Month: July 2021

The differences between types of ribsluchezar/E+ via Getty ImagesBefore you go shopping, it would be helpful to learn which cut of ribs you’re looking for. Each style of rib has its pros and cons, and the best rib for you depends on your meat-to-bone ratio, preference for fatty or lean meat and budget.Baby Back Ribsrudisill/E+ via Getty ImagesAlso referred to as back ribs or loin back, baby back ribs are taken from the center of the pork loin or the muscle that runs along the pig’s spine. The “baby” part comes from the ribs’ appearance; the bones are short, compared to spareribs. Baby back ribs have a lot of meat on them but tend to be leaner.Spare ribsamenic181/iStock via Getty ImagesSpare ribs are from the belly of the pig and are larger, more fatty and meatier than other ribs. This flavorful style of rib is best when cooked slowly at low temperatures.St. Louis Ribsbhofack2/iStock via Getty ImagesSt. Louis ribs are spare ribs with a few modifications. The chewy cartilage, sternum and rib tips are all removed from the St. Louis-style cut and then the ribs are shaped into perfectly uniformed rectangles. St. Louis ribs have less meat than baby back ribs but contain a lot of fat, which equals more flavor. This cut is flat and easier to use for recipes that require browning.What to look for when buying ribsmikedabell/E+ via Getty ImagesThe best place to buy ribs is your local butcher shop, where you’ll have access to fresh cuts of meat instead of pre-packed packages at the grocery store. Choose a rack with an even layer of meat on it. Sometimes there might be a slab with more meat on one side and little to no meat on the other, which can lead to uneven cooking.Carefully examine the meat before buyingGMVozd/E+ via Getty ImagesAlways give any meat that you buy a closer look before heading to the register. You’re looking for vibrant pinkish-red color and some marbling in the meat. Avoid ribs that look pale or have dark spots on the fat.How many ribs to buy per personKanawa_Studio/E+ via Getty ImagesNow that you know what to look for when buying ribs, the next question is how many racks of ribs should you buy? That depends on the type of rib you buy and how many people you plan on feeding. Of course, appetite can also play a factor but in general, you should buy 3/4 to 1 pound of pork ribs per person. If you’re going with spare ribs, one slab can typically feed about three people; a standard rack of baby back ribs can feed about two people.How to cook ribsSteve@Colorado/E+ via Getty ImagesThere are several ways you can cook ribs — each style can modify the flavors and texture of the meat. But first, it’s important to prepare the ribs before cooking by patting them dry and removing excess fat. For spareribs or baby back ribs, remove the silvery membrane from the bones of the ribs. This membrane can prevent the ribs from absorbing any flavor, especially if you’re grilling.How to grill ribsLauriPatterson/E+ via Getty ImagesHow to braise ribsLauriPatterson/iStock via Getty ImagesYou don’t need a grill to braise ribs, making it a great technique for apartment dwellers and beginners. Though most commonly applied to beef short ribs, pork ribs can be braised as well. First, trim excess fat and season them however you like (feel free to follow this Braised Boneless Beef Short Ribs recipe).Sear the ribs in a Dutch oven with oil until browned. Then, add a broth of your choice, red wine, fresh herbs and vegetables. Let everything cook in the oven at low heat until the ribs are tender. If you don’t have a Dutch oven, use a pan to sear the ribs and a slow cooker to finish the cooking process.How to bake ribsAdShooter/iStock via Getty ImagesBaking is another easy way to cook ribs. Preheat your oven to 275F, then add 1/2-to-1 inch of water to the bottom of a roasting pan. This will help add moisture to the ribs while they’re baking and prevent the meat from turning hard and dry. Place your seasoned ribs on top of the boiling pan and let them cook in the oven for about 2 hours or until tender.How to fry ribsLauriPatterson/E+ via Getty ImagesFrying ribs is fairly simple. You can use either a deep cast-iron skillet or a countertop deep fryer. To make sure the oil is ready for frying, use a deep-fry thermometer. The heat should be around 370F. If you don’t have one on hand, throw in a little bit of flour or a small piece of bread in the oil. If it sizzles, it’s ready for the ribs. Fry the ribs until browned on all sides and then transfer to a wire rack or paper towel to let them cool and drain the oil. Coat the ribs in any barbecue sauce you desire.How to smoke ribsAxel Bueckert/iStock via Getty ImagesIf you decide to smoke your ribs, you can either use a smoker or a smoker box inside the grill. Use the 3-2-1 method to smoke the rib directly on the rack for three hours at 225F. Then remove the ribs and tightly wrap them in aluminum foil with a liquid, like apple juice, beer or wine to help tenderize the meat. Put it back in the smoker for two hours. Remove the ribs once more to add any barbecue sauce on both sides of the ribs and let them cook in the smoker for one final hour.Herb-rubbed Baby Back RibsAbel Uribe/Chicago Tribune; Shannon Kinsella/food stylingSticky Spare RibsCourtesy of Morimoto AsiaThese spare ribs boast a sweet and sour flavor. The ribs are braised, then fried to get a crunchy exterior and moist interior before being tossed in a sticky sauce made with sweet chili sauce, sugar and soy sauce. Be sure to have plenty of napkins on hand!For the Sticky Spare Ribs recipe, click here.Slow Cooker Pork Ribs and Idaho PotatoesCourtesy of the Idaho Potato Commission and recipe author Cheryl D LeeThai-style Grilled Pork Country RibsAbel Uribe/Chicago Tribune; Shannon Kinsella/food stylingHoisin and Garlic Country Ribs With Napa CabbageMartin Turzak/ShutterstockThai Glazed RibsJenny Huang/The Pepper Thai Cookbook: Recipes from Everyone’s Favorite Thai Mom […]

Oh holy amazing goodness. These are the words that I am using to describe this french dip crock pot recipe.French Dip Crock Pot Dinner RecipeI’ll admit, I’m a huge fan of the crock pot for making dinner. If it can do atleast 80% of the work for me, life is good. Well, life is good anyways, but you get the point, right?(recipe post updated Oct, 5th, 2020)And, since my Crock Pot Philly Cheese Steak recipe is so popular this time of year, I figured I’d put something together that was equally as amazing and I might have to say that I *think* I might have beat the Philly Cheese Steak Crock Pot recipe. Seriously, this crock pot french dip recipe is simply amazing. And, it’s literally and toss and go recipe perfect for those nights with sports practices, church commitments or those days when you just flat out don’t feel like cooking. Ever have those? I do.This Crock Pot French Dip recipe is a keeper!For this slow cooker french dip, I used a three-pound chuck roast. For beef crock pot recipes this is my favorite cut of meat. It cooks low and slow in the crock pot so well and turns out to be a delicious mess of tender shredded beef when it’s done simmering all day. In all honesty, this recipe for french dip does call for Campbell’s condensed soups, but it’s all good. The french dip sauce that it makes is simply delicious and it would take a lot of unique ingredients to get to this height of awesomeness and like I said… sometimes we just need easy, right? In my opinion, this is the best french dip recipe that I’ve ever made and super bonus points for being incredibly easy.In case I haven’t sold this one enough… these easy french dip sandwiches need to be on your menu. Like.this.week. I served it with french fries for the boys and I had a salad with it. And, for triple bonus points – our kids loved it! Of course, they love steak, so I called it a steak sandwich. Easy enough, right?This slow cooker french dip recipe will make your life easier! Promise!Now, onto the cooking steps. There’s literally four. Love that.First, I browned my chuck roast in about two tablespoons of vegetable oil. I don’t think that you should skip this part. If you hate doing dishes as much as I do, I also might consider grabbing the Ninja 3-in-1 Slow Cooker. It is a stovetop as well as a slow cooker, so there is no need to a) dirty another pan from browning your meat and b) you don’t lose the amazing flavors that are in the pan when you brown meat. But, you don’t need one for this recipe, so just use two pans and use a spatula to get all the goodness from the pan.Next, pour in your soups. I get it, I get it… they’re soups. They’re soups, and they rock this recipe. ‘Nuff said.Turn your slow cooker on high for four hours or on low for 8-10 hours. The day I made these I needed dinner to be done sooner that later so I did high. And it was still delicious, so I totally recommend that way if needed.When your slow cooker is done cooking dinner for you, move your roast to a bowl and remove fatty pieces off. On my roast I had about a cup worth of fat. Shred the reminder in the bowl.Next, remove any large chunks of meat or fat out of the juice that’s still left in the crockpot. Pour the juice from the crockpot into a pan that you can simmer in your stovetop. Simmer to reduce it to half. This will be your french dip sauce and it will be dang good.Next, put your shredded meat onto hoagie rolls or french bread slices and top with provolone cheese. We like cheese, so I did two pieces over each french dip and put in the oven on low broil until the cheese was a little browned. De-licious.Serve your French Dips with the sauce on the side and have a quiet dinner (everyone will be *quietly* devouring your sandwiches – I promise!)Wait! If you like the idea of these French Dips, you may also be interested in these recipes below. Simply click on the picture to go to each post.Twelve More Popular Crock Pot Dinner ideas I know that you’ll love:Crockpot Ravioli Dinner – Delicious and easy! Crock Pot Beef Stew – Hearty and so simple!Slow Cooker Bacon Chicken Ranch Pasta – Add the uncooked pasta to the Crock Pot!Crock Pot Beef and Noodles – Hearty and filling (especially amazing over mashed potatoes!)Slow Cooker Pulled Pork – Cooks all day and the easiest dinner for the busiest nights!Maid Rite Loose Meat Sandwiches – YUM!Crock Pot Lasagna – WOW! Set and forget for this favorite American dish!Crockpot Baked Ziti  – All you need is a chilly day and this!Buffalo Chicken Crock Pot Sandwiches – This my friends, is ‘Merica in a Crock Pot!Chicken Taco Meat – The easiest dinner ever! Use this delicious meat for tacos, salads, quesadillas … the options are endless!Chicken Bacon Ranch Sandwiches – YUM!Crockpot Enchilada Soup – Full of flavor!!French Dip Crock Pot Dinner Recipe Prep Time 15 minutes Cook Time 4 hours Total Time 4 hours 15 minutes Servings 8 sandwiches Author KateIngredients 3 pound chuck roast 2 T vegetable oil 2 cans Campbell’s French Onion Soup 1 can Beef Consomme Soup 8 hoagie rolls 8-16 slices provolone (depending on if you want one or two pieces of cheese on each sandwichInstructionsBrown Chuck Roast in vegetable oilAdd soups to chuck roastSlow cook on high for four hours or on low for 8-10 hoursWhen slow cooker is done, move your roast to a bowl and remove fatty pieces offRemove any large chunks of meat or fat out of the juice that’s still left in the crockpotPour the juice from the crockpot into a pan that you can simmer in your stovetopSimmer au jus juice to reduce it to half (This will be your french dip sauce and it will be dang good.)Put your shredded meat onto hoagie rolls or french bread slices and top with provolone cheesePut sandwiches in the oven on low broil until the cheese is as browned as you like it […]

These Philly Cheesesteak Sloppy Joes were a HUGE hit at my house – everyone loved them. See how I make these delicious loose meat sandwiches kid-friendly, too!Philly Cheese Steak Sloppy JoesSloppy joes as a kid were pretty downright good. I loved the way my mom made them though…. instead of the canned “Manwich” sauce that you add to a pound of ground beef she’d make Campbell’s chicken gumbo sloppy joes – they were the best sloppy joes by adding a can of Campbell’s Chicken Gumbo soup to the ground beef. Try it – you might even find that you love it, too!So you might ask “Kate, why did you come up with this cheesesteak sloppy joes recipe then?” Well, isn’t everything better with a little Philly taste? It sure is!For example, you can see my Crock Pot Philly Cheese Steak Recipe – It has been pinned a whopping 200k 221k times! Wowsers!The rich flavors of these Philly cheese sloppy joes come together in a fabulous way. And, to all of the “true” Philly cheese steak fans – yes, you can even drizzle some Cheez Whiz on top to make these authentic Philly cheese steak sloppy joes. 😉These Philly cheese sloppy joes are delicious and completely worth adding to your meal rotation, but I have a few more favorites up my sleeve as well. This Crockpot Cheesesteak is superb as is this Campbell’s French Dip recipe.Are these easy to make sloppy joes?These are savory sloppy joes that are so full of flavor – you won’t even realize that these perfect sloppy joes are so easy to make! In my opinion, it’s the best sloppy joes recipe there is!What are good side dishes for sloppy joes?The best side dishes for sloppy joes is french fries, no doubt! But, in all honesty, the best sides for sloppy joes are anything that is lighter than the sandwich and can be picked up – tater tots, onion rings, etc. are all awesome sides for sloppy joes!What all is in these Philly Cheesesteak Sloppy Joes?What makes these so delicious? These ground beef philly cheesesteak sloppy joes are the perfect mix of flavors and simmering. Don’t question the goodness, just give in to the goodness, ok? Ha! Only kidding. You can leave ingredients out but I don’t recommend it. These are absolutely fabulous the way I have them written here.1 tsp cornstarch1/2 cup low sodium chicken broth2 tsp olive oil1 small yellow onion, diced1 small green bell pepper, diced1 1/2 pounds lean ground beef2 T ketchup2 T Worcestershire sauce2 tsp taco seasoning6-8 slices provolone cheese6-8 hamburger bunsHow to Make this Ground Beef Philly Cheese Steak Recipe:Heat the oil in a large nonstick skillet over medium high.Add the onion and peppers; sauté 3-4 minutes until tender.Add in the beef and continue to cook, breaking it up and browning, for another 3 minutes.** If you have picky eaters like me, cook your onions and peppers separately and add them into the ground beef mixture later. Or, you could always chop the veggies up so well that they would never even know they were in the mix.Like this:Stir the ketchup, Worcestershire sauce, and taco seasoning into the ground beef mixture.Stir together the chicken broth and cornstarch and add it to the skillet; simmer for about 6-7 minutes, until mixture thickens to the consistency that you like.Scoop the sloppy joe mixture mixture onto buns, top with a slice of cheese, and place untopped sandwiches on a cookie sheet under the broiler until the cheese is melted. This will take 2-4 minutes.I like to also broil the tops of the buns a little bit, too.Serve warm with fries and enjoy!What to serve with Philly Cheesesteak Sloppy Joes:I am a huge fan of serving potatoes with philly cheesesteaks, so french fries are my go-to usually and they’re always a hit. Kettle chips would also be a fantastic side dish for phillys.More great recipes that you should try:Printable Cheesesteak Sloppy Joes Recipe:Philly Cheesesteak Sloppy Joes Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Calories 1500 kcalIngredients 1 tsp cornstarch 1/2 cup low sodium chicken broth 2 tsp olive oil 1 small yellow onion diced 1 small green bell pepper diced 1 1/2 pounds lean ground beef 2 T ketchup 2 T Worcestershire sauce 2 tsp taco seasoning 6-8 slices provolone cheese 6-8 hamburger bunsInstructionsHeat the oil in a large nonstick skillet over medium high.Add the onion and peppers; sauté 3-4 minutes until tender.Add in the beef and continue to cook, breaking it up and browning, for another 3 minutes.** If you have picky eaters like me, cook your onions and peppers separately and add them into the ground beef mixture later.Stir the ketchup, Worcestershire sauce, and taco seasoning into the ground beef mixture.Stir together the chicken broth and cornstarch and add it to the skillet; simmer for about 6-7 minutes, until mixture thickens to the consistency that you like.Scoop the sloppy joe mixture mixture onto buns, top with a slice of cheese, and place untopped sandwiches on a cookie sheet under the broiler until the cheese is melted. This will take 2-4 minutes.I like to also broil the tops of the buns a little bit, too.Serve warm with fries and enjoy! […]

This is a sponsored post, all opinions are my own.Halloween has always been one of my favorite times of the year.Here in Iowa the color of the leaves start changing and you can feel a nip in the air in the mornings and evenings.Yet, some afternoons it’s still warm enough to wear that pair of shorts one last time paired with your favorite hoodie.It’s a time of the year that everyone seems warm, and grateful and down for all of the fun seasonal activities.It’s the season where we grab a cider at the pumpkin patch, carve pumpkins and savor the last few nice days … us Iowans know what’s around the corner, weatherwise.We are lucky that Hy-Vee Halloween plans are going off without a hitch and they’re here to save the day with some super fun Halloween recipes as well.This time of the year gives me all the feels for fun and festive food, too – and our friends at Hy-Vee have brought the party straight to us with some super fun Halloween inspired recipes.I am absolutely loving the October Seasons Magazine. You’ll find loads of recipes, helpful articles and some fun Halloween recipes, too. The Jack-O’-Lantern Party Tray, the Strawberry Ghosts and the Mummy Pizza are seriously adorable, and these are all foods that my kids would eat and go crazy over. Win, win!Head here to see all of the fun Halloween inspired recipes.Another fun resource is the Hy-Vee Halloween Guide here where you’ll find at-home activities, information on food allergy safe ways to celebrate, and downloadable coloring sheets for kids all perfect for helping to celebrate Halloween 2020 however you see fit.Planning on venturing out this Halloween to still have some spooky fun?Hy-Vee is hosting some fun Celebrate Halloween Events outside for socially distanced, kid-friendly activities and free giveaways!Below are the dates and hours and head here to see all locations that will be joining in on the fun.Saturday October 24, 10am to 4pmSunday, October 25, 10am to 4pmSaturday, October 31, 10am to 4pmBut, it wouldn’t be a post from me if I didn’t talk about how we can save money this Halloween however you plan on doing your celebrating, isn’t that right?How to save more at Hy-Vee Grocery Stores:If you’re shopping in person, be sure to look for the Low Price lockdown, which indicates a price drop on favorite items that are locked into a low price (just look for the red lock symbol on price tags) and when you see “Red” (the red down arrow with the smiling face on it) in stores, that indicates a price drop, too!If you’re planning on shopping online Hy-Vee Aisles Online make it easy to order groceries for pick-up. Just click here and get your order started. Then, you can pickup whenever’s handy for you! Be sure to check out the current deals here before you start your order!Or, use the Hy-Vee Aisles Online App to order from anywhere (love this!)Hy-Vee shoppers can save even more money on gas, earn exclusive deals and access digital coupons with the Hy-Vee Fuel Saver + Perks®.I can’t wait to see how everyone spends their Halloween this year! […]

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Looking for something lighter than ground beef but with a more distinctive taste than ground turkey? Try our best salmon burger recipe, plus five delicious ways to top it.

Burgers may be the most riffed-on food in the American canon, but let’s face it, the beef patty has limitations. Bacon, barbecue sauce, and blue cheese are a beef burger’s best buds, assertive enough to stand up to the taste of medium-rare chuck, but switch a burger’s central protein to something more refined—salmon, say—and a whole bunch of slathering possibilities present themselves. Lighter, healthier, and more delicate salmon burgers are no shrinking violets, but they are especially perfect for spring and summer. Salmon also happens to be one of the best fish to grill.
Here, then, is a base recipe for fantastic salmon burgers—flavorful, juicy, and substantial—followed by five tasty options for dressing them: mango, tomato, and onion salsa; soy rémoulade; roasted garlic aioli; jalapeño tartar sauce; and tzatziki. Go ahead and take your plate outside. Eating al fresco makes these taste even better. A glass of wine doesn’t hurt, either.
Related Reading: 11 Burgers without the Beef | The Ultimate Guide to Types of Salmon

What You Need to Make Grilled Salmon Burgers
Makes 8 burgers

2 large eggs

1 medium shallot, medium dice
3 tablespoons coarsely chopped Italian parsley leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon celery seeds
2 pounds skinless salmon fillets, pin bones removed and cut into 1-inch pieces
1/4 cup panko breadcrumbs
Vegetable oil, for the grill

Related Reading on CNET: The Best Places to Buy Fresh Seafood Online
Steps to Making Grilled Salmon Burgers
1. Make the burger mixture. Combine the eggs, shallot, parsley, salt, pepper, and celery seeds in a food processor fitted with a blade attachment and pulse just until combined, about 5 pulses. Add about a third of the salmon and pulse 5 times until most of the large pieces are slightly chopped. Add another third of the salmon, pulse 5 more times, then add the last third and pulse 5 times more until there are equal amounts of very small, medium, and large chunks. (Do not overprocess, as it will lead to tough, dry burgers.)
2. Transfer the mixture to a large bowl and stir in the panko until thoroughly combined. Divide evenly into 8 (3-inch) patties about 1/2 inch thick (they will be about 1/3 to 1/2 cup each).
3. Heat an outdoor grill to medium high (about 375°F to 425°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
4. Using a flat spatula, transfer the salmon patties to the grill, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 5 minutes. Using a clean spatula, flip the burgers, close the grill, and cook until the patties are just cooked, about 4 minutes more.

The Best Toppings for Salmon Burgers
Put down the ketchup and whip up one of these easy, delicious toppings instead.
Mango, Tomato, and Onion Salsa
Fruit salsa is a perfect partner to fish; feel free to play around with whatever produce looks and tastes best.

Makes 3 cups
Ingredients:

2 medium mangos, small dice (about 1 1/2 cups)
2 medium tomatoes, small dice (about 1 cup)
1/2 medium red onion, small dice (about 1/2 cup)
1 tablespoon plus 1 teaspoon freshly squeezed lime juice
Kosher salt
Freshly ground black pepper

Instructions:
Combine all the measured ingredients in a small nonreactive mixing bowl. Season well with salt and let sit at least 20 minutes. Just prior to using, season well with pepper and mix thoroughly. Spoon onto grilled salmon burgers with slices of avocado.
Soy Remoulade
A dash of soy sauce gives this creamy sauce extra umami. You can also doctor store-bought mayo if you’re in a hurry, but it’s still best to give the flavors some time to meld in the fridge.

Makes about 1 1/4 cups
Ingredients:

2 large egg yolks
1 tablespoon Dijon mustard
1 cup vegetable oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon Louisiana-style hot sauce, such as Tabasco or Crystal Hot Sauce
1 teaspoon soy sauce
1/4 teaspoon kosher salt, plus more as needed
1/8 teaspoon freshly ground white pepper, plus more as needed
2 teaspoons finely chopped capers
2 teaspoons finely chopped red bell pepper
2 teaspoons finely chopped shallot
1 1/2 teaspoons finely chopped fresh tarragon leaves
1 teaspoon finely chopped fresh Italian parsley leaves

Instructions:
Whisk the egg yolks and Dijon in a medium bowl until evenly blended. Continue whisking and slowly add the oil by pouring it down the side of the bowl in a thin stream. Once all of the oil has been added, whisk in the lemon juice, hot sauce, soy, and measured salt and pepper until evenly combined. Mix in the remaining ingredients until evenly combined. Taste and season with additional salt and pepper as needed.
Roasted Garlic Aioli
Aioli is basically homemade mayo with garlic added—and it’s amazing. You can also make it with an immersion blender.

Makes 1 1/4 cups
Ingredients:

1 tablespoon roasted garlic purée (1 small head of garlic, drizzled with oil, wrapped in foil, and roasted in a 350°F oven for 40 minutes, then cooled and squeezed to remove the purée from the skins)
1 teaspoon Dijon mustard
1 egg yolk
1/2 cup extra-virgin olive oil
1/2 cup grapeseed or vegetable oil
2 teaspoons freshly squeezed lemon juice
Kosher salt

Instructions:
Place the roasted garlic, mustard, and yolk in the bowl of a food processor fitted with a blade attachment. Process until evenly combined, about 10 seconds. With the motor running, slowly add the olive oil in a thin stream, followed by the grapeseed or vegetable oil, until completely combined, about 2 minutes. Stop the processor, add the lemon juice, season with salt, and pulse until thoroughly mixed. Stop and scrape down the sides of the bowl with a rubber spatula, then pulse until all ingredients are evenly incorporated. Let sit for at least 30 minutes before using.
Jalapeño Tartar Sauce
Zingy tartar sauce gets some heat from minced peppers; use more if you like things extra spicy.

Makes 1 1/2 cups
Ingredients:

1 cup mayonnaise
1 jalapeño pepper, seeded and finely diced
3 tablespoons finely chopped capers
3 tablespoons freshly squeezed lemon juice (from about 2 medium lemons)
2 tablespoons finely chopped dill pickle
1 tablespoon finely chopped scallion (from about 1 medium scallion, white and light green parts only)
1/4 teaspoon freshly ground black pepper

Instructions:
Place all of the ingredients in a medium bowl and stir to combine. Cover and refrigerate until ready to use.
Tzatziki
This cooling cucumber, herb, and yogurt sauce gives a Greek spin to salmon burgers; try making the patties with some lemon, garlic, and fresh oregano to complement the topping.

Makes 1 cup
Ingredients:

1/2 medium English cucumber, peeled
7 ounces (scant 1 cup) whole-milk Greek yogurt

1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint leaves
1 teaspoon freshly squeezed lemon juice
1 medium garlic clove, finely chopped
1/4 teaspoon ground cumin
Kosher salt
Freshly ground black pepper

Instructions:
Grate the cucumber on the large holes of a box grater. Run a knife over the grated cucumber until it’s fine in texture but not totally minced. Mound the cucumber in the center of a clean tea towel, then twist the towel to squeeze the moisture from the cucumber. Place the cucumber in a medium bowl. Add the yogurt, herbs, lemon juice, garlic, and cumin, season with salt and pepper, and mix well. Refrigerate for 1 hour or overnight to meld the flavors before serving.
Related Video: Chimichurri Is Another Worthy Option

This post was originally published in 2014 and has been updated with additional links and text.

Photos by Chris Rochelle; styling by Fernanda Schlender […]