Allspice Pickled Radish Tzatziki Sauce

Yield: About 3 1/2 cups

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This sauce is served with Lamb Gyro Skewers with Pistachios and Mint.

Ingredients

Preparation

Dice the radishes, first cutting off the ends and discarding them. Place in a bowl and stir in the cucumber, lemon juice, olive oil, salt, allspice berries and hot sauce. Let marinate for about 1 hour, stirring occasionally. Remove the allspice and stir the yogurt, garlic, mint and white pepper into the marinated veggies. Add a bit of extra salt if needed.

Garnish with grated radishes, lemon wedges and fresh mint.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated at the 2011 Taste PCC event

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

Learn more about our recipes. View guidelines »

More about: cruciferous vegetables, cucumbers, radishes, sauces, spices, yogurt

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