Finally it’s fall! Hooray! Yahtzee! We have had a heck of a long summer here in Austin, (you know things are bad when temperatures in the 90’s qualify as a cold front) so I am pretty pumped. I want to talk more about my love for all things fall next week, but this week let’s chat about one of my favorite aspects of the season: Halloween. I am beginning to freak out a bit (and if you know me, I don’t really freak out. Ever.) because I just realized that it is no longer July (how did that happen?) and I need to have a costume in a month! Eek! Now some of you may be confused as surely a month is ample time to put together an outfit. What you don’t realize is my legion of fans expect a top notch costume in both idea and execution. Better get cracking! What are y’all going to be for Halloween??
Fall is also prime time for Jewish holidays- think Easter and Christmas rolled into one mega tag team of observing. I have totally been working on my Rosh Hashanah (Jew New Year affectionately known as Jew Year) and Yom Kippur (Day of Atonement) break fast recipes, but as I mentioned September snuck up on me and I haven’t documented any besides my chicken yet. So, I will probably post some ideas after the holidays. Bad Jew blogger! No worries, you can get a head start on next year. That was my plan all along. Help a sista out, what are you making for the High Holidays?
And what does fall have to do with today’s recipes you may ask? Well, absolutely nothing at all. But, this dressing is tasty and you should try it. The end. Here is all I used for my dressing.
You will want to make this dressing at least an hour before noshing so it can be chilled. I used Greek yogurt, but if you are up for the challenge you can strain normal yogurt. Dice up your cucumbers, mince that garlic and blend everything in a food processor or blender.
And there you go! Again, not much of a recipe, but I always feel fancy making my own dressing. This dressing is super tasty on Israeli salad, or would rock with crudites or even drizzled on an open faced sandwich. Or as a sauce on chicken.
- 1 cup plain Greek yogurt
- 1 large cucumber
- 1 garlic clove
- 1 teaspoon extra virgin olive oil
- 1 tbsp lemon juice
- 1 tbsp chopped dill
- Salt and pepper to taste
- Peel and seed your cucumbers and chop them up.
- Mince your garlic.
- Put other ingredients and cucumbers and garlic in a food processor and mix it up.
- Chill for at least one hour and serve.