Killing Your Sacred Cows since 1992

The produce deluge continues, from my own garden, friends and from the farm share.
 
J. had bought me rather a lot of yogurt lately, and a friend gave me a cucumber and some mint, so put it all together, and I decided it was time for Tzatziki!

I'm not claiming my version was authetic, but I've seen a bajillion variations, and this seemed as authentic as any: strained plain full-fat yogurt, salt, pepper, minced garlic, minced dill, minced mint, stired together. I seeded the cukes to make the final product less wet and I went easy on the garlic, since I wanted the cukes and fresh dill to take center stage.

I'm scooping it up with some pita chips I made as a variation on this recipe for Baked Dill Pita Bread Appetizers.

And, I also had a ton of napa cabbage and potatoes and onions, so I made a soup inspired by this recipe for Caldo Verde. I did a LOT of substituting- napa cabbage for kale, onions for leeks and chickpeas for kidneys, so that's why I say "inspired by."

You'd think that this was a monumental afternoon of cooking, but because I chopped everything up at the same time and made the tzatziki while the soup was simmering and the pita chips were baking, this all took me less than one hour. I should have soup and tzatziki to last for several meals, so I consider that a great return on my time investment!