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!

Weekend Workshop: Canned Dilly Beans

If there's one thing you can always find in bulk this season, its green beans. I visited the Chesterhill Produce Auction this past week in preparation for Can-a-thon 2009, and picked up a bushel and a half of green beans for 18 dollars. CPA is an excellent place to go if you're like me and enjoy putting up LOTS of food for the winter. Last year I canned 32 quarts of Dilly Beans-- now that's a lot of pickles!  I'd have thought I'd be sick of Dilly Beans by now, but it's not true. I am so excited to make more for this year. 

I thought I'd try a new recipe this year, spice things up a bit.  The recipe below is for a mere 4 pints, so if you're like me and have overflowing amounts of green beans, you'll have to do some old fashioned arithmetic. Happy canning!

Canned Dilly Beans

Ingredients:

• 1 1/3 cups sugar
  
• 2 2/3 cups white vinegar
  
• 4 cups water
  
• 2 pounds green beans, trimmed
  
• ½ tablespoon cloves
  
• 10 cloves garlic, cut in half
  
• ½ tablespoon allspice
  
• 6 dried small hot dried chiles 
  
• 3 bay leaves
  
• 1 tablespoon peppercorns
  
• 3 tablespoons kosher salt
  

Directions:

1. Combine sugar, vinegar and water in a large saucepan and bring to a boil.
   
2. Mix all the spices and salt together.
   
3. Pack fresh green beans tightly into clean sterilized jars. Divide the spices into the jars. Pour boiling pickle brine into jars to cover beans and spices, leaving about ½ inch head space. Cover with lids and bands. 
   
4. Process in a boiling water bath for 20 minutes. Carefully remove hot jars. Let cool at room temperature for a day.
   
5. Let jars mellow for two weeks before using.
   

Makes 4 pints