Cukes

Today is Tuesday, April 29th

  The topic or question of the day is:

What should I do with cucumbers?

Cucumbers will be in season soon and my garden usually pumps them out like rabbits.  Last year we made a lot of pickles:  very time consuming.  Of course cucumbers are good with vinegar, and a touch of sugar or with a sour cream and red wine vinegar dressing, but my favorite summer dinner is a cold grilled and Greek seasoned chicken breast cut up on ice cold and crisp lettuce green smothered with tzatsiki sauce.  Tzatsiki sauce can be easily made by blending 1 cup of fat free plain Greek yogurt with 1 tsp. lemon juice, 1 clove of garlic, 1 seeded cucumber, 1 T dill weed and lots of cracked black pepper.  Chill well and use generously.

Tonight I will try tzatsiki sauce with our delicious leftover Easter lamb  (I sliced thin and froze) that our son so meticulously prepared by marinating it for over 24 hours in wine, dijon mustard, garlic and rosemary.  He then grilled it to perfection!  Served on a pita pocket topped with tzatsiki sounds good!  Tzatsiki is versatile and can even be used as a low calorie salad dressing.  It is full of protein, fat free, and refreshing!

Tip or  Quote of the Day:

In the 1930’s, “cucumber” was a slang word used for a one dollar bill.

Take Action Today:

Try making tzatsiki sauce for a salad, Greek Chicken or Lamb (Gyro)

Season cucumbers with mint, garlic or dill