Homemade Greek Tzatziki

tzatzikiI made tzatziki last night. Things will never be the same again. I was seriously thinking of ending the post at that but for those of you who want to know more, it was super light and very refreshing and the perfect compliment to anything from salmon to chicken to steak. If you are looking for a way to kick up the most basic protein or a simple spread for bread or crackers, whip up some of this dip. This Greek deliciousness did not disappoint. Aside from the mega garlic breath  that ensued, I’m confident you will agree.


dipMy recipe: 1 hothouse cucumber grated and strained, 2- 6 oz containers of Fage 0% Greek yogurt, 2 cloves of garlic finely chopped, freshly chopped dill, fresh squeezed lime juice, a dash of white wine vinegar, Himalayan pink sea salt and a drizzle of extra virgin olive oil. Combine all ingredients and refrigerate for 1 hour prior to serving or until firm.

The Little Things

looking up~looking up: the view from an upper west side backyard~

New York has been enjoying a pretty amazing summer season overall with mild humidity and comfortably cool evenings so it’s been a nice change of pace from the sticky, humid summers we are accustomed to. We are gearing up for a big family vacation later this month and since this summer seems to be flying by, I’ve been trying to soak up the sunshine as much as possible. I hope you’ve all been enjoying the weather as well. In the mean time, here are a few things keeping me happy.

peppers~stuffing the peppers for our wedding video viewing party a couple weeks ago~aperitivo~poolside spa day aperitivo~chia~i’m a little late to the chia seed party but i’m loving my homemade chia puddings~tomato~cherry tomatoes and basil from my mother-in-laws- garden~