Yikes, my last blog on my site was in August. A lot has happened between Jerk Tofu and Cucumber Sauce. I completed my course work at the Natural Gourmet Institute and also moved to Florida. A new venture as a private chef for a client that is recuperating from breast and lung cancer. Literally they packed up the Diva in a suitcase.
I made some chickpea burgers for dinner last week and it needed something, so I texted by Chef friend for some advice. He suggested a cucumber sauce. With the ingredients that I had on hand I concocted a cucumber sauce.
Tzatziki – Greek Yogurt and Cucumber Sauce
Yield: 3 1/2 cups
3 cups Greek Yogurt (or regular plain yogurt, strained as described above)
juice of one lemon (about 3 tablespoons)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 tablespoon sea salt for salting cucumbers
1 tablespoon finely chopped fresh dill
sea salt and fresh ground black pepper to taste