Tzatziki - Cucumber Dip


1 pint plain yogurt

2 cups of shredded cucumbers, unpeeled

1 tablespoon plus 1/2 teaspoon kosher salt

1/2 cup sour cream

2 tablespoons freshly squeezed lemon juice (1 lemon)

1 tablespoon good olive oil

1 1/2 teaspoons minced garlic

                        Pinch freshly ground black pepper



Combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, and garlic. Stir until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

    Stuffed Scalloped Squash

 Cooking time: 35 min. prep, plus about 20 min. baking

Servings: 2 if you have other stuff with it, like a salad and dessert. But if this is all you’re eating, you’ll probably want to eat both halves.


  • 1 scallop/pattypan/sunburst squash
  • 1/2 cup cooked rice
  • 1/2 cup fake ground beef (about half of one of those BocaBurger packs)
  • 1/2 cup very garlic-y tomato sauce (or add in an extra 1/4 tsp or so of garlic powder)
  • 1/4 cup shredded sharp cheese (I used white cheddar)
  • 1/2 tbsp chopped fresh basil leaves, or 1/2 tsp dried
  • pinch of fresh chopped parsley (optional)
  • dash of cayenne pepper (optional)
  1. Slice the squash horizontally through the middle so you have two, flat, circular halves. Chop off the top of the squash where it was connected to the vine so that both sides lay flat. Gently scoop out the seeds and pulp from the middle with a spoon and discard (these are edible because it’s summer squash, but you have to make room for the extra stuff somehow!).
  2. With a small, sharp knife, trace around the squash about 1/2 inch from the edge and going about 3/4 inch deep, following the shape of the squash by angling in. Gently force your spoon into the cut you just made and scrape out the flesh, leaving 1/2 inch thick shell. Chop up the pieces of flesh you cut out and put them in a small mixing bowl.
  3. Add the rice, fake beef, cheese, basil, pepper and parsley to the bowl with the squash in it. Add about 1/3 cup of the tomato sauce. Mix thoroughly. Preheat the oven to 375.
  4. Place the squash “shells” in a baking dish. Stuff each half with half of the mixture. Top the stuffing with the remaining tomato sauce.
  5. Bake uncovered for about 20 minutes, or until squash “shells” are fork tender. Don’t forget, the “shells” are edible, too.
Rutabaga and chopped onions


  • 1 rutabaga, diced (about 4 to 6 cups diced)
  • 1 cup chopped onion
  • 2 tablespoons butter
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper


Cook rutabaga and onion in a small amount of boiling salted water until tender. Drain and mash; add butter, salt, and pepper. Mash rutabaga and onions well.
Mashed rutabaga with onions serves 4 to 6.

Potato Leek Soup


  • 6 potatoes, peeled and cut into large pieces
  • 8 leeks, whites only, thoroughly washed
  • 3 stalks celery, roughly chopped
  • 1 medium onion, peeled and quartered
  • 1 bay leaf
  • 2 quarts chicken stock
  • 1/2 cup all-purpose flour
  • 4 ounces (1 stick) melted butter
  • 1 cup heavy cream
  • 1 1/2 teaspoons finely chopped fresh thyme leaves
  • Salt and pepper


In a large pot, place potatoes, 4 of the leeks (reserving the rest), celery, onion, bay leaf and chicken stock and bring to a boil, about 15 minutes. Continue to boil until potatoes are soft. Chop the remaining 4 leeks. Mix flour and butter in small bowl to make a roux for thickening the soup. Add the remaining leeks, roux, cream, fresh thyme, and salt and pepper. Remove bay leaf. Using an immersion blender (or in batches in a blender or food processor), blend soup until smooth. Pour into a medium pot and simmer for 20 more minutes until soup has thickened and serve.   8 servings


Southern-Style Turnip Greens


  • 4 to 4 1/2 pounds turnip greens
  • 1 pound salt pork, rinsed and diced
  • 1 1/2 cups water
  • 1 cup finely chopped onion
  • 1/2 teaspoon pepper
  • 1 teaspoon sugar, optional
  • a dash of crushed red pepper, optional


Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly and drain well. Cook salt pork in a large pot or Dutch oven over medium heat until crisp and brown. Add the turnip greens, water, onion, sugar, pepper, and crushed red pepper; bring to a boil. Reduce heat, cover, and simmer 40 to 45 minutes or until greens are tender. Taste and adjust seasonings.
Serve with vinegar or pepper sauce and cornbread.
Serves 6.
Make a Free Website with Yola.