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When the herb garden spills over with dill (or you find it for cheap at the farmers’ market), you can snip a few fronds, then serve a lemon and dill cream sauce over grilled salmon, or maybe make some dill pickles. Or you can do the only thing I ever do with dill - make tzatziki, a Greek yogurt and cucumber sauce to serve over grilled meats, spread on pita, or dip veggies. Along with hummus and baba ghanouj, it makes a great trio of Greek mezze with pita bread.

Greek style yogurt isn’t as easy to find, so plain, full-fat yogurt, drained in cheesecloth in a sieve will work. While the yogurt is draining, grate cucumber, sprinkle with salt and let stand for a few minutes to pull out the water. Squeeze all the water out of the grated cucumber.

About two cups of drained, now-thick, yogurt simply gets mixed with a clove of minced garlic, a few tablespoons of lemon juice, and the salted, squozen cucumber. At the end, snip in a few tablespoons of fresh dill, depending on how dill-y you like things.

Very refreshing!

By sarah (see more of her posts). You can find more of sarah's writing at her own website The Delicious Life