a flurry of tzaziki

It is thick and white but won't be coming down from the sky. This flurry should be in kitchens all around, in a hurry to pop dipping options into brown bags the world over.

I thought flurry was a nice description of mixing up this recipe and/or filling a brown bag since for me that process is usually hurried. When I am really on top of my game, I make lunch the night before... but time and again I am throwing, chucking, shoving and grabbing all the nearest bagable items to rapidly insert into the bag on our way out the door: quick---before we are late! So, I make sure at least recipes are made the day/night before, to assist in my morning flurry. Recipes just are not going to happen at my house during the morning rush; but that is just me.

I made tzaziki so my boys could try it as a dip for cucumber half-moons, zucchini matchsticks and pita triangles. Turns out, one son prefers it with broccoli, another on pita with grilled (cold) lamb.

By the way, if my boys ate tomatoes, a pile of cherry tomatoes would be a perfect accompaniment with tzaziki; hopefully your kiddos like tomatoes. Tzaziki is a great partner for adding veggies to brown bags!

Quick facts I borrowed from Wikipedia:

• Tzatziki is a Greek appetizer.
• The Greek name is based on/means chutney.
• Tzatziki is traditionally made with strained sheep/goat yogurt, cucumbers, onion, garlic.
• It also might have: olive oil, vinegar and herbs (dill, mint, parsley).
• It is often served with pita bread/flat bread, olives.
• It is a standard condiment in Greek souvlaki and gyros.
• Tzatziki is served cold.

I adapted a Tzatziki recipe from Barefoot Contessa:

Tzaziki
Kosher Salt & Coarse Pepper
2 cups plain (or Greek) yogurt
1 medium cucumber, unpeeled and seeded
1/2 cup sour cream
1T champagne/white wine vinegar
2 T freshly squeezed lemon juice (1 lemon)
1 T olive oil
2 cloves garlic, minced
1 T fresh dill

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 T of kosher salt; in another sieve. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain. Squeeze as much liquid from the cucumber as you can; mix/blend yogurt, cucumber, sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 tsp. salt, and a few grinds of pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

A flurry of recipes:

• Chevre Tzaziki from Anne's Food.
• Beetroot Tzaziki from Cook (almost) Anything at least Once.
• Tzaziki from Cooking Light.
• Santa Cruz Organic based Tzaziki.
• Elise from Simply Recipes provides Tzaziki with Swiss Chard.
• Tzaziki from Family Fun.