Photomontage from Community Table, Bates Nut Farm and Serious Eats. (I couldn't find a photograph from a similar recipe.)
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The June 30 farm share from Glade Road Growing is slated to include kohlrabi, cucumbers, summer squash, basil, kale, and lettuce and baby spinach mix.
I have a friend who likes tzatziki and didn't have any dill. And while I rebuild bone and muscle, I needed to come up with easy, wholesome meals with enough protein. This was so yummy that I eat it every day, so I thought I'd share it with you this week.
The principle ingredients are cucumbers and plain non-fat yogurt (or plain yogurt of your choice or a vegan tofu "sour cream" which is at the link for tzatziki. Plus raw sunflower seeds. Plus green onions. If you have them, it's nice to add fresh chopped basil or dill or mint. If you have a week when there are no cucumbers, it's also excellent with roasted summer squash or beets with potatoes, raw radishes or salad turnips, chopped kale or nappa or just about anything, I think.
Serves 4 as a main course
Combine in a large bowl:
2 cups of chopped cucumbers
4 cups yogurt
1 cup raw sunflower seeds
1/2 cup of green onions (or 1/4 cup of finely chopped onions)
1/2 cup, if available, of finely chopped fresh herbs
freshly ground black pepper and sea salt to taste
Stir and refrigerate over night, if you have time, so that the flavors will have time to meld. It will keep for several days. You can eat this as a main course, as a dressing for your favorite greens or as a dip.
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Since we have basil this week, I plan to make pesto hummus, too.
Photo of week 5 share by Michael Sutphin.
