Tzatziki Sauce

With summers abundance upon us, thought I'd share a great recipe for all those cucumbers and dill you've got!

Tzatziki is a sauce served with several Greek and Turkish foods. Made with strained yogurt (or Greek yogurt) and served cold, it also makes a great dip for veggies. You can make your own yogurt and strain it or purchase store bought Greek yogurt.

I made a fabulous lunch today inspired by a recent post by one of my favorite bloggers Joy Cho. Avocado, egg and tzatziki on toasted sourdough. Delicious!

Tzatziki Sauce

Ingredients:

• 16oz. strained yogurt or store bought Greek yogurt
• 2 cucumbers - peeled, seeded and diced
• 2 tablespoons olive oil
• 1/2 lemon, juiced
• salt and pepper to taste
• 1 tablespoon chopped fresh dill
• 3 cloves garlic, peeled

Directions:

1. Combine ingredients in a food processor and blend.
2. Transfer to a bowl or jar and chill for at least an hour.
3. Enjoy!

Local Lunch {BLT}

Nothing makes you feel better than a tasty lunch made from 100% local ingredients. King Family Farms bacon, Crumbs Birdseed bread, a couple heirloom tomatoes from Green Edge, greens from our garden and Piper's homemade mayonnaise from local eggs. YUM!

What did you have for lunch?

SOUTHERN SPICE {Skillet Roasted Okra}

I think Okra is one of the most delicious and often neglected vegetable. It's often used in traditional southern recipes, but there are numerous ways to prepare it. I got so excited to find these at the farmers market, I couldn't wait to start cooking.

Try this great quick and easy recipe- sure to get you hooked on these southern delights.

Skillet Roasted Okra

Ingredients:

• 3/4 teaspoon(s) hot paprika
• 1/4 teaspoon(s) ground cumin
• 1/4 teaspoon(s) ground coriander
• 1/4 teaspoon(s) ground fennel seeds
• 1/8 teaspoon(s) turmeric
• 1 pinch(s) cinnamon
• 1 pinch(s) ground fenugreek, optional
• 1 tablespoon(s) olive oil
• 1 pound(s) small okra, halved lengthwise
• Salt
• 2 tablespoon(s) fresh lemon juice

Directions:

1. In a small bowl, blend the paprika with the cumin, coriander, fennel, turmeric,cinnamon, and fenugreek.
2. In each a large skillet, heat 1 tablespoon of oil.
3. Add the okra, cut side down, and cook over high heat for 2 minutes. Reduce the heat to moderate and cook until browned on the bottom, 4 minutes longer. Turn the okra and cook over low heat until tender, 2 minutes.
4. Season with salt and sprinkle with the spice mixture. Drizzle the lemon juice over the okra and serve.

MELON MADNESS {Cantaloupe Agua Fresca}

Melon Madness continues with a refreshing beverage. Agua fresca, or “fresh water” are typically drinks made from any combination of fruits or herbs, water and sugar, and always served icy cold. This variety has a delightfully light flavor and is sure to keep you cool on a hot summers day.

Cantaloupe Agua Fresca

Makes 8 drinks in 10-ounce glasses

Ingredients:

• 1 (4-pound*) cantaloupe or honeydew melon, seeded and cut into 1-inch cubes (about 8 cups)
• 1 1/2 cups water
• 1 to 2 tablespoons fresh lime juice
• 1/4 teaspoons salt
• 1 quart chilled club soda or seltzer

Garnish: lime wedges or melon slices

Directions:

Purée melon in batches with water in a blender or food processor.

Transfer to a colander lined with cheesecloth set over a deep bowl and let drain about one hour. Gather ends of towel and very gently squeeze any remaining juice from melon, then discard solids. Stir in lime juice and 1/4 tsp salt and chill for another hour.

Divide among 8 (10-ounces) glasses and top off with club soda. An ounce of vodka can be added for a refreshing summer cocktail. Mix can be made 4 days ahead and chilled. Add soda just before serving.

MELON MADNESS {Cantaloupe Sherbet}

As promised, the start of Melon Madness! When I came home from the Chesterhill Produce Auction with 8 melons, I knew I needed to get creative.

First up: Cantaloupe Sherbet! This recipes makes a deliciously dreamy dessert with a cool creamy texture. This recipe can also be made with out the milk for a dairy free alternative.

CANTALOUPE SHERBET

Ingredients:

• 1 pound of extra-ripe cantaloupe
• 1/4 cup mild flavored honey (needs to be fluid, and you might use a bit less depending on the sweetness of the melon)
• 1/2 cup whole milk
• generous pinch of salt

Directions:

1. Cut the melon flesh from its rind into a medium bowl and puree with a hand blender. You will need 2 cups of puree.
2. Add the milk, and salt.
3. Now you want to sweeten to taste. If your honey is in a solid or crystallized state you need to dunk the jar in a bowl of warm water until it is liquid again. This way it will mix easily with the rest of the ingredients. Add honey a little at a time, sweetening to taste. Keep in mind you want the honey to bring out and complement the flavor of the melon, not overpower it.
4. Pour into an ice-cream maker, and freeze according to the manufacturer's instructions.

Serves 4 to 6.

BLAST FROM THE PAST {Heirloom Tomatoes}

An heirloom is generally considered to be a variety that has been passed down, through several generations of a family because of it's valued characteristics. Once you try an heirloom tomato- you'll understand the difference. The flavor and characteristics of heirlooms are unmatched by commercial varieties.

How to Buy
Try a few at the farmers' market to see which kind you like best. Brandywines are my favorite, with an intense, rich, traditional tomato taste. Ask a farmer what they recommend.

Regardless of the kind, look for plump tomatoes without bruises or decay. Heirlooms are more susceptible to cracking, but as long as the cracks are healed (meaning you can't see the flesh), the blemish won't affect taste or safety. Once home, store on the counter -- not in the refrigerator -- for a day or two.

Enjoy!

• Sliced with pesto and goat cheese
• Atop your favorite pizza recipe
• Sliced fresh with salt and pepper

HOLY SMOKES {Grilled Pizza}

Over the weekend I got to try my hand at grilling pizza. Through trial and error, 3 delicious pizzas and one broken pizza stone later, I present to you: the BEST way to grill pizza.

Grilled Pizza

1. Fire up your grill. I use split oak in a charcoal grill, but charcoal briquettes work just fine. Pizza will cook best on a hot fire. The ash should be white/gray. A gas grill should be turned to high. Make sure you allow the grill enough time to heat up.
2. Roll out the dough. I use Mark Bittman's pizza dough recipe. Thicker crusts work better.
3. Slide a well-floured peel (flat wide shovel-like spatula – floured cardboard will work just as well) underneath the dough. You can use cornmeal in place of flour if you like. Then, carefully slide the dough on the grill.
4. Keep an eye on the dough. Depending on the heat of the fire, the dough may cook rather quickly. Slide the peel (or spatula) underneath to loosen the dough and to check for doneness. The dough may start to bubble at this point. "Pop" the bubbles with a fork or the edge of the spatula. Don't be alarmed at grill marks on the dough but do not over cook! The dough should be firm, just starting to turn color.
5. Using your peel (or spatulas) remove the dough from the grill and flip it over on your floured table, cooked side up. Carefully coat the top of the dough with olive oil (it will be quite hot, so be careful.) Complete the pizza with your favorite toppings.
6. Slide a floured peel under your pizza and place it on the grill (uncooked side down!) Cover the grill immediately. Monitor the dough every few minutes to make sure it is not getting burnt. When cheese is melted and toppings are cooked- your pizza is ready!

Suggested Pizza Toppings

Integration Acres ramp pesto with Laurel Valley Creamery Havarti & Aphrocheesiac, caramelized onions and roasted red peppers.

Olive oil and herbs with Laurel Valley Creamery Havarti, fresh grated parmesan, shittake mushrooms and roasted eggplant

Integration Acres basil pesto with homemade ricotta cheese, fresh grated parmesan and heirloom tomatoes.

IN SEASON: {Wax Beans}

The Basics: Wax beans, which are pale yellow in color, are a type of snap bean with a slightly mild flavor, similar to green beans. They are at the peak of their season from late July to late September.

Buying and Storing: Look for crisp beans that snap when you break them. They should be free of wrinkles, bruises, and spots. The pods should be smooth with a slight green tinge at the tips, indicating that they are young and tender. Bumps that outline the seeds inside are a sign that the beans are overly mature and will be tough. Trim the stem ends and wash beans before using. Store them at room temperature, in a well-ventilated spot, up to 2 days, or refrigerate, loosely

To Use and Cook: Wax beans are great raw or cooked. Try them steamed and topped with fresh breadcrumbs or dressed with a vinaigrette. They can be roasted with a little olive oil, or boiled briefly and tossed with butter. They're also great raw in salads with cooked tuna or salmon, or served with a creamy herb dip.

(info from marthastewart.com)