tsp. salt
- Fresh ground pepper
- Strain the shredded cucumber by pressing it up against the sides of a fine mesh strainer, or putting it in a clean tea towel and squeezing.
- Add the yogurt to a bowl with drained cucumber, garlic, lemon juice, chopped herbs, salt and ground
- black pepper.
- Mix well and serve.
- Refrigerates well for 3 days, just re-mix to serve.