Tzatziki with Fresh and Pickled Vegetables

Recipe by Educational Chef Julia Schneider  
Demonstrated at Ponce City Farmers Market on June 5, 2018

Ingredients

• Market:
  • 4 cucumbers from Levity Farms $6
  • 2 bunches spring onions from Levity Farms $4
  • 4 tbsp parsley, chopped from Cosmos Organic Farms
  • Carrots from Cosmos Organic Farms
  • 4 tbsp holy basil, chopped from Cosmos Organic Farms
  • Radishes from Cosmos Organic Farms
  • Roasted red pepper hummus from Epicurean Chef – $5.

• Pantry:
  • Naan
  • 1 lemon, juiced
  • Greek yogurt
  • Salt
  • Pepper
  • Apple cider vinegar
  • Garlic cloves

 Directions

1. Lightly pickle the sliced onions using a tsp of salt and apple cider vinegar to cover. Let the onions pickle while you prepare the other ingredients.
2. Grate 1 cucumber on the large holes of a box grater and squeeze out the liquid.
3. Add to 1 cup plain greek yogurt with 2 minced garlic cloves, basil and parsley, juice of one lemon and salt and pepper to taste.Slice the rest of the vegetables very thinly on a mandoline and set aside.
4. Add hummus to the bottom of a piece of naan (homemade or storebought).
5. Top artfully with sliced vegetables, dollops of prepared tzatziki and shredded herbs.
6. Sprinkle with salt and pepper. Cut into slices and serve!

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.