Monday, April 27, 2009

kiss the cook 3

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Tzatziki Sauce
Recipe courtesy of Kiira Leess


1 hot house or english cucumber peeled, seeded, and finely chopped
3 cloves of garlic, grated or finely chopped
1 small lemon, juiced
1 large container of faye or greek yogurt
2 Tbs. olive oil
3 Tbs. fresh dill, finely chopped
2 Tbs. fresh mint, finely chopped
salt and pepper

Combine all ingredients in a bowl. Taste for seasoning. Chill before serving.

Beet Salad with Orange, Goat Cheese, and Mint
Recipes courtesy of Kiira Leess


3 cans of whole beets, cut into 1/8ths
2 oranges (zest from one, then segment both and chop)
1 small red onion, finely diced
1 small log of goat cheese, crumbled
handful of fresh mint, finely diced
3 Tbsp. olive oil
salt and pepper

Combine all ingredients in a bowl. Taste for seasoning.

Zucchini Ribbon Salad with Salsa Verde and Golden Raisins
Recipes courtesy of Kiira Leess


3 zucchinis, cut into long ribbons using a peeler or mandolin
1/3 cup golden raisins
1 small bunch of mint, finely chopped
1 small bunch of parsley, finely chopped
3 cloves of garlic, grated or finely chopped
1 Tbsp. Dijon mustard
1 tsp. anchovy paste
¼ cup olive oil
1 Tbsp. vinegar (red wine vinegar or white balsamic)
salt and pepper

To make the salsa verde, combine all of the herbs in a small bowl with the garlic, Dijon, anchovy paste, and vinegar. Slowly stir in the olive oil. Taste for seasoning.

Quickly cook the zucchini (one minute max) over high heat in a little bit of olive oil. Remove from pan and put into a large bowl. Add in the golden raisins and all of the salsa verde. Toss to combine and taste for seasoning.

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