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Eating Locally by the Seasons
"Nature provides a free lunch, but only if we control our appetites."
~ William Ruckelshaus,
Business Week, 18 June 1990
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Appetizers
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Cucumbers & Yogurt
(Angourosalata me Yiaourti)
Provided by rd
 Local products |
 Organic products |
 Fair Trade products |
Ingredients:
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4 cucumbers |
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1 onion grated or minced |
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1 clove garlic, minced |
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Salt and pepper
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1-1/2 pints yogurt (see the homemade yogurt recipe)
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1 tbsp. finely chopped parsely |
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Photo reprint authorized by All Recipes @
http://allrecipes.com/Cooks-Profile/Photo.aspx?photoID=27092
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Directions:
Peel 3 of the 4 cukes, and grate through the slicer part of the grater.
Place slices in a casserole or glass baking pan, cover with cheesecloth or kitchen towel. Place heavy plate on top; wait. Pour off cucumber "water".
In a bowl mix sliced cukes with garlic, onion, salt and pepper, then add yogurt and mix well.
Score the 4th unpeeled cuke with a fork and slice to use as garnish along with parsely.
Chill well and serve on lettuce. Excellent with fish. Serves 4-6
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