Tzatziki

• 12 ounces plain Greek yogurt
• 1 cucumber, peeled and shredded
• 1 clove garlic, minced
• 1 tablespoon white vinegar (or lemon juice)
• 2 tablespoons extra virgin olive oil
• salt & pepper
• *optional: 1 tablespoon chopped fresh dill, mint, or chives 

1. Squeeze all the excess moisture out of the shredded cucumber, then blot it on a paper towel. Try to dry it the best you can.
2. Mix all the ingredients together, refrigerate for at least an hour before serving.

I didn't take any pictures.. Whoops.

We had 'Greek Chicken Pitas' (grilled chicken seasoned with Greek seasoning from World Market, tomatoes, cucumber, red onion & feta cheese on flatbread) for dinner and this complimented them perfectly.

Pancakes with Blueberry Sauce

Pancakes

• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. 
3. Whisk egg, butter, and vanilla extract into "soured" milk. 
4. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
5. Heat a skillet over medium to medium low heat, and coat with cooking spray. Pour  batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Serves 2-4, depending on how many pancakes you eat!

Blueberry Sauce

• 2 cups blueberries, fresh or frozen 
• 1/3 to 1/2 cup sugar (depending on your sweetness preference, I used 1/3)
• 1/3 cup water
• 1 tablespoon cornstarch
• 1 teaspoon grated orange zest (optional)

1. Combine the sugar and cornstarch in a saucepan. Whisk in the water until the sugar dissolves.
2.  Add the blueberries and orange zest- bring to a boil over medium heat, stirring occasionally.
3. Let the sauce boil for 2 minutes, stirring occasionally. Serve warm.

Strawberry & Spinach Salad

Strawberry & Spinach Salad

• 16 cups baby spinach
• 3 cups strawberries, sliced

Dressing

• 1/4 cup vegetable oil
• 1/4 cup seasoned rice vinegar (can be found at Asian markets, or in the Asian section of supermarkets)
• 3 tablespoons red onion, finely minced
• 3 tablespoons white wine vinegar 
• 2 tablespoons honey
• 1/4 teaspoon smoked paprika
• 1 1/2 teaspoons toasted sesame seeds
• salt & pepper

Whisk all the dressing ingredients together until combined. Toss the spinach and strawberries with the dressing right before serving.

Salad portions are large enough to be considered a main dish. The picture above is of ONE serving. One serving of the dressing is 3 tablespoons.

Serves 4