Thursday, May 5, 2016

Tzatziki Salad :: Chef Mark Cleveland @ Hungry Harvest ::




Difficulty: Very Easy

Time: 25 mins

Servings: 1 quart dressing for several salads



We used every single item in your Harvest box with this recipe.  And you’ll find this dressing so yummy, you can use it on a host of meals throughout the week.  It’s definitely not just for salad.  Use it on hot food main dishes too!



Amount
Measure
Ingredient
Prep Method
5-7
Medium
Fingerlings
Or baby potatoes
1
Cup
Snow peas

1
Cup
Corn kernels
Fresh



Put the fingerlings into a small covered saucepan with 1 tsp salt & water to cover.  Set over high heat & boil until tender, about 10 mins.  They are done when a pairing knife pierces them easily.  Add in the snow peas & corn kernels (I like mine raw) for 30 seconds, drain, then refresh in ice water. 



1
Large
Cucumber

1
Tablespoon
Fresh ginger

2-3
Tablespoons
Fresh dill

1-3
Cloves
Garlic

1
Large
Tangerine
Juice & zest
1
Cup
Greek yogurt

1/4
Cup
Evoo

1
Teaspoon
Sea salt
Avanti Rosemary Coriander Sea Salt
1
Medium
Chili pepper
Optional
1-2
Cooked
Fingerlings

1/4
Cup
Garbanzos

1/2
Cup
Water
To rinse blender jar





While the fingerlings are cooking, prep out the dressing & all the veggies & fruits you plan to use in the salad.   



I partially peel the cucumber, adding the peel strips to my ice water or ice tea.  I leave the seeds in the dressing.  Combine the cucumber, ginger, dill, garlic, tangerine juice & zest, yogurt, evoo, salt, black pepper, opt chili pepper & one or two cooked fingerlings & a 1/4 cup garbanzos in the blender jar & emulsify.  Pour into a quart jar.  Rinse the blender w/ 1/2 cup water & add that to the dressing. 



1
Bunch
Spinach
Rough chop
1
Pint
Cherry tomatoes
Halved
1
Medium
Favorite bell pepper
Thin strips
1
Medium
Mango
Diced
1
Medium
Favorite pear
Sliced
1 1/2
Cups
Garbanzo beans





Toss the spinach w/ enough dressing to coat the leaves.   


Then compose your salad on plates.  Start w/ a mound of dressed spinach.  And not necessary in the middle of the plate.  Get everyone involved.  Consider each plate a canvas & layer in your favorite flavors.  




If you follow the culinary artful on Instagram you’ll be inspired.  Drizzle more dressing on top of your creation, Dot w/ more garbanzos


Greek yogurt is quite tart, but Tzatziki usually uses lemons.  We used sweeter honey tangerine this week.  So taste your dressing & add a little lemon juice or vinegar if desired.  I added a red jalapeño to mine, so it needed no extra acid to brighten its flavor.  Share your food pix on Hungry Harvest social media!

Eating Healthy & Delicious is a Win Win Win Situation!
Eat, Live & Party Well
Blog post by Chef Mark Cleveland

Chef Mark Cleveland has joined the team of Hungry Harvest creating recipe & culinary content for success in the kitchen with the amazing produce in each weekly Hungry Harvest box.  Visit www.hungryharvest.net/recipes/  for recipes, photos & More!  Follow HungryHarvest and ChefMarkCleveland on Instagram

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