The cucumbers are producing their little hearts out here at Clay Hill Farm. We have plenty of cucumbers, plenty of jalapeno peppers, and not much of anything else just yet.
So, I made some cucumber-yogurt sauce to go with the leftover chicken we're having for dinner tonight. I think it's called tsatziki in some cuisines. Cucumber-yogurt sauce is very easy - I combined a medium-sized cucumber (finely chopped) with 1/2 cup of low fat yogurt, 1 teaspoon of minced garlic and 1/8 teaspoon cumin. I salted it to taste. You could add dill, or mint, or other fresh herbs, if you wanted to.
Tonight I'll put a big dollop of sauce on each chicken breast, and tomorrow I'll use the sauce and some sliced chicken in a tortilla for a sandwich wrap. Cucumber-yogurt sauce is also great with leftover roast, or leftover steak, or lamb - to me, it makes the leftovers taste like a fresh dish. The flavors intensify as the sauce sits, so it will be even better tomorrow.
I think I'll try to make cold cucumber soup later in the week - anybody got any good recipes?
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