Authentic Greek Tzatziki

We ate tzatziki every single day on our trip and learned how to make it from our hotel chef in Kefalonia. The kids became completely addicted and I’m all for it, it’s so healthy. It’s also cold, tangy, and refreshing. You can put it on just about everything, we’ve been putting it on bread, using it as a dip, and slathering it on grilled meats and veggies. As we were told, you can never have enough salt or olive oil, don’t skimp!

What you need:

1 cucumber

1 cup 2%-5% fat Greek yogurt, no fat free that’s just sad

1/4 cup extra virgin olive oil

2-3 tbsp red wine vinegar

1 clove of garlic

pinch of dried or fresh dill, added to taste

salt

Begin by grating the cucumber on a box grater and straining over a colander. You want to squeeze out as much water as possible. Add the shredded cucumber to the colander and add a pinch of salt and pour over a tsp of red wine vinegar. Then squeeze/press out as much moisture as you can.

I actually like to drink the cucumber water after it’s strained, it’s really good for you!

If you really like garlic, you can add raw garlic to the bowl. Grate or finely chop it and mix it with the yogurt. If you prefer a more mellow garlic flavor, heat the olive oil in a small pan until it gently bubbles over low heat and add the garlic to the pan. Gently heat the garlic for 15-20 minutes stirring so that the garlic doesn’t burn, then discard the garlic and use the garlic flavored oil.

Combine yogurt, shredded cucumber, olive oil, and another healthy pinch of salt. Mix in about a tablespoon of red wine vinegar. Add dill to your

liking and taste. Let sit for an hour so that the flavors meld together. Taste and add more salt if necessary. Enjoy for the next several days. Yum!!

**Ive been making with raw garlic and the garlic oil, can’t decide which one I like better. They are both good! You could probably use a 1/2 tsp of garlic powder in a pinch and that would be good too.

Mushroom Ravioli with poached eggs

I love a quick healthy vegetarian meal during the week. We are a very carnivorous family but for a million reasons I am trying to cut back a little. Anytime a meal can come together quickly is an added bonus. It might be summertime but somehow our schedules still feel jam packed.

An added bonus to this dish is that you only need a pot of boiling water and everything cooks in the same pot. If you like eggs and mushrooms, you will love this. The runny yolks make such a luscious topping for the ravioli and the chives cut the richness just perfectly.

This recipe is written for two servings but can easily be adjusted as needed.

What you need:

-A 6 qt stock pot filled 3/4 full with salted water (2 tsp salt)

-2 large eggs

A package of refrigerated mushroom ravioli (around 9-10 oz)

2 tbsp butter

1 tbsp olive oil

Begin by filling the pot with water and placing it over high heat to bring it to a boil. Once it’s reached the boiling point reduce it to a simmer. Crack the first egg into a small cup or bowl, I usually use a measuring up because it has a nice handle. Use a spoon to stir the water using large swoops to create a vortex. Once the simmering water is spinning, gently place the egg into the water by lowering the measuring cup into the water. The swirling water helps the egg to stay together versus spreading out. Many people add a splash of vinegar to the water to help the egg coagulate but I never like the taste.

Use a slotted spoon to check the egg around 3 minutes. I like to have a very runny yolk so that’s usually enough time. If you want it more done, lower it back into the water for another 30 seconds. Remove the egg and place on paper towels to dry. Repeat with remaining eggs. Keep warm by placing a lid over the eggs.

When you have finished cooking the eggs use slotted spoon to strain out any left behind egg bits and then add the pasta to the simmering water. Cook according to the package directions, should be around 3-5 minutes. When the ravioli is done remove gently to a dish with your slotted spoon. I prefer not to dump the raviolis into a colander because they will break apart.

Lastly, dump out the water. Add butter and olive oil to the pot to melt the butter. Stir in about 2 tsp chopped chives. Plate the ravioli and poached eggs and then top with the butter and chive mixture and sprinkle over plenty of salt and freshly ground pepper. Enjoy!

Egg salad with ramps

I know egg salad isn’t for everyone, but I think a lot of people could be converted to loving it through this recipe. I slice the eggs into large chunks and use a little bit of celery to add crunch. I think it’s important to keep some textural variety and not make a big bowl of mush. Ramps add a nice mellow garlicky flavor but if you don’t have them you could use scallions for a little zest.

What you need:

3 whole ramps, including green leaves

2 tbsp olive oil

2 stalks of celery including the leaves, finely chopped

8 medium boiled eggs (not totally hard boiled, directions below)

1/2-3/4 cup of mayonnaise

2 tsp yellow mustard

salt and pepper

pinch of fresh parsley

First boil the eggs. I think it’s important not to overcook the eggs so they have good flavor and texture. I like to place them in the pot and cover with water. Turn the stove to high heat and bring to a boil. Immediately reduce to a simmer for 5 minutes. Turn off the heat and allow to sit in the hot water for 5-7 more minutes. Dump out the water and fill with ice. Once the eggs have cooled you can peel them and set aside.

Finely chop the ramps and add to a pan with 2 tbsp olive oil. Bring the oil to a sizzle and cook for one minute. Turn off the heat and set aside.

Add 1/2 cup of mayonnaise to a large bowl. Mix in mustard, ramps and olive oil, a pinch of chopped fresh parsley (5-6 pieces), and a sprinkle of salt and pepper. Stir to combine. Cut the eggs in half and add them to the bowl. Using a fork, gently cut the eggs into slightly smaller pieces, it’s ok for it not to be uniform. I prefer to cut the eggs in the bowl versus chopping on a cutting board and transferring, that makes a big mess and the yolk always sticks to the board. Adding the celery and stir everything to combine. If it seems dry, add a little more mayonnaise. Taste and add more salt and pepper if necessary.

Best served on toasted bread, bacon is an excellent accompaniment. Enjoy!