Has anyone been cooking lately? I haven’t.
Seattle has been hot, my condo is an absolute oven (not that I’m complaining…) and Seafair just wrapped up. Incase you’re new to town, Seafair weekend is better than Christmas. Three-hazy-days filled with hydro planes, Blue Angels, boating adventures, swimsuits and coolers pack with libations. If you don’t own a boat, your only goal is to get on one. You’ll sacrifice at all costs, even sell your first born (maybe not such a hard choice, depending…) to get a seat on someones Chris-Craft.
But alas, the weekend comes to a close. One sunburn, a few too many vodka-waters and a fridge full of untouched produce leads me back to the kitchen. We get more veggies tomorrow from Leah our CSA extraordinaire and I need to be creative without turning on the stove. Savory yogurt dip is just was the doctor ordered. Cooling, fresh and easy. Use any herbs you have on hand. Parsley, chives, dill, oregano and sage all work great. Do a little custom combo, I dare you.
Foodie Note: This sauce is just as nice over grilled meat as it is for raw and cooked vegetables. Plus, it’s even better the next day!
7oz container 2% Greek Yogurt, such as Fage (pronounced Fah-Yeh)
juice of 1 lemon
1/2 teaspoon pepper
3 tablespoons fresh herbs, minced
1 clove garlic, minced
1/8 teaspoon salt
Mix all together and serve.
Keywords: Seafair, Chris-Craft boats, cooling dips, summer vegetables, Fage Greek yogurt
Pictures taken from Fage.com and TheSeattleTimes.com