Sunday, November 16, 2014

Fresh Dill Tzattziki with Salmon and new potatoes

I went to the farmers market. I love buying the beautiful fresh produce in season. Then comes the task of deciding how I am actually going to prepare it. I am as guilty as anyone for not always getting to it in time and letting things go to waste. This time  I bought minimal and am trying to use it all this week.

Fresh Dill Tzatziki


1 bunch dill ( washed and stemmed)
6 cloves garlic
1 lemon (juice and zest)
Sea salt and pepper
1 Cup Bulgarian whole milk yogurt

Mix it all together in food processor. This comes out more liquid than thick. I store it in a blender ball container in the fridge.

I serve this as a side sauce for a baked salmon and roasted new potatoes .

Baked Salmon
2 salmon filets
Rub olive oil on them and what ever spice rub you have in your cabinet. I used a citrus rub from pampered chef

Bake at 400 for 15 mins

Garnish with capers if you like. I just served it with the tzatziki

Roasted New Potatoes

4 small new potatoes wash, leave peels on, quarter
Toss them with olive oil and a spice rub. I once again used the citrus rub from papered chef as it was handy I roasted in oven at 400 degrees for 35 mins. The tztaiki was great on the potatoes as well.


1 head of broccoli- florets only steamed, then chopped
1 small jar mushrooms, drained, chopped
1/2 package of egg noodles cooked
1 can cream of mushroom soup
1 can of tzatziki ( fill soup can with tzatziki)

Garnish : French fried onions

Mix together as you would a traditional tuna casserole heat thru and garnish with French fried onions