149: Swiss Chard Tzatziki

So this may not deserve another number, as it's the exact same recipe I've done before, but hey- this time there's a picture! Not a pretty one, but as I was cooking all day for an event I was going to, wasn't much time. Was surprised how quickly this came together. Blanching the greens took the most time, but beyond that it assembles in a few minutes.

110: Swiss Chard Tzatziki

So I don't have pictures for this, whoops. It went out for the party in a less than pretty container and I forgot before I tossed the (meager) leftovers at the end of the night. I do have an actual recipe for you instead :)


Smoky Swiss Chard Tzatziki
(Slightly) adapted from this recipe from Martha Stewart:

- 1 cup stemmed, finely chopped rainbow chard
- 1 cup greek yogurt
- 1 clove garlic, made into a paste with 1/4 tsp kosher salt
- 1 Tbsp olive oil
- 1/4 tsp smoked paprika
- 1 tsp lemon juice

Take the above and mix it all together. So simple. I added the lemon juice right before I put it out, just so it didn't overwhelm everything. Tasted really lovely with a veggie tray, like it should be terrible for you, but isn't, really. Would (and may) do it again!

Dish 53: Grilled Veggie Pita

Do this! Grab your tzatziki. If you have extra it's a good dip while working on other veggies.

Destem and deseed your bell pepper, cut into large flat pieces and roast on a burner if you've got a gas stove. You can also broil or real grill. It was hot so I didn't take them terribly far, def could've used more char. 

Slice your eggplant on the bias, toss with olive oil, salt and pepper. Heat a pan on the stovetop and cook a few minutes each side until they've got a little brown on 'em. As soon as you take them out, toss with a little vinegar- I wanted to do balsamic but ended us using garancha wine vinegar. Still lovely.

Slice up your tomato into manageable pieces. 

The veg spread. Too many tomatoes for the pitas, about enough to also snack on while working on everything else.

Toast your pita a little to warm it up and make it flexible, then assemble the veggies and top with some tzatziki and a little lemon juice. Nom until you're full and sleepy.

Notes for Improvement:
- More eggplant. I'd considered also roasting up some squash, wish I had, but still good
- Reheat the eggplant, if not also the pepper
- Do this with some rosemary chicken or something. Yummy.

Sauces 5 and 6: Tzatziki & Herb Butter

Too hot to do much cooking, decided on a few sauces/spreads/etc to use and use up some ingredients. 

Tzatziki

I ended up using this recipe instead of the one in my original delivery post. It seemed more manageable. My interpretation was a little loose. 

1/2 cucumber, seeded and peeled

3 pinches each salt & pepper (or, you know, to taste)

7 oz yogurt

1/4 cup dill

1 clove garlic

I did a (lazy) dice instead of grating the cucumber. Chop up that dill pretty finely, mince your ginger. If you think ahead you can make a paste with the salt so it incorporates even more, but if not it's fine. Everything just gets mixed in a bowl. Easy.

It's a little chunky but good. I wish I'd had good mint- the bunch I picked up at the grocery store was unpleasantly bitter so I didn't use it- but it's still delicious on a pita.When I eat it as part of a dish I'll probably squeeze a little lemon on, but I'm hesitant it'll overpower if originally added to the mix.

Herb Butter

I had a little cinnamon basil that wasn't looking so great, decided to try a little herb butter. Super simple.

1/4 cup herb

1/2 cup butter (i.e. 1 stick)

Salt pepp

Slice the herbs as small as you're comfortable. Soften the butter. Mix. Add salt and pepper to taste. Garlic (powder, roasted) would be super amazing in this. Will probably just use it on toast or freeze for another occasion. Definitely tasty on a pita.

Notes for Improvement:

- Grate the cucumber next time for a smoother sauce (Tzatziki)
- Buy mint at the farmer's market next time (Tzatziki)
- Add more herbs and/or garlic (Butter)