This has become one of my favorite lunches recently. Pickled herring, a few crackers, veggies and dip. The veggies here are some left over grilled bok choy, snap peas, and some kohlrabi made into sticks. The dip is a modified tzatziki since I have no cucumbers. But I'll make the real thing when I have cucumbers this summer.
- 1 cup Greek yogurt (really use Greek, not the American sutff)
- 1 T lemon juice
- 1 T olive oil
- 1 T minced fresh dill
- 2 cloves garlic mashed (or one mongo one if you use German Extra Hardy garlic)
- 1/4 c grated cucumber, squeezed to get all the water out
Hey isn't it nice that I have a Greek name to put in the recipe name? But no I'm not Greek. I just love tzatziki.
I have been preserving a lot in the last week. I have no photos of it though. I've been drying herbs. So far I have my yearly supply of dried oregano, English thyme, and peppermint. I also dried some chamomile and cut the plants back. I'll probably do one more batch before I let the plants do to seed.
Join Robin over at The Gardener of Eden for more garden preserving and cooking.