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.
Tzatziki Salad Dressing
- 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.
This is a very “cool” recipe for any time of year. Sweetheart, you are starting to sound as famisht and fatumult as your bubbie. Now you know why we old folks say, “i just don’t know where the time went.” Oy…
Famisht and fatumult? Did you make those up? Jew are so wise!
I’m making a kugel for the break fast, and an apple cake for Rosh! Psyched. Kugel is my all time fave.
Yum! Both are favorites of mine too. I want some Jewish Apple Cake now!
Veronica Gantley says
What a yummy salad. It is a great way to get rid of all the surplus veggies you have in your garden. I am not jewish but I have good friends that are. I made a honey banana bread for a very good friend of mine for Rosh Hashanah. I have another friend who loves noodle kugel. He said his mom, used to put pineapples in hers. Do you know of such a recipe?
Thanks, Veronica! That banana bread sounds tasty. I don’t typically add pineapple to my kugel, but I have definitely heard of that before. I’ll have to give it a try!
Thanks for sharing this recipe. Will definitely try this later. Looks very simple to make.
And healthy too!
OMG – love tzatziki! So glad you shared a recipe, because I’ve been meaning to look one up for months.
Me too! This one is thinner- more of a dressing. I’m going to work on a thick tzatziki too!
Can’t wait to try it!
Amy Kritzer says
Let me know how it goes!