Tzatziki Sauce with Radishes and Cucumbers
Yield: About 3 cups
Dice the radishes, removing both ends. Place them in a bowl, sprinkle with half the salt and stir. Place the cucumber in a small bowl and add the remaining salt. Let each marinate for about 1 hour, stirring occasionally. Combine the radishes and cucumber with the yogurt, garlic, capers and mint. Add a bit of extra salt if needed.
If you like, drizzle the top with olive oil and garnish with lemon slices and mint sprigs.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on August 3, 2013.
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.