Cucumber Yogurt Salad

Cucumber Yogurt Salad

1-2 cucumbers, peeled, quartered and sliced in chunks
1 clove garlic, minced
salt to taste
1 tablespoons dried mint or dill
1/2 cup plain yogurt
1/2 tablespoon olive oil

Mix the cucumbers together with the garlic. Layer cucumber slices in a salad bowl, sprinkling each layer lightly with salt. Let stand for 30 minutes. Pour off the liquid that has formed, pressing cucumber firmly. Crumble herbs over cucumbers. Beat yogurt until smooth; blend in a drizzle of olive oil if desired. Pour over cucumbers. Refrigerate until thoroughly chilled.

The Best Winter Veg Coleslaw

The Best Winter Veg Coleslaw
Jamie Oliver

2 carrots, different colours if you can find them, peeled
1 bulb fennel, trimmed
1 black spanish radish
1 light-coloured beetroot, peeled
1/2 a small celeriac, peeled
400g red and white cabbage, outer leaves removed
1/2 a red onion
1 shallot peeled
1 lemon
Extra virgin olive oil
A handful of fresh soft herbs (use mint, fennel, dill, parsley and chervil), leaves picked and chopped
250ml yoghurt
2 tablespoons mustard
Sea salt and freshly ground black pepper

Shred the carrots, fennel, and your choice of radishes, beet- root, turnip or celeriac on a mandoline, or use the julienne slicer in your food processor. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yoghurt and mustard. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like.

Raita

Raita

I love this sauce, and put it on everything- burgers, chicken wraps, salad dressing, the list is endless. You can puree it as a sauce or leave chunky.

1 c yogurt
2 Tbls extra virgin olive oil
1/4 c mint leaves, chopped fine
2 cloves garlic, minced (I use a garlic press)
1/2 tsp paprika (use fresh spices if poss.)
3 med cucumbers

Seed the cucumbers, slice thin, and toss w/ 1⁄4 tsp salt- drain 10-15 minutes in a colander. Whisk yogurt, oil, mint, garlic and paprika, whisk in cukes and serve chilled.

Zucchini Bread

Zucchini Bread

Makes one 9-inch loaf

1# zucchini- shredded on large box grater, toss with 1/2 tsp salt, place in colander and allow to drain 20 minutes. Then, place in clean dishtowel and squeeze excess moisture out.
2 cups all-purpose flour
1/2 c pecan pieces
1 tsp baking powder
1 tsp baking soda
1/4 tsp nutmeg
1/2 tsp cinnamon
3/4 c sugar
1/4 c plain yogurt (or sour cream)
2 large eggs, beaten lightly
1 Tbls lemon juice
6 Tbsp. (3/4 stick) butter, melted and cooled

Preheat oven to 375 degrees F. Grease the bottom and sides of a 9×5 loaf pan. In a large bowl, combine flour, nuts, baking soda, baking powder, salt, nutmeg, and cinnamon. In a separate bowl, whisk together sugar, yogurt, eggs, butter, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Pour into loaf pan and bake for 50-60 minutes hour, or until a tester comes out clean.

Apple-Beet Salad with Creamy Dill Dressing

Apple-Beet Salad with Creamy Dill Dressing

3 tablespoons red wine vinegar
3 medium beets, steamed, peeled, and julienned
1/4 cup plain yogurt
1/4 cup mayonnaise
1 small clove garlic, minced
1 tablespoon minced fresh dill
Table salt and ground black pepper
1/2 small lemon
2 tart apples, such as Granny Smith, halved, cored, and cut into 1/8-inch slices
1 1/2 quarts leaf lettuce
1/4 cup toasted pecans, chopped coarse

Drizzle vinegar over beets; refrigerate overnight.

Mix yogurt, mayonnaise, garlic, and dill in small bowl. Season to taste with salt, if necessary, and pepper to taste; set aside.

Squeeze lemon juice over apple slices. Place greens on platter or individual plates. Arrange apple slices and julienned beets over the greens; top with toasted pecans. Drizzle salad with dressing and serve. Or serve salad and pass dressing separately.
Coming next week: Cucumbers, fennel, zucchini, car- rots, dill, scallions and some other stuff.

Dilly Potato Salad

Dilly Potato Salad

3 pounds potatoes, washed
2 cucumbers, sliced thin (1/16”)
3 ears of corn, kernels cut off of cobs
1/2 cup pecans, toasted
1/2 bunch of dill, finely chopped
1/2 cup yogurt
3 tablespoons mayonnaise
1 tablespoon stone-ground mustard
2 teaspoon fresh lemon juice
Salt and pepper to taste

Toss the sliced cucumbers in 2 tablespoons cider vinegar, set aside. Place whole potatoes in large stock pot with several quarts of cool water, so that the water covers the potatoes by a couple inches. Bring to a boil and simmer until the potatoes are just tender enough to easily insert a paring knife. Drain the potatoes and let cool for 5 minutes. While still warm cube them into large chunks with a serrated knife to avoid rubbing the skins off. Combine all the ingredients and stir gently, adding salt and pepper to taste.

Feathery Fennel-Yogurt Sauce

Feathery Fennel-Yogurt Sauce

1 1/4 cups fennel tops
1 large scallion, sliced
1/2 teaspoon kosher salt
White pepper
1 tablespoon olive oil
1 cup whole-milk or low-fat yogurt

Drop fennel into boiling salted water. Return to a boil; drain. Combine fennel in a food processor or blender with scallion, salt, and pepper. Add the oil and one- third of the yogurt and process to chop fine. Pour into dish and whisk in remaining yogurt. Chill to serve. Serve over salmon, shrimp or steamed vegetables.

Salad of Celeriac, Carrots and Beets

Salad of Celeriac, Carrots and Beets

1/2 teaspoon salt
1 tablespoon whole-grain mustard
1 tablespoon lemon juice
2 tablespoons olive oil
1/4 cup whole-milk yogurt
1 medium celeriac
1 small shallot, minced
1/2 pound carrots, peeled and shredded
1/4 teaspoon dried dill
1 tablespoon small capers
2 tablespoons minced parsley leaves
2 large beets, roasted and peeled

Blend salt, mustard, and lemon juice in small bowl. Whisk in oil, then yogurt. Peel and quarter celeriac, cut out spongy core, if any. Cut into coarse shreds with food processor or grater. Transfer to bowl. Add shallot and three-quarters of the dressing. Using your hands, toss and separate the strands to coat well.

Mix carrots with remaining dressing and dill in another bowl. Cover both vegetables and refrigerate a few hours, or more. To serve, toss celeriac with capers and parsley. Arrange beets on serving dish and top with celeriac, then carrots.

Yogurt and Cucumber Soup with Mint

Yogurt and Cucumber Soup with Mint

1 quart yogurt, drained for 25 minutes
1 1/2 c. milk or buttermilk
2 garlic cloves
2 cucumbers
1/4 c. chopped parsley
3 T. chopped mint
1 T. extra virgin olive oil
lemon juice
Salt and pepper to taste

Combine the yogurt and buttermilk in a bowl. Pound the garlic with 1/2 t. salt in a mortar until smooth. Halve the cukes lengthwise, scrape out the seeds, then grate them using the large holes of a grater. Stir the garlic, cukes, herbs, and oil into the yogurt. Taste for salt and season with pepper and lemon juice. Chill well before serving.

Yogurt Mint Cucumber Salad

Yogurt Mint Cucumber Salad

1 c. plain low-fat yogurt
2 T. extra-virgin olive oil
1/4 c. minced fresh mint leaves
2 small garlic cloves, minced or pressed through a garlic press (1 heaping teaspoon)
Salt and ground black pepper
3 medium cucumbers, seeded, sliced, salted and drained

To seed, slice, salt and drain the cukes: Peel and halve each cuke lengthwise. Use a small spoon to remove the seeds and surrounding liquid from each half. Lay the cuke halves flat-side down on a cutting board and slice them on the diagonal into 1/4 inch pieces. Toss the cukes with 1 teaspoon of salt for each cuke and place in a colander to drain. Place something heavy on top of them to help them drain.
Whisk the yogurt, oil, mint, garlic, and salt and pepper to taste in a medium bowl. Add the cucumbers; toss to coat. Serve chilled, adjusting seasonings if necessary.

Gujarati Cucumber Raita

Here’s a raita recipe from Madhur Jaffrey’s World Vegetarian cookbook. It goes well with any Indian dish, or as a nice cool complement to some veggies or a nice piece of fish off of the grill.

Gujarati Cucumber Raita

1 cup plain yogurt
1/2 t. salt
1/2 t. sugar
1/8 t. cayenne
1 medium cucumber, peeled and grated
1 T. canola oil
1/2 t. whole brown mustard seeds
1/4 t. whole cumin seeds

Put the yogurt in a bowl and beat lightly with a fork. Add the salt, sugar, and cayenne and mix. Add the cucumber and mix again.

Put the oil in a small frying pan and set over medium-high heat. When hot, put in the mustard and cumin seeds. As soon as the mustard seeds begin to pop, a matter of seconds, pour the contents of the frying pan over the yogurt. Stir to mix. Serve chilled.