I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Tuesday, August 9, 2011

Red Onion and Cucumber Yogurt Sauce

Makes about 2 cups.

1 red onion, cut into 1" thick rounds
1 cucumber, peeled, seeded, thinly sliced
2 Tb capers, drained

1/2 C plain yogurt
1 Tb evoo
1 Tb tahini
1 Tb fresh lemon juice
1 tsp minced garlic
1/4 tsp cumin

1/4 C chopped fresh mint

Bush onion with some evoo and salt/pepper.  Grill or cook in cast-iron turning once until slices are tender, about 10 minutes.

When cool enough to handle, chop into 1/2" pieces and place in a bowl with cucumber and capers.  Stir.

Combine yogurt, evoo, tahini, lemon juice, garlic, cumin in a bowl.  Stir in mind and season w/ salt/pepper.

Add half sauce to onion mixture, stirring to coat.  Add more if desired.

Can refrigerate up to 5 days.

(Good over veggie burgers or fish!)

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