Having trouble figuring out what to do with the tsunami sized wave of veggies that is washing in from the garden? Right about now farmers markets, CSA shares, roadside stands, and garden baskets in the Southern Alleghenies are overflowing with wonderful seasonal vegetables which include: carrots, beets, green beans, eggplant, peppers, sweet corn, onions, leeks, zucchini, chard, celery, tomatoes, cucumbers, and many wonderful herbs! “But,” you ask, “what can I make with the bounty of the season?!!?” Look no further, folks. Tasty, seasonal food is just around the corner with the use of the simple recipes found below!
Tabbouleh is a refreshing, cold, Middle Eastern salad that is served as a side dish and goes well with grilled lamb, beef, or vegetable kabobs. If serving with grilled lamb or beef kabobs, try out the Tzatziki recipe below to use as a dipping sauce- yum!
Tabbouleh
Serves: 6 Prep time: 30 minutes
- 2 medium cucumbers, diced
- 2 medium tomatoes with seeds removed, diced
- 3 tablespoons parsley, chopped
- 3 tablespoons mint, chopped
- 2 lemons, juiced (or ¼ c lemon juice)
- 3 tablespoons olive oil
- 3 cups cooked and chilled quinoa, bulgur wheat, or cous cous
- Salt & pepper to taste
Start cooking grain of choice according to package directions and allow grain to cool.
Prepare vegetables and herbs by dicing and chopping.
Squeeze lemon juice and mix with olive oil.
Mix chilled grain with vegetables, herbs, and dressing. Add salt & pepper to taste.
Enjoy!
Tzatziki is a chilled Greek accompaniment for grilled meats or flatbreads. It is also good as a veggie dip or with tortilla/pita chips!
Tzatziki
Serves: 6 Prep time: 15 minutes
- 1 pound (1 pint) plain yogurt
- 1 large cucumber, peeled and seeded
- 1 tablespoon plus 1/2 teaspoon kosher salt
- 2 tablespoons freshly squeezed lemon juice (1 lemon)
- 1 1/2 teaspoons minced garlic
- 1 1/2 teaspoons minced fresh dill
- Pinch freshly ground black pepper
Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl (if you purchase Greek strained yogurt, you can skip this first step). Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the lemon juice, garlic, dill, 1/2 teaspoon salt, and pepper. Serve immediately, or allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.
Recipe adapted from : Ina Garten
LocalAlleghenies 