Tzatziki (Greek Cucumber Dip)

June 25's  farm share from Glade Road Growing (GRG) will contain carrots, fresh garlic, curly kale, romaine lettuce, 2 cucumbers and a mix of yellow, green, and romanesco zucchini (see the above picture from GRG's facebook page.

Sally Walker has commissioned me to develop recipes for the CSA, in exchange for veggies. Here is the first one, for Tzatziki (including vegan option).  It would be great with grilled or raw carrots and squash, served with pita triangles and black greek olives. It is also delicious over sauteed kale. It takes about 20 minutes to prep and another 2 hours to chill.

Peel, seed and dice 2 cucumbers.
Chop 1 tsp. fresh dill

Drain and strain one of the following:
4 cups plain yogurt
2 cups plain Greek yogurt
1 1/2 cups tofu "sour cream" (recipe found below) for vegan version

Combine in bowl and mix until well combined.
3 tbsp. olive oil
1 tbsp. balsamic vinegar
2 cloves garlic, crushed with flat side of knife, peeled, minced finely
1/2 tsp. salt
1/4 tsp. white pepper

Whisk in yogurt or tofu sour cream to mix well.

Add cucumbers and dill.

Chill for at least two hours before serving.

Vegan Tofu "Sour Cream"

In a blender, process together five minutes, until very creamy and smooth:

1 (16 ounce) package silken tofu
1 tablespoon extra virgin olive oil
6-7 teaspoons lemon juice (one lemon gives you about 9 teaspoons)
1 teaspoon demerarara sugar (or the equivalent of your favorite sweetener)
1/2-1 teaspoon salt, to taste

Refrigerate for at least an hour to thicken.

Use within 5-6 days.

Sally and JP try to predict the farm share head of time on the left sidebar here:

They make some last minute changes based on availability (like this week replacing swiss chard with a couple cucumbers.)