I was posting hot soup recipes in July and August and now that it’s October I’m coming at you with a cold one. I’m untraditional like that. Let’s roll with it.
This is a beet lover’s beet soup. And while I’m exactly not a beet lover anymore, I still speak the language. And as beet preparations for non-beet-lovers go, this one has a lot to recommend it. The beet’s sweet earthiness is tamed a bit here by the tang of yogurt and lemon. And there are only five ingredients. And oh, the color. Continue reading →
To be clear, I love the tzatziki recipe I’ve given you below–you can’t really go wrong with herbed yogurt sauces in my book. Remember that cilantro yogurt sauce (and are you still making it as often as I am)? The basil yogurt sauce? This, finally, is the classic: yogurt and dill, with cucumber for crunch. And it’s great. But I made the tzatziki as one component of an apparently ill-conceived riff on Eggs Benedict, which ended up not as great as it should have been. It was good, but…. It was whole grain toast topped with silky sauteed chard, a poached egg, and this lemony-garlicky tzatziki, but it needed a little something more. A drizzle of spicy butter? A generous crumble of smoked salmon? You tell me if you try. I’ve already picked out a recipe from Ottolenghi’s Plenty for the next time I try an eggs-and-yogurt combination.
Unfortunately, I made this breakfast for my sister, thinking it would be a special send-off meal after two so-nice weeks together. I was sad to say goodbye to her, but what a luxury to have so much time together when we live in different cities. Thank you for coming, sis, and for all the fun and help! Next time I will play it safe and express my breakfast-time appreciation with chocolate waffles instead.The consolation prize is having a bowl of the tzatziki in my fridge to enjoy in the coming week.