Tzatziki is a traditional Greek dip that is made of sour cream, yogurt, cucumber, lemon juice, garlic, and fresh dill. It is the perfect dip for vegetables and pita crisps; it also goes well with grilled meats, falafel, or souvlaki.
I like to use Greek yogurt to make Tzatziki because it is thicker than regular yogurt. If you decide to use regular yogurt make sure you strain it to remove some of the liquid, Tzatziki sauce should be thick and creamy. The yogurt and sour cream give the sauce a nice tang while the cucumber, lemon, and fresh dill balance it out with freshness. It only gets better with time, so let it sit in the fridge for a day before serving. Tzatziki is easy to make and is the perfect accompaniment for a variety of foods.
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This is an amazing vegetarian burger recipe. Not only is it delicious, but it looks like a real hamburger because of the beets in the patty. The first time I made this recipe was during culinary school. In level 5 I worked in the school’s restaurant “L’ Ecole.” While in this level each student is required to make a signature sandwich that will be on the menu for a day. My head chef suggested that I make these burger patties because he knew that I was not a huge meat eater. They are truly the best vegetarian burger I have ever tasted; even the meat eaters in my class thought that they were great!
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This past weekend I decided to recreate one of the recipes that I learned while at a cooking class in Rome. I love this recipe for Zucchini Parmesan. It is a little time consuming to make but well worth the effort. It would even make a great vegetarian lunch or a light supper.
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